Drinking History: Fifteen Turning Points in the Making of American Beverages

Drinking History: Fifteen Turning Points in the Making of American Beverages

by Andrew F. Smith
     
 

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A companion to Andrew F. Smith’s critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America’s diverse and complex beverage scene. Smith revisits the country’s major historical moments

Overview

A companion to Andrew F. Smith’s critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America’s diverse and complex beverage scene. Smith revisits the country’s major historical moments—colonization, the American Revolution, the Whiskey Rebellion, the temperance movement, Prohibition, and its repeal—and he tracks the growth of the American beverage industry throughout the world. The result is an intoxicating encounter with an often overlooked aspect of American culture and global influence.

Americans have invented, adopted, modified, and commercialized tens of thousands of beverages—whether alcoholic or nonalcoholic, carbonated or caffeinated, warm or frozen, watery or thick, spicy or sweet. These include uncommon cocktails, varieties of coffee and milk, and such iconic creations as Welch’s Grape Juice, Coca-Cola, root beer, and Kool-Aid. Involved in their creation and promotion were entrepreneurs and environmentalists, bartenders and bottlers, politicians and lobbyists, organized and unorganized criminals, teetotalers and drunks, German and Italian immigrants, savvy advertisers and gullible consumers, prohibitionists and medical professionals, and everyday Americans in love with their brew.

Smith weaves a wild history full of surprising stories and explanations for such classic slogans as “taxation with and without representation;” “the lips that touch wine will never touch mine;” and “rum, Romanism, and rebellion.” He reintroduces readers to Samuel Adams, Thomas Jefferson, George Washington, and the colorful John Chapman (Johnny Appleseed), and he rediscovers America’s vast literary and cultural engagement with beverages and their relationship to politics, identity, and health.

Editorial Reviews

Times Literary Supplement - Evan Rail
Full of rewarding details, each chapter of Drinking History tells a concise, compelling tale likely to inspire further, more expansive investigations.

Yum.fi
This acts as a companion title to the author's Eating History title that was equally well-researched and well-written and well worth a read in its own right.

Choice

Highly recommended

Register of the Kentucky Historical Society
Engaging... Perfect for the college reader

Graduate Journal of Food Studies
Engaging... Researchers focused on the food and beverage industry will also find a great resource in the fact-packed pages of Smith's book.

Product Details

ISBN-13:
9780231530996
Publisher:
Columbia University Press
Publication date:
11/27/2012
Series:
Arts and Traditions of the Table: Perspectives on Culinary History
Sold by:
Barnes & Noble
Format:
NOOK Book
Pages:
352
File size:
20 MB
Note:
This product may take a few minutes to download.

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What People are saying about this

Joseph M. Carlin
Pour yourself a cup of tea, a glass of milk, or a chilled Martini and be prepared to sip your way through a compelling history of what and why we drink. This scholarly and highly readable work on the 400-year history of beverages in America is a must-read for every culinary historian and anyone interested in an informative and entertaining story. Surprising facts pop up and fizz on every page.

Mark Pendergrast
You are what you drink, even more than what you eat, so this sweeping saga of American spirits, juices, sodas, teas, coffees, and waters is in reality an entertaining social, political, and cultural foray through American history, featuring an entertaining assortment of imbibers and teetotalers.

Bruce Kraig
Drinking History is a companion book to Andrew F. Smith's Eating History in the same way that bread (as in the root of the word 'companion') goes with wine in classic Mediterranean cuisine and church ritual. The book has a clear-cut purpose: to tell Americans what they imbibe—the products that they do and why they do so. Readers will find the subject of drink somewhat intoxicating.

Meet the Author

Andrew F. Smith teaches food history at the New School in Manhattan. He is the author or editor of twenty-three books, including Eating History: Thirty Turning Points in the Making of American Cuisine. Smith frequently appears on television programs and has a Web site, www.andrewfsmith.com.

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