Researcher and Writer in Washington, DC

The Effects of Prohibition on Our Palates

Daniel Okrent’s Last Call: The Rise and Fall of Prohibition (Scribner, 2010) encouraged me to think more deeply about what we drink and why.

On December 3, The Smart Set, an online magazine at Drexel University, published my essay, “The Wet, the Dry, and the Ugly.” If you haven’t heard of this magazine, please give it a good look.  It runs some very good pieces.  Wayne Curtis of The Atlantic has written for it, and Jason Wilson of the Washington Post helps run it.

New and used copies of Okrent’s book can be bought here.  In a forthcoming piece in The Weekly Standard I write about the weird politics that produced Prohibition, a topic that Okrent’s book nicely explains.

Related Posts Plugin for WordPress, Blogger...
Similar posts
  • Daniel Okrent’s Last Call: The ... The January 31, 2011 copy of The Weekly Standard carries my review of Okrent’s diverting book on Prohibition. In short, I liked it.  The prose is often funny and the illustrations are very good.  Okrent organized the material very [...]
  • Sam Ward, King of the Lobby The December 6, 2010 issue of The Weekly Standard carries my review of Kathryn Allamong Jacob, The Life and Times of Sam Ward, Man-About-Washington in the Gilded Age (Johns Hopkins University Press, 2009). Sam Ward was quite a character—fantastically smart, frequently short-sighted, and endlessly lurching from fabulous success to disaster.  When he arrived in Washington, [...]
  • Kosar’s Whiskey: A Global Histo... Copies of Whiskey: A Global History (Reaktion Books, 2010)  are now selling in the U.S., U.K., and elsewhere around the globe.  A worldwide list of retailers offering the book can be found here. Jason Wilson, author of Boozehound, and the spirits columnist at the Washington Post, wrote a wonderful review of the book— ‘Whiskey,’ at [...]
  • Andrew F. Smith, Hamburger: A Global ... Mmmmm, Burgers…., by Kevin R. Kosar, September 7, 2009 I met Andy Smith about a decade ago.  At the time, he was working full-time at an educational not-for-profit organization, and cranking out books on food history at the same time.  I remember being astonished by his work ethic; he got up every day hideously early, [...]

No Comments Yet

Leave a Reply