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FORGOTTEN DRINKS OF COLONIAL NEW ENGLAND By Corin Hirsch (2014 TPB){R10}

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Ubicado en: Oakville, Connecticut, Estados Unidos
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Entrega prevista entre el jue. 26 jun. y el mié. 2 jul. a 94104
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N.º de artículo de eBay:256426982028
Última actualización el 04 jun 2025 20:10:58 H.EspVer todas las actualizacionesVer todas las actualizaciones

Características del artículo

Estado
Nuevo: Libro nuevo, sin usar y sin leer, que está en perfecto estado; incluye todas las páginas sin ...
Narrative Type
Nonfiction
ISBN
9781626192492

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Product Identifiers

Publisher
Arcadia Publishing
ISBN-10
1626192499
ISBN-13
9781626192492
eBay Product ID (ePID)
176152997

Product Key Features

Book Title
Forgotten Drinks of Colonial New England : from Flips and Rattle-Skulls to Switchel and Spruce Beer
Number of Pages
128 Pages
Language
English
Topic
Subjects & 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
Publication Year
2014
Illustrator
Yes
Genre
Cooking, Photography, Business & Economics, History
Author
Not Available
Book Series
American Palate Ser.
Format
Trade Paperback

Dimensions

Item Height
0.3 in
Item Weight
0.5 Oz
Item Length
9 in
Item Width
6 in

Additional Product Features

Intended Audience
Trade
LCCN
2013-050303
Dewey Edition
23
Dewey Decimal
641.20974
Synopsis
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. 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 Number
TX815.H54 2014

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