Southern Spirits by Robert F Moss
I received the following book from Blogging for Books in exchange for an honest review. The opinions contained within this post are mine and may vary from the opinions of others.
About Southern Spirits- A captivating narrative history that traces liquor, beer, and wine drinking in the American South, including 40 cocktail recipes.
What We Thought-
This book is so interesting and filled with history of the south and southern tradition that I had a hard time putting it down. Being born and raised in Virginia I knew some of this history, but other parts I was really surprised by.
I love that this is a double-duty book filled with facts and also recipes, so I actually keep it with my cookbooks, but I could see someone keeping it in their library as well.
While I haven’t gotten the opportunity to make any of the recipes included in this amazing book, I have big plans for this at our next gathering. I know that my southern family and friends will delight in being able to sample some great southern drinks. While we are at it I want to throw out some of the fun facts included in this book with them. Thinking maybe printing out some little cards to go with each drink.
Wine Down Wednesday could have a totally new meaning after I got my hands on Southern Spirits!!
To purchase your own copy of Southern Spirits head over to Amazon.com and check it out. For $16.66 you can own your very own copy!
About the Author:
Robert F. Moss is a food and drinks writer and culinary historian living in Charleston, South Carolina. He is the Contributing Barbecue Editor for Southern Living and the Southern Food Correspondent for Serious Eats. He is a frequent contributor to the Charleston City Paper, and his work has also appeared in publications such as Garden & Gun Magazine, the Los Angeles Times, the Charlotte Observer, Texas Monthly, the Columbia Free Times, and Early American Life.
Robert’s latest book is Southern Spirits: Four Hundred Years of Drinking in the American South, With Recipes, published by Ten Speed Press, which will be released in April.
Robert is also the author of Barbecue: The History of an American Institution (2010), the first full-length history of barbecue in the United States; Going Lardcore: Adventures in New Southern Dining (2012), a collection of essays about dining in the modern South; and, The Barbecue Lover’s Carolinas (2015), a guide to the restaurants, recipes, and traditions of barbecue in North and South Carolina.
A native of Greenville, South Carolina, Robert attended Furman University and received a Ph.D. in English from the University of South Carolina.