Handling the Hard Stuff: Conversations on the Philosophy of Alcohol provides students with a collection of articles that helps them consider the implications of living in an alcohol-saturated world. The anthology marries discussions on various styles of alcohol with readings on the nature of identity, responsibility, freedom, sex, gender, and virtue. Throughout, students are invited to explore a number of thought-provoking questions such as: Are humans evolutionarily programmed to desire the taste of fermenting fruit? Do we fundamentally change our identity when we are inebriated? How responsible, both legally and morally, are we for what we do while inebriated? What role does alcohol play in the dating ritual? What are the dangers of an addiction to alcohol? Each unit includes pre-reading questions and prompts to introduce key topics and prepare students for greater levels of engagement and questioning. Written to help students engage more thoughtfully, concertedly, and diligently with the concept of alcohol not just as a crutch or a treat -but as something that can offer philosophical investigation and discernment, Handling the Hard Stuff is an ideal resource for courses and programs in philosophy.

El arte de servir a los demas nos ayuda a conocer el mundo de otra manera."40 anos de experiencia en servicio al cliente interno y externo, tanto en mi pais Republica Dominicana como en la ciudad de Nueva York y Nueva Jersey en Estados Unidos. Este libro servira de gran aporte al conocimiento de aquellos que deseen convertirse en servidores profesionales brindando asi un excelente servicio hasta a los clientes mas exigentes. Un bartender debe de tener amplios conocimientos practicos y teoricos de coctelerias, licores y en general de todo cuanto concierne a su labor profesional. El camarero profesional es una persona con caracteristicas excepcionales, sus cualidades deben ser numerosas, ademas de necesitar una buena salud fisica, mental y emocional. Ser un camarero profesional requiere experiencia pero mas que eso requiere un alto grado de relaciones humanas, disciplina, responsabilidad y entusiasmo. El conocimiento incompleto de sus responsabilidades puede resultar en un servicio deficiente.

Distillation is an art. And even an ancient one. It is strange to find that the history of this oldest and still most important method of producing chemically pure substances has ever been written. The reader looking at the bibliography appended to this book might object that many data existed. This may be true but the proper history of the art from the origin up to the present time was lacking.

Few writers have earned Dorothy Parker's reputation for drinking as much or as hard, and fewer still have achieved her notorious skill at wisecracking wit. Kevin C. Fitzpatrick, president of the Dorothy Parker Society, gives us an intoxicating new look at the doyenne of the ripping riposte through the lens she most preferred: the bottom of a glass. A bar book for Parker enthusiasts and literary tipplers alike, "Under the Table" offers a unique take on Parker, the infamous Algonquin Round Table, and the Jazz Age by profiling and celebrating the drinks that she, her bitter friends, and sweetest enemies enjoyed and discussed. Each entry of this delicious compendium offers a fascinating and lively background of a period cocktail, its ingredients, and the characters associated with it. The book also features a special selection of twenty-first century speakeasy-style recipes from top mixologists from across the country. A complete recipe with detailed instructions forms the centerpiece of each entry, and topping it off are illuminating excerpts from Parker's poems, stories, and other writings that will allow you to enjoy her world from the speakeasies of New York City to the watering holes of Hollywood.

"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