Mardigian Library
Ask a QuestionMy Library Account
Search Library Catalog - Books, DVDs & More
Limit to available
More Searches
   
Limit results to available items
Find more results:
Search MelCat
More Information
  
Smith, Andrew F., 1946-
Drinking history : fifteen turning points in the making of American beverages / Andrew F. Smith
Alternate Title Fifteen turning points in the making of American beverages
New York : Columbia University Press, c2013
book jacket
Location Call Number Status
 4th Floor  TX815 .S65 2013    AVAILABLE
Subject(s) Beverages -- United States -- History
Beverages -- Social aspects -- United States
Alcoholic beverages -- United States -- History
Alcoholic beverages -- Social aspects -- United States
Physical Description x, 319 p. : ill. ; 24 cm
Note Includes bibliographical references (p. [295]-305) and index
Contents Colonial diversity -- An essential ingredient in American independence -- Tea parties -- Tarantula juice -- Cider's last hurrah -- The most popular drink of the day -- Nature's perfect food -- The most delightful and insinuating potations -- Unfermented wine -- The temperance beverage -- To root out a bad habit -- Youth beverages -- Judgment of Paris -- The only proper drink for man -- The coffee experience
Summary A companion to the author's previous book, 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. The author revisits the country's major historical moments including 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 encounter with an 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. Here the author weaves a history full of 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
Series Arts and traditions of the table

Mardigian Library, 4901 Evergreen Rd.
Dearborn, MI 48128-1491 313-593-5400 fax 313-593-5561
ask-a-question@umd.umich.edu
The Regents of the University of Michigan | Non-Discrimination Policy
Copyright © The University of Michigan - Dearborn • 4901 Evergreen Road • Dearborn, Michigan 48128 • 313-593-5000
The University of Michigan - Ann Arbor | The University of Michigan - Flint | SITEMAP | DIRECTORY | CONTACT