By Richard Foss
ISBN-10: 1861899262
ISBN-13: 9781861899262
“Yo ho ho and a bottle of rum!” a favourite of pirates, the molasses-colored liquid brings to brain transparent blue seas, weather-beaten sailors, and port towns jam-packed with bar wenches. yet delight in rum unfold some distance past the scallywags of the Caribbean—Charles Dickens savored it in punch, Thomas Jefferson combined it into omelets, Queen Victoria sipped it in army grog, and the Kamehameha Kings of Hawaii drank it directly up. In Rum,Richard Foss tells the colourful, mystery background of a spirit that not just helped spark the yankee Revolution yet was once even used as forex in Australia.This booklet chronicles the five-hundred-year evolution of rum from a uncooked spirit concocted for slaves to a beverage savored by means of connoisseurs. Charting the drink’s historical past, Foss indicates how rum left its mark on non secular rituals—it continues to be a sacramental supplying between voodoo worshippers—and grew to become a part of well known songs and different cultural landmarks. He additionally comprises recipes for candy and savory rum dishes and imprecise beverages, in addition to illustrations of rum memorabilia from its earliest days to the tiki craze of the Nineteen Fifties. fast moving and good written, Rum will satisfaction any fan of mojitos and mai tais.
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Additional resources for Rum: A Global History (Edible Series)
Example text
Steam cabbage rolls for 10 minutes. 4. Saute the garlic in a little olive oil over a low heat until soft but not browned. Increase the heat, add tomato and tomato paste, and stir until tomato starts to break down. Add bay leaf, water and balichao and cook for about 5 minutes until the flavours are fully combined. Check seasoning and add salt to taste. 5. Transfer cabbage rolls to sauce in pan and cook over a low heat for a further 5 minutes. Serve with a little steamed rice or boiled potato. Note: If using a fish sauce other than balichao but in the same quantity (such as the balachan-based recipe, sec p 11), check carefully for salt.
The larger estate homes had a cook, with an assistant, and the lady of the house often supervised the cooking and presentation of the meal. In the average home, the domestic staff did most of the cooking if the lady of the house did not do it herself. As such, the affluent residents of Macau often had three- or four-course meals, frequently served with wine, and the average home had two or perhaps three courses. Living in California, I still carry on the traditions of my family. The recipes, which my mother sent to me when I was in university in England, have been translated by me and passed on to my children.
Born in Macau of a Chinese mother and a Hong Kong-Portuguese father, former healdi inspector Henrique learned to cook 'by watching'.
Rum: A Global History (Edible Series) by Richard Foss
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