Tequila!: A Natural and Cultural History

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9780816519385: Tequila!: A Natural and Cultural History
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"No mere barroom reference, this heady blend of agricultural history, Mescalero anthropology, Aztec mythology and nature writing is an appealing package for researchers and drinkers alike." --"Publishers Weekly""A richly textured picture of tequila and the agave plant . . . Readers interested in the natural history and ethnography of the Southwest will enjoy it, as will tequila fanciers who want to learn about the history and manufacture of their drink." --"San Diego Union-Tribune""Lyricism for all things agave infuses the prose, a rhapsody tempered by hard botanical science." --"San Francisco Chronicle""A scholarly yet entertaining guide to the history and husbandry of this phenomenal beverage . . . For most readers, tequila may be better sipped than studied. But since a little tequila goes a long way, this book can provide an alternate, albeit less intoxicating, form of pleasure." --"Natural History""This slender tome contains virtually everything you could want to know about tequila." --"New Mexico Magazine"

Reseña del editor:

The array of bottles is impressive, their contents finely tuned to varied tastes. But they all share the same roots in Mesoamerica's natural bounty and human culture. The drink is tequila more properly, mescal de tequila, the first mescal to be codified and recognized by its geographic origin and the only one known internationally by that name. In i??Tequila! A Natural and Cultural History, Ana G. Valenzuela-Zapata, the leading agronomist in Mexico's tequila industry, and Gary Paul Nabhan, one of America's most respected ethnobotanists, plumb the myth of tequila as they introduce the natural history, economics, and cultural significance of the plants cultivated for its production. Valenzuela-Zapata and Nabhan take you into the agave fields of Mexico to convey their passion for the century plant and its popular by-product. In the labor-intensive business of producing quality mescal, the cultivation of tequila azul is maintained through traditional techniques passed down over generations. They tell how jimadores seek out the mature agaves, strip the leaves, and remove the heavy heads from the field; then they reveal how the roasting and fermentation process brings out the flavors that cosmopolitan palates crave. Today in Oaxaca it's not unusual to find small-scale mescal-makers vending their wares in the market plaza, while in Jalisco the scale of distillation facilities found near the town of Tequila would be unrecognizable to old Jose Cuervo. Valenzuela-Zapata and Nabhan trace tequila's progress from its modest beginnings to one of the world's favored spirits, tell how innovations from cross-cultural exchanges made fortunes for Cuervo and other distillers, and explain how the meteoric rise in tequila prices is due to an epidemic one they predicted would occur linked to the industry's cultivation of just one type of agave. The tequila industry today markets more than four hundred distinct products through a variety of strategies that heighten the liquor's mystique, and this book will educate readers about the grades of tequila, from blanco to anejo, and marks of distinction for connoisseurs who pay up to two thousand dollars for a bottle. i??Tequila! A Natural and Cultural History will feed anyone's passion for the gift of the blue agave as it heightens their appreciation for its rich heritage.

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1.

Ana G. Valenzuela Zapata, Gary Paul Nabhan
Editorial: University of Arizona Press, United States (2004)
ISBN 10: 0816519382 ISBN 13: 9780816519385
Nuevos Paperback Cantidad: 1
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The Book Depository
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Descripción University of Arizona Press, United States, 2004. Paperback. Estado de conservación: New. New.. 224 x 152 mm. Language: English . Brand New Book. The array of bottles is impressive, their contents finely tuned to varied tastes. But they all share the same roots in Mesoamerica s natural bounty and human culture. The drink is tequila more properly, mescal de tequila, the first mescal to be codified and recognized by its geographic origin and the only one known internationally by that name. In i??Tequila! A Natural and Cultural History, Ana G. Valenzuela-Zapata, the leading agronomist in Mexico s tequila industry, and Gary Paul Nabhan, one of America s most respected ethnobotanists, plumb the myth of tequila as they introduce the natural history, economics, and cultural significance of the plants cultivated for its production. Valenzuela-Zapata and Nabhan take you into the agave fields of Mexico to convey their passion for the century plant and its popular by-product. In the labor-intensive business of producing quality mescal, the cultivation of tequila azul is maintained through traditional techniques passed down over generations. They tell how jimadores seek out the mature agaves, strip the leaves, and remove the heavy heads from the field; then they reveal how the roasting and fermentation process brings out the flavors that cosmopolitan palates crave. Today in Oaxaca it s not unusual to find small-scale mescal-makers vending their wares in the market plaza, while in Jalisco the scale of distillation facilities found near the town of Tequila would be unrecognizable to old Jose Cuervo. Valenzuela-Zapata and Nabhan trace tequila s progress from its modest beginnings to one of the world s favored spirits, tell how innovations from cross-cultural exchanges made fortunes for Cuervo and other distillers, and explain how the meteoric rise in tequila prices is due to an epidemic one they predicted would occur linked to the industry s cultivation of just one type of agave. The tequila industry today markets more than four hundred distinct products through a variety of strategies that heighten the liquor s mystique, and this book will educate readers about the grades of tequila, from blanco to anejo, and marks of distinction for connoisseurs who pay up to two thousand dollars for a bottle. i??Tequila! A Natural and Cultural History will feed anyone s passion for the gift of the blue agave as it heightens their appreciation for its rich heritage. Nº de ref. de la librería AAS9780816519385

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2.

Ana G. Valenzuela Zapata, Gary Paul Nabhan
Editorial: University of Arizona Press, United States (2004)
ISBN 10: 0816519382 ISBN 13: 9780816519385
Nuevos Paperback Cantidad: 1
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Descripción University of Arizona Press, United States, 2004. Paperback. Estado de conservación: New. New.. 224 x 152 mm. Language: English . Brand New Book. The array of bottles is impressive, their contents finely tuned to varied tastes. But they all share the same roots in Mesoamerica s natural bounty and human culture. The drink is tequila more properly, mescal de tequila, the first mescal to be codified and recognized by its geographic origin and the only one known internationally by that name. In i??Tequila! A Natural and Cultural History, Ana G. Valenzuela-Zapata, the leading agronomist in Mexico s tequila industry, and Gary Paul Nabhan, one of America s most respected ethnobotanists, plumb the myth of tequila as they introduce the natural history, economics, and cultural significance of the plants cultivated for its production. Valenzuela-Zapata and Nabhan take you into the agave fields of Mexico to convey their passion for the century plant and its popular by-product. In the labor-intensive business of producing quality mescal, the cultivation of tequila azul is maintained through traditional techniques passed down over generations. They tell how jimadores seek out the mature agaves, strip the leaves, and remove the heavy heads from the field; then they reveal how the roasting and fermentation process brings out the flavors that cosmopolitan palates crave. Today in Oaxaca it s not unusual to find small-scale mescal-makers vending their wares in the market plaza, while in Jalisco the scale of distillation facilities found near the town of Tequila would be unrecognizable to old Jose Cuervo. Valenzuela-Zapata and Nabhan trace tequila s progress from its modest beginnings to one of the world s favored spirits, tell how innovations from cross-cultural exchanges made fortunes for Cuervo and other distillers, and explain how the meteoric rise in tequila prices is due to an epidemic one they predicted would occur linked to the industry s cultivation of just one type of agave. The tequila industry today markets more than four hundred distinct products through a variety of strategies that heighten the liquor s mystique, and this book will educate readers about the grades of tequila, from blanco to anejo, and marks of distinction for connoisseurs who pay up to two thousand dollars for a bottle. i??Tequila! A Natural and Cultural History will feed anyone s passion for the gift of the blue agave as it heightens their appreciation for its rich heritage. Nº de ref. de la librería AAS9780816519385

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Valenzuela Zapata, Ana Guadalupe; Nabhan, Gary Paul
Editorial: University of Chicago press
ISBN 10: 0816519382 ISBN 13: 9780816519385
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Descripción University of Chicago press. Estado de conservación: New. Brand New. Nº de ref. de la librería 0816519382

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Ana G. Valenzuela Zapata
Editorial: University of Arizona Press (2004)
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Descripción University of Arizona Press, 2004. PAP. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. de la librería IQ-9780816519385

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Valenzuela-Zapata, Ana G.; Nabhan, Gary Paul
Editorial: University of Arizona Press
ISBN 10: 0816519382 ISBN 13: 9780816519385
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Descripción University of Arizona Press. PAPERBACK. Estado de conservación: New. 0816519382 Brand New Book. Ships from the United States. 30 Day Satisfaction Guarantee!. Nº de ref. de la librería 4143894

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Valenzuela-Zapata, Ana G.
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Descripción Paperback. Estado de conservación: New. This item is printed on demand. Item doesn't include CD/DVD. Nº de ref. de la librería 1856629

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Ana G. Valenzuela-Zapata
Editorial: University of Arizona Press
ISBN 10: 0816519382 ISBN 13: 9780816519385
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Descripción University of Arizona Press. Paperback. Estado de conservación: New. Paperback. 113 pages. Dimensions: 8.7in. x 5.4in. x 0.3in.The array of bottles is impressive, their contents finely tuned to varied tastes. But they all share the same roots in Mesoamericas natural bounty and human culture. The drink is tequilamore properly, mescal de tequila, the first mescal to be codified and recognized by its geographic origin and the only one known internationally by that name. In Tequila! A Natural and Cultural History, Ana G. Valenzuela-Zapata, the leading agronomist in Mexicos tequila industry, and Gary Paul Nabhan, one of Americas most respected ethnobotanists, plumb the myth of tequila as they introduce the natural history, economics, and cultural significance of the plants cultivated for its production. Valenzuela-Zapata and Nabhan take you into the agave fields of Mexico to convey their passion for the century plant and its popular by-product. In the labor-intensive business of producing quality mescal, the cultivation of tequila azul is maintained through traditional techniques passed down over generations. They tell how jimadores seek out the mature agaves, strip the leaves, and remove the heavy heads from the field; then they reveal how the roasting and fermentation process brings out the flavors that cosmopolitan palates crave. Today in Oaxaca its not unusual to find small-scale mescal-makers vending their wares in the market plaza, while in Jalisco the scale of distillation facilities found near the town of Tequila would be unrecognizable to old Jos Cuervo. Valenzuela-Zapata and Nabhan trace tequilas progress from its modest beginnings to one of the worlds favored spirits, tell how innovations from cross-cultural exchanges made fortunes for Cuervo and other distillers, and explain how the meteoric rise in tequila prices is due to an epidemicone they predicted would occurlinked to the industrys cultivation of just one type of agave. The tequila industry today markets more than four hundred distinct products through a variety of strategies that heighten the liquors mystique, and this book will educate readers about the grades of tequila, from blanco to aejo, and marks of distinction for connoisseurs who pay up to two thousand dollars for a bottle. Tequila! A Natural and Cultural History will feed anyones passion for the gift of the blue agave as it heightens their appreciation for its rich heritage. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Nº de ref. de la librería 9780816519385

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Valenzuela-Zapata, Ana G.
Editorial: University of Arizona Press (2017)
ISBN 10: 0816519382 ISBN 13: 9780816519385
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Descripción University of Arizona Press, 2017. Paperback. Estado de conservación: New. This item is printed on demand. Nº de ref. de la librería 0816519382

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Ana G. Valenzuela Zapata, Gary Paul Nabhan
Editorial: University of Arizona Press
ISBN 10: 0816519382 ISBN 13: 9780816519385
Nuevos Paperback Cantidad: 3
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Descripción University of Arizona Press. Paperback. Estado de conservación: new. BRAND NEW, Tequila: A Natural and Cultural History, Ana G. Valenzuela Zapata, Gary Paul Nabhan, The array of bottles is impressive, their contents finely tuned to varied tastes. But they all share the same roots in Mesoamerica's natural bounty and human culture. The drink is tequila more properly, mescal de tequila, the first mescal to be codified and recognized by its geographic origin and the only one known internationally by that name. In i??Tequila! A Natural and Cultural History, Ana G. Valenzuela-Zapata, the leading agronomist in Mexico's tequila industry, and Gary Paul Nabhan, one of America's most respected ethnobotanists, plumb the myth of tequila as they introduce the natural history, economics, and cultural significance of the plants cultivated for its production. Valenzuela-Zapata and Nabhan take you into the agave fields of Mexico to convey their passion for the century plant and its popular by-product. In the labor-intensive business of producing quality mescal, the cultivation of tequila azul is maintained through traditional techniques passed down over generations. They tell how jimadores seek out the mature agaves, strip the leaves, and remove the heavy heads from the field; then they reveal how the roasting and fermentation process brings out the flavors that cosmopolitan palates crave. Today in Oaxaca it's not unusual to find small-scale mescal-makers vending their wares in the market plaza, while in Jalisco the scale of distillation facilities found near the town of Tequila would be unrecognizable to old Jose Cuervo. Valenzuela-Zapata and Nabhan trace tequila's progress from its modest beginnings to one of the world's favored spirits, tell how innovations from cross-cultural exchanges made fortunes for Cuervo and other distillers, and explain how the meteoric rise in tequila prices is due to an epidemic one they predicted would occur linked to the industry's cultivation of just one type of agave. The tequila industry today markets more than four hundred distinct products through a variety of strategies that heighten the liquor's mystique, and this book will educate readers about the grades of tequila, from blanco to anejo, and marks of distinction for connoisseurs who pay up to two thousand dollars for a bottle. i??Tequila! A Natural and Cultural History will feed anyone's passion for the gift of the blue agave as it heightens their appreciation for its rich heritage. Nº de ref. de la librería B9780816519385

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10.

Ana G. Valenzuela Zapata, Gary Paul Nabhan
Editorial: University of Arizona Press 2004-03-15, Tucson (2004)
ISBN 10: 0816519382 ISBN 13: 9780816519385
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Descripción University of Arizona Press 2004-03-15, Tucson, 2004. paperback. Estado de conservación: New. Nº de ref. de la librería 9780816519385

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