圖書標籤: 酒 植物學 植物 自然 科普 外國文學 雞尾酒 裝逼文藝青中老年必備
发表于2025-05-09
The Drunken Botanist pdf epub mobi txt 電子書 下載 2025
A New York Times Bestseller
Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.
Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs--but each represents a unique cultural contribution to our global drinking traditions and our history.
This fascinating concoction of biology, chemistry, history, etymology, and mixology--with more than fifty drink recipes and growing tips for gardeners--will make you the most popular guest at any cocktail party.
Amy Stewart is the award-winning author of six books on the perils and pleasures of the natural world, including four New York Times bestsellers, The Drunken Botanist, Wicked Bugs, Wicked Plants, and Flower Confidential. She lives in Eureka, California, where she and her husband own an antiquarian bookstore called Eureka Books and tend a flock of unruly hens in their backyard. She has spent the last few years on arduous research trips through the world's distilleries, wineries, and bars for her latest book, The Drunken Botanist.
She has written for the New York Times, the Washington Post, and many other newspapers and magazines, and has appeared frequently on National Public Radio, CBS Sunday Morning, and--just once--on TLC's Cake Boss. She is the recipient of a National Endowment for the Arts fellowship, the American Horticulture Society's Book Award, and a California Horticultural Society Writer's Award.
一本植物+調酒的好玩工具書
評分關於我最怕的牙科的味道,書中寫道: as a dental anesthetic because of its numbing and anesthetic effects. Distinctive dentist office smell comes from cloves.
評分很有意思的一本書,學到瞭好多奇奇怪怪的知識。 比如因為基因型的差異,有人會覺得茉莉花有蜂蜜的香味,而有人會聯想到尿味;還有牙科診所的味道來源於丁香提取物(用於麻醉);香草為什麼貴,結個豆莢太不容易瞭,每天隻開一朵花,隻有一種蜂纔能授粉,豆莢發育需要6-8個月,還隻有一種真菌纔能讓種子發芽;為什麼叫五月酒,五月以前香豬秧秧裏的香豆素積纍尚不夠高,毒性不強所以可以加到酒裏;關於金雞納樹的小故事也很有趣;Raki竟然可以用無花果釀造……紅色白金花的配圖是錯誤的
評分不喜歡抖機靈
評分關於我最怕的牙科的味道,書中寫道: as a dental anesthetic because of its numbing and anesthetic effects. Distinctive dentist office smell comes from cloves.
普逵酒:龙舌兰汁液酿造的低度数酒。 梅斯卡尔酒:原产地规定品种的龙舌兰酿造的烈酒。 西打cider:苹果酒。 卡尔瓦多斯酒:完成发酵的苹果酒进行提纯得到的高度数“生命水”。法国北部专门产地出产的苹果白兰地,苹果原料≥20%本地品种,≥70%的苦型或苦甜型品种,≤15%的酸型...
評分满满当当一大厚本,足足啃了6天,小纸条写了有全书的1/10厚。知识点超级丰富,往目录里打字时才发现是以前《地下工作者:蚯蚓的故事》的同一女作者Amy Stuart,一直觉得这个妹纸在植物学领域的博学程度简直可怕。果不其然,再翻目录,又发现了还有一本她的著作,于是立刻拆开来...
The Drunken Botanist pdf epub mobi txt 電子書 下載 2025