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    • June 2014
    • 9780231151177
  • 336 Pages

  • Paperback
  • $19.95
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    • December 2012
    • 9780231151160
  • 336 Pages

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  • $29.95
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    • December 2012
    • 9780231530996
  • 336 Pages

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Drinking History

Fifteen Turning Points in the Making of American Beverages

Andrew F. Smith

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.

About the Author

Andrew F. Smith teaches food history at the New School in New York. He is the author or editor of twenty-six books, including Eating History: Thirty Turning Points in the Making of American Cuisine. He has a website, www.andrewfsmith.com.

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

"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." — Yum.fi

"Highly recommended" — Choice

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

"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." — Bruce Kraig, president, Culinary Historians of Chicago

"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." — Mark Pendergrast, author of For God, Country, and Coca-Cola: The Definitive History of the Great American Soft Drink and the Company That Makes It and Uncommon Grounds: The History of Coffee and How It Transformed Our World

"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." — Joseph M. Carlin, author of Cocktails: A Global History

About the Author

Andrew F. Smith teaches food history at the New School in New York. He is the author or editor of twenty-six books, including Eating History: Thirty Turning Points in the Making of American Cuisine. He has a website, www.andrewfsmith.com.

Preface
Acknowledgments
Prologue
1. Colonial Diversity
2. An Essential Ingredient in American Independence
3. Tea Parties
4. Tarantula Juice
5. Cider's Last Hurrah
6. The Most Popular Drink of the Day
7. Nature's Perfect Food
8. The Most Delightful and Insinuating Potations
9. Unfermented Wine
10. The Temperance Beverage
11. To Root Out a Bad Habit
12. Youth Beverages
13. Judgment of Paris
14. The Only Proper Drink for Man
15. The Coffee Experience
Epilogue
Notes
Bibliography
Index

About the Author

Andrew F. Smith teaches food history at the New School in New York. He is the author or editor of twenty-six books, including Eating History: Thirty Turning Points in the Making of American Cuisine. He has a website, www.andrewfsmith.com.

Read the chapter, "The Most Popular Drink of the Day" (hint: it rhymes with "deer") (to view in full screen, click on icon in bottom right-hand corner):

About the Author

Andrew F. Smith teaches food history at the New School in New York. He is the author or editor of twenty-six books, including Eating History: Thirty Turning Points in the Making of American Cuisine. He has a website, www.andrewfsmith.com.

Web Features:


About the Author

Andrew F. Smith teaches food history at the New School in New York. He is the author or editor of twenty-six books, including Eating History: Thirty Turning Points in the Making of American Cuisine. He has a website, www.andrewfsmith.com.

About the Author

Andrew F. Smith teaches food history at the New School in New York. He is the author or editor of twenty-six books, including Eating History: Thirty Turning Points in the Making of American Cuisine. He has a website, www.andrewfsmith.com.