In 1300, women brewed and sold most of the ale drunk in England, but by 1600 the industry was largely controlled by men. Ale, Beer and Brewsters investigates this change, asking how, when, and why brewing ceased to be a woman's trade and became a trade of men. In doing so, Bennett sheds new light on a central problem in women's history: the effects of early capitalism on the status of women's work.

Learn the secrets of food and wine pairing based on your individual tastes. We all taste, but what are we tasting? Knowing what actually goes into How we as individuals taste assists the reader in developing his or her own individual palette. Different than reading reviews for food and wine pairing, the book shows the secrets of individual wines and how they relate to the foods we eat. Covering the most common international and regional wines the reader gets to do ""homework"" assignments that match individual wines with recipes and variations so the reader learns how he or she tastes as an individual. Your own individual class in food and wine pairings!

Now in its 10th edition, 'Whisky in Your Pocket', has been thoroughly revised. It contains details for 130 malt and grain whiskies, and 26 blended whiskies. The book contains handy regional reference maps and up-to-date bottle shots, and guides on pricing. The book also gives suggestions for comparable whiskies. It is based on the late Wallace Milroy's 'Malt Whisky Almanac'. Milroy was one of the world's most respected whisky connoisseurs. Neil Wilson was Milroy's co-author and is a renowned whisky historian and writer. The Malt Whisky Almanac is known and admired for its simple and straightforward approach, its lack of pretension and clarity. This edition is completely revised and expanded. The book was first published in 1986 and written by Wallace Milroy with Neil Wilson. Back in the 1960s and 70s, Wallace Milroy and his brother Jack introduced malt whisky to London from their Soho Wine Market. Neil Wilson persuaded Wallace to create a beginner's guide to single bottled malts and together they conceived 'The Original Malt Whisky Almanac: A Taster's Guide'. It went on to sell over 300,000 copies. This edition is an up-to-date guide to whisky suitable for beginners and enthusiasts.

New Zealand's wine came to the world's attention in the late 1980's with its production of some of the best quality sauvignon blancs. Since then the industry has grown significantly and has increasingly gained an international reputation as a producer of quality, boutique wines. This volume provides an innovative, multi-disciplinary and critical review of wine production and consumption focusing specifically on the fascinating wine industry of New Zealand. It considers the history, production, aesthetics, consumption and role of place (identity) from multi-disciplinary perspectives to offer insight into the impacts of wine production and consumption. By linking the study of wine to broadly constructed social, cultural, historical and transnational processes the book contributes to contemporary debates on the "life of commodities", "social class" and "place and people". Throughout comparisons are made to other internationally recognized wine regions such as Bordeaux and Burgundy. This title furthers the understanding of the social/cultural context of wine production and consumption in this region and will be valuable reading to students, researchers and academics interested in gastronomy, wine studies, tourism and hospitality.

In an increasingly competitive global market, winemakers are seeking to increase their sales and wine regions to attract tourists. To achieve these aims, there is a trend towards linking wine marketing with identity. Such an approach seeks to distinguish wine products - whether wine or wine tourism - from their competitors, by focusing on cultural and geographical attributes that contribute to the image and experience. In essence, marketing wine and wine regions has become increasingly about telling stories - engaging and provocative stories which engage consumers and tourists and translate into sales. This timely book examines this phenomena and how it is leading to changes in the wine and tourism industries for the first time. It takes a global approach, drawing on research studies from around the world including old and new world wine regions. The volume is divided into three parts. The first - branding - investigates cases where established regions have sought to strengthen their brands or newer regions are striving to create effective emerging brands. The second - heritage - considers cases where there are strong linkages between cultural heritage and wine marketing. The third section - terroir - explores how a 'sense of place' is inherent in winescapes and regional identities and is increasingly being used as a distinctive selling proposition. This significant volume showcasing the connections between place, identity, variety and wine will be valuable reading for students, researchers and academics interested in tourism, marketing and wine studies.

Winner of the 2022 Tales of the Cocktail Best Cocktail or Bartending Book Finalist for the 2022 IACP Cookbook Award: Wine, Beer, or Spirits Finalist for the 2022 James Beard Foundation Beverage with Recipes Award The first cocktail book from the award-winning mixologist Masahiro Urushido of Katana Kitten in New York City, on the craft of Japanese cocktail making Katana Kitten, one of the world's most prominent and acclaimed Japanese-American cocktail bars, was opened in 2018 by highly-respected and award-winning mixologist Masahiro Urushido. It recently earned the #10 spot on The World's 50 Best Bars list, making it the Best Bar in the U.S. Before Katana Kitten, Urushido honed his craft over several years behind the bar of award-winning eatery Saxon+Parole. In The Japanese Art of the Cocktail, Urushido shares his immense knowledge of Japanese cocktails with eighty recipes that best exemplify Japan's contribution to the cocktail scene, both from his own bar and from Japanese mixologists worldwide. Urushido delves into what exactly constitutes the Japanese approach to cocktails, and demystifies the techniques that have been handed down over generations, all captured in stunning photography.

60 tantalising tequila and mezcal cocktails Tequila and mezcal are tipped to be the hot spirits of the year, and Tequila Made Me Do It offers everything you need to create 60 tantalising cocktails right at home. Following the best-selling Prosecco Made Me Do It and Gin Made Me Do It, this enchantingly illustrated book will introduce you to the incredible world of agave-based cocktails, and showcase the true potential of spicy tequila and smoky mezcal. From the classic margarita and its hibiscus, Cadillac, and tamarind brethren, to a wide range of smoky, citrusy, and delectable cocktails, such as the Oaxacan Dead and Levitation, the recipes in this book are fun to create - and even more fun to drink! These 60 delicious cocktail recipes are illustrated with bright and beautiful original artwork by Ruby Taylor, in a book that makes a lovely gift for your friends - or yourself!

From the hunters' drink, to the diverse club scene; from Wolfenbuttel to the World. This book tells the story of global herbal-liqueur brand Jagermeister and provides a fascinating look behind the scenes at the world-famous family business, while personalities such as footballer Paul Breitner and Guns N' Roses' Dizzy Reed recount how they spent the most memorable nights of their lives. Presenting an unparalleled collection of tales about the popular drink, the book also offers creative drink mixes, festival anecdotes and insights into the international world of Jagermeister. If you're looking for a fun read and exclusive background stories, it's got you covered!

A stunning collection of 70 witchcraft-inspired drink recipes with inspiration for creating your very own spirited cocktails to benefit your practice. For centuries, witches have been using spirits of all forms during rituals and celebrations. Now, today's modern witch can learn how to make the perfect powerful witchcraft cocktail. All you need is a delicious and easy recipe, a bottle of your favorite booze, and a desire to get witchy. In WitchCraft Cocktails, you will find 70 recipes for alcohol-based beverages that are sure to help you in your craft. Designed for healing, spells, offerings, and just plain fun, there's nothing these boozy drinks can't do! Need a love potion to help woo your lover? Maybe a tincture to heal a cold? Or perhaps you're looking for the perfect witch-themed signature cocktail to serve at your next gathering. Regardless of what you're looking for, this book has you covered and includes tips on how to use your witch's brew to further your practice-and have fun!

2016 was officially the "year of gin" in the UK, with sales topping GBP1 billion! The brilliantly botanical spirit is much more than tonic's sidekick, it's sophisticatedly sippable, and adds depth and flavour to any drink. This beautifully illustrated book will introduce you to a host of cocktails from the classic to the cutting edge, and showcase the versatile potential of gin. In Gin Made Me Do It, gin aficionado and cocktail maven Jassy Davis explains everything you need to know: how to choose the perfect blend, mix the ultimate martini, and deliver delicious cocktails for every occasion. From the perfect G&T and updates on classics like the Aviator and the Vesper, to a wide range of herbaceous cocktails, the recipes in this book are fresh, flavourful, and fun. 60 delicious recipes are illustrated with bright and beautiful original artwork in a book that makes a lovely gift for your friends-or yourself!

Immerse yourself in a paradise of flavours with this spirited book of 200 tropical cocktails.

Whether you're a seasoned bartender or a cocktail enthusiast, this book is your ticket to a liquid vacation. Explore classic rum-based recipes like the Mai Tai and the Zombie, as well as other fruity cocktails like the Trotsky and the Woodpecker.

Complete with fabulous retro illustrations to accompany each recipe, along with notes on glassware and garnishes, Tiki Cocktails is your guide to stirring, shaking and sipping summer drinks.

Over 60 recipes, with classic cocktails, batch ideas for parties, seasonal tipples and even some tasty snacks. Featuring advice on essential bar tools, home-made syrup recipes and suggestions on how to produce next-level drinks! In a corner of every home is an area where bottles lurk. For some, it's a plinth of joy where beautifully polished spirits stand proud. For others, it's a dark, mysterious nook where bottles are hidden from view under a layer of dust. In Home Bar, drink expert Andy Clarke shows that even the most unloved bottle of booze can be a treasure chest full of liquid promise, waiting to be unlocked. Andy shares over 60 recipes, from classic cocktails to his own creations, batch ideas for parties, seasonal tipples and even some tasty snacks. He also gives advice on essential bar tools, home-made syrup recipes, and genius suggestions which will allow you to produce next-level drinks, even if you think you don't have the kit! Whether it's a Friday night drink for two, or a weekend party for twenty, this book is guaranteed to transform you into an unstoppable cocktail legend.

Do your ears perk up when you hear the telltale pop of a prosecco bottle? Do you think every drink is just a little bit nicer with bubbles? Prosecco is no longer just a sparkling wine, it's a cultural phenomenon, a party in a glass. This beautifully illustrated book will introduce you to a whole world of bubbly beverages, and showcase the potential of Prosecco. From the classic bellini and fresh fruit mimosa, to a wide range of sparkling cocktails, the recipes in this book are light, fizzy, and fun. 60 delicious recipes are illustrated with bright and beautiful original artwork in a book that makes a lovely gift for your friends-or yourself!

This is a lavishly illustrated exploration and celebration of real cider and its close cousin perry, for both new converts to cider and more traditional cider-drinkers. With a modern, engaging design, a sharp focus and with fascinating detail, this books aims to appeal to the growing number of cider drinkers, and to persuade drinkers of characterless industrial brands of the merits of the real thing. Cider showcases the best of the British craft cider revolution, with features on some of the characters involved in cider - and perry-making and articles on the history of cider and perry, noteworthy cider pubs, making your own cider, cooking with cider, cider's place in British folklore and foreign ciders.

Shortlisted for Harper's Bazaar Book of the Year 2019 A Guardian, Spectator and Mail on Sunday Book of the Year 2018 'A lyrical portrait of a fast-vanishing way of life . . . Thompson is a terrific writer'New Statesman Laura Thompson's grandmother Violet was one of the great landladies. Born in a London pub, she became the first woman to be given a publican's licence in her own name and, just as pubs defined her life, she seemed in many ways to embody their essence. Laura spent part of her childhood in Violet's Home Counties establishment, mesmerised by her gift for cultivating the mix of cosiness and glamour that defined the pub's atmosphere, making it a unique reflection of the national character. Her memories of this time are just as intoxicating: beer and ash on the carpets in the morning, the deepening rhythms of mirth at night, the magical brightness of glass behind the bar... Through them Laura traces the story of the English pub, asking why it has occupied such a treasured position in our culture. But even Violet, as she grew older, recognised that places like hers were a dying breed, and Laura also considers the precarious future they face. Part memoir, part social history, part elegy, The Last Landlady pays tribute to an extraordinary woman and the world she epitomised.

The Little Book of Aperitifs offers 50 recipes for everything from the perfect Gin and Tonic, classic Martini, effervescent Bellini, refreshing Spritz, to the beloved Negroni - all made with panache and minimal ingredients, and illustrated with gorgeous colour photos. A well-made drink before dinner is the height of sophistication and the perfect way to start an evening with friends. Whether you're a gin lover or a Campari queen, these little glassfuls of nectar will get your taste buds geared up for a night to remember. There's also a chapter of non-alcoholic aperitifs to whet your whistle. With fascinating facts about your favourite tipples, as well as easy step-by-step instructions, it's time to relax, get comfortable and enjoy The Little Book of Aperitifs.

A 2017 CHOICE Outstanding Academic Title award winner *********************************************** This book is an introduction to the history of alcoholic drink in England from the end of the Middle Ages to the present day. Treating the subject thematically, it covers who drank, what they drank, how much, who produced and sold drink, the places where it was enjoyed and the meanings which drinking had for people. It also looks at the varied opposition to drinking and the ways in which it has been regulated and policed. As a social and cultural history, it examines the place of drink in society and how social developments have affected its history and what it meant to individuals and groups as a cultural practice. Covering an extended period in time, this book takes in the important changes brought about by the Reformation and the processes of industrialization and urbanization. This volume also focuses on drink in relation to class and gender and the importance of global developments, along with the significance of regional and local difference. Whilst a work of history, it draws upon the insights of a range of other disciplines which have together advanced our understanding of alcohol. The focus is England, but it acknowledges the importance of comparison with the experience of other countries in furthering our understanding of England's particular experience. This book argues for the centrality of drink in English society throughout the period under consideration, whilst emphasizing the ways in which its use, abuse and how they have been experienced and perceived have changed at different historical moments. It is the first scholarly work which covers the history of drink in England in all its aspects over such an extended period of time. Written in a lively and approachable style, this book is suitable for those who study social and cultural history, as well as those with an interest in the history of drink in England.

60 Tantalisingly Tropical Cocktails! Rum is on the rise as one of the fastest-growing spirits in the drinks market; the variety of the rums you can buy is growing in number, so much so that you can now find Cachaca, British and even French Caribbean rum, all with deliciously different notes. Known to be one of the sweeter spirits, it is revered in tried-and-tested cocktail classics such as the Mojito, Daiquiri, Pina Colada, and Dark 'n' Stormy, as well as in creative new twists like the Flaming Dr Pepper, Golden Wave and Hot Buttered Rum. And of course some rum punch sharers for those sunny summer gatherings! Here, in one fabulous collection of fruity, smooth and fun recipes, you'll find all the cocktails you need to get that rum cocktail fix!

This volume presents contemporary evidence scientific, archaeological, botanical, textual, and historical for major revisions in our understanding of winemaking in antiquity. Among the subjects covered are the domestication of the Vinifera grape, the wine trade, the iconography of ancient wine, and the analytical and archaeological challenges posed by ancient wines. The essayists argue that wine existed as long ago as 3500 BC, almost half a millennium earlier than experts believed. Discover named these findings among the most important in 1991. Featuring the work of 23 internationally known scholars and writers, the book offers the first wide ranging treatment of wine in the early history of western Asia and the Mediterranean. Comprehensive and accessible while providing full documentation, it is sure to serve as a catalyst for future research.

A sleek and chic guide to party food and drinks, this book is filled with smart ways to make entertaining effortless. Divided into two sections, food and drink, the book will run the gamut of accessibility. You'll find everything from make-ahead alcohol infusions for a 'just add soda water' situation to big-batch versions of cocktail classics - think negroni-style punches and a serves-10 pina colada. In the Food chapter, there will truly be something for everyone, with date, parmesan and pancetta bites to flavour-packed, free-from options such as bang bang noodle lettuce cups and quick snack ideas that are almost as fast as opening a packet. What's more, you'll find a list of simple menu planners, the dos and don'ts of party hosting that will make your life simple and tips and symbols throughout that will indicate what can be made ahead, batch cooked and frozen, as well as prep and cook times and allergen information.

More than seventy tasters have travelled around Italy to source the very best wines. The tastings - all blind - took place in consortiums and local chambers of commerce and were supported by experts in the field, sommeliers and trade buyers. The guide is completely accessible, organised in a simple, clear and functional way. Sections are arranged by individual winery - name, address, number of hectares of vineyard, method of cultivation (conventional, organic, biodynamic or natural). Entries are descriptive, of history and geographical region; evaluating the wines by the celebrated method of Bicchieri, or glasses, ranging from one, to a maximum of Tre Bicchieri. The guide also pays special attention to wineries that are eco-sensitive, awarding Tre Bicchieri Verdi to bottles that come from those with a particular regard for the environment.

When things turn out right for Bordeaux, as they frequently do, its wines are sublime. They inspire many thousands of tributes, from Samuel Pepys' succinct reviews to the most rhapsodic of Michael Broadbent's tasting notes - in short, over 300 years of wine writing. On Bordeaux is a collection of the best bits, from our best-loved wine writers, critics and commentators, set around 10 of the themes that make Bordeaux tick. As Jane Anson writes in her introduction: "multi-layered, clear-eyed, moving and often extremely funny [this] collection of stories... celebrates, illuminates and renews our understanding of Bordeaux." * Hugh Johnson, Fiona Beckett and Baron Elie de Rothschild discuss dining out on Bordeaux: how best to serve it, with what and who with. * Mathieu Chadronnier, Christian Seely and Joe Fattorini shed light on the way we see claret today. * Ian Maxwell Campbell extols the virtues of 1871 and 1875, the last great vintages before the phylloxera plague. * Fiona Morrison MW explores Bordeaux's great bounce-back and how the vintage of 1982 changed everything. * John Salvi, Bill Blatch and Peter Vinding-Diers reveal the wines that lead the way to Bordeaux's future. * Joe Fattorini serves up everything you need to know on running the iconic Me doc Marathon. * Hugh Johnson pays tribute to Bordeaux master Michael Broadbent.

This definitive book offers the first focused guide for developing personal wine-selling skills. The authors' approach is based on a clear understanding of the principles, strategies, and practices used by leading wine professionals. Step by step, the authors explain how to develop relationships, understand customer needs, and deliver both products and sales presentations in an efficient and effective way. Based on the authors' over six decades of combined research, consulting, and teaching in personal selling skills, the book draws on their countless interviews and interactions with effective sales professionals in the wine and broader hospitality industries. Many of their ideas have been incorporated into the unique consultative selling skills framework they develop in this manual. The strategies they outline will be invaluable for all those seeking to start or enhance a career in wine sales. For anyone who wishes to pursue a career in the wine industry, whether their focus is distribution, retail sales, sommelier sales at a restaurant, or working in a winery tasting room, this book will be an invaluable launching point.