Algonquin Books of Chapel Hill
March 2013
On Sale: March 19, 2013
400 pages ISBN: 1616200464 EAN: 9781616200466 Kindle: B00AFKIRGY Hardcover / e-Book Add to Wish List
Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.
Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaursβbut each represents a unique cultural contribution to our global drinking traditions and our history. This fascinating concoction of biology, chemistry, history, etymology, and mixologyβwith more than fifty drink recipes and growing tips for gardenersβwill make you the most popular guest at any cocktail party.
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