Alcohol: A History by Rod Phillips

By Rod Phillips

No matter if as wine, beer, or spirits, alcohol has had a relentless and infrequently arguable function in social lifestyles. In his leading edge publication at the attitudes towards and intake of alcohol, Rod Phillips surveys a 9,000-year cultural and financial historical past, uncovering the tensions among alcoholic beverages as fit staples of day-by-day diets and as items of social, political, and spiritual anxiousness. within the city facilities of Europe and the United States, the place it used to be visible 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 experts greater than the other commodity. As a possible resource of social disruption, alcohol created risky barriers of appropriate and unacceptable intake and broke via obstacles of sophistication, race, and gender.

Phillips follows the ever-changing cultural meanings of those effective potables and makes the mind-blowing argument that a few societies have entered "post-alcohol" stages. His is the 1st ebook to check and clarify the meanings and results of alcohol in such intensity, from worldwide and long term views.

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SHRIMP AND CHICKEN BRUNSWICK STEW Reduce the shrimp to 3⁄4 pound. Add 3⁄4 pound boneless, skinless chicken breasts, cut into 1-inch cubes, with the tomatoes. SHRIMP AND CLAM BRUNSWICK STEW Add 12 medium clams (such as cherrystone or Pacific littleneck), scrubbed, with the shrimp. Cover the stew and cook for 7 minutes, or until the clams open. VEGETABLE SHRIMP BRUNSWICK STEW Substitute two 10-ounce packages of any frozen vegetable, either one type or any combination, such as baby carrots, corn, mixed vegetables, broccoli, Brussels sprouts, or English peas, for the okra and lima beans.

Pour over the bread and let soak for 1 hour. 3. Preheat the oven to 350°F. Generously butter a 6-quart casserole or 9 × 13-inch baking pan. 4. Crack the eggs into a medium bowl. Add the paprika and Tabasco sauce; beat lightly, just until the eggs are foamy. 5. Add the beaten eggs to the bread mixture, along with the shrimp, melted butter, crabmeat, and half of the cheese. Mix until well blended. 6. Spread the shrimp mixture into the prepared casserole and sprinkle the top with the remaining cheese.

Transfer the shrimp to a bowl or plate and set aside. 3. Return the wok to high heat and add the remaining 1 tablespoon oil. Add the scallion, ginger, and garlic; cook, stirring constantly, for 20 seconds. Add the bell pepper and black pepper 3 6 • T H E U L T I M A T E S H R I M P B O O K and cook, stirring and tossing constantly, for 2 minutes, or until the bell pepper begins to soften. 4. Return the shrimp to the wok, along with the black beans, chicken stock, and oyster sauce. Stir and toss until the sauce is bubbling and the shrimp are heated through, 1 to 2 minutes.

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