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Rum: A Global History (Edible) Hardcover – May 15, 2012
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About the Author
Richard Foss is a food historian and journalist. He has written about food and drink for publications including Time Out, Easy Reader Newspaper, and Los Angeles CityBeat. Most recently he was a contributor to Food Cultures of the World Encyclopedia.
Top Customer Reviews
There is in fact a substantial history with the slave trade and the sugar industry, rum beginning as a raw spirit. It was an important item in the trade of colonial New England who distilled rum from imported molasses and marketed it, sometimes as an item in what was once denoted the Triangular Trade connecting Africa, the New World plantations and New England trade.
There's more, of course. What is and is not rum is discussed. The rise of rum from a drink for the poor, for sailors and slaves to a spirit appreciated by the ruling class is examined, as well as its fall from popularity and recent rise. The book gets into branding and marketing and cultural spread. A fascinating detail is how rum has come to be made in many places--Australian rum?
Nicely illustrated and has recipes. This will interest people interested in rum, but it's also a variation of the cultural history of a food.
Most Recent Customer Reviews
Great little book . Gives a good history of the topic. Would recommend to any one who wants to know more about rum.Published 1 month ago by Tony Trinidad
Great book, awesome history about the origins and evolution of the rumPublished 17 months ago by Jonathan