Download Alcohol: A History by Rod Phillips PDF

By Rod Phillips

ISBN-10: 1469617609

ISBN-13: 9781469617602

Even if as wine, beer, or spirits, alcohol has had a relentless and infrequently arguable function in social lifestyles. In his leading edge booklet at the attitudes towards and intake of alcohol, Rod Phillips surveys a 9,000-year cultural and fiscal heritage, uncovering the tensions among alcoholic beverages as fit staples of day-by-day diets and as gadgets of social, political, and spiritual nervousness. within the city facilities of Europe and the USA, the place it was once obvious as more healthy than untreated water, alcohol won a foothold because the drink of selection, however it has been extra regulated through governmental and spiritual specialists greater than the other commodity. As a possible resource of social disruption, alcohol created risky limitations of applicable and unacceptable intake and broke via boundaries of sophistication, race, and gender.

Phillips follows the ever-changing cultural meanings of those powerful potables and makes the incredible argument that a few societies have entered "post-alcohol" stages. His is the 1st e-book to envision and clarify the meanings and results of alcohol in such intensity, from international and long term perspectives.

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Extra info for Alcohol: A History

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ISBN 978-1-4696-1760-2 (cloth : alk. paper) — ISBN 978-1-4696-1761-9 (ebook) 1. Alcohol—Social aspects—History. 2. Drinking of alcoholic beverages— Social aspects—History. 3. Alcoholic beverage industry—History. I. Title. 1′3—dc23 2014013124 18 17 16 15 14 5 4 3 2 1 TO RUTH Companion to many archives, companion in many glasses Contents Introduction 1. ALCOHOL IN ANCIENT WORLDS Nature and the Human Hand 2. GREECE AND ROME The Superiority of Wine 3. RELIGION AND ALCOHOL The Paths of Christianity and Islam 4.

Or it might have begun with something entirely different, such as honey, treasured as a food because of its sweetness, that was liquefied and diluted by rain and then fermented into the alcoholic beverage that later became known as mead. ) All these products, as well as many grains (such as barley and rice), were used in some of the earliest alcoholic beverages that have been identified by archaeologists. As long as the product possessed sugars, was liquefied, and was left long enough in warm enough conditions for wild yeasts to do their work, fermentation would take place and an alcohol-bearing liquid would result.

Egyptian artists were not shy about showing the seedier side of alcohol-charged festivities, and wall drawings depict men and women vomiting and being carried unconscious from banquet rooms. There is no explicit suggestion of moral disapproval here, but some writings suggest that public intoxication was more frowned upon than excessive drinking in private. What began to emerge in the ancient world is a theme that runs through the history of alcohol to the present: that moderate consumption was not only acceptable, but a good thing for reasons of health and pleasure.

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