Imagen 1 de 1
Foto genérica
Imagen 1 de 1
Foto genérica
Forgotten Drinks of Colonial New England : From Flips and Rattle-Skulls to Switchel and Spruce Beer by Not Available (2014, Trade Paperback)
Bargain Book Stores (1145900)
99,3% de votos positivos
Precio:
USD20,68
Aproximadamente17,69 EUR
+ USD10,92 de envío
Devoluciones:
Estado:
Your Privacy. ISBN: 9781626192492. Your source for quality books at reduced prices. Condition Guide. Publication Date: 2/18/2014. Item Availability.
- ¡Cómpralo ya!Forgotten Drinks of Colonial New England: From Flips & Rattle-Skulls to Switchel
Oops! Looks like we're having trouble connecting to our server.
Refresh your browser window to try again.
Acerca de este artículo
Product Identifiers
PublisherArcadia Publishing
ISBN-101626192499
ISBN-139781626192492
eBay Product ID (ePID)176152997
Product Key Features
Book TitleForgotten Drinks of Colonial New England : from Flips and Rattle-Skulls to Switchel and Spruce Beer
Number of Pages128 Pages
LanguageEnglish
Publication Year2014
TopicSubjects & Themes / Historical, Industries / Hospitality, Travel & Tourism, United States / State & Local / New England (Ct, mA, Me, NH, Ri, VT), Beverages / General, Regional & Ethnic / American / New England, Essays & Narratives
IllustratorYes
GenreCooking, Photography, Business & Economics, History
AuthorNot Available
Book SeriesAmerican Palate Ser.
FormatTrade Paperback
Dimensions
Item Height0.3 in
Item Weight0.5 Oz
Item Length9 in
Item Width6 in
Additional Product Features
Intended AudienceTrade
LCCN2013-050303
Dewey Edition23
Dewey Decimal641.20974
SynopsisColonial New England was awash in ales, beers, wines, cider and spirits. Everyone from teenage farmworkers to our founding fathers imbibed heartily and often. Tipples at breakfast, lunch, teatime and dinner were the norm, and low-alcohol hard cider was sometimes even a part of children's lives. This burgeoning cocktail culture reflected the New World's abundance of raw materials: apples, sugar and molasses, wild berries and hops. This plentiful drinking sustained a slew of smoky taverns and inns--watering holes that became vital meeting places and the nexuses of unrest as the Revolution brewed. New England food and drinks writer Corin Hirsch explores the origins and taste of the favorite potations of early Americans and offers some modern-day recipes to revive them today.., New England food and drinks writer Corin Hirsch explores the origins and taste of the favorite potations of early Americans and offers some modern-day recipes to revive them today. Colonial New England was awash in ales, beers, wines, cider and spirits. Everyone from teenage farmworkers to our founding fathers imbibed heartily and often. Tipples at breakfast, lunch, teatime and dinner were the norm, and low-alcohol hard cider was sometimes even a part of children's lives. This burgeoning cocktail culture reflected the New World's abundance of raw materials: apples, sugar and molasses, wild berries and hops. This plentiful drinking sustained a slew of smoky taverns and inns--watering holes that became vital meeting places and the nexuses of unrest as the Revolution brewed.
LC Classification NumberTX815.H54 2014
