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The Drunken Botanist: The Plants That Create the World's Great Drinksby Amy Stewart
Synopses & Reviews
Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi).
Some of the most extraordinary and obscure plants have been fermented and distilled, and they each represent a unique cultural contribution to global drinking traditions and our history. Molasses was an essential ingredient of American independence when outrage over a mandate to buy British rather than French molasses for New World rum-making helped kindle the American Revolution. Captain James Cook harvested the young, green tips of spruce trees to make a vitamin C-rich beer that cured his crew of scurvy—a recipe that Jane Austen enjoyed so much that she used it as a plot point in Emma.
With over fifty drink recipes, growing tips for gardeners, and advice that carries Stewarts trademark wit, this is the perfect listen for gardeners and cocktail aficionados alike.
From the New York Times bestselling author of Wicked Bugs and Wicked Plants comes a rousing tour through the botanical origins of our most cherished libations that is as entertaining as it is enlightening.
About the Author
Amy Stewart is the bestselling author of five books on the perils and pleasures of the natural world. Her essays and commentaries have appeared on NPR, in the New York Times, and in Fine Gardening
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