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Drinking history : fifteen turning points in the making of American beverages / Andrew F. Smith.

By: Smith, Andrew F, 1946- [author.].
Material type: TextTextSeries: JSTOR eBooks.Arts and traditions of the table: Publisher: New York : Columbia University Press, [2013]Copyright date: ©2013Description: 1 online resource (x, 319 pages) : illustrations.Content type: text Media type: computer Carrier type: online resourceISBN: 9780231530996; 0231530994.Subject(s): Beverages -- United States -- HistoryGenre/Form: Electronic books.Additional physical formats: Print version:: Drinking history.DDC classification: 394.120973 | 641.2 LOC classification: TP527 | .S65 2013Online resources: Click here to view this ebook.
Contents:
1. Colonial diversity -- 2. An essential ingredient in American indepence -- 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.
Summary: "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. He revisits the country's major historical moments: colonization, the American Revolution, the Whiskey Rebellion, the temperance movement, Prohibition, and 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. Whether alcoholic or nonalcoholic, carbonated or caffeinated, warm or frozen, watery or thick, spicy or plain, Americans have invented, adopted, modified, and commercialized tens of thousands of beverages. 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"--Provided by publisher.
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Item type Current location Call number URL Status Date due Barcode
Electronic Book UT Tyler Online
Online
TP527 .S65 2013 (Browse shelf) https://ezproxy.uttyler.edu/login?url=http://www.jstor.org/stable/10.7312/smit15116 Available ocn818857941

"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. He revisits the country's major historical moments: colonization, the American Revolution, the Whiskey Rebellion, the temperance movement, Prohibition, and 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. Whether alcoholic or nonalcoholic, carbonated or caffeinated, warm or frozen, watery or thick, spicy or plain, Americans have invented, adopted, modified, and commercialized tens of thousands of beverages. 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"--Provided by publisher.

Includes bibliographical references and index.

1. Colonial diversity -- 2. An essential ingredient in American indepence -- 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.

Description based on print version record.

Reviews provided by Syndetics

CHOICE Review

Historian Smith (New School) views American history through the lens at the bottom of a drinking glass, with 15 essays on topics as diverse as Colonial rum and tea, soda-fountain soft beverages, milk, and Starbucks coffee. Earlier chapters concentrate on trade and politics; those in the middle deal with social movements such as temperance and the birth of consumer society; and the later stories focus on key movements and individuals in commercial history. All of the main beverages covered in the chapters have now been the subject of one or more book-length histories, so well-read food scholars are unlikely to find much new material here. The chapters do give a good sampling of how studying food can illuminate history, however, particularly the way that morality and concerns about health have been important drivers of consumer culture for centuries. This book could be very useful in a course on the history of American food, though for this purpose it will be up to the teacher to develop integrating themes and broader implications. Summing Up: Highly recommended. Undergraduate students at all levels as well as general readers. R. R. Wilk Indiana University

Author notes provided by Syndetics

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.

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