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A unique mix of delicious bitters recipes and botanical science for a fresh take on an increasingly popular topic.
Botany at the Bar is a bitter-making handbook with a beautiful, botanical difference--three scientists present the back stories of exciting flavors of plants from around the globe and all in a range of tasty, healthy tincutres. Botonists Selena Ahmed, Ashley Duval, and Rachel Meyer take us on an enlightening trip throughout the plant world as they share their unique expertise on the ecology, cultural practices, and medicinial properties just waiting to be discovered at the bottom of your glass. Notes on the origins of bitters, the science of taste, and phytochemistry are followed by a neat guide on how to extract and make herbal infusions at home. Add enlightening plant profiles with a mix of unique botanical drink recipes, and this is a truly fascinating experiential insight into the vital meaning of biodiversity today.
Botany at the Bar is a bitter-making handbook with a beautiful, botanical difference--three scientists present the back stories of exciting flavors of plants from around the globe and all in a range of tasty, healthy tincutres. Botonists Selena Ahmed, Ashley Duval, and Rachel Meyer take us on an enlightening trip throughout the plant world as they share their unique expertise on the ecology, cultural practices, and medicinial properties just waiting to be discovered at the bottom of your glass. Notes on the origins of bitters, the science of taste, and phytochemistry are followed by a neat guide on how to extract and make herbal infusions at home. Add enlightening plant profiles with a mix of unique botanical drink recipes, and this is a truly fascinating experiential insight into the vital meaning of biodiversity today.
作者簡介
RACHEL MEYER, PhD, is a plant evolutionary biologist at NYU who specializes in the evolution of food. She works to show you every plant with an adaptation that leads to flavorful or medicinal properties, and explains how it came about in the first place.
ASHLEY DUVAL, MESC, works at the Yale School of Forestry & Environmental Studies in plant conservation and consults on international agriculture.
SELENA AHMED, PhD, is an Assistant Professor of Sustainable Food Systems at Montana State University examining the ecological, cultural, and health aspects of food systems with expertise in tea agro-forests of China.
ASHLEY DUVAL, MESC, works at the Yale School of Forestry & Environmental Studies in plant conservation and consults on international agriculture.
SELENA AHMED, PhD, is an Assistant Professor of Sustainable Food Systems at Montana State University examining the ecological, cultural, and health aspects of food systems with expertise in tea agro-forests of China.
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