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Drinking History


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This volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene. Smith revisits colonization, the American Revolution, the Whiskey Rebellion, the temperance movement, Prohibition and its repeal and tracks the growth of the American beverage industry throughout the world. The result is an intoxicating encounter with an often overlooked aspect of American culture and global influence.

Table of Contents

Preface Acknowledgments Prologue 1. Colonial Diversity 2. An Essential Ingredient in American Independence 3. Tea Parties 4. Tarantula Juice 5. Cider's Last Hurrah 6. The Most Popular Drink of the Day 7. Nature's Perfect Food 8. The Most Delightful and Insinuating Potations 9. Unfermented Wine 10. The Temperance Beverage 11. To Root Out a Bad Habit 12. Youth Beverages 13. Judgment of Paris 14. The Only Proper Drink for Man 15. The Coffee Experience Epilogue Notes Bibliography Index

About the Author

Andrew F. Smith teaches food history at the New School in New York. He is the author or editor of twenty-six books, including Eating History: Thirty Turning Points in the Making of American Cuisine. He has a website, www.andrewfsmith.com.


Full of rewarding details, each chapter of Drinking History tells a concise, compelling tale likely to inspire further, more expansive investigations. -- Evan Rail Times Literary Supplement This acts as a companion title to the author's Eating History title that was equally well-researched and well-written and well worth a read in its own right. Yum.fi Highly recommended Choice Engaging... Perfect for the college reader Register of the Kentucky Historical Society Engaging... Researchers focused on the food and beverage industry will also find a great resource in the fact-packed pages of Smith's book. Graduate Journal of Food Studies

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