Book description
Christopher Columbus brought sugarcane to the New World on his second voyage. By 1520 commercial sugar production was underway in the Caribbean, along with the perfection of methods to ferment and distill alcohol from sugarcane to produce a new beverage that would have dramatic impact on the region. Caribbean Rum…
Why read it?
1 author picked Caribbean Rum as one of their favorite books. Why do they recommend it?
Smith traces the historical arc of rum from local colonial consumption to becoming a major export by the nineteenth century.
I am amazed at how much history Smith captures by focusing his study on one type of alcohol. With his attention to how European and African drinking habits shaped rum consumption, he demonstrates how rum cut across gender, class, and race relations.
With their knowledge of distillation and introduction of resources new to the Americas, Europeans increased alcohol’s potency. Alcohol took on political as well as economic significance when colonial officials used alcohol revenue to govern. Without displacing fermented drinks,…
From David's list on The best books on alcohol in Latin America and the Caribbean.
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