By Kate Hopkins
Kate Hopkins knew there needed to be extra to whiskey than utilizing it as a mixer. She had an unquenchable thirst to benefit extra approximately "the drink" and set out on an formidable itinerary discovering its historical past. Combining accomplished study with casual narrative, Hopkins entertains and educates the readers on whiskey's position within the background of the realm. She visited historians and pub proprietors, went to distilleries owned by means of organizations who promote millions of gallons according to day, and artisans who promote hundreds of thousands of gallons in step with 12 months, and interviewed the aficionados and the typical drinkers, simply because the most effective facets of whiskey is not only its style, however the tales in regards to the drink which are instructed round the bar. As an extra bonus, she discusses the positive paintings of distilling, the right kind how one can drink whiskey, and gives tasting notes on varied manufacturers, all within the wish of gaining knowledge of the easiest shot of the liquor.
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Additional resources for 99 Drams of Whiskey: The Accidental Hedonist's Quest for the Perfect Shot and the History of the Drink (1st Edition)
The chief dairy product in the mountains was buttermilk, which was tallied for thirty-four households. Whole milk was counted fourteen times. By contrast, the scientists noted beef in three of the four working-class kitchens they visited and in all of the boarding clubs. Fish was popular among mechanics and students alike. Two-thirds of the campus dietaries listed poultry, and everyone in town ate eggs. In addition, every urban workingclass household and student boarding club consumed whole milk as well as buttermilk.
A handful of townspeople owned bureaus, center tables, and clocks. Some had curtains or shades for the windows, but most folks could afford nothing more than some beds, a few plain chairs, and a dining table covered with cotton or oilcloth. Families generally ate in the kitchen. Many had wood stoves for cooking, but these were not universal. Pantries were rare. People stored food in safes or kept it on open shelves. The kitchen often contained a table for washing dishes. Nobody, however, had plumbing.
THE INSTITUTE FOR COLORED YOUTH The Institute for Colored Youth (now known as Cheyney University of Pennsylvania) may have stood amid a rustic landscape, but it was an institution committed to the most modern and progressive ideas of the early twentieth century. This was exemplified in a nutritional context in 1906, when the administration found itself no longer able to find suppliers willing to provision the school’s kitchen at wholesale prices. 13 The problem was not enough students. This left administrators facing the prospect of having to feed sixty boarding students with nutritious and affordable meals while paying retail for the ingredients.
99 Drams of Whiskey: The Accidental Hedonist's Quest for the Perfect Shot and the History of the Drink (1st Edition) by Kate Hopkins