Welcome to all those interested in the lore of Rum – a beverage with a secret and fascinating history! Rum has been a beverage, a currency and an element of ritual, a symbol of debauchery among Temperance crusaders and of healthy moderation in the British Navy.
Do you love rum? if you do here is a book for you – RUM – A Global History – by Richard Foss who also has a website called rumhistory.com – which expands on the information and ideas that are in the book but for various reason were not included in it – plus as he says – provide a place to stretch out and discuss the more controversial aspects of rum history.
I got a preview of the book and i must say it really is interesting reading and a thorough work on all aspects of rum and rum history.
Here`s the book description:
The enjoyment of rum spread far beyond the scallywags of the Caribbean—Charles Dickens savored it in punch, Thomas Jefferson mixed it into omelets, Queen Victoria sipped it in navy grog, and the Kamehameha Kings of Hawaii drank it straight up.
In Rum, Richard Foss tells the colorful, secret history of a spirit that not only helped spark the American Revolution but was even used as currency in Australia. This book chronicles the five-hundred-year evolution of rum from a raw spirit concocted for slaves to a beverage savored by connoisseurs.
Charting the drink’s history, Foss shows how rum left its mark on religious rituals—it remains a sacramental offering among voodoo worshippers—and became part of popular songs and other cultural landmarks.
He also includes recipes for sweet and savory rum dishes and obscure drinks, as well as illustrations of rum memorabilia from its earliest days to the tiki craze of the 1950s. Fast-paced and well written, Rum will delight any fan of Mojitos and Mai Tais.
The book goes quite deeply into what rum is and it´s colorful and interesting history which is as colorful as you can wish with everything from rum smuggling and the triangle trade to rum runners and tik bars.
I have picked one drink from the book to mix up too – it´s a famous colonial rum punch dating back to the 1780s.
Martha Washington’s Rum Punch
- 3 oz. white rum
- 3 oz. dark rum
- 3 oz. orange curacao
- 4 oz. simple syrup
- 4 oz. lemon juice
- 4 oz. fresh orange juice
- 3 lemons, quartered
- 1 orange, quartered
- 1/2 tsp. grated nutmeg
- 3 cinnamon sticks (broken)
- 6 cloves
- 12 oz. boiling water
In a container, mash the orange and lemon pieces, cinnamon sticks, cloves, and nutmeg. Add the syrup, lemon and orange juice. Pour the boiling water over the mixture.
Let cool for several minutes before added the white rum, dark rum, and orange curacao. Strain well into a pitcher or punch bowl, and serve over ice in goblets.
Decorate with wheels of lemon and orange, and dust with a little nutmeg and cinnamon. Tasty, relaxing and refreshing! The book RUM – A Global History can be purchased here.
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