On food and cooking the science and lore of the kitchen ( PDFDrive ) 1430

Service!Intheearlydaysofthecoloniesand
then the United States, molasses was more
plentiful than barley, and rum more common
than beer. Rye and barley spirits were also
being distilled in the northern colonies by
1700, and Kentuckycorn whiskey by 1780.
After the Revolutionary War, the new
American government tried to raise revenues
foritswardebtsbytaxingdistillation,andin
1794thelargelyScots-Irishregionofwestern
Pennsylvania rose in the short-lived Whiskey
Rebellion.WhenPresidentWashingtoncalled
outfederaltroopstoputitdown,therebellion
went underground and “moon-shining”
became entrenched, especially in the poor
hills of the South where the small amount of
cornthatcouldbegrownwouldfetchabetter
price if fermented and distilled. This evasion
ledthefederalgovernmenttoformtheOffice
ofInternalRevenuein1862.Sixtyyearslater,
the national taste for hard liquor was an
important stimulus to the temperance


movementthatculminatedinProhibition.
Recent Times: The Rise of the Cocktail It
was in the 19th century that mixtures of
distilled and other alcohols, or cocktails,
became fashionable before-dinner drinks in
Europe and the Americas. This development
led to a mind-numbing explosion of

inventiveness: bartenders’ manuals now list
hundreds of different named cocktails. The
originsofthepreeminentcocktail,themartini
(ginandvermouth),aredisputed;itmayhave
been invented several times in different
places.TheginandtoniccomesfromBritish
India, where gin helped make antimalarial
quinine water more palatable. In the United
States, one of the first famous mixed drinks
was the sazerac of New Orleans (brandy and
bitters), while Winston Churchill’s mother is
said to have incited the creation of the
manhattan (whiskey, vermouth, bitters) at a
New York club. Prohibition and harsh