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FORGOTTEN DRINKS OF COLONIAL NEW ENGLAND By Corin Hirsch (2014 TPB){R10}
US $16.00
ApproximatelyS$ 20.62
Condition:
Brand New
A new, unread, unused book in perfect condition with no missing or damaged pages.
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Located in: Oakville, Connecticut, United States
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Estimated between Wed, 8 Oct and Tue, 14 Oct to 94104
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eBay item number:256426982028
Item specifics
- Condition
- Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
- Narrative Type
- Nonfiction
- ISBN
- 9781626192492
About this product
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
Publication Year
2014
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
Illustrator
Yes
Genre
Cooking, Photography, Business & Economics, History
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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- eBay automated Feedback- Feedback left by buyer.Past monthOrder delivered on time with no issues
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- eBay automated Feedback- Feedback left by buyer.Past monthOrder delivered on time with no issues