Alcohol

You never know what you will find on the beaches of Malarrimo.

The Wonders that Wash Ashore: Malarrimo Beach

The attraction of beachcombing is that one isn't perusing a garbage dump; much of what one sifts through on a stretch of sand are valuables lost at sea

Boiling the wort

Brewing Beer is More Fun With Company

There has probably never been a better time to take up home brewing; supplies and information are readily available at bricks-and-mortar stores and online

Luncheon of the Boating Party (1881) by Pierre-Auguste Renoir

Where’s the Lunch? Looking at Renoir’s Luncheon of the Boating Party

"It's like a painting about the most perfect meal that ever was—but you can't tell what most of it was," says a Phillips Collection curator

The olive bar at Salisbury Market

Salisbury’s Medieval Market

The open-air market began in the early 1200s, when what we now call “farmers’ markets” were merely “markets” and “eating local” was merely “eating”

Figs like this one, so ripe it's bursting, dangle by the millions along the roadsides near Izmir and Aydin.

The Figs and Mountains of Izmir

Travel horizontally in any direction and you see no change in landscape; Siberia remains Siberia from Finland to Kamchatka

The author stands amidst weirdness in the Cappadocian village of Zelve.

Cappadocia’s Fairy Chimneys and Cave Dwellings

Doorways still lead into cool, cozy chambers where people grilled kebabs, served tea and worshiped until 1952

Why decant wines?

Is Decanting Wine Worth Doing?

Does the practice really improve the taste or is it just a wine snob's affectation?

Friends are easily made - and tea quickly served - while tasting cheese at the town bazaar.

What to Eat and Drink in Turkey

My favorite place in any large town is the fruit bazaar, where all this goodness is crammed together into a circus of fragrant, colorful mayhem

A Manhattan, mixed using Maker's Mark bourbon

Bourbon Renewal: The Rise, Fall and Rebirth of America’s Native Spirit

Despite prohibition, changing palates and charlatan whiskeys, this national drink has made a comeback

Scientists recently discovered the wild yeast that came to be used to brew lager beer.

Big Brew-ha-ha: Scientists Discover Lager’s Wild Yeast

Beer, a cornerstone of human civilization, owes its alcohol and flavor to yeast; one important variety made a long trans-Atlantic journey

Blackstrap molasses

Four Deadly Disasters Caused by Food

There are things you can do to prepare for a hurricane, but what about the London Beer Flood or the Boston Molasses Disaster?

The Hurricane cocktail, a New Orleans specialty

Hurricanes: Drinking Up a Storm and Other Disastrous Cocktails

Waiting

Law and Order: More Culinary Crimes

Those who live outside the law sometimes meet their downfall through their relationship with food

Why do Americans love ice cubes?

Why Don’t Other Countries Use Ice Cubes?

A better question might be, why do Americans love ice so much?

When Bad Things Happen to Good Food

It may be no use crying over spilled milk, but the loss of certain other foods might merit a handkerchief

According to author Christine Sismondo, taverns, such as the one shown here in New York City, produced a particular type of public sphere in colonial America.

The Spirited History of the American Bar

A new book details how the neighborhood pub, tavern, bar or saloon plays a pivotal role in United States history

Ancient cultures used an array of ingredients to make their alcoholic beverages, including emmer wheat, wild yeast, chamomile, thyme and oregano.

The Beer Archaeologist

By analyzing ancient pottery, Patrick McGovern is resurrecting the libations that fueled civilization

The increasingly popular SodaStream

DIY Carbonation: The Fizz Biz Lifts Off

The gadget's entry into the U.S. market comes as economic, environmental and health concerns have converged with an interest in do-it-yourself everything

None

The Rickey Declared D.C.’s Native Cocktail

Lobbyist and Confederate army veteran Colonel Joseph Rickey—or possibly his bartender, George Williamson—invented the concoction in 1883

Cafe Mai's cup of ca phe cut chon.

Weasel Coffee: You’re Going to Drink What?

I was looking forward to another great-tasting coffee experience—until I found out that "cut chon" is Vietnamese for "civet cat dung"

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