[Ana G. Valenzuela-Zapata] Teuila A Natural and Cultural History [bande dessin e Book] PDF



8 thoughts on “Teuila A Natural and Cultural History

  1. says:

    50% interesting 50% dullI'd 100% just rather get drunk on the stuff

  2. says:

    Learned about the book at Agave Fest 2018 in Tucson One of the authors was there Everyone was saying this is the book to read if you want to learn about teuila It’s certainly a good introduction and much of what it says about American consumption is still true Though I would like to see an update on what has happened to the industry since 2003

  3. says:

    It was not a riveting book but it was interesting in parts I think readers may learn a thing or two about how te

  4. says:

    Really interesting book that delves into the botanical and cultural history of agave cultivation The authors discuss how the commercial cultivation of agave for teuila production has reshaped the biological development of the species and the economic impact of those who work in the teuila business

  5. says:

    The book was a great resource for some heavy research on teuila and soil It's not for beginners at all and there is nothing in it about how teuila tastes or recipes or anything like that of a technical book with a focus on monoculture in teuila production To that end it was great

  6. says:

    I keep planning on going back and finishing this book someday but I haven't done it yet While I enjoyed many parts of this book ove

  7. says:

    A little dry but informative

  8. says:

    A little too academic for me to enjoy

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DOWNLOAD ´ eBook, PDF or Kindle ePUB ¾ Ana G. Valenzuela-Zapata

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 teuila prices is due to an epidemic one they predicted would occur linked to the industry's cultivation of just one type of agave The teuila industry today markets than four hundred distinct products through a variety of strategies that heighten the liuor's mystiue and this book will educate readers about the grades of teuila from blanco to añejo and marks of distinction for connoisseurs who pay up to two thousand dollars for a bottle ¡Teuila 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 herita. I keep planning on going back and finishing this book someday but I haven t done it yet While I enjoyed many parts of this book overall it was much drier than I thought it would be based upon other books I ve read by Nabhan

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Teuila A Natural and Cultural History

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 teuila properly mescal de teuila the first mescal to be codified and recognized by its geographic origin and the only one known internationally by that name In ¡Teuila A Natural and Cultural History Ana G Valenzuela Zapata the leading agronomist in Mexico's teuila industry and Gary Paul Nabhan one of America's most respected ethnobotanists plumb the myth of teuila 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. 50% interesting 50% dullI d 100% just rather get drunk on the stuff

DOWNLOAD ´ eBook, PDF or Kindle ePUB ¾ Ana G. Valenzuela-Zapata

For the century plant and its popular by product In the labor intensive business of producing uality mescal the cultivation of teuila azul is maintained through traditional techniues 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 Teuila would be unrecognizable to old José Cuervo Valenzuela Zapata and Nabhan trace teuila's progress from its modest beginnings to one. Really interesting book that delves into the botanical and cultural history of agave cultivation The authors discuss how the commercial cultivation of agave for teuila production has reshaped the biological development of the species and the economic impact of those who work in the teuila business