Smith Drinking History

Fifteen Turning Points in the Making of American Beverages
1. Auflage 2012
ISBN: 978-0-231-53099-6
Verlag: De Gruyter
Format: EPUB
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 336 Seiten, Format (B × H): 152 mm x 229 mm

Reihe: Arts and Traditions of the Table: Perspectives on Culinary History

No detailed description available for "Drinking History".

Autoren/Hrsg.

Smith, Andrew

Fachgebiete

• Sozialwissenschaften Sport | Tourismus | Freizeit Freizeit & Lifestyle: Allgemeines

Inhaltsverzeichnis

Preface
Acknowledgments
Prologue
1. Colonial Diversity
2. An Essential Ingredient in American Independence
3. Tea Parties
4. Tarantula Juice
5. Cider's Last Hurrah
6. The Most Popular Drink of the Day
7. Nature's Perfect Food
8. The Most Delightful and Insinuating Potations
9. Unfermented Wine
10. The Temperance Beverage
11. To Root Out a Bad Habit
12. Youth Beverages
13. Judgment of Paris
14. The Only Proper Drink for Man
15. The Coffee Experience
Epilogue
Notes
Bibliography
Index

Leseproben

Read the chapter, "The Most Popular Drink of the Day" (hint: it rhymes with "deer") (to view in full screen, click on icon in bottom right-hand corner):

Über Autor(innen)

Andrew F. Smith teaches food history at the New School in New York. He is the author or editor of twenty-six books, including Eating History: Thirty Turning Points in the Making of American Cuisine. He has a website, www.andrewfsmith.com.