[UCP Books]: New in the Edible Series

  
New in the Edible Series
Gin ▪ Rum ▪ Vodka ▪ Herbs

 Mels van Driel

 
Published by Reaktion Books  ▪  Distributed by the University of Chicago Press

 
Gin by Lesley Jacobs Solmonson                                                  Publication date: June 1, 2012
ISBN: 978-1-86189-924-8          170 pages ▪ 40 color plates; 20 halftones               Cloth ▪ $17.00
Ladies’ Delight, Dutch Courage, and Cuckold’s Comfort—these evocative nicknames for gin hint at its lively history. Gin reveals that this spirit has played both hero and villain throughout history, as Lesley Jacobs Solmonson follows the spirit from its Dutch origins to Britain to its current popularity across the globe.
 
Rum by Richard Foss                                                                    Publication date: June 1, 2012
ISBN: 978-1-86189-926-2       146 pages ▪ 40 color plates; 20 halftones               Cloth ▪ $17.00
This book chronicles the five-hundred-year evolution of rum from a raw spirit concocted for slaves to a beverage savored by connoisseurs. In between descriptions of Charles Dickens savoring it in punch, Queen Victoria sipping it in navy grog, and the Kamehameha Kings of Hawaii drinking it straight up, Richard Foss shows how rum left its mark on religious rituals and became part of popular songs and other cultural landmarks.
 
Vodka by Patricia Herlihy                                                             Publication date: June 1, 2012
ISBN: 978-1-86189-929-3       170 pages ▪ 40 color plates; 20 halftones                Cloth ▪ $17.00
As the most versatile of spirits, vodka can be drunk neat, used in cocktails, or mixed with tonic water or ginger beer to create a refreshing drink. In Vodka, Patricia Herlihy takes us for a ride through vodka’s history, from its mysterious origins in a Slavic country to its current transatlantic reign over Europe and North America.
 
Herbs by Gary Allen                                                                                  Publication date: June 1, 2012
ISBN: 978-1-86189-925-5       170 pages ▪ 40 color plates; 20 halftones                Cloth ▪ $17.00
Herbs are often little more than weeds, but cultures around the globe have found hundreds of uses for them, employing them in everything from ancient medicines to savory dishes. Herbs describes the history of the plants themselves and the incredible journeys they have made, elucidating how these often overlooked plants have become a staple in our lives.
 
Lesley Jacobs Solmonson is a freelance writer and cofounder of the cocktail blog 12bottlebar.com. Richard Foss is a food historian and journalist. Patricia Herlihy is the Louise Doherty Wyant Professor at Emmanuel College, Boston. Gary Allen is on the board of directors at the Unison Arts and Learning Center in New Paltz, New York. They are all available for interviews. Please contact Laura Avey at lavey@press.uchicago.edu or 773.702.0376 for more information.

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