Botany at the Bar: The Art and Science of Making Bitters

Description

Botanists Selena Ahmed, Ashley DuVal and Rachel Meyer from the New York based craft bitters-making company, Shoots & Roots Bitters, take us on an enlightening trip throughout the plant world as they share their unique expertise on the ecology, cultural practices, and medicinal properties just waiting to be discovered at the bottom of your glass. Notes on the origins of bitters, the science of taste and phytochemistry are followed by a neat guide on how to extract and make herbal infusions at home. Add enlightening plant profiles with a mix of unique botanical drink recipes, and this is a truly fascinating experiential insight into the vital meaning of biodiversity today.

Selena Ahmed is an Assistant Professor of Sustainable Food Systems at Montana State University.Ashley DuVal is a scientific consultant for the UN on international agriculture and is working on a PhD in horticulture and breeding of tropic perennials.Rachel Meyer is an evolutionary biologist and molecular ecologist working across the University of California to understand biodiversity. Her research is on oaks, aubergines, African rice, ancient human-landscape interactions and citizen science.The three botanists met during graduate studies at the New York Botanical Garden and founded Shoots & Roots Bitters, a craft bitters-making company based in New York City. Shoots & Roots Bitters hosts workshops and lectures across NYC and beyond in the authors mission to engage everyone with the world of botany.

"With their exceptional knowledge and brewing guidance, you can learn how to make your own bitters and use them in some wondrous concoctions." * Psychologies *