Atlantic Books Today LONGFORM REVIEW
A tipple or two by Bill MacPherson
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EETOTALLERS ASIDE, most of us enjoy the occasional drink. Alcohol, though not healthy in excess, tends to loosen us up, relieve the day’s stresses and make us a tad less inhibited. For better or worse, alcohol has always been a part of the Maritime and Canadian fabric, its historical, cultural, societal and economic significance stretching from pre-European times until today. This is the subject of two fall titles, Canadian Spirits, by co-authors Stephen Beaumont and Christine Sismondo, and Adventures in Bubbles and Brine, by Philip Moscovitch. The former covers alcohol in its entirety—from sea to sea to sea, as proud Canadians like to say—while the latter delves into the fascinating world of fermented food and drink, alcohol-based and not, in Nova Scotia. And while each has a different approach, both deeply explore alcohol (and other treats), making for a perfect read with a glass or two of your favourite tipple.
Starting with bubbles
Adventures in Bubbles and Brine, by Halifax-based writer and fermentation aficionado Philip Moscovitch, focuses specifically on Nova Scotia. Moscovitch takes us on a provincial tour of epicurean delights, providing compelling historical evidence and factual information while lacing the book with simple, straightforward how-to advice and eighteen recipes. His writing is clear and concise, with considerable research, history and first-hand knowledge of the subject matter, which is primarily the benefits of fermentation as a means of preserving food and drink.
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