The drinks that didn’t make it

I’m a week into my book tour, and things seem to be going well. I’ve done 17 radio interviews, three television interviews, three print interviews and four signings in the past seven days. I’ve been favourably reviewed in The New York Times and got as high as #168 on Amazon.com and #69 on Amazon.ca — not that I’ve been checking obsessively, you understand. Amazingly, I got my samples of stone-age beer, Roman wine and sailor’s grog through both Canadian and US customs, and have even managed to get a couple of radio hosts to taste them on air. I squeezed in some sightseeing in Washington, DC (thanks, Kevin) and some holiday with my family in New York. I’ve been lucky enough to find Ommegang beers in several places. Most of all, though, I’ve enjoyed hearing people’s reactions to the book and fielding questions about it.

One type of question comes up quite often: why didn’t I include mead, chocolate, gin, cider or some other drink in the book? It’s a good question. My original plan was to write an appendix on the drinks that didn’t quite make it but, er, the appendix didn’t quite make it either. The short answer is that those other drinks do not align with important historical forces in the way that my six drinks do. Chocolate was popular at the same time as coffee, for example, particularly in the south of Europe. But the action at the time was in England and the Netherlands, where coffee accompanied the scientific and financial revolutions of the period. Similarly, the gin epidemic that took place in London during the early 18th century is quite well known in Britain — there have been a couple of recent books about it — but was a local anomaly that resulted from deregulation of distillation in an attempt to prop up demand for cereal crops, and did not have any broader geopolitical implications. Mead is probably as old as (or older than) beer, but its production could not easily be scaled up, unlike the production of cereal grains, which is why the Egyptians and Mesopotamians drank beer. And so on. But perhaps I should write that appendix after all.

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