And a Bottle of Rum, Revised and Updated
And a Bottle of Rum, Revised and Updated

Author: Wayne Curtis

Publisher: Crown

Published: 2018-06-05

Total Pages: 322

ISBN-13: 0525575030

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Now revised, updated, and with new recipes, And a Bottle of Rum tells the raucously entertaining story of this most American of liquors From the grog sailors drank on the high seas in the 1700s to the mojitos of Havana bar hoppers, spirits and cocktail columnist Wayne Curtis offers a history of rum and the Americas alike, revealing that the homely spirit once distilled from the industrial waste of the booming sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, where rum delivered both a cheap wallop and cash for the Revolution; to the plundering pirate ships off the coast of Central America; to the watering holes of pre-Castro Cuba; and to the kitsch-laden tiki bars of 1950s America. Here are sugar barons and their armies conquering the Caribbean, Paul Revere stopping for a nip during his famous ride, Prohibitionists marching against "demon rum," Hemingway fattening his liver with Havana daiquiris, and today's bartenders reviving old favorites like Planter's Punch. In an age of microbrewed beer and single-malt whiskeys, rum--once the swill of the common man--has found its way into the tasting rooms of the most discriminating drinkers. Complete with cocktail recipes for would-be epicurean time-travelers, this is history at its most intoxicating.

The Founding Foodies
The Founding Foodies

Author: Dave DeWitt

Publisher: Sourcebooks, Inc.

Published: 2010-11-01

Total Pages: 332

ISBN-13: 1402258992

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Ever wonder how certain foods came to be such huge staples of American culinary history? In this fascinating mashup between history book and cook book, one of America's Founding Fathers could be at the source! Food writer Dave DeWitt entertainingly describes how some of America's most famous colonial leaders—like George Washington, Thomas Jefferson, and Benjamin Franklin—not only established America's political destiny, but also revolutionized the very foods we eat. Beyond their legacy as revolutionaries and politicians, the Founding Fathers of America were first and foremost a group of farmers. Like many of today's foodies, they ardently supported sustainable farming and ranching, exotic imported foods, brewing, distilling, and wine appreciation. Explore their passion for the land and the bounty it produced through an intriguing narrative, sprinkled with recipes that showcase their love of food and the art of eating that would ultimately become America's diverse food culture. Features over thirty authentic colonial recipes, including: Thomas Jefferson's ice cream A recipe for beer by George Washington Martha Washington's fruitcake Medford rum punch Terrapin soup

Rum
Rum

Author: Ian Williams

Publisher: Bold Type Books

Published: 2006-08-18

Total Pages: 369

ISBN-13: 0786735740

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Rum arguably shaped the modern world. It was to the eighteenth century what oil is to the present, but its significance has been diminished by a misguided sense of old-fashioned morality dating back to Prohibition. In fact, Rum shows that even the Puritans took a shot now and then. Rum, too, was one of the major engines of the American Revolution, a fact often missing from histories of the era. Ian Williams's book -- as biting and multilayered as the drink itself -- triumphantly restores rum's rightful place in history, taking us across space and time, from the slave plantations of seventeenth-century Barbados (the undisputed birthplace of rum) through Puritan and revolutionary New England, to voodoo rites in modern Haiti, where to mix rum with Coke risks invoking the wrath of the gods. He also depicts the showdown between the Bacardi family and Fidel Castro over the control of the lucrative rights to the Havana Club label. Telling photographs are also featured in this barnstorming history of the real "Spirit of 1776."

Contemporary Caribbean Cultures and Societies in a Global Context
Contemporary Caribbean Cultures and Societies in a Global Context

Author: Franklin W. Knight

Publisher: Univ of North Carolina Press

Published: 2006-05-18

Total Pages: 312

ISBN-13: 0807876909

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The Caribbean ranks among the earliest and most completely globalized regions in the world. From the first moment Europeans set foot on the islands to the present, products, people, and ideas have made their way back and forth between the region and other parts of the globe with unequal but inexorable force. An inventory of some of these unprecedented multidirectional exchanges, this volume provides a measure of, as well as a model for, new scholarship on globalization in the region. Ten essays by leading scholars in the field of Caribbean studies identify and illuminate important social and cultural aspects of the region as it seeks to maintain its own identity against the unrelenting pressures of globalization. These essays examine cultural phenomena in their creolized forms--from sports and religion to music and drink--as well as the Caribbean manifestations of more universal trends--from racial inequality and feminist activism to indebtedness and economic uncertainty. Throughout, the volume points to the contending forces of homogeneity and differentiation that define globalization and highlights the growing agency of the Caribbean peoples in the modern world. Contributors: Antonio Benitez-Rojo (1931-2004) Alex Dupuy, Wesleyan University Juan Flores, City University of New York Graduate Center Jorge L. Giovannetti, University of Puerto Rico Aline Helg, University of Geneva Franklin W. Knight, The Johns Hopkins University Anthony P. Maingot, Florida International University Teresita Martinez-Vergne, Macalester College Helen McBain, Economic Commission for Latin America & the Caribbean, Trinidad Frances Negron-Muntaner, Columbia University Valentina Peguero, University of Wisconsin-Stevens Point Raquel Romberg, Temple University