This week on A Taste of the Past, Andrew F. Smith once again joins Linda Pelaccio in the studio! Andy teaches food history at the New School in New York City, and is the author and editor of numerous books on culinary history. On this episode, Andy talks about his newest book called Drinking History: Fifteen Turning Points in the Making of American Beverages. Hear about water quality during the Colonial period, and how it led to the proliferation of alcoholic beverages. Why did beer not succeed initially in the New World? Learn about the gendered considerations of specific drinks, like tea and alcohol. Listen in to find out some surprising facts about Prohibition, and how the movement directly related to the outcome of World War I. This program has been sponsored by 360 Cookware.
“Food is even more important than food. You can go for weeks without food, but you need to take in water every couple of days.” [5:40]
“People think that we drink a lot of alcohol now, but we don’t drink as much as if it were earlier times.” [10:30]
“New Yorkers never believe Prohibition was for them. The upper classes drank from the beginning to the end.” [29:40]
— Andrew F. Smith on A Taste of the Past