This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.
This is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.
Often radical and controversial, Buhner has clearly and beautifully explored the mysterious universal beliefs between ancient arid indigenous cultures as to the spirituality and healing power of plants and fermentation. In the spirit of Carlos Castenada, he forges a quest in pursuit of the experiential. Highlights of comprehensive information never presented in one volume include: mead, honey and hive products; heather ale; psychotropic beers; and beers and ales from sacred and medicinal trees and plants.
Discover the Many Rewards of Homemade Spirits—Unique, Flavorful, Economical and Surprisingly Easy to Make! Today’s renewed interest in making wine and beer at home amounts to nothing less than a renaissance. No matter why you want to join the new generation of homebrewers—to complement your cooking, to save money, or simply for a truly rewarding hobby—Strong Waters will tell you how. In this do-it-yourself guide, Scott Mansfield makes a grand tradition accessible for today’s enthusiasts. Beginners will welcome his tips for getting started inexpensively with everyday materials, and experienced hobbyists will be inspired by recipes for longtime favorites and forgotten delights, including: Limoncello, the perfect aperitif to conclude an Italian dinner Perry, apple cider’s sweeter cousin, made from pears Jalapeño Wine, a healthy drink that doubles as a marinade Rhodomel, an ancient Grecian mead flavored with roses and honey Spruce Beer, a North American classic since colonial times Worried that making your own spirits is complicated? Don’t be! Strong Waters covers everything from the basics of bottling to the science of sweetening. It’s surprisingly easy, and as eight pages of color photos illustrate, the results are tantalizing. Cheers!
A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations—no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead—arguably the world’s oldest fermented alcoholic beverage—can be not only uncomplicated but fun. Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore: • The importance of local and unpasteurized honey for both flavor and health benefits; • Why modern homebrewing practices, materials, and chemicals work but aren’t necessary; • How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines; • Hops’ recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits; • The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well; • Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more! Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past—and its focus on the use of unnatural chemicals—or are boldly looking to expand your current brewing and fermentation practices, Zimmerman’s welcoming style and spirit will usher you into exciting new territory. Grounded in history and mythology, but—like Odin’s ever-seeking eye—focusing continually on the future of self-sufficient food culture, Make Mead Like a Viking is a practical and entertaining guide for the ages.
The first comprehensive work on nonfiction as an art form • Shows how nonfiction, especially how-to and self-help, can take on the same power and luminosity as great fiction • Develops processes to reliably induce the dreaming state from which all writing comes • Teaches the skill of analogical thinking that is the core perceptual tool for writers • Explores the subtle techniques of powerful writing, from inducing associational dreaming in the reader, to language symmetry, sound patterning, foreshadowing, feeling flow, and more Approaching writing as a sacred art, Stephen Buhner explores the core of the craft: the communication of deep meaning that feeds not just the mind but also the soul of the reader. Tapping into the powerful archetypes within language, he shows how to enrich your writing by following “golden threads” of inspiration while understanding the crucial invisibles essential to the art of both fiction and nonfiction: how to craft language with feeling and vision, employ altered states of mind to access the writing trance, clear your work by recognizing the powerful sway of clichéd thinking and hidden baggage, and intentionally generate duende--that physical/emotional response to art that gives you chills, opens up unrecognized aspects of reality, or simply resonates in your soul. Covering some very practical aspects of writing such as layering and word symmetry, the author also explores the inner world of publishing--what you really will encounter when you become a writer. He then shows how to develop a powerful and engaging book proposal based on understanding the proposal as a work of fiction--the map is never the territory, nor is the proposal the book that it will become. This book, written using all the techniques discussed within it, offers a powerful, experiential journey into the heart of writing. It does for nonfiction what John Gardner’s books on writing did for fiction. It is one of the most significant works on writing published in our time.
In a lively tour around the world and through the millennia, Uncorking the Past tells the compelling story of humanity's ingenious, intoxicating quest for the perfect drink. Following a tantalizing trail of archaeological, chemical, artistic, and textual clues, Patrick E. McGovern, the leading authority on ancient alcoholic beverages, brings us up to date on what we now know about how humans created and enjoyed fermented beverages across cultures. Along the way, he explores a provocative hypothesis about the integral role such libations have played in human evolution. We discover, for example, that the cereal staples of the modern world were probably domesticated for their potential in making quantities of alcoholic beverages. These include the delectable rice wines of China and Japan, the corn beers of the Americas, and the millet and sorghum drinks of Africa. Humans also learned how to make mead from honey and wine from exotic fruits of all kinds-even from the sweet pulp of the cacao (chocolate) fruit in the New World. The perfect drink, it turns out-whether it be mind-altering, medicinal, a religious symbol, a social lubricant, or artistic inspiration-has not only been a profound force in history, but may be fundamental to the human condition itself.
With detailed recipes for ferments, infusions, spices, and other preparations Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chefs about culinary creations that incorporate wild ingredients (Noma, Faviken, Quay, Manreza, et al.). The New Wildcrafted Cuisine, however, goes well beyond both of these genres to deeply explore the flavors of local terroir, combining the research and knowledge of plants and landscape that chefs often lack with the fascinating and innovative techniques of a master food preserver and self-described “culinary alchemist.” Author Pascal Baudar views his home terrain of southern California (mountain, desert, chaparral, and seashore) as a culinary playground, full of wild plants and other edible and delicious foods (even insects) that once were gathered and used by native peoples but that have only recently begun to be re-explored and appreciated. For instance, he uses various barks to make smoked vinegars, and combines ants, plants, and insect sugar to brew primitive beers. Stems of aromatic plants are used to make skewers. Selected rocks become grinding stones, griddles, or plates. Even fallen leaves and other natural materials from the forest floor can be utilized to impart a truly local flavor to meats and vegetables, one that captures and expresses the essence of season and place. This beautifully photographed book offers up dozens of creative recipes and instructions for preparing a pantry full of preserved foods, including Pickled Acorns, White Sage-Lime Cider, Wild Kimchi Spice, Currant Capers, Infused Salts with Wild Herbs, Pine Needles Vinegar, and many more. And though the author’s own palette of wild foods are mostly common to southern California, readers everywhere can apply Baudar’s deep foraging wisdom and experience to explore their own bioregions and find an astonishing array of plants and other materials that can be used in their own kitchens. The New Wildcrafted Cuisine is an extraordinary book by a passionate and committed student of nature, one that will inspire both chefs and adventurous eaters to get creative with their own local landscapes.
The most comprehensive guide to the botany, history, distribution, and cultivation of all known psychoactive plants • Examines 414 psychoactive plants and related substances • Explores how using psychoactive plants in a culturally sanctioned context can produce important insights into the nature of reality • Contains 797 color photographs and 645 black-and-white illustrations In the traditions of every culture, plants have been highly valued for their nourishing, healing, and transformative properties. The most powerful plants--those known to transport the human mind into other dimensions of consciousness--have traditionally been regarded as sacred. In The Encyclopedia of Psychoactive Plants Christian Rätsch details the botany, history, distribution, cultivation, and preparation and dosage of more than 400 psychoactive plants. He discusses their ritual and medicinal usage, cultural artifacts made from these plants, and works of art that either represent or have been inspired by them. The author begins with 168 of the most well-known psychoactives--such as cannabis, datura, and papaver--then presents 133 lesser known substances as well as additional plants known as “legal highs,” plants known only from mythological contexts and literature, and plant products that include substances such as ayahuasca, incense, and soma. The text is lavishly illustrated with 797 color photographs--many of which are from the author’s extensive fieldwork around the world--showing the people, ceremonies, and art related to the ritual use of the world’s sacred psychoactives.
Patrick E. McGovern—part modern scientist, part Indiana Jones—uncovers and re-creates the oldest alcoholic beverages ever found. In Ancient Brews, Patrick E. McGovern takes us on a fascinating journey through time, back to the beginning when our ancestors were likely already experimenting with high-sugar fruits, honey, roots and cereals, herbs and tree resins to concoct the perfect drink. Early beverage-makers must have marveled at the magical process of fermentation. Their amazement would have grown as they drank the mind-altering liquids, which were to become the medicines, religious symbols, and social lubricants of later cultures. Interweaving archaeology and science, McGovern leads us on his adventures to China, Turkey, Egypt, Italy, Scandinavia, Honduras, Peru, and Mexico. We share in his laboratory discoveries, including an early Neolithic “cocktail” from China made of wild grapes, hawthorn fruit, rice, and honey; an elite New World cacao beverage that gods and kings delighted in; and the Midas Touch of central Turkey. These liquid time capsules defied modern conventions by mixing wines, beers, meads, and botanicals together into heady, delicious extreme beverages. For the intrepid reader, homebrew interpretations of each ancient beverage and culturally appropriate matching meal recipes are provided, transporting our senses and imaginations “back to the future.”
The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called "one of the unlikely rock stars of the American food scene" by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes--including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Praise for Sandor Ellix Katz and his books: "The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors "Sandor Katz has proven himself to be the king of fermentation."--Sally Fallon Morell, President, The Weston A. Price Foundation "Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century."--Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land "The fermenting bible." -- Newsweek "In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist
Advocates the use of an intuitive cognition in order to discover plants' medicinal and nutritional purposes, including discussions of the scientific model's limits and how, once cultivated, it can be applied to disciplines such as medicine.
Simple, safe, and effective herbal remedies for women of all ages. For centuries women have turned to herbs to cope with a wide variety of health problems and conditions. Comprehensive and easy-to-use, Herbal Healing for Women explains how to create remedies—including teas, tinctures, salves, and ointments—for the common disorders that arise in the different cycles of a woman's life. Covering adolescence, childbearing years, pregnancy and childbirth, and menopause, Rosemary Gladstar teaches how herbs can be used to treat the symptoms of conditions such as acne, PMS, morning sickness, and hot flashes. A complete women's health-care manual, Herbal Healing for Women discusses: -common disorders and the herbs that are effective for treating them -how to select and store herbs -preparation of hundreds of herbal remedies -an alphabetical listing of herbs, including a brief description of the herb, the general medicinal usage, and when necessary, warnings about potential side effects. By explaining the properties of specific herbs and the art of preparation, Rosemary Gladstar demonstrates not only how to achieve healing through herbs but good health as well.
Make your own bitters at home to enhance your medicine cabinet, and your bar! Used since the Middle Ages, bitters are made by combining various plant botanicals and/or spices with 100-proof alcohol and letting them sit until the bitter and medicinal qualities have been extracted. Just a small amount of the resulting liquid can then be used to stimulate the digestive system and promote healthy digestion. This is why "apertifs" and "digestifs" are so popular--both then and now! "DIY Bitters" is a how-to guide that explores the history and health benefits of bitters, and shows you how to make your own bitters at home, to be used alone or in cocktails, tonics, and even main meals. Herbalists Jovial King and Guido Mase, owners of the bitters company Urban Moonshine, teach you how to make recipes for classic bitters like "orange" and "angostura," or explore more innovative bitters like "elderflower-echinacea-honey" and "chocolate love tonic. "You can even find a guide for creating your own unique flavors from the plants and ingredients you have on hand. Whether enjoyed as an apertif, digestif, or as a remedy to settle an upset stomach, bitters are back!
A manual for opening the doors of perception and directly engaging the intelligence of the Natural World • Provides exercises to directly perceive and interact with the complex, living, self-organizing being that is Gaia • Reveals that every life form on Earth is highly intelligent and communicative • Examines the ecological function of invasive plants, bacterial resistance to antibiotics, psychotropic plants and fungi, and the human species In Plant Intelligence and the Imaginal Realm, Stephen Harrod Buhner reveals that all life forms on Earth possess intelligence, language, a sense of I and not I, and the capacity to dream. He shows that by consciously opening the doors of perception, we can reconnect with the living intelligences in Nature as kindred beings, become again wild scientists, nondomesticated explorers of a Gaian world just as Goethe, Barbara McClintock, James Lovelock, and others have done. For as Einstein commented, “We cannot solve the problems facing us by using the same kind of thinking that created them.” Buhner explains how to use analogical thinking and imaginal perception to directly experience the inherent meanings that flow through the world, that are expressed from each living form that surrounds us, and to directly initiate communication in return. He delves deeply into the ecological function of invasive plants, bacterial resistance to antibiotics, psychotropic plants and fungi, and, most importantly, the human species itself. He shows that human beings are not a plague on the planet, they have a specific ecological function as important to Gaia as that of plants and bacteria. Buhner shows that the capacity for depth connection and meaning-filled communication with the living world is inherent in every human being. It is as natural as breathing, as the beating of our own hearts, as our own desire for intimacy and love. We can change how we think and in so doing begin to address the difficulties of our times.