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Drinking HistoryFifteen Turning Points in the Making of American Beverages$
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Andrew Smith

Print publication date: 2014

Print ISBN-13: 9780231151177

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231151177.001.0001

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PRINTED FROM COLUMBIA SCHOLARSHIP ONLINE (www.columbia.universitypressscholarship.com). (c) Copyright University of Minnesota Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CUPSO for personal use.date: 26 September 2021

Epilogue

Epilogue

Chapter:
(p.247) Epilogue
Source:
Drinking History
Author(s):

Andrew F. Smith

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231151177.003.0016

This chapter summarizes the key points of the preceding discussions. The overarching theme in American beverage history it is that change is endemic. The most significant turning point was the first: colonial diversity. None of the beverages drunk by Native Americans prior to the colonial period—water excluded—were adopted by European settlers. Coming from different countries and cultures, they brought their own beverage preferences and traditions with them, so no one drink predominated. However, resourceful colonists also used what was available in America. Beer was made from molasses or persimmons, and wild North American grapes became the basis for a very different style of wine. Over the succeeding centuries, as new immigrant groups arrived in America, they too contributed to this diversity. The chapter concludes with some near-term projections about American food and drink.

Keywords:   American beverage history, beverage consumption, colonial diversity

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