Learn the origins of the worlds most popular beverages</br>Distilled & fermented libations</br>Includes tasty recipes and gardening tips</br></br>Product Description</br></br>A New York Times Bestseller<br>Sake began with a grain of rice. Scotch emerged from barley tequila from agave rum from sugarcane bourbon from corn. Thirsty yet?? In <i>The Drunken Botanist</i> 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.<br><br> 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.<br><br> 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.<br><br> (from the catalog)</br></br>Amazon.com Review</br></br><strong>An Amazon Best Book of the Month March 2013</strong>: Peppered with fascinating facts and well-chosen anecdotes Amy Stewarts brisk tour of the origin of spirits acquaints the c