Хмельной ботаник. Путеводитель по алкогольной флоре планеты

Sake poi͡avilosʹ iz risovogo zernyshka. Skotch vyshel iz i͡achmeni͡a, tekila - iz agavy, rom - iz sakharnogo trostnika, a burbon - iz kukuruzy. Khotite uznatʹ bolʹshe? V 'Khmelʹnom botanike' Ėmi Sti͡uart issleduet oshelomli͡ai͡ushchee kolichestvo trav, t͡svetov, derevʹev, fruktov i gribov, kotorye li͡udi v svoeĭ izobretatelʹnosti, vo vdokhnovenii ili otchai͡anii umudrilisʹ prevratitʹ v alkogolʹnye napitki na proti͡azhenii vekov. Iz vsekh ėtikh tysi͡ach rasteniĭ, kotorye kogda-libo byli distillirovany i fermentirovany dli͡a izgotovlenii͡a spirta, mnogie prosto opasny, nekotorye - strannye i drevnie kak dinozavry; no kazhdoe iz nikh predstavli͡aet soboĭ unikalʹnyĭ kulʹturnyĭ vklad v globalʹnye pitʹevye tradit͡sii chelovecheskoĭ istorii. Ėta kniga - ėlegantnyĭ kokteĭlʹ iz biologii, khimii, istorii i ėtimologii, kotoryĭ vkli͡uchaet mnozhestvo interesnykh istoricheskikh faktov i bolee pi͡atidesi͡ati ret͡septov originalʹnykh alkogolʹnykh napitkov, - ne tolʹko pomozhet vam skorotatʹ vremi͡a, no i sdelaet zhelannym gostem na li͡uboĭ vecherinke.

Sake came from a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, and Bourbon from corn. Want to know more? In the 'Drunken botany' Amy Stewart explores the staggering amount of herbs, flowers, trees, fruits, and mushrooms that people in their ingenuity, inspiration, or desperation have managed to turn into alcoholic beverages over the centuries. Of all the thousands of plants that have ever been distilled and fermented to make alcohol, many are simply dangerous, some as strange and ancient as dinosaurs; but each represents a unique cultural contribution to the global drinking traditions of human history. This book-an elegant cocktail of biology, chemistry, history and etymology, which includes many interesting historical facts and more than fifty recipes for original alcoholic beverages-will not only help you pass the time, but also make you a welcome guest at any party.