Tequila: A Natural and Cultural History [Paperback]

Ana G. Valenzuela-Zapata (Author), Gary Paul Nabhan (Author)

Book Description

Publication Date: March 1, 2004

The array of bottles is impressive, their contents finely tuned to varied tastes. But they all share the same roots in Mesoamerica's natural bounty and human culture. The drink is tequila—more properly, mescal de tequila, the first mescal to be codified and recognized by its geographic origin and the only one known internationally by that name. In ¡Tequila! A Natural and Cultural History, Ana G. Valenzuela-Zapata, the leading agronomist in Mexico's tequila industry, and Gary Paul Nabhan, one of America's most respected ethnobotanists, plumb the myth of tequila as they introduce the natural history, economics, and cultural significance of the plants cultivated for its production. Valenzuela-Zapata and Nabhan take you into the agave fields of Mexico to convey their passion for the century plant and its popular by-product. In the labor-intensive business of producing quality mescal, the cultivation of tequila azul is maintained through traditional techniques passed down over generations. They tell how jimadores seek out the mature agaves, strip the leaves, and remove the heavy heads from the field; then they reveal how the roasting and fermentation process brings out the flavors that cosmopolitan palates crave. Today in Oaxaca it's not unusual to find small-scale mescal-makers vending their wares in the market plaza, while in Jalisco the scale of distillation facilities found near the town of Tequila would be unrecognizable to old José Cuervo. Valenzuela-Zapata and Nabhan trace tequila's progress from its modest beginnings to one of the world's favored spirits, tell how innovations from cross-cultural exchanges made fortunes for Cuervo and other distillers, and explain how the meteoric rise in tequila prices is due to an epidemic—one they predicted would occur—linked to the industry's cultivation of just one type of agave. The tequila industry today markets more than four hundred distinct products through a variety of strategies that heighten the liquor's mystique, and this book will educate readers about the grades of tequila, from blanco to añejo, and marks of distinction for connoisseurs who pay up to two thousand dollars for a bottle. ¡Tequila! A Natural and Cultural History will feed anyone's passion for the gift of the blue agave as it heightens their appreciation for its rich heritage.

Editorial Reviews

Review

"No mere barroom reference, this heady blend of agricultural history, Mescalero anthropology, Aztec mythology and nature writing is an appealing package for researchers and drinkers alike." —Publishers Weekly "A richly textured picture of tequila and the agave plant . . . Readers interested in the natural history and ethnography of the Southwest will enjoy it, as will tequila fanciers who want to learn about the history and manufacture of their drink." —San Diego Union-Tribune "Lyricism for all things agave infuses the prose, a rhapsody tempered by hard botanical science." —San Francisco Chronicle "A scholarly yet entertaining guide to the history and husbandry of this phenomenal beverage . . . For most readers, tequila may be better sipped than studied. But since a little tequila goes a long way, this book can provide an alternate, albeit less intoxicating, form of pleasure." —Natural History "This slender tome contains virtually everything you could want to know about tequila." —New Mexico Magazine

From the Inside Flap

The array of bottles is impressive, their contents finely tuned to varied tastes. But they all share the same roots in Mesoamerica's natural bounty and human culture. The drink is tequila—more properly, mescal de tequila, the first mescal to be codified and recognized by its geographic origin and the only one known internationally by that name. In ¡Tequila! A Natural and Cultural History, Ana G. Valenzuela-Zapata, the leading agronomist in Mexico's tequila industry, and Gary Paul Nabhan, one of America's most respected ethnobotanists, plumb the myth of tequila as they introduce the natural history, economics, and cultural significance of the plants cultivated for its production. Valenzuela-Zapata and Nabhan take you into the agave fields of Mexico to convey their passion for the century plant and its popular by-product. In the labor-intensive business of producing quality mescal, the cultivation of tequila azul is maintained through traditional techniques passed down over generations. They tell how jimadores seek out the mature agaves, strip the leaves, and remove the heavy heads from the field; then they reveal how the roasting and fermentation process brings out the flavors that cosmopolitan palates crave. Today in Oaxaca it's not unusual to find small-scale mescal-makers vending their wares in the market plaza, while in Jalisco the scale of distillation facilities found near the town of Tequila would be unrecognizable to old José Cuervo. Valenzuela-Zapata and Nabhan trace tequila's progress from its modest beginnings to one of the world's favored spirits, tell how innovations from cross-cultural exchanges made fortunes for Cuervo and other distillers, and explain how the meteoric rise in tequila prices is due to an epidemic—one they predicted would occur—linked to the industry's cultivation of just one type of agave. The tequila industry today markets more than four hundred distinct products through a variety of strategies that heighten the liquor's mystique, and this book will educate readers about the grades of tequila, from blanco to añejo, and marks of distinction for connoisseurs who pay up to two thousand dollars for a bottle. ¡Tequila! A Natural and Cultural History will feed anyone's passion for the gift of the blue agave as it heightens their appreciation for its rich heritage. --This text refers to the Hardcover edition.

See all Editorial Reviews

Product Details

• Paperback: 113 pages
• Publisher: University of Arizona Press (March 1, 2004)
• Language: English
• ISBN-10: 0816519382
• ISBN-13: 978-0816519385
• Product Dimensions: 9.3 x 5.6 x 0.4 inches
• Shipping Weight: 7.2 ounces (View shipping rates and policies)
• Average Customer Review: 4.2 out of 5 stars  See all reviews (5 customer reviews)
• Amazon Best Sellers Rank: #110,281 in Books (See Top 100 in Books)
  • #38 in Books > Business & Investing > Industries & Professions > Industrial Relations
  • #60 in Books > History > Americas > Mexico

More About the Author

"If there is a champion of agave today, someone who gathers all of its lore, its magic and its stories, Ana Valenzuela-Zapata is that person. Her affection for the agave brightens every page in this slim-but-rich book. It's both a personal telling of her lifelong relations with the plant - her passion and her fascination - and a scientific/cultural treatise. It's a very personal book, but at the same time it soars over the cultural and geographic landscape, covering the rich history of the agave and its role in tequila production. Microcosm and macrocosm. You'll learn about production, farming, cultivation, Mexican politics and history... it's beautifully, even poetically written, and enjoyable throughout. This book deserves to be in the library of every tequila aficionado. This is my favourite book on tequila because it covers so much in such a small space." Ian Chadwick

Ana Valenzuela received in 2007 an award in Mexico: Reconocimiento a la Conservacion de la Naturaleza. She studied 15 years the agaves used for Tequila and promoted their conservation. She is doing in Europe a postodctoral research in agaves (tequila, mezcal, fibres) and Geographical Indications and biodiversity. She has been exploring a line research in other traditional spirits and their biodiversity and doing taster's expert (Concours Mondial de Vins de Bruxelles, 2007).

Customer Reviews

Most Helpful Customer Reviews

18 of 20 people found the following review helpful:

5.0 out of 5 stars The big picture, March 17, 2004

By 

Keith Labaw "The Desert Yeti" (Tucson, AZ United States) - See all my reviews
(REAL NAME)   

This review is from: Tequila: A Natural and Cultural History (Paperback)

This book gave me a overview of tequila that included the agricultural considerations, cultural heritage, and history of mescal de tequila, not just a guide to making margaritas. It is well written with enough detail to satisfy the curious, yet straightforward enough to allow for the average reader. Exceptionally informative book!

3 of 3 people found the following review helpful:

4.0 out of 5 stars Tequila a mexican treasure, July 25, 2008

By 

C. S. Cordero - See all my reviews
(REAL NAME)   

This review is from: Tequila: A Natural and Cultural History (Paperback)

If you ever wonder how tequila is made, find out what an amazing process it is. Buy this book.
Full of incredible rich photographs, that depict the everyday beauty of Mexico.

1 of 1 people found the following review helpful:

4.0 out of 5 stars Tequila: A Natural and Cultural History, March 30, 2010

By 

Eric Larusson Villager Nursery, Inc. "Mountai... (Truckee, California US) - See all my reviews
(REAL NAME)   

This review is from: Tequila: A Natural and Cultural History (Hardcover)

I purchased this book at a museum garden in Arizona a year ago and just got around to reading it. I was enthralled. The book has more about the wonders Agave than just tequila but it has enough fun to keep a non-botanist reading. I have never before yearned to go to Jalisco and sample from the various distilleries. I learned a great deal about pulque, aguamil, and the Spanish influences of distillation. I have since tasted several tequilas and mescals and I appreciated them more than ever.