I’m a professor at Northland College (WI) and an American environmental historian with specialties in wine, food, and horticulture. I mostly write on alcohol, garden history, botany, and orchids. The history of alcohol is wild, fraught, and charged with power—I’ll never tire of learning about it.
The lush, sun-drenched vineyards of California evoke a romantic, agrarian image of winemaking, though in reality, the industry reflects American agribusiness at its most successful. Nonetheless, this fantasy is deeply rooted in the history of grape cultivation in America. Empire of Vines traces the development of wine culture as grape growing expanded from New York to the Midwest before gaining ascendancy in California--a progression that illustrates viticulture's centrality to the nineteenth-century American projects of national expansion and the formation of a national culture.
Rorabaugh argues convincingly that alcohol of several types—but mostly rum and whisky—were part and parcel of, and at times even drove, early national American culture. Solo and group binges increased from 1790 to 1820 as the population tried to adapt to anxious and uncertain changes in their lives. Drinking became aligned with liberty—taverns were the “seedbeds of the revolution” and the “nurseries of freedom.” And although boozing came to be an early element in what was defined as the American character, the temperance movement was not far off.
Recreating America's first fifty intemperate years, when, from 1790 to 1840, Americans drank more alcoholic beverages per capita than at any other time in history, Rorabaugh examines some of the reasons why Americans drank so much
Sweetness and Power is a classic in world foodways, and still holds up against any book for its depth and complexity as a work of fascinating social history, anthropology, and commodity history. Although its main subject is the global trade and symbolism of sugar, I include it here because sugar makes molasses and molasses makes rum, and all three items were part of the original “triangular trade” connecting early colonial power networks of North America, Europe, and Africa. Mintz is particularly good at analyzing early images of sugar in their cultural contexts. (If you haven’t seen the elaborate “sugarwork” on cakes and pastries in the eighteenth century, you’re missing out.) The book easily conveys its content, as well as quietly invites its readers to perform good lay history and anthropology themselves.
A fascinating persuasive history of how sugar has shaped the world, from European colonies to our modern diets
In this eye-opening study, Sidney Mintz shows how Europeans and Americans transformed sugar from a rare foreign luxury to a commonplace necessity of modern life, and how it changed the history of capitalism and industry. He discusses the production and consumption of sugar, and reveals how closely interwoven are sugar's origins as a "slave" crop grown in Europe's tropical colonies with is use first as an extravagant luxury for the aristocracy, then as a staple of the diet of the new industrial…
Although it has a spirited title, this book is no joke--it is deeply informative, well-researched, and well-organized. It's also great fun. It is the perfect mix of science and culture and gustatory pleasure.I read it straight through, and slowly, but it's probably better read as a semi-reference book—it’s got great recipes and gardening tips too--which is why I'll keep it in between my gardening and cookbook shelves.
This quirky guide explains the chemistry and botanical history of over 150 plants, trees, flowers and fruits, showing how they form the bases of our favourite cocktails. Amy Stewart offers gardeners growing tips and provides cocktail enthusiasts with 50 drink recipes, as well as a rounded knowledge of the processes and plants which go into popular concoctions.
A sensual cultural history mixed with economic history, specifically the rise of capitalism, Schivelbusch launches an interesting argument—that one particular substance, or taste, has often defined the zeitgeist of whole nations for definitive periods. This book is wide-ranging and general in its treatment of alcohol, as well as several other drinks and spices. There are excellent imaginative connections made, and the book invites thinkers to think deeply and broadly about the meaning of intoxicants in history and in their own lives.
From the extravagant use of pepper in the Middle Ages to the Protestant bourgeoisie's love of coffee to the reason why fashionable Europeans stopped sniffing tobacco and starting smoking it, Schivelbusch looks at how the appetite for pleasure transformed the social structure of the Old World. Illustrations.
Alcohol is a highly readable, and useful, text on the cultural and material history of alcohol from ancient times through the modern-day. Phillips uses an international and comparative frame here to good effect—something not usually done in histories of alcohol. I also greatly appreciated his focus on colonial, ethnic, and racial histories around alcohol, as well as its regulation in different societies. Phillips makes a compelling argument against the idea that most earlier societies turned to alcohol because the water wasn't safe to drink (some did, but the assumption is far too widespread, he argues).
Whether as wine, beer, or spirits, alcohol has had a constant and often controversial role in social life. In his innovative book on the attitudes toward and consumption of alcohol, Rod Phillips surveys a 9,000-year cultural and economic history, uncovering the tensions between alcoholic drinks as healthy staples of daily diets and as objects of social, political, and religious anxiety. In the urban centers of Europe and America, where it was seen as healthier than untreated water, alcohol gained a foothold as the drink of choice, but it has been more regulated by governmental and religious authorities more than any…
Coming from the perspective of a neurosurgeon, I have witnessed many successes and failures over more than four decades. I recognized decades ago that communication with patients at a level that involves emotions is a necessary part of being a complete physician. This involves being empathetic and, henceforth, digging deep to find the strength to be transparent, vulnerable, compassionate, understanding, and, when needed, forceful (some would call this paternalism). Although the five books I have chosen to highlight vary widely in content, they have one common theme – finding within us the will and wherewithal to succeed.
My book is a collection of monthly Editor-in-Chief letters to the readership of World Neurosurgery, a journal that I edit. Each essay is short and sweet. The letters were written for neurosurgeons but have been re-edited so that they apply to all human beings. They cover topics such as leadership, empathy, vulnerability, stress, burnout, and on and on…. These essays are relevant for all who strive to craft a better version of themselves.
Life lessons learned by the author during his 40+ year neurosurgery career are shared and translated into real-life scenarios. Between the covers are many lessons that are derived from the experiences of the author and then applied to all humans. The mastering of these lessons should translate into a sense of pride and satisfaction. In keeping with the theme of the book, this process should culminate in the feeling at the end of the day that ‘Today was, indeed, a good day.’
Today Was A Good Day: A Collection of Essays From The Heart Of A Neurosurgeon
About the Book Today Was A Good Day: A Collection of Essays From The Heart Of A Neurosurgeon features many topics that pertain to how neurosurgeons interact with others and how each of us can use introspection to modify how we are using tools and strategies such as empathy, respect, stress management, and much more. This book provides some insights into leadership, effective communication, and fulfillment from the perspective of a neurosurgeon, and it causes the reader to think about and consider many, many attributes of a leader. We all want to have a good day. This book provides strategies…
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