A review by kristidurbs
The Drunken Botanist: The Plants That Create the World's Great Drinks by Amy Stewart
5.0
It feels odd to give this sort of book 5 stars, but it was genuinely impressive. Stewart makes it enjoyable to read about plants - their discovery, anecdotes over their place in our culture, historical background, growing tips, along with both ancient and modern usage in alcoholic beverages. Yet that description doesn't do her writing justice; her descriptions are informative while also witty and amusing. She doesn't shy from the occasional sassy, opinionated remark, either. I've said nothing yet about the beautiful design of this tome: I loved the duo tone green and black design, the inset artistic renderings of the plants, recipes, and yes, even the fonts! If I have one "complaint" it is that this book is long; or should I say Stewart was simply thorough in her work?
Another reason this book gets 5 stars: it has changed the way I see plants and certainly changed how I will enjoy them. Example: fresh figs never interested me once I heard how figs necessitated the death of wasps in reproduction, leaving dead bugs in the fruit. Sounded gross. Stewart illuminates this fact as truth yet due to breeding most figs we now eat are propagated by cuttings or from longer flowers that no longer require wasps to die via pollination. On the other hand, take maraschino cherries. Originally meant as a sour cherry soaked in alcohol, our modern maraschinos are non-alcoholic but soaked in chemicals to get the right texture, sweetness, and coloring. Stewart calls them an "atrocity." Her account certainly will discourage me from ever consuming them in the future.
In conclusion: insightful, fascinating, beautifully designed, and a great read.
Another reason this book gets 5 stars: it has changed the way I see plants and certainly changed how I will enjoy them. Example: fresh figs never interested me once I heard how figs necessitated the death of wasps in reproduction, leaving dead bugs in the fruit. Sounded gross. Stewart illuminates this fact as truth yet due to breeding most figs we now eat are propagated by cuttings or from longer flowers that no longer require wasps to die via pollination. On the other hand, take maraschino cherries. Originally meant as a sour cherry soaked in alcohol, our modern maraschinos are non-alcoholic but soaked in chemicals to get the right texture, sweetness, and coloring. Stewart calls them an "atrocity." Her account certainly will discourage me from ever consuming them in the future.
In conclusion: insightful, fascinating, beautifully designed, and a great read.