Here are 100 books that Drink fans have personally recommended if you like
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I’ve loved learning about history since childhood, as attested by my bookshelves full of American Girl series, Laura Ingalls Wilder, and The Royal Diaries (Cleopatra was my favorite). After writing my first book about reenactors pretending to be French explorers, I worked as a history writer for Smithsonian Magazine. I especially love the philosophical and political questions of how we still interact with the past and how history is presented. I hope you’ll enjoy thinking about that and learning some history from these books!
I’m probably biased on two fronts for this book: one, because I got to speak with the author, and two, because I’m obsessed with proteomics, the study of proteins that can help uncover what foods and drinks were consumed in the past. But if you love learning about the science of archaeology and you’re at all interested in beer and wine brewing, this is the best possible book to read.
McGovern takes you through the history of fermented beverages based on what we’ve found in the archaeological record and then works with expert brewers to recreate those past brews. It’s fascinating work, and I’d love to taste one of the concoctions they came up with.
Patrick E. McGovern takes us on a fascinating journey through time to the dawn of brewing when our ancestors might well have made a Palaeo-Brew of fruits, honey, cereals and botanicals. Early beverage-makers must have marvelled at the process of fermentation, their amazement growing as they drank the mind-altering drinks which were to become the medicines, religious symbols and social lubricants of later cultures.
McGovern circles the globe-to China, Turkey, Egypt, Italy, Scandinavia, Honduras, Peru and Mexico-interweaving archaeology and science to tell stories of making liquid time capsules. Accompanying homebrew interpretations and matching meal recipes help bring the past alive,…
It is April 1st, 2038. Day 60 of China's blockade of the rebel island of Taiwan.
The US government has agreed to provide Taiwan with a weapons system so advanced that it can disrupt the balance of power in the region. But what pilot would be crazy enough to run…
It’s now fifty years or so since I started growing my own fruit and vegetables so as to have the freshest, best quality ingredients for my home cooking and making my own wine and beer. But I was always asking myself why things were done in a certain way: what was the science behind what was going on? I’ve always loved science for its own sake, but I believe such knowledge enhances appreciation. That’s why, when today’s new interest in vineyard geology took off, I put together my own book on that subject, and it’s why I’m enlightened by the books I list here.
I thought I knew a fair bit about whisky until I read this book. The science is here–and how often do you see that in a book on spirits?–but as a means to an end: to make whisky more individual, more expressive of place. The bulk of the world's whisky is manufactured in anonymous, large plants such that the 'handmade' products of relatively small distilleries, epitomized in Scotland and Kentucky/Tennessee in the U.S.A., are cherished by enthusiasts.
Yet even with these, the major ingredients–cereals of different kinds, barley in the case of Scotch–are almost always grown and processed far away and bought on the commodities market. It doesn’t have to be like this. Revelatory and joyful are the author’s explorations and stories of trips to distilleries in the U.S. and the British Isles to chew the fat with like-minded pioneers.
Look at the back label of a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which in turn changes the flavor of the wine. A detailed system has codified the idea that place matters to wine. So why don't we feel the same way about whiskey?
In this book, the master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to…
Ian Tattersall and Rob DeSalle are both curators at the American Museum of Natural History in New York City. Rob is a molecular systematist who has done research on everything from fruit fly diversity to human language, and Ian is a specialist in the study of human evolution and primates. They have collaborated on several exhibition projects, including the American Museum’s Spitzer Hall of Human Origins, and have written several books together, including the trilogy we are featuring here.
This enormous volume is not for the faint of heart – or for the thin of wallet – but it is the most comprehensive account available of the many hundreds of different grape varieties that are made into wine. It is the varietal that makes the greatest contribution to the characteristics of each wine and that helps make each bottle you open distinctive, and Jancis Robinson, Julia Harding and José Vuillamoz profile nearly 1,400 grape varieties providing descriptions and thumbnail histories and the latest DNA-based conclusions on how they are all related. If this book does not start you thirsting to open a Graševina, a Nosiola, or a Tribidrag at the earliest opportunity, nothing will!
An indispensable book for every wine lover, from some of the world's greatest experts.
Where do wine grapes come from and how are they related to each other? What is the historical background of each grape variety? Where are they grown? What sort of wines do they make and, most importantly, what do they taste like?
Using the most cutting-edge DNA analysis and detailing almost 1,400 distinct grape varieties, as well as myriad correct (and highlighting almost as many incorrect) synonyms, this particularly beautiful book includes revelatory grape family trees, and a rich variety of illustrations from Viala and Vermorel's…
A Duke with rigid opinions, a Lady whose beliefs conflict with his, a long disputed parcel of land, a conniving neighbour, a desperate collaboration, a failure of trust, a love found despite it all.
Alexander Cavendish, Duke of Ravensworth, returned from war to find that his father and brother had…
I'm an award-winning travel and drinks writer and have worked for National Geographic, The Times, BBC Travel, American Express, AAA, Waitrose Drinks, and many more. My love of spirits and travel led to me starting the Travel Distilled website and I'm the author of Cask Strength, which tells the story of the barrel, and of the travel guides Islay Distilled and Cognac Distilled. I've visited numerous distilleries in the UK, Ireland, USA, France, Greece, Iceland, Sweden, Mexico, and elsewhere. I was persuaded to try drinking vodka for breakfast while touring Siberia. It seemed a good idea at the time but it's not a habit I've kept up.
Proof is a fascinating read about the science of booze. If you think that sounds a little dull and academic, it isn't. I bought it at the recommendation of a writer friend, Reid Mitenbuler (author of Bourbon Empire), and was so glad I did.
It delves into the science of creating alcohol, but in a way that the general reader can enjoy: a fungus called yeast eats up sugar and poops out ethanol, in layman's terms. But it goes way beyond that into what makes us want and enjoy a drink, what's happening in our brains and our bodies, and, yes, the science of hangovers.
A New York Times bestseller, science journalist Adam Rogers's Proof is a spirited narrative on the fascinating art and science of alcohol, sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains, from "one of the best science writers around" (National Geographic).
Winner of Gourmand Award for Best Spirits Book An IACP Cookbook Awards Winner Finalist for the PEN/E. O. Wilson Literary Science Writing Award
Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a…
One of my fondest childhood memories is the holiday parties that my parents threw. Lying in bed I could hear roars of laughter crash the silence and gently ebb as the grownups shared stories and made merry. Later in life, I came to realize how different that kind of drinking is from the frat-boy binging of college and the anxious bracers at singles’ bars. As an adult, I became a Catholic theologian, got married, and had a family of my own. My wife Alexandra and I have relished an evening cocktail together in order to unwind and catch up on each other’s day (Alexandra has homeschooled all six of our children, which is itself a compelling reason to drink daily).
The first book I read by British novelist Kingsley Amis was Lucky Jim, one of the greatest satires on academic life ever written (I do not, however, recommend reading it when you are applying for a teaching position as I foolishly did, since it will mess, mess, mess with your head). Amis enjoyed the drink far more than he should have, earning him the reputation, as he put it, “of being one of the great drinkers, if not one of the great drunks, of our time.” His extensive familiarity with the bottom of a glass bore at least one good fruit. Everyday Drinking is a painfully witty, laugh-out-loud collection of essays and even quizzes on different kinds of alcohol from around the world.
Kingsley Amis was one of the great masters of comic prose, and no subject was dearer to him than the art and practice of imbibing. This new volume brings together the best of his three out-of-print works on the subject: Kingsley Amis in Drink, Everyday Drinking and How's Your Glass? In one handsome package, the book covers a full shelf of the master's riotous and erudite thoughts on the drinking arts: Along with a series of well-tested recipes (including a cocktail called the Lucky Jim) are Amis's musings on The Hangover, The Boozing Man's Diet, The Mean Sod's Guide, and…
Derek Sandhaus is an award-winning American author of several books on Chinese history and culture. He worked as an editor, publisher, and tour guide in Shanghai, then moved to Chengdu and turned to drink. In 2018 he co-founded Ming River Sichuan Baijiu with China’s oldest distillery, and now spends most of his time talking about Chinese alcohol to anyone who will listen. He currently lives in Washington, DC, with his wife and a very well-traveled dog.
Patrick McGovern is an archeologist on a mission to discover ancient tipples. In Uncorking the Past he recounts several of his most significant finds, including the world’s oldest-known manmade alcoholic beverage at Jiahu, a nine-thousand-year-old site near the Yellow River in north-central China. The story of its discovery—and recreation with Dogfish Head Brewery—is fascinating, but the explanation of the role of alcohol in neolithic Chinese life makes it required reading.
In a lively tour around the world and through the millennia, "Uncorking the Past" tells the compelling story of humanity's ingenious, intoxicating quest for the perfect drink. Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about how humans created and enjoyed fermented beverages across cultures. Along the way, he explores a provocative hypothesis about the integral role such libations have played in human evolution. We discover, for example, that the cereal staples of the modern world were…
The Duke's Christmas Redemption
by
Arietta Richmond,
A Duke who has rejected love, a Lady who dreams of a love match, an arranged marriage, a house full of secrets, a most unneighborly neighbor, a plot to destroy reputations, an unexpected love that redeems it all.
Lady Charlotte Wyndham, given in an arranged marriage to a man she…
Raised on happy hours on Cape Cod, MA patios with my Irish-American relatives, I long have been fascinated by how alcohol can bring people together and facilitate bonds that traverse both hardship and joy. During my travels and research in Mexico, Chile, Peru, Guatemala, and Ecuador, I observed how alcohol could both render families asunder and unite communities. As addiction makes clear, alcohol could hold tremendous power over individuals. But it also marked the identities of even the most casual drinkers. Throughout my research on other topics—crime, gender, medicine—alcohol consistently emerges as a crucial avenue of inquiry. The books listed below offer innovative and insightful ways of centering alcohol in scholarly narratives.
With clear and engaging prose, Gaytan reveals the power dynamics that shaped tequila’s trajectory in Mexico and abroad.
She traces tequila’s meteoric rise past other agave-derived drinks like pulque and mezcal. I really appreciate how she approaches her study as a sociologist but does not eschew history in her analysis. Although ancient Mayas were among the first to produce and consume tequila, its association with modernity can be attributed, in part, to modern marketers disassociating tequila from indigenous inebriation.
Even as she firmly grounds tequila in lo Mexicano or being Mexican, Gaytan also explores tequila’s influence and popularity in the United States. Her book reminded me how different my experience of drinking tequila in the United States has been from my enjoyment of tequila in cantinas in Mexico.
Italy has grappa, Russia has vodka, Jamaica has rum. Around the world, certain drinks-especially those of the intoxicating kind-are synonymous with their peoples and cultures. For Mexico, this drink is tequila. For many, tequila can conjure up scenes of body shots on Cancun bars and coolly garnished margaritas on sandy beaches. Its power is equally strong within Mexico, though there the drink is more often sipped rather than shot, enjoyed casually among friends, and used to commemorate occasions from the everyday to the sacred. Despite these competing images, tequila is universally regarded as an enduring symbol of lo mexicano.
While the Bay Area’s impact on the way we eat as a country, being at the forefront of the farm-to-table and seasonal produce movement, cocktails are being equal consideration. Why not? Distilled spirits are agricultural products, the same way wine and beer are, and so it reasons that we would worry about how they are made, their history, and the future. Can cocktails be made in a more sustainable way? Can I use beets in my cocktail? Do spirits have a sense of place? And will applying beer to a wound help it heal (note: it won’t)? Here’s a selection of books that explore the past, present, and possible future of how you drink.
A fun read that explores the surprising history of alcohol used to treat medical maladies, from the Carthusian monks creating herbal elixirs, to the invention of tonic water to cure malaria.
English winds though the various maladies like wounds to worms to snakebites, and all the questionable, but delicious prescriptions, from gin and tonics to bourbon whiskey.
“At last, a definitive guide to the medicinal origins of every bottle behind the bar! This is the cocktail book of the year, if not the decade.” —Amy Stewart, author of The Drunken Botanist and Wicked Plants
“A fascinating book that makes a brilliant historical case for what I’ve been saying all along: alcohol is good for you…okay maybe it’s not technically good for you, but [English] shows that through most of human history, it’s sure beat the heck out of water.” —Alton Brown, creator of Good Eats
Beer-based wound care, deworming with wine, whiskey for snakebites, and medicinal mixers…
I’m a social and cultural historian of North America and Latin America, specializing in the history of alcohol, food, and identity. When I’m not researching, writing, or teaching about food history, I’m generally cooking, eating or thinking about food, perusing recipe books, or watching cookery programs on TV. I have been especially fascinated by all things Mexico since I read Bernal Díaz’s A True History of the Conquest of New Spainas a teenager, and I think Mexican cuisine is the best in the world.
As a historian of alcohol, I sometimes get asked why I study something so niche; this book shows that alcohol history is anything but! The ten scholars who have contributed to Alcohol in Latin Americacover issues of commerce, taxation, regulation, and state-building; the formation and expression of different ethnic, gender, class, and national identities; and concepts of progress, modernity, tradition, and authenticity. They discuss these issues over more than five hundred years of history, with reference to Argentina, Brazil, Chile, the Andes, Guatemala, and Mexico, and by drawing on archaeological, anthropological, literary, and marketing studies. It is incredibly wide-ranging. As a wine-lover, I found the chapters by Nancy Hanway and Steve Stein tracing the development of the Argentine wine industry from the 1860s to the 1990s especially interesting.
Aguardente, chicha, pulque, vino—no matter whether it’s distilled or fermented, alcohol either brings people together or pulls them apart. Alcohol in Latin America is a sweeping examination of the deep reasons why. This book takes an in-depth look at the social and cultural history of alcohol and its connection to larger processes in Latin America. Using a painting depicting a tavern as a metaphor, the authors explore the disparate groups and individuals imbibing as an introduction to their study. In so doing, they reveal how alcohol production, consumption, and regulation have been intertwined with the history of Latin America since…
This book follows the journey of a writer in search of wisdom as he narrates encounters with 12 distinguished American men over 80, including Paul Volcker, the former head of the Federal Reserve, and Denton Cooley, the world’s most famous heart surgeon.
In these and other intimate conversations, the book…
In the summer of 1995, I was a graduate student at the University of Florida conducting archaeological investigations in Barbados. One July morning, I was called to look at some skeletal remains that workers had uncovered at a construction site in the capital city of Bridgetown. What the workers had uncovered was an unmarked and long-forgotten burial ground for enslaved peoples of the city in the early colonial days. With help from the laborers, we carefully excavated and recorded the cemetery. An older gentleman among the crowd brought a bottle of rum and poured it into the excavation trenches, asking that the spirits of those buried there “rest in peace.”
Chávez’s background in business and marketing offers a refreshing perspective on the history of Cuban rum and the geopolitics of the Cuban rum trade. Chávez is particularly interested in the marketing of Havana Club and the inherent contradictions that exist when a communist government enters the fray of international market capitalism. Havana Club sheds light on the Cuban government’s efforts to market itself in the modern era.
According to Chávez, Havana Club is a product of “cultural diplomacy” that has helped to “reintegrate” Cuba into international markets. As a commodity, Havana Club celebrates Cuban culture, and it has helped raise the profile of Cuba in the global cultural arena. Chávez also plays with the idea of rum authenticity in provocative ways.
Focusing on Havana Club rum as a case study, Isle of Rum examines the ways in which Western cultural producers, working in collaboration with the Cuban state, have assumed responsibility for representing Cuba to the outside world. Christopher ChAvez focuses specifically on the role of advertising practitioners, musicians, filmmakers, and visual artists, who stand to benefit economically by selling an image of Cuba to consumers who desperately crave authentic experiences that exist outside of the purview of the marketplace.
Rather than laying claim to authentic Cuban culture, ChAvez explores which aspects of Cuban culture are deemed most compelling and, therefore,…
