Fans pick 83 books like Buveurs de Kava

This is the kava Bible. Kava expert Vincent Lebot shares his comparative analysis of 247 kava cultivars collected from 55 Pacific islands to identify their morphological, chemical, and genetic characteristics—including the six major kavalactones responsible for kava’s physiological effects. Lebot’s research pinpointed kava’s origins in northern Vanuatu as a domesticated form of “wild kava” (Piper wichmannii). The book provides ethnographic information about the religious and social significance of kava across the Pacific, including origin myths, ceremonial and recreation uses, its ethnomedical applications, and growing importance as a cash crop. The authors predicted, successfully, that kava will become the next world drug.

Anthropologist Ron Brunton delves back into 19th-century theory that proposed two waves of Pacific immigrants, one that chewed betelnut (Areca catechu kernels mixed with Piper betle vine and lime), and the other that preferred kava. He wonders why kava is mostly absent in the Solomon Islands despite its presence in scattered communities in New Guinea to the west, and then in Vanuatu, Fiji, and much of Polynesia to the east. He proposes that kava originated in the Bismarck Archipelago and that Solomon Islanders subsequently abandoned kava consumption, perhaps as an element of some religious innovation. We now know that kava originated in northern Vanuatu and found its way back west into New Guinea, north to Micronesian Pohnpei and Kosrae, and east to Fiji and much of Polynesia. Brunton, though, offers good ethnographic information about kava’s place in Pacific cultures, including on Tanna.

Kilham was an early promoter of kava as an herbal treatment for anxiety and other disorders. Kava, in fact, has proven therapeutic benefits and, along with anxiety and insomnia, treats depression, stress, muscle pain, urinary problems, and much more. It also has an emotional leveling effect, promoting temporary feelings of happiness and peace. Kilham brings readers along to Vanuatu and other Pacific Islands as he investigated kava’s local uses and its potential for consumers everywhere. Readers will appreciate the description of his first kava taste of kava that sparked his passionate promotion of the plant.

This remarkable work was first printed in German in 1923 and was only translated and published in English in 1996. It is largely concerned with the secret societies in the New Hebrides Islands of Southeast Asia. Speiser documents the lavish initiation rituals, the megalithic constructions that were part of the secret society ritual locations, the power of the ritual organizations and their leaders, the special burials of secret society leaders, the plastering of their skulls, and many other fascinating aspects of these secret societies. It is just one outstanding example among other ethnographies that document the special nature of secret societies including Philip Drucker's Kwakiutl Dancing Societies, Walter Hoffman's The Midewiwin, or 'Grand Medicine Society' of the Ojibwa, and Amaury Talbot's In the Shadow of the Bush.

For me, it’s the stories that make The Bird Man and the Lap Dancer one of the best travel books that I’ve had the pleasure of reading. Some are powerful and heartful while others are strange and hilarious. The stories take place in different parts of the world, and somehow Eric Hansen finds himself in the middle of all of them. From cooking lessons with an elderly Russian lady who lives in a dangerous Manhattan project to bird-watching field trips with strippers, Eric’s stories are adventurous, inspiring, and deeply human. This is a must-read for all those who love travel reads!

Julian Evans takes us on a personal tour through the islands of the South Pacific, a region for which I have my own fondness. As well as places I know and love such as Tonga and Vanuatu, Evans visits harder to reach places: The Marshall islands and the Gilbert and Ellis group. Encountering natives, visitors, political and geographical challenges, his story is told with good humour and adventure.

I enjoyed seeing these characters who are pushed out of their routines and into a competition situation that challenges their foraging and cooking skills while also giving them opportunities to grow.

As a cook and gardener, I wanted to explore the Michigan forest and meet farmers with them. I wanted to taste their creations. Their challenges and reactions to the situations they encountered encouraged me to be fully invested in what happened to them. I also appreciated following them slightly beyond their competition experience to see what the experience manifested in their lives.

Rather than focusing on survival food or a fun outdoor activity, this book zooms in on foraging as a source of unique flavors that cannot be purchased. From salts mixed with wild herbs to pine needle vinegar to homemade beers infused with the tastes of the forest, Pascal is interested in much more than “Is it edible?” He wants to know what each wild ingredient is going to do for his (and our) taste buds.

I began my education in wine in small classes run by Michael Schuster; this book is the next best thing. The title makes it sound a bit tedious, but it’s not. Inside is the key – ‘Taste with your head, and drink with your heart.' It is a bit depressing to hear someone say that ‘I don’t know about wine, but I know what I like’ – it sounds as though the speaker is embracing ignorance. Rather, it should be ‘this is a wine that I like and this is why.’ Besides, what could be more fun than learning about wine: it’s both intellectually interesting and tastes so good! Using this book, you can do it alone or – even more fun - with friends. 

I thought I knew a fair bit about whisky until I read this book. The science is here–and how often do you see that in a book on spirits?–but as a means to an end: to make whisky more individual, more expressive of place. The bulk of the world's whisky is manufactured in anonymous, large plants such that the 'handmade' products of relatively small distilleries, epitomized in Scotland and Kentucky/Tennessee in the U.S.A., are cherished by enthusiasts.

Yet even with these, the major ingredients–cereals of different kinds, barley in the case of Scotch–are almost always grown and processed far away and bought on the commodities market. It doesn’t have to be like this. Revelatory and joyful are the author’s explorations and stories of trips to distilleries in the U.S. and the British Isles to chew the fat with like-minded pioneers.