Over the past three decades, Lew Bryson has been one of the most influential voices in whiskey. In Whiskey Master Class, Lew shares everything he's learned on his journey through the worlds of bourbon, Scotch, rye, Japanese whiskey, and more (yes, there are tasty Canadian and Irish whiskeys!).

Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them.​ Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York.

As a teenager, Mallory O’Meara was thrilled to discover that one of her favorite movies, The Creature from the Black Lagoon, featured a monster designed by a woman, Milicent Patrick. But for someone who should have been hailed as a pioneer in the genre, there was little information available. For, as O’Meara soon discovered, Patrick’s contribution had been claimed by a jealous male colleague, her career had been cut short, and she soon after had disappeared from film history. No one even knew if she was still alive.

Alcohol and Medicine have an inextricably intertwined history, with innovations in each altering the path of the other. The story stretches back to ancient times, when beer and wine were used to provide nutrition and hydration, and were employed as solvents for healing botanicals. Over time, alchemists distilled elixirs designed to cure all diseases, monastic apothecaries developed mystical botanical liqueurs, traveling physicians concocted dubious intoxicating nostrums, and the drinks we’re familiar with today began to take form.

While plenty of entertaining books have been written about the history of alcohol and other intoxicants, none have offered a comprehensive, convincing answer to the basic question of why humans want to get high in the first place. Drunk elegantly cuts through the tangle of urban legends and anecdotal impressions that surround our notions of intoxication to provide the first rigorous, scientifically grounded explanation for our love of alcohol.

In Proof, Adam Rogers reveals alcohol as a miracle of science, going deep into the pleasures of making and drinking booze—and the effects of the latter. The people who make and sell alcohol may talk about history and tradition, but alcohol production is really powered by physics, molecular biology, organic chemistry, and a bit of metallurgy—and our taste for those products is a melding of psychology and neurobiology.

Drink investigates the history of this Jekyll and Hyde of fluids, tracing mankind's love/hate relationship with alcohol from ancient Egypt to present day. Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the War of Independence, Pennsylvania Whiskey revolt, slave trade, and failed experiment of national Prohibition. Finally, it provides a history of the world's most famous drinks - and drinkers. Packed with trivia and colorful characters, Drink amounts to an intoxicating history of the world.

Despite all the welcome changes that have happened in our culture and laws over the past few decades in regards to sexuality, the subject remains one of the most influential but least understood aspects of our lives. For psychologist and bestselling author Julia Shaw, this is both professional and personal—Shaw studies the science of sexuality and she herself is proudly and vocally bisexual. Despite statistics that show bisexuality is more common than homosexuality, bisexuality is often invisible.

The Brewer's Tale is a beer-filled journey into the past: the story of brewers gone by and one brave writer's quest to bring them - and their ancient, forgotten beers - back to life, one taste at a time. This is the story of the world according to beer, a toast to flavors born of necessity and place - in Belgian monasteries, rundown farmhouses, and the basement nanobrewery next door. So pull up a barstool and raise a glass to 5,000 years of fermented magic.

What makes “cults” so intriguing and frightening? What makes them powerful? The reason why so many of us binge Manson documentaries by the dozen and fall down rabbit holes researching suburban moms gone QAnon is because we’re looking for a satisfying explanation for what causes people to join - and more importantly, stay in - extreme groups. We secretly want to know: could it happen to me? Amanda Montell’s argument is that, on some level, it already has.

From colorful 30,000-year-old threads found on the floor of a Georgian cave to the Indian calicoes that sparked the Industrial Revolution, The Golden Thread weaves an illuminating story of human ingenuity. Design journalist Kassia St. Clair guides us through the technological advancements and cultural customs that would redefine human civilization - from the fabric that allowed mankind to achieve extraordinary things (traverse the oceans and shatter athletic records) and survive in unlikely places (outer space and the South Pole).

All tequilas are mezcals; all mezcals are made from agaves; and every bottle of mezcal is the remarkable result of collaborations among agave entrepreneurs, botanists, distillers, beverage distributors, bartenders, and more. How these groups come together in this "spirits world" is the subject of this fascinating new book by the acclaimed ethnobotanist Gary Paul Nabhan and the pioneering restauranteur David Suro Piñera.

Sourdough bread fueled the labor that built the Egyptian pyramids. The Roman Empire distributed free sourdough loaves to its citizens to maintain political stability. More recently, amidst the COVID-19 pandemic, sourdough bread baking became a global phenomenon as people contended with being confined to their homes and sought distractions from their fear, uncertainty, and grief. In Sourdough Culture, environmental science professor Eric Pallant shows how throughout history, sourdough bread baking has always been about survival.

Every great drink starts with a plant. Sake began with a grain of rice. Scotch emerged from barley. Gin was born from a conifer shrub when medieval physicians boiled juniper berries with wine to treat stomach pain. The Drunken Botanist uncovers the surprising botanical history and fascinating science and chemistry of over 150 plants, flowers, trees, and fruits (and even a few fungi).

Is Italian olive oil really Italian, or are we dipping our bread in lamp oil? Why are we masochistically drawn to foods that can hurt us, like hot peppers? Far from being a classic American dish, is apple pie actually...English? Matt Siegel sets out “to uncover the hidden side of everything we put in our mouths”. Siegel also probes subjects ranging from the myths - and realities - of food as aphrodisiac, to how one of the rarest and most exotic spices in all the world (vanilla) became a synonym for uninspired sexual proclivities.

Drink investigates the history of this Jekyll and Hyde of fluids, tracing mankind's love/hate relationship with alcohol from ancient Egypt to present day. Drink further documents the contribution of alcohol to the birth and growth of the United States, taking in the War of Independence, Pennsylvania Whiskey revolt, slave trade, and failed experiment of national Prohibition. Finally, it provides a history of the world's most famous drinks - and drinkers. Packed with trivia and colorful characters, Drink amounts to an intoxicating history of the world.

Without women, whiskey may not exist. In Whiskey Women, Wall Street Journal-best-selling author Fred Minnick tells the tales of women who have created this industry, from Mesopotamia's first beer brewers and distillers to America's rough-and-tough bootleggers during Prohibition. Women have long distilled, marketed, and owned spirits companies. These strong women built many iconic brands, including Bushmills, Laphroaig, and Maker's Mark.

In The Book of Gin, Richard Barnett traces the life of this beguiling spirit, once believed to cause a new kind of drunkenness. In the 18th century, gin-craze debauchery (and class conflict) inspired Hogarth's satirical masterpieces "Gin Lane" and "Beer Street". In the 19th century, gin was drunk by Napoleonic War naval heroes, at lavish gin palaces, and by homesick colonials, who mixed it with their bitter anti-malarial tonics.

Huckelbridge shows how beer has evolved along with the country - from a local and regional product (once upon a time, every American city had its own brewery and iconic beer brand) to the rise of global megabrands, like Budweiser and Miller, that are synonymous with US capitalism. We learn of George Washington's failed attempt to brew beer at Mount Vernon with molasses instead of barley and of the 19th-century "beer barons", like Captain Frederick Pabst, Adolphus Busch, and Joseph Schlitz.

Based on extensive archival research as well as interviews with the movement's key players going back to the 1960s, this acclaimed book is the most comprehensive chronicle yet of one of the most interesting and lucrative culinary trends in the US since World War II. Acitelli weaves the story of the rise of American craft beer into the tales of trends like Slow Food and the rebirth of America's urban areas, and paints an unforgettable portrait of plucky entrepreneurial triumph.

And a Bottle of Rum tells the raucously entertaining story of America as seen through the bottom of a drinking glass. With a chapter for each of 10 cocktails, Wayne Curtis reveals that the homely spirit once distilled from the industrial waste of the exploding sugar trade has managed to infiltrate every stratum of New World society. Curtis takes us from the taverns of the American colonies, to the plundering pirate ships off the coast of Central America, to the watering holes of pre-Castro Cuba, and to the kitsch-laden tiki bars of 1950s America.

Unraveling the many myths and misconceptions surrounding America's most iconic spirit, Bourbon Empire traces a history that spans frontier rebellion, Gilded Age corruption, and the magic of Madison Avenue. Whiskey has profoundly influenced America's political, economic, and cultural destiny, just as those same factors have inspired the evolution and unique flavor of the whiskey itself.

Throughout human history, certain drinks have done much more than just quench thirst. As Tom Standage relates with authority and charm, six of them have had a surprisingly pervasive influence on the course of history, becoming the defining drink during a pivotal historical period. A History of the World in 6 Glasses tells the story of humanity from the Stone Age to the 21st century through the lens of beer, wine, spirits, coffee, tea, and cola.

Beeronomics examines key developments that have moved the brewing industry forward. Its most ubiquitous ingredient, hops, was used by the Hanseatic League to establish the export dominance of Hamburg and Bremen in the 16th century. During the late 19th century, bottom-fermentation led to the spread of industrial lager beer. Industrial innovations in bottling, refrigeration, and TV advertising paved the way for the consolidation and market dominance of major macrobreweries during the 20th century.

Straightforward and opinionated, Short Course in Beer is designed to turn the novice beer lover into an expert imbiber and the casual drinker into an enthusiast. Readers will come to understand the beauty of beer and the sources of its flavor, as well as learn which beers are worth our time and which are not. With tongue in cheek, the author examines beer's historical connections to the Crusades, the Hundred Years' War, and modern-day soccer riots. He talks frankly (and joyfully) about the effects of alcohol on the body and brain, he defends beer from its enemies, and ushers it out of the frat house and into the dining room.

We live in an age of addiction, from compulsive gaming and shopping to binge eating and opioid abuse. Sugar can be as habit-forming as cocaine, researchers tell us, and social media apps are hooking our kids. But what can we do to resist temptations that insidiously and deliberately rewire our brains? Nothing, David Courtwright says, unless we understand the history and character of the global enterprises that create and cater to our bad habits.

Its history stretches back almost to the founding of the nation and includes many colorful characters, both well known and obscure, from the hatchet-wielding prohibitionist Carry Nation to George Garvin Brown, who in 1872 created Old Forester, the first bourbon to be sold only by the bottle.

The island of Ireland is famous for its timeless beauty, the variety of its landscape, its quiet towns and lively cities, the poetic and literary genius of so many of its citizens, its music and folklore, and its colorful and bloody history. Businesspeople and visitors who don't know Ireland will find this book an invaluable introduction to the people, the country, and the economic opportunities it offers, while if you think you know Ireland and the Irish, you will find plenty here to broaden and deepen that knowledge, and plenty that will surprise you.

The first edition, published in 2007, won a James Beard Award. Now updated with newly discovered recipes and historical information, this updated edition includes the origins of the first American drink, the mint julep (which Wondrich places before the American Revolution) and those of the cocktail itself. It also provides more detail about 19th-century spirits, many new and colorful anecdotes and details about Thomas' life, and a number of particularly notable, delicious, and influential cocktails not covered in the original edition.

From battling oppression and famine in Ireland to overcoming poverty and discrimination in America, we Irish gained our fightin' moniker by standing up for our rights and earning the respect we deserve. Now, the amazing feats, astounding people and incredible facts in this fascinating book of Irish trivia will make you proudly say, “F*ck you, I'm Irish”.