93 books like Tastes of Paradise

As someone who is obsessed with colour, and I mean OBSESSED, diving into this book felt like a colourful dream come true.

Not only does this book delve into so many different colours it also shares stories about how they relate to cultures around the world, and it was so fascinating to learn about. Take my favourite colour, for example, orange. It blew my mind to find out where the word originated and when the term was first used as a colour.

I felt like I was soaking in knowledge at the turn of every page. I can’t tell you how inspired and motivated I felt to start exploring even more colour in my creative practice.

I had never really given much thought to counting until I read this book, but in the very first chapter, Stone made me rethink everything I thought I knew about “one fish, two fish, red fish, blue fish.” She shows that every time we count, we’re making cultural assumptions. For example, what counts as a fish? And what makes the color of the fish more relevant than other features? Counting reveals that while these choices may seem intuitive, basic, and meaningless, they have very real impacts on people’s lives. Especially when we use numbers to measure things like merit, poverty, race, and productivity, those fundamental assumptions matter more than we care to admit.  

This is cultural history with a difference and of a difference. It teaches you a lot about the reputation for fashionable culture that France enjoyed for centuries all over the world and continues to enjoy to this day. How much of all that is already packed into the book’s subtitle! The rest of the book is just as accessible and lively and unwilling ever to take itself too seriously. 

The French historian Michel Pastoureau is the master of finding topics you never knew could have a history. His research spans from the history of blue to the history of the bear, and everything he writes makes you see the world with new eyes. One of my favorites is this slim volume about the history of stripes. Pastoureau explains why stripes were associated with the devil in the Middle Ages, why sailors and swimmers took to stripes, and why cultural preferences have shifted from horizontal stripes to vertical stripes and back again. He convincingly shows that the history of the stripe is really a history of the impulse to contain social groups and people.

Mintz’s book is about sugar, but it is still a key work in the history of coffee. It served as one of the major inspirations for my own study of the reception of coffee in early modern Britain. Sugar was a key ingredient in coffee by the later seventeenth century and would become a staple in the hot drinks consumed by the English working class. Mintz shows us how this symbiotic relationship between sugar and coffee developed, and he places the construction of an Atlantic slave system and the industrial revolution at the heart of his story. This is a classic work of both anthropology and history; it inspired a whole new way of thinking about the Atlantic world and the history of consumption at a time when both of those fields were still newborn. 

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.

Quick, name a beverage that has not been derived from or flavored by a plant? Not surprisingly, only water and milk leap to mind. Bestselling author Stewart delves into the natural history and cultivation of scores of plant species with witty and authoritative accounts of how they have been used in coffee, tea, all manner of spirits, wine, and beer. Cocktail recipes are included throughout as well as invaluable cultural context. I loved the bit about sorghum-based baijiu which figured in Nixon’s famous China trip. – “Alexander Haig had sampled the beverage during an advance visit and cabled…’Under no repeat no circumstances should the President actually drink from his glass in response to the banquet toasts.’” 

Nixon drank it anyway. Impressive since Dan Rather said it tasted “like liquid razor blades.” 

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).

My grandfather hunted squirrels to put in the stew pot, raised turnips and mustard greens, and shared all that he had with family and neighbors. Joe Gray Taylor’s book takes us back to the beginnings of the cuisine and hospitality of the American South where folks made the most of the natural environment and its riches. This book also describes the way people “visited” in the South, sometimes staying with relatives or friends for weeks or months on end, the hosts accepting them naturally, adding places at the table. Taylor covers Southern hospitality from the days of the frontier through the antebellum and Civil War years and Reconstruction, including the richest and the most impoverished populations, reminding me that I myself am just one generation removed from living off the land.

When recommending books on drinking and drinking properly, not necessarily making drinks properly, there are few recent releases that cover this ground. Jeffrey’s fun primer on the basics of drinking, its culture, and traditions make this a great first floor requirement in the skyscraper of imbibing. I would add that this would be a perfect gift for novice enthusiasts as it will help dodge plenty of missteps for sure.