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Books > Food & Drink > Beverages
On May 4, 1964, Congress designated bourbon as a distinctive
product of the United States, and it remains the only spirit
produced in this country to enjoy such protection. Its history
stretches back almost to the founding of the nation and includes
many colorful characters, both well known and obscure, from the
hatchet-wielding prohibitionist Carry Nation to George Garvin
Brown, who in 1872 created Old Forester, the first bourbon to be
sold only by the bottle. Although obscured by myth, the history of
bourbon reflects the history of our nation. Historian Michael R.
Veach reveals the true story of bourbon in Kentucky Bourbon
Whiskey. Starting with the Whiskey Rebellion of the 1790s, he
traces the history of this unique beverage through the Industrial
Revolution, the Civil War, Prohibition, the Great Depression, and
up to the present. Veach explores aspects of bourbon that have been
ignored by others, including the technology behind its production,
the effects of the Pure Food and Drug Act, and how Prohibition
contributed to the Great Depression. The myths surrounding bourbon
are legion, but Veach separates fact from legend. While the true
origin of the spirit may never be known for certain, he proposes a
compelling new theory. With the explosion of super-premium bourbons
and craft distilleries and the establishment of the Kentucky
Bourbon Trail, interest in bourbon has never been higher. Veach
shines a light on its pivotal place in our national heritage,
presenting the most complete and wide-ranging history of bourbon
available.
Beer culture has grown exponentially in the United States, from the
days of Prohibition to the signing of HR 1337 by then-President
Jimmy Carter, which legalized homebrewing for personal and
household use, to the potential hop shortage that all brewers are
facing today. This expansion of the culture, both socially and
commercially, has created a linguistic and cultural turn that is
just now starting to be fully recognized. The contributors of Beer
Culture in Theory and Practice: Understanding Craft Beer Culture in
the United States examine varying facets of beer culture in the
United States, from becoming a home brewer, to connecting it to the
community, to what a beer brand means, to the social realities and
shortcomings that exist within the beer and brewing communities.
The book aims to move beer away from the cooler and taproom, and
into the dynamic conversation of Popular and American cultural
studies that is happening right now, both within and outside of the
classroom.
Bourbon Backroads can be read in the traditional way; simply retire
to an armchair and read about how distillers made that bright amber
liquid in the cut-glass tumbler standing on your side table. Or,
one can use the book as a guide to visit and experience the places
where bourbon's heritage was made. Kentucky is strewn with the
landmarks of bourbon's long story: distilleries long-standing,
relict, razed, and brand new, the grand homes of renowned
distillers, villages and neighborhoods where laborers lived,
Whiskey Row storage warehouses, river landings and railroad yards,
and factories where copper distilling vessels and charred white oak
barrels are made. Throughout the nineteenth century, distilling
changed from an artisanal craft practiced by farmers and millers to
a large-scale mechanized industry that practiced increasingly
refined production techniques. Distillers often operated at
comparatively remote sites - the "backroads" - to take advantage of
water sources or transport access. As time went on, mechanization
and the steam engine shrank the industry's reliance on water power
and permitted relocation of distilleries to urban or rural
rail-side sites. This shift changed not only our ability to consume
bourbon but also how we engage with the industry and its history.
Blending several topics - tax revenue, railroads, the mechanics of
brewing, geography, landscapes, and architecture - this primer and
geographical guide presents an accessible and detailed history of
the development of Kentucky's distilling industry and explains how
the industry continues to thrive.
Savour the life of a beloved tea room - from the delectable
favourite recipes to the sweet memories that made this small town
tea room a favourite meeting place.
Tempest in a Teapot, Recipes and Reminisces offers easy to
follow recipes of their most requested classics like Curried Tuna
Sandwiches, Sticky Date Pudding and Sweet scones. These and all the
recipes in this book can be easily reproduced and enjoyed at home
to plan your own tea party, or other memorable celebration. In
addition, learn valuable information about tea from the way it is
produced to the various types of tea available. You will get
step-by-step instructions on how to brew a proper cup of tea.
You'll also learn about that revered British tradition, Afternoon
Tea. Find out how it came into being and how to recreate this time
honoured tradition. This book is a valuable resource for any tea
and food enthusiast.
"Although he logged thousands of miles in the preparation of
this guide, what Jay Brooks really brings to the table is a
lifetime steeped in California craft beer. As I've learned through
the years, when Jay tells you where to go and what to drink there,
you're wise to listen closely." --Stephen Beaumont, coauthor of
"The World Atlas of Beer" (with Tim Webb)
- The definitive guide to the region's 161 breweries and
brewpubs
- Each brewery profile includes types of beer brewed at each
site, special features, available tours, and the author's pick of
the best beer to try
- Covers the Central Coast area around Santa Cruz north to the
border of Oregon, including San Francisco, San Jose, and
Sacramento
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