By Tom Acitelli
The tale of ways the USA got here to dominate advantageous wine
In 1976, the bicentennial yr of yankee Independence, the nation's wine was once a global afterthought—stylistically and commercially. inside a new release, notwithstanding, the U.S. may stand absolutely on the global leading edge of wine, reversing centuries of Euro-centrism and dominating the fruit of the vine so completely that Europeans have been pressured to undertake American phrases to explain their very own creations. within the technique, it spawned a wine tradition and have become intertwined with a type of aspirational dwelling: American high-quality wine grew to become a foundational component to connoisseur nutrition, fact television, a myriad of print guides and blogs, pricey holiday programs, present catalogues, or even the plot of an Oscar-winning motion picture. utilizing basic resources, together with interviews with the main figures within the upward thrust of yankee wonderful wine, the e-book strains the debatable personalities and seismic occasions that resulted in American advertisement and stylistic dominance of the world's such a lot celebrated alcoholic beverage—a dominance that exhibits no indicators of waning.
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Additional resources for American Wine: A Coming-of-Age Story
He then moved his operations to Baltimore. It wasn’t long before the ice cream entrepreneur – who consistently undersold his competitors – was operating plants all along the Eastern seaboard, with operations in Washington, , Boston and New York. Fussell was apparently able to amass some wealth from his ice cream manufacturing enterprise. In , two years after his death at age , the New York Times reported that the magnate had ‘made a fortune in ice cream’, and that among his assets were $, in cash, shares of stock in coal and steel companies, and $, in life insurance.
Soda fountains doubled as small town economic engines, creating expanded business opportunities for druggists and confectioners. With the installation of a fountain, a druggist could instantly broaden his product line beyond pills and potions to sodas and sundaes. Drugstore trade publications fuelled the trend, declaring that a diligent soda fountain operator, if he played his cards right, could easily count on a pharmacists expanded their businesses by installing soda fountains in their shops.
Composed of soda water, a scoop or two of ice cream and chocolate, strawberry or other flavourings, ice cream sodas were both eaten with a spoon and sipped through a straw. Teenage soda jerks assembled the fountain treats, displaying their dexterity by flamboyantly squirting arcs of soda water into a glass into which a scoop or two of ice cream had been artfully placed. Constructing an ice cream soda was a feat of culinary derring-do. So elaborate and intricate was the routine that drug gists’ manuals devoted huge amounts of space to the proper execution of an ice cream soda.
American Wine: A Coming-of-Age Story by Tom Acitelli