American historians will find this study both enlightening and surprising.
In this original examination of alcohol production in early America, Sarah Hand Meacham uncovers the crucial role women played in cidering and distilling in the colonial Chesapeake. Her fascinating story is one defined by gender, class, technology, and changing patterns of production. Alcohol was essential to colonial life; the region’s water was foul, milk was generally unavailable, and tea and coffee were far too expensive for all but the very wealthy. Colonists used alcohol to drink, in cooking, as a cleaning agent, in beauty products, and as medicine. Meacham finds that the distillation and brewing of alcohol for these purposes traditionally fell to women. Advice and recipes in such guidebooks as The Accomplisht Ladys Delight demonstrate that women were the main producers of alcohol until the middle of the 18th century. Men, mostly small planters, then supplanted women, using new and cheaper technologies to make the region’s cider, ale, and whiskey. Meacham compares alcohol production in the Chesapeake with that in New England, the middle colonies, and Europe, finding the Chesapeake to be far more isolated than even the other American colonies. She explains how home brewers used new technologies, such as small alembic stills and inexpensive cider pressing machines, in their alcoholic enterprises. She links the importation of coffee and tea in America to the temperance movement, showing how the wealthy became concerned with alcohol consumption only after they found something less inebriating to drink. Taking a few pages from contemporary guidebooks, Every Home a Distillery includes samples of historic recipes and instructions on how to make alcoholic beverages. American historians will find this study both enlightening and surprising.
Examines the critical role of urban taverns in the social and political life of colonial and revolutionary America From exclusive “city taverns” to seedy “disorderly houses,” urban taverns were wholly engrained in the diverse web of British American life. By the mid-eighteenth century, urban taverns emerged as the most popular, numerous, and accessible public spaces in British America. These shared spaces, which hosted individuals from a broad swath of socioeconomic backgrounds, eliminated the notion of “civilized” and “wild” individuals, and dismayed the elite colonists who hoped to impose a British-style social order upon their local community. More importantly, urban taverns served as critical arenas through which diverse colonists engaged in an ongoing act of societal negotiation. Inn Civility exhibits how colonists’ struggles to emulate their British homeland ultimately impelled the creation of an American republic. This unique insight demonstrates the messy, often contradictory nature of British American society building. In striving to create a monarchical society based upon tenets of civility, order, and liberty, colonists inadvertently created a political society that the founders would rely upon for their visions of a republican America. The elitist colonists’ futile efforts at realizing a civil society are crucial for understanding America’s controversial beginnings and the fitful development of American republicanism.
This history begins with the earliest brewers in the colony—women—revealing details of the Old Line State’s brewing families and their methods. Stories never before told trace the effects of war, competition, the Industrial Revolution, Prohibition and changing political philosophies on the brewing industry. Some brewers persevered through crime, scandal and intrigue to play key roles in building their communities. Today’s craft brewers face a number of very different challenges, from monopolistic macro breweries and trademark quandaries to hop shortages, while attempting to establish their own legacies.
Offering an intervention into larger conversations about local history, microhistory, and historical scholarship, Entangled Lives is a revealing journey through early America.
Since the publication of the first edition in 2014, the whisky industry has continued to change. This book provides the reader with an overview of the latest academic research and industry best practice in an accessible and authoritative format. Despite the recession, new distillation capacity has been added at a record pace and new consumers in new markets have entered the arena. Distillers are experimenting with new finishes, packaging and marketing techniques and amongst consumers there is a hunger for knowledge and informed commentary. An entirely new chapter discussing the management and utilization of co-products and recent developments in areas such as anaerobic digestion is included along with revisions and updates to most chapters. Written by acknowledged and experienced authorities of the subject, this book provide an up to date treatment of this fast developing area. Aimed at the popular market, it provides a leading text for students of distilling, industry practitioners, new craft distillers and whisky enthusiasts. Review of the 1st Edition 'The authors have clearly put much effort into this book... I enjoyed the book almost as much as I enjoy whisky. Fascinating stuff from cover to cover.' Ian W. Davies, Chromatographia, 2014, 77, 1733-1734 'Sometimes, you come across a book that's so comprehensive that it's worth shouting about....a fascinating book that can be engaged with on numerous levels, even if you aren't a student of distilling. Pop it on the shelf and consult it from time to time over the coming years. This might be the only whisky book you'll ever need.' http: //malt-review.com/2014/08/01/book-review-the-science-and-commerce-of-whisky/
Richmond's culinary history spans more than four hundred years and includes forgotten cooks and makers who paved the way for Richmond's vibrant modern food scene. The foodways of local Indian tribes were pivotal to the nation. Unconventional characters such as Mary Randolph, Jasper Crouch, Ellen Kidd, Virginia Randolph and John Dabney used food and drink to break barriers. Family businesses like C.F. Sauer and Sally Bell's Kitchen, recipient of a James Beard America's Classic Award, shaped the local community. Virginia Union University students and two family-run department stores paved the way for restaurant desegregation. Local journalists Maureen Egan and Susan Winiecki, founders of Fire, Flour & Fork, offer an engaging social history complete with classic Richmond recipes.
This multicultural and interdisciplinary reference brings a fresh social and cultural perspective to the global history of food, foodstuffs, and cultural exchange from the age of discovery to contemporary times. Comprehensive in scope, this two-volume encyclopedia covers agriculture and industry, food preparation and regional cuisines, science and technology, nutrition and health, and trade and commerce, as well as key contemporary issues such as famine relief, farm subsidies, food safety, and the organic movement. Articles also include specific foodstuffs such as chocolate, potatoes, and tomatoes; topics such as Mediterranean diet and the Spice Route; and pivotal figures such as Marco Polo, Columbus, and Catherine de' Medici. Special features include: dozens of recipes representing different historic periods and cuisines of the world; listing of herbal foods and uses; and a chronology of key events/people in food history.
"In "Redemption from Tyranny," Bruce Stewart proposes to examine the life of Herman Husband, one of many ordinary revolutionaries who felt that the lofty principles of the Declaration had been betrayed by the ratification of the Constitution, which they thought preserved the concentration of wealth in the hands of the few and threatened the livelihoods of "labouring, industrious people." A Regulator and a pamphleteer who played a key role in the Whiskey Rebellion, Husband offers a valuable lens through which we can view how ordinary people shaped - and were shaped by - the American Revolution."--
"Hoptopia argues that the current revolution in craft beer is the product of a complex global history that converged in the hop fields of Oregon's Willamette Valley. What spawned from an ideal environment and the ability of regional farmers to grow the crop rapidly transformed into something far greater because Oregon farmers depended on the importation of rootstock, knowledge, technology, and goods not only from Europe and the Eastern United States but also from Asia, Latin America, and Australasia. They also relied upon a seasonal labor supply of people from all of these areas as a supplement to local Euroamerican and indigenous communities to harvest their crops. In turn, Oregon hop farmers reciprocated in exchanges of plants and ideas with growers and scientists around the world, and, of course, sent their cured hops into the global marketplace. These global exchanges occurred not only during Oregon's golden era of hop growing in the late nineteenth and early twentieth centuries, but through to the present in the midst of the craft beer revival. The title of this book, Hoptopia, is a nod to Portland's title of Beervana and the Willamette Valley's claim as an agricultural Eden from the mid-nineteenth century onward. But the story is fundamentally about how seemingly niche agricultural regions do not exist and have never existed independently of the flow of people, ideas, goods, and biology from other parts of the world. To define Hoptopia is to define the Willamette Valley's hop and beer industries as the culmination of all of this local and global history. With the hop itself as a central character, this book aims to connect twenty-first century consumers to agricultural lands and histories that have been forgotten in an era of industrial food production"--Provided by publisher.
The history of food is one of the fastest growing areas of historical investigation, incorporating methods and theories from cultural, social, and women’s history while forging a unique perspective on the past. The Routledge History of Food takes a global approach to this topic, focusing on the period from 1500 to the present day. Arranged chronologically, this title contains 17 originally commissioned chapters by experts in food history or related topics. Each chapter focuses on a particular theme, idea or issue in the history of food. The case studies discussed in these essays illuminate the more general trends of the period, providing the reader with insight into the large-scale and dramatic changes in food history through an understanding of how these developments sprang from a specific geographic and historical context. Examining the history of economic, technological, and cultural interactions between cultures and charting the corresponding developments in food history, The Routledge History of Food challenges readers' assumptions about what and how people have eaten, bringing fresh perspectives to well-known historical developments. It is the perfect guide for all students of social and cultural history.
Over the past decade, the popularity of cocktails has returned with gusto. Amateur and professional mixologists alike have set about recovering not just the craft of the cocktail, but also its history, philosophy, and culture. The Shaken and the Stirred features essays written by distillers, bartenders and amateur mixologists, as well as scholars, all examining the so-called 'Cocktail Revival' and cocktail culture. Why has the cocktail returned with such force? Why has the cocktail always acted as a cultural indicator of class, race, sexuality and politics in both the real and the fictional world? Why has the cocktail revival produced a host of professional organizations, blogs, and conferences devoted to examining and reviving both the drinks and habits of these earlier cultures?
Offering insights on the wide range of sources that are available from across the globe and throughout history for the study of the history of emotions, this book provides students with a handbook for beginning their own research within the field. Divided into three parts, Sources for the History of Emotions begins by giving key starting points into the ethical, methodological and theoretical issues in the field. Part II shows how emotions historians have proved imaginative in their discovering and use of varied materials, considering such sources as rituals, relics and religious rhetoric, prescriptive literature, medicine, science and psychology, and fiction, while Part III offers introductions to some of the big or emerging topics in the field, including embodied emotions, comparative emotions, and intersectionality and emotion. Written by key scholars of emotions history, the book shows readers the ways in which different sources can be used to extract information about the history of emotions, highlighting the kind of data available and how it can be used in a field for which there is no convenient archive of sources. The focused discussion of sources offered in this book, which not only builds on existing research, but encourages further efforts, makes it ideal reading and a key resource for all students of emotions history.
This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak. Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer. There is also a dusting of history, a social science.
Since the early modern period, science has played an ever-growing role in healthcare, agriculture, the regulation of food and drink trades, and the standardization of nutrition guidelines. Yet until now, few studies had explored the historical processes through which scientific claims of knowledge gained the power to shape food supply chains and consumer choices. This volume of Osiris reveals how sciences of food have been informed by, and helped to shape in turn, an array of institutions, labor regimes, cultural practices, and ethical commitments. The essays delve into a range of topics, from early modern dietetics and debates about cannibalism to modern ready-to-eat rations and Ayurvedic recipes, from analyses of hungry model organisms to the dining rituals of Silicon Valley entrepreneurs and their patrons. As Food Matters shows, the history of knowledge about food has always raised debates about the shifting definition and boundaries of expertise: between traditional recipes and experimental protocols; between domestic craft skill and laboratory procedure; between the management and redistribution of resources for the social body on the one hand, and the subjective experiences of individual bodies on the other. At a moment when the authority of science is being questioned by a variety of publics, Food Matters is a timely reminder that such tensions, always present in food-related domains, reflect broader historical developments through which science became a prevalent force in shaping all aspects of public and private life.
A captivating narrative history that traces liquor, beer, and wine drinking in the American South, including 40 cocktail recipes. Ask almost anyone to name a uniquely Southern drink, and bourbon and mint juleps--perhaps moonshine--are about the only beverages that come up. But what about rye whiskey, Madeira wine, and fine imported Cognac? Or peach brandy, applejack, and lager beer? At various times in the past, these drinks were as likely to be found at the Southern bar as barrel-aged bourbon and raw corn likker. The image of genteel planters in white suits sipping mint juleps on the veranda is a myth that never was--the true picture is far more complex and fascinating. Southern Spirits is the first book to tell the full story of liquor, beer, and wine in the American South. This story is deeply intertwined with the region, from the period when British colonists found themselves stranded in a new world without their native beer, to the 21st century, when classic spirits and cocktails of the pre-Prohibition South have come back into vogue. Along the way, the book challenges the stereotypes of Southern drinking culture, including the ubiquity of bourbon and the geographic definition of the South itself, and reveals how that culture has shaped the South and America as a whole.
In Syndicate Women, sociologist Chris M. Smith uncovers a unique historical puzzle: women composed a substantial part of Chicago organized crime in the early 1900s, but during Prohibition (1920–1933), when criminal opportunities increased and crime was most profitable, women were largely excluded. During the Prohibition era, the markets for organized crime became less territorial and less specialized, and criminal organizations were restructured to require relationships with crime bosses. These processes began with, and reproduced, gender inequality. The book places organized crime within a gender‐based theoretical framework while assessing patterns of relationships that have implications for non‐criminal and more general societal issues around gender. As a work of criminology that draws on both historical methods and contemporary social network analysis, Syndicate Women centers the women who have been erased from analyses of gender and crime and breathes new life into our understanding of the gender gap.
This collection of essays on seventeenth-century Virginia, the first such collection on the Chesapeake in nearly twenty-five years, highlights emerging directions in scholarship and helps set a new agenda for research in the next decade and beyond. The contributors represent some of the best of a younger generation of scholars who are building on, but also criticizing and moving beyond, the work of the so-called Chesapeake School of social history that dominated the historiography of the region in the 1970s and 1980s. Employing a variety of methodologies, analytical strategies, and types of evidence, these essays explore a wide range of topics and offer a fresh look at the early religious, political, economic, social, and intellectual life of the colony. Contributors Douglas Bradburn, Binghamton University, State University of New York * John C. Coombs, Hampden-Sydney College * Victor Enthoven, Netherlands Defense Academy * Alexander B. Haskell, University of California Riverside * Wim Klooster, Clark University * Philip Levy, University of South Florida * Philip D. Morgan, Johns Hopkins University * William A. Pettigrew, University of Kent * Edward DuBois Ragan, Valentine Richmond History Center * Terri L. Snyder, California State University, Fullerton * Camilla Townsend, Rutgers University * Lorena S. Walsh, Colonial Williamsburg Foundation
Savour the bold notes and rich varieties of Canadian whisky with this fully revised, updated, and indispensable guide. This fully updated and revised edition of the award-winning Canadian Whisky invites you on a journey across Canada and back through time to discover the story of this unique spirit. Independent whisky expert Davin de Kergommeaux weaves a compelling narrative, beginning with the substance of Canadian whisky—grains, water, and wood—and details the process of how it’s made and how to taste it. He traces the fascinating history of the country’s major distilleries and key visionaries, and introduces the present-day players—big and small—who are shaping the industry through both tradition and innovation. Newly designed, and now including a map of Canada’s whisky distilleries, over 100 up-to-date tasting notes, and a handy tasting checklist, Canadian Whisky reflects the latest research on flavour development and the science of taste. At once authoritative and captivating, this is a must-have resource for beginners, enthusiasts, and aficionados alike.
Sheds new light on both pro and antislavery politics in the nineteenth-century Americas. The creation of new frontiers of slave commodity production and the expansion and intensification of slavery in Brazil, Cuba, and the southern United States were an integral part of the expansion of the world economy during the nineteenth century. Beginning from this vantage point, The Politics of the Second Slavery brings together a group of international scholars to reinterpret pro- and antislavery politics both globally and nationally as part of the forces that were restructuring Atlantic slavery. Individual chapters shed new light on the decolonization and nationalization of slavery in the Americas, the politics of proslavery elites both within particular countries and across the Atlantic region, the abolition of the international slave trade, and slave resistance.