Dispel that image of a fine Southern gentlemen and his lady sipping mint juleps on their veranda and get prepared to hear the true story of drinking in the American South.
From the desperate measures of British colonists stranded without their native beer to today’s resurgence of pre-Prohibition cocktails, in Southern Spirits, Robert Moss traces the region’s history of alcoholic beverages in captivating narrative prose. Along the way, he also challenges the stereotypes and reveals how the South shaped drinking in America as a whole.
Seemingly, Mr. Moss knew that this subject matter would create a thirst, so he also included 40 regional cocktail recipes, including The Sazerac, Bourbon and Coke Rebooted, and one to bring out for that little horse race to be held on the first Saturday in May.
About the Author
Robert F. Moss is a food and drinks writer and culinary historian living in Charleston, South Carolina. He is the Contributing Barbecue Editor for Southern Living and the Southern Food Correspondent for Serious Eats. He is a frequent contributor to the Charleston City Paper, and his work has also appeared in publications such as Garden & Gun, the Los Angeles Times, the Charlotte Observer, Texas Monthly, the Columbia Free Times, and Early American Life.
Mr. Moss is the author of The Barbecue Lover’s Carolinas, a guide to the restaurants, recipes, and traditions of barbecue in North and South Carolina; Barbecue: The History of an American Institution, the first full length history of barbecue in the United States; and Going Lardcore: Adventures in New Southern Dining, a collection of essays about dining in the modern South.
A native of Greenville, South Carolina, Mr. Moss attended Furman University and received a Ph.D. in English from the University of South Carolina.
Publisher: Ten Speed Press (April 12, 2016)
Review Notes: I received a hardcover copy of this book from the publisher for review.