Forgotten Drinks of Colonial New England: From Flips & Rattle-Skulls to Switchel & Spruce Beer (Corin Hirsch) Strehl Collection bringing the blue-green sea

bringing the blue-green sea

SIGNED by Jeanne Hall on the title page

Preeminent food studies scholar Darra Goldstein offers readers a concise

An adorable steamer clam shaped invitation to a lunch-time clam bake

The East Williamsburg restaurant quickly established itself as a destination and often incurs long waits for their vibrant and flavorful Taiwanese-American cuisine

Forgotten Drinks of Colonial New England: From Flips & Rattle-Skulls to Switchel & Spruce Beer (Corin Hirsch) Strehl Collection bringing the blue-green seaNew England food and drinks writer Corin Hirsch explores the origins and taste of the favorite potations of early Americans and offers some modern day recipes to revive them today. Colonial New England was awash in ales, beers, wines, cider and spirits. Everyone from teenage farmworkers to our founding fathers imbibed heartily and often. Tipples at breakfast, lunch, teatime and dinner were the norm, and low alcohol hard cider was sometimes even a part