The Drunken Botanist pdf epub mobi txt 电子书 下载 2025
Amy Stewart is the award-winning author of six books on the perils and pleasures of the natural world, including four New York Times bestsellers, The Drunken Botanist, Wicked Bugs, Wicked Plants, and Flower Confidential. She lives in Eureka, California, where she and her husband own an antiquarian bookstore called Eureka Books and tend a flock of unruly hens in their backyard. She has spent the last few years on arduous research trips through the world's distilleries, wineries, and bars for her latest book, The Drunken Botanist.
She has written for the New York Times, the Washington Post, and many other newspapers and magazines, and has appeared frequently on National Public Radio, CBS Sunday Morning, and--just once--on TLC's Cake Boss. She is the recipient of a National Endowment for the Arts fellowship, the American Horticulture Society's Book Award, and a California Horticultural Society Writer's Award.
- 酒
- 植物学
- 植物
- 自然
- 科普
- 外国文学
- 鸡尾酒
- 装逼文艺青中老年必备
A New York Times Bestseller
Sake began with a grain of rice. Scotch emerged from barley, tequila from agave, rum from sugarcane, bourbon from corn. Thirsty yet? In The Drunken Botanist, Amy Stewart explores the dizzying array of herbs, flowers, trees, fruits, and fungi that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol over the centuries.
Of all the extraordinary and obscure plants that have been fermented and distilled, a few are dangerous, some are downright bizarre, and one is as ancient as dinosaurs--but each represents a unique cultural contribution to our global drinking traditions and our history.
This fascinating concoction of biology, chemistry, history, etymology, and mixology--with more than fifty drink recipes and growing tips for gardeners--will make you the most popular guest at any cocktail party.
具体描述
读后感
非常有趣的一本书。从植物到酒，上篇介绍常见的酿酒植物，中篇则是介绍酿酒调酒所需要的香料，最后下篇介绍辅料和装饰物，其中全文穿插着各种鸡尾酒配方，以及各类酿酒或是植物趣事。 全书结合趣味和科学，很多描写引人入胜，让人捧腹大笑。本身爱好调酒的人可以在书中发现各种...
评分满满当当一大厚本，足足啃了6天，小纸条写了有全书的1/10厚。知识点超级丰富，往目录里打字时才发现是以前《地下工作者：蚯蚓的故事》的同一女作者Amy Stuart，一直觉得这个妹纸在植物学领域的博学程度简直可怕。果不其然，再翻目录，又发现了还有一本她的著作，于是立刻拆开来...
评分普逵酒：龙舌兰汁液酿造的低度数酒。 梅斯卡尔酒：原产地规定品种的龙舌兰酿造的烈酒。 西打cider：苹果酒。 卡尔瓦多斯酒：完成发酵的苹果酒进行提纯得到的高度数“生命水”。法国北部专门产地出产的苹果白兰地，苹果原料≥20%本地品种，≥70%的苦型或苦甜型品种，≤15%的酸型...
评分满满当当一大厚本，足足啃了6天，小纸条写了有全书的1/10厚。知识点超级丰富，往目录里打字时才发现是以前《地下工作者：蚯蚓的故事》的同一女作者Amy Stuart，一直觉得这个妹纸在植物学领域的博学程度简直可怕。果不其然，再翻目录，又发现了还有一本她的著作，于是立刻拆开来...
评分用户评价
关于我最怕的牙科的味道，书中写道: as a dental anesthetic because of its numbing and anesthetic effects. Distinctive dentist office smell comes from cloves.
评分了解下酿酒的过程还不错 也算植物酿酒百科全书 但这本书面向的是对植物或者酒非常感兴趣的读者 我兴趣没那么大所以读到后面就不行了
评分了解下酿酒的过程还不错 也算植物酿酒百科全书 但这本书面向的是对植物或者酒非常感兴趣的读者 我兴趣没那么大所以读到后面就不行了
评分从品种和人文历史多个方面介绍各种植物酿酒。行文幽默，非常有趣的题材和叙述。如果本身是调酒爱好者，书里还有或经典或奇趣的配方。
评分信息量十足的博物志。从酿酒的基础原料、增添风味的香料以及点缀辅料三个方面介绍了涉及谷物、草木、花果等百种植物的特点、趣闻以及历史。即使存在晦涩的生化类专有名词，也无法削减阅读/摘记此书的热情。推荐阅读原版：一来英文名词对将来的实践更为实用；二来对比译制版本，原版的排版也更为美观。
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