THE DRUNKEN BOTANIST PDF
In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries. Where can I get the link to download The. The Drunken Botanist uncovers the enlightening botanical history and the fascinating science and chemistry of over plants, flowers, trees. Topic: Amy Stewart on The Drunken Botanist: The Plants that For more information: custom-speeches.com
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Editorial Reviews. custom-speeches.com Review. An Amazon Best Book of the Month, March The Drunken Botanist - Kindle edition by Amy Stewart. Download it. Free Download OR Read Online to Books The Drunken Botanist The Plants That Create The Worldam at our Complete and Best Library 1/16 The Drunken. EPUB @PDF The Drunken Botanist PDF Click button below to download or read this book. Description A New York Times Bestseller Sake.
Gin is nothing but an alcohol extraction of all these crazy plants from around the world—tree bark and leaves and seeds and flowers and fruit.
In all of these bottles! But there's thousands more, of course. And then there's proper tonic water: "proper tonic water, made with actual cinchona bark and real Saccharum officinarum, not that artificial junk Scott browsed the selection of bottled Agave tequilana.
Zea mays, an overgrown grass sweet corn. Artemisia absinthium, a much-misunderstood Mediterranean herb. Polish vodka? Solanum tuberosum—a nightshade, which is a weird family of plants if there ever was one. Humulus lupulus common hop or hop , a sticky climbing vine that happens to be a close cousin to cannabis. In China, they make their wine from barley; in the northern parts thereof, from rice and apples. In Japan, also they prepare a strong wine from rice. In Brazil, and elsewhere, they make strong wine of water and sugarcane: and in Barbadoes they have many liquors unknown to us.
Among the Turks, where wine of the grape is forbid by their law, the Jews and Christians keep, in their taverns, a liquor made of fermented raisins. Drunken botanists? A great gin or a fine French liqueur is flavored with innumerable herbs, seeds, and fruit, some of them added during distillation and some just before bottling. View all 42 comments. Horticulture in bottles. Booze and botany. The elixir of life—the aqua vitae—that the plant world has given us. So, depending on the mission, one person will be more interested in the content of the bottle, and another might be thrilled by the botanical magic leading up to it.
I'm one of the latter. A teetotaler since forever, most boring nerd at a party. Coffee and water - the only substance abuses I am guilty of. Ah, it just happily float my boat. Coriander, which is, of course, the fruit of a cilantro plant. All gins have citrus peel in them. This one has lavender buds, too. Gin is nothing but an alcohol extraction of all these crazy plants from around the world—tree bark and leaves and seeds and flowers and fruit.
In all of these bottles! But there's thousands more, of course. And then there's proper tonic water: Scott browsed the selection of bottled Agave tequilana. Zea mays , an overgrown grass sweet corn. Artemisia absinthium , a much-misunderstood Mediterranean herb. Polish vodka?
Solanum tuberosum —a nightshade, which is a weird family of plants if there ever was one. Humulus lupulus common hop or hop , a sticky climbing vine that happens to be a close cousin to cannabis. In China, they make their wine from barley; in the northern parts thereof, from rice and apples. In Japan, also they prepare a strong wine from rice. In Brazil, and elsewhere, they make strong wine of water and sugarcane: Among the Turks, where wine of the grape is forbid by their law, the Jews and Christians keep, in their taverns, a liquor made of fermented raisins.
Drunken botanists? A great gin or a fine French liqueur is flavored with innumerable herbs, seeds, and fruit, some of them added during distillation and some just before bottling. And once a bottle gets to the bar, a third round of plants are called into service: I structured the book around this journey from mash tub and still, to bottle, to glass. The plants are alphabetically indexed and include all the well-known beverages first, and then proceed to the uncommon ones.
History, cultural uses, distillery, product names. It's all there. I just had an arresting moment when feces, two thousand years old, were discovered in the s and analyzed. It did not go off well. Let's skip the skimpy info in the book here and rather share my own memories with you: A very popular liqueur, called Marula Cream, is made from this fruit.
The fruit is also popular with the animals, with hilarious consequences.
Just watch this video: Do yourself a favor and watch it! Even the worms have a happy moment! Believe me, those hangovers are REAL! The author, from Oregon in the USA, rejects this kind of evidence.
I don't. I've grown up in the northern parts of South Africa and we witnessed these animals constantly.
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Not only eating the fruit, but stumbling away in a drunken stupor. In fact, when the word was out that elephants were at the trees, we all went en masse to witness it.
When the elephants shook the trees, the monkeys within had to cling for dear life until the tree-quake was over. It lasted only a few minutes at a time. The fruit is safe for human consumption when it's dropped from the tree and picked up immediately especially after the elephants shook the trees.
Stored in fridges, and eaten within a day, it is one of the most delicious fruits on the planet. But left out on the ground in the hot African sun, it totally changes the ball game!
Nobody in their right mind touches those sun-baked fruits! The Marula fruit contains a delicious nut which is used by African tribes for making bread. The nuts can be stored for months in clay pots before it is used. As children we helped the African mammas collect the fruit and harvest the nuts. Huge heaps.
For our assistance we were awarded with the bread. The bread is not only delicious, but also extremely healthy. As children, we had our fill of both bread, nuts and non-fermented fruit. We knew which fruits to avoid and which were safe. I miss it every day! Humans and animals rejoice together in Marula season: It is so well researched, and really fascinating to read.
Not a book to rush through within a day. I would rather add it to a coffee table collection to be scrolled through and absorbed slowly. The author has a wonderful, witty and casual way of sharing the information. The author's website: View all 11 comments. Apr 16, Jeanette "Astute Crabbist" rated it really liked it Shelves: I was so relieved to learn that I wouldn't have to root around in emu droppings in order to enjoy a quandong cocktail.
Amy Stewart is sort of the Mary Roach of the plant world, but not quite as funny. I'm more of a botanist than a boozer, so I was most interested in the history and folklore of the plants. It's quite a revelation, though, to see the variety of plants that are used in alcoholic beverages.
If you like to make exotic cocktails from pricey liqueurs and liquors, you could throw one hel I was so relieved to learn that I wouldn't have to root around in emu droppings in order to enjoy a quandong cocktail. If you like to make exotic cocktails from pricey liqueurs and liquors, you could throw one hell of a party with the recipes in this book. She even gives some gardening advice so you can grow the plants you'll use in your boozy concoctions.
View all 12 comments. Nov 29, Mary Deacon rated it it was amazing.
I have been clean and sober for 8 years after going through A. This Thanksgiving I slipped and partook in a little drinking and There went my sobriety. Since all that went down the toilet, I thought I'd pick up this book. I'm glad I did. It's wonderful! View all 3 comments. Dec 02, Carmen rated it really liked it Recommends it for: Anyone interested in drinks and plants.
This is a great book, very interesting. It all started when Stewart went to a liquor store with her friend. We had arrived at a liquor store by then, and I was gesturing wildly at the shelves around us. Suddenly we weren't in a liquor store anymore. We were in a fantastical greenhouse, the world's most exotic botanical garden, the sort of strange and overgrown conservatory we only encounter in our dreams. Around the world, it seems, there is This is a great book, very interesting.
Around the world, it seems, there is not a tree or shrub or delicate wildflower that has not been harvested, brewed, and bottled. Every advance in botanical exploration or horticultural science brought with it a corresponding uptick in the quality of our spirituous liquors. Give the role they play in creating the world's great drinks, it's a wonder there are any sober botanists at all.
This is heavy with various cocktail and drink recipes that I have no use for and will never make. It also frequently takes a page here and there to explain how to grow certain plants yourself. Again, I'm never going to do this, I have no interest in gardening.
However, Stewart is fascinating; she tackles every variety of plant you can think of and then goes through them species by species, telling us how they became involved in becoming an alcoholic drink. She includes great, fascinating stories about history and historical figures that had me grinning from ear to ear. I especially loved the stories about Nixon going to China and drinking mao-tai - so hilarious!
On February 21, , President Nixon Alexander Haig had sampled the drink on an advance visit and cabled a warning that "Under no repeat no circumstances should the President actually drink from his glass Dan Rather said it tasted like "liquid razor blades.
The mao-tai served to President Nixon was surely the best China had to offer. Prime Minister Chou En-lai held a match to his glass to show the president that the spirit could be lit on fire, a fact that Nixon filed away for future use.
In , National Security Advisor Henry Kissinger told another Chinese official that the president tried to repeat the trick for his daughter when he returned home.
So you nearly burned down the White House! The book is colorful, fully illustrated, and has a fun, whimsical feel to it. Tl;dr - Tons of botany, and a great exploration of liquors, infusions, and cocktails that you will be longing to try after reading this book.
I loved learning more about plants, and alcohol, and history. Although the book had a lot of "extra" material that didn't apply to my life or interest me, it was a strong and worthwhile read.
View all 8 comments. Apr 10, Erica rated it really liked it Shelves: Preamble June, I'm buddy-reading this with the victim of my attention, Todd , although he doesn't know it, yet. He doesn't even know I bought this book, though he did know I was going to because when it came to our attention in the museum's gift shop and we both put it on our to-read lists right then and there, I promised I'd get us a copy.
There was another book in the same display in which we were also interested, DIY Bitters: So my plan is to give that one to him while I read this one during my lunch breaks. Todd reads sporadically so it will take him years to get through that which is perfect because my lunch break reading only happens in summer and fall and I get distracted a lot and it often takes me more than a year to get a book read so we'll both have ample time to finish our fascinating tomes.
When we're done, we'll swap! Together, we will learn all the things about making refreshing adult beverages out of plants. It's going to be a great time for us. It will not be a great time for Gabe because he thinks our projects are stupid but what does he know?
He spends his time doing dumb nerd stuff, not science nerd stuff and science nerd stuff is the best stuff to do. One year later This isn't a buddy read anymore. My victim and I broke up and we're just cordial acquaintances now that's a pun because this book is about liquor I have both books, I will read them by myself and wish I had someone with whom I could discuss the contents.
C'est la vie. I finished this one and it is the perfect lunchtime reading book. It's arranged in quick essay format starting with major botanical-to-alchemical plants, such as wheat, barley, rice, etc. Every plant gets between 1 and 6 pages of description, history, fermentation process, and anecdotes. There are recipes throughout. I enjoyed this a great deal both because it came in bite-sized pieces and because I am a plant enthusiast as well as a amateur mixologist lies. I just like making drinks, I don't know anything about it, though so everything in here was super fascinating to me.
View all 16 comments. Mar 07, Cissa rated it it was amazing. I loved this book. While the format is something like an encyclopedia, I read it cover-to-cover, and was sad when i reached the end; the entries were that informative and well-written that it was more engaging than some novels I've read recently.
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I knew some of the background info, but a lot was new to me. And fascinating! As a species, we are clearly keen on fermenting anything that might be fermentable! The suggestions of ways to explore more- like with tequilas and liqueurs- were real Brilliant!
The suggestions of ways to explore more- like with tequilas and liqueurs- were really interesting, and our bar storage is going to be increasing. The drink recipes included worked really well based on those I tried. Now- I got this as an ARC from LibraryThing, so the indices weren't functional, and the printing was gray-scale rather than the 2-color promised in the "real" version.
Based on this, though, I've ordered the ": It really is that good. It is not only really informative, it's a great read. Dec 03, Peter Tillman rated it really liked it Shelves: A good book to read a bit at a time, and a painless way to learn some botany. Stewart writes well, and her botanical vignettes are mostly entertaining. There are drink recipes and liquor lore, mostly lost on me -- though I did learn some interesting stuff about brewing beer.
This would make a fine gift book -- the hardcover is attractive, sturdy, and well-designed. I gave away a copy this past Christmas. The go-to review is Margitte's, https: View 1 comment. As the subtitle says, this is about the plants behind alcoholic beverages. Besides the obvious candidates, such as barley, grapes, rice, agave, etc. The author is at pains to tell us that her coverage is by no means exhaustive, but it is comprehensive. She delves into the botany of the plants and how different species can contribute different f As the subtitle says, this is about the plants behind alcoholic beverages.
She delves into the botany of the plants and how different species can contribute different flavors or must be eschewed entirely due to toxicity or simply unpleasant tastes , the history of the plants and their mutations over the centuries, archeological findings supporting speculations about the origins of some favorite beverages, recipes for DIY, and growing tips for would-be gardeners.
Through all this, her writing is approachable and entertaining. Another reviewer compared her to Mary Roach, and I agree that's a fair comparison. The book is also replete with fascinating trivia, e. The company refused, as always, to comment on its secret formula, but the inference was that the original Coke recipe called for vanilla and the new version did not. Apr 30, jennifer rated it it was amazing. This book goes into meticulous detail in listing all the plants, trees, herbs, nuts, flowers, spices and pretty much anything else that has ever been fermented and distilled to make alcohol.
Stewart tells how agaves are harvested, what that flavor in Amaretto di Saronno is nope, not almonds , what kind of bugs find their way into what liquour and gives comparison charts for the multiples of say, violet liqueurs. This isn't just a gathering of dry facts though; when something is badly made Stewa This book goes into meticulous detail in listing all the plants, trees, herbs, nuts, flowers, spices and pretty much anything else that has ever been fermented and distilled to make alcohol.
This isn't just a gathering of dry facts though; when something is badly made Stewart tells you. Stewart is the other of several botany and gardening books, is the a founder of a gardening blog and has a bookstore.
I'd read about this book here on LT, so when she appeared nearby a couple of weeks ago I went to grab this for the signing and listen to her talk about all the research parties that went into the two years she spent on this book. It's so complete that I know I'll be taking it with me to find things I never would have tried before. Who hasn't looked at a bottle of something and wondered what to do with it?
You'll get the answer here. Feb 28, BellaGBear rated it really liked it Shelves: Despite my love-hate relationship with potted plants they keep dying , the title of this book immediately caught my attention. While writing this review, I was sipping a good red port and musing over all the great anecdotes in this book.
The book is best described as an encyclopaedia of the botanical origins of drinks, and how people came to make alcohol out of every plant they could find, su Despite my love-hate relationship with potted plants they keep dying , the title of this book immediately caught my attention.
The book is best described as an encyclopaedia of the botanical origins of drinks, and how people came to make alcohol out of every plant they could find, such as the banana. Sometimes I really do admire the inventiveness of humans.
So grab a nice drink of your choosing and let me tell you a bit more about this book. This book is a combination of a serious botanical account, with growing tips that all seemed very sensible to me as a non-gardener. Also, there are funny stories and advice how to make the best cocktails and where to find the highest-quality ingredients.
The book ends with a list of recommended readings for the reader who wants to know more. This combination of informative and entertaining works very well, especially because the topic of alcohol lends itself well for humorous accounts.
It is a tricky balance though, because sometimes authors try to be too funny, losing credibility during the more serious parts of a book. It might not be the kind of book you will read from cover to cover in one go: This is part of the review. Read the full story, with lots of funny anecdotes and a great picture of alcohol and the socks my mother knitted me, at Bookworms United Who knew plants were the life of the party!? Oct 30, Book rated it really liked it Shelves: It's a well-balanced mixture of history, horticulture, and even some agricultural advice and some recipes to boot.
It's an ambitious and well laid out book that like a great drink is better served in small measured amounts than as a whole. This instructive page book is broken out into the following three pa The Drunken Botanist: This instructive page book is broken out into the following three parts: We explore the twin alchemical processes of fermentation and distillation, from which wine, beer, and spirits issue forth, 2.
We then suffuse our creations with a wondrous assortment of nature's bounty, and 3. At last we venture into the garden, where we encounter a seasonal array of botanical mixers and garnishes to be introduced to the cocktail in its final stage.
A well researched, and well-written book. An eye-catching title and an interesting topic for the masses. Excellent format. Easy to follow. This is a book of essays that is best read in short time increments thus the well-laid format is conducive to jumping around to topics of interest.
A well-balanced book.. The book is structured around the journey from the desired plant to still, to bottle, to glass. A very informative book from beginning to end. A cocktail is not supposed to be an enormous drink. The modern martini glass is a monstrosity; filled to the rim, it holds eight ounces of liquid.
The bottom line: If there is one thing you are going to get out of this book is that fact. I like how the book jumps into the classics; that is those plants most commonly associated with alcohol.
Stewart does a wonderful job of clarifying misunderstandings and debunking popular myths throughout the book. Some fun science facts, "The DNA of apples is more complex than ours; a recent sequencing of the Golden Delicious genome uncovered fifty-seven thousand genes, more than twice as many as the twenty thousand to twenty-five thousand that humans possess.
The book provides some agricultural advice called "Grow Your Own". Value added. Plenty of recipes too.
[PDF] The Drunken Botanist [Read] Full Ebook
Make your own cider. Another bonus of the book is lists of terminology. As an example, Apple Spirits. Interesting facts throughout the book, "The oldest domesticated living organism is not a horse or a chicken, nor is it corn or wheat.Food and Drink. Details if other: Coriander, which is, of course, the fruit of a cilantro plant. This isn't a buddy read anymore. View all 8 comments. Stewart delves deep into the science behind the plants, process, and presentation of common alcoholic ingredients.