The Drunken Botanist

This book is a passionate toast recited at the wedding of botany and booze. Sake begins with rice grains, Scotch whisky with barley, tequila with agave, rum with sugarcane, and bourbon with corn. Are you thirsty yet? In "The Drunken Botanist," Amy Stewart examines the many intoxicating flowers, herbs, trees, fruits, and fungi that humans have, for thousands of years, ingeniously and passionately transformed into alcohol. Among all the fermented and distilled plants, both well-known and obscure, some are dangerous, some extremely bizarre, and one is as old as dinosaurs – but each has made a unique cultural contribution to global drinking traditions and human history. This fascinating work, combining biology, chemistry, history, etymology, and mixology – which also includes over 50 cocktail recipes and gardening tips for enthusiasts – will make you the most popular guest at any cocktail party.

出版日期/Publication Date：January 1, 2017
出版社/Publisher：商务印书馆
出品方/Imprint:
页数/Page: 404