Book written by Christine Sismondo
America Walks Into A BAr
This book was published in 2011, it was written by Christine Sismondo, a writer and lecturer at Ryerson University in Toronto.
America Walks Into A Bar: A Spirited History of Taverns and Saloons, Speakeasies and Grog Shops - by Christine Sismondo
This book was published in 2011, it was written by Christine Sismondo, a writer and lecturer at Ryerson University in Toronto. Upon inspection of the book, it is broken up into 3 parts, it has 314 pages and very few photos throughout.
In Part I, you will learn just how important taverns were from the 1600’s through the late 1700’s. Taverns in the USA became every town’s political, social and economic centers; meeting places for the military, elections, and where politicians developed new laws. Not only that, but this is where cocktails were developed. For example, there was the cocktail called “ flip” -a favorite amongst the colonists- and others such as the Bounce, Dram, a Meridian, Sangaree and Sitchell ( just to name a few).
In Part II , you will read about how bars evolved from the 17th and 18th century taverns into grog shops, saloons and hotel bars. The book talks about how the words “exchange” and “free lunch” became references for saloons in the 19th century. You will also learn that bars developed their own rituals and “bar etiquette”. This section also talks about the introduction of ice in bars which resulted in the development of new cocktails. In the early 1800’s grog shops began to appear, they were typically unlicensed and illegal. As a result, new laws were enforced as to suppress these shops. Not to mention, Prohibition kicks in and this book discusses its impacts economically, socially and politically.
Part III , discusses the import of liquor from Mexico and the Caribbean and how there was very little interference to stop these imports. This section also discusses the development of “dry” and “wet ” counties, as well as an increase in women hanging out in bars and later seeing children (some even being bar tenders!).
This is a great history book on the topic of liquor in the USA. It really shows just how the USA was shaped by its influence.
I have to say, I really enjoyed reading the different cocktails served in taverns in the early 1700’s, especially the “flip”. This drink was typically made with strong beer, dried pumpkin, molasses and rum. One particular tavern owner in Massachusetts created his own version of the “flip” where he added four heaping spoonfuls of a blend of cream, eggs and sugar. Then he added this blend to a quart of bitter beer and rum. He then would thrust an iron poker into the drink and add a freshly whisked egg to make the frothed drink gush over the top of the mug. How creative was that!!
If you really want to know about American history and liquor, this book is a must read. I hope you enjoy reading it as much as I did.
Cheers!
-Margaret Ayala