By Ray Foley

From Bartender journal, the number 1 e-book for the bartending exchange and the main revered identify in bartending, comes Bartender Magazine's final Bartender's Guide.

Based at the top recipes from bartenders around the country and compiled through specialist bartender Ray Foley, Bartender Magazine's final Bartender's consultant comprises over 1,300 cocktail recipes certain to make any domestic bartender appear like a professional and maintain expert bartenders on best in their game.

Also integrated are:
• evidence on liquor and proof
• Charts and measures
• slicing fruit
• Names and origins
• Signature cocktails from throughout America

The cornerstone of the Bartender line, this advisor is the definitive drink source for beginner bartenders far and wide.

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Extra resources for Bartender Magazine's Ultimate Bartender's Guide: More than 1,300 Drinks from the World's Best Bartenders

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In this article, Appadurai does not focus on the role of immigration. 8. ” The point that Tsing is making here is that any attempt to represent globalization is someone’s folk understanding of “the global,” and that it is important for us to relate all theories of globalization to the sociological location from which that particular construction has arisen. Most discussions of globalization do not acknowledge that their own 44 • Ope n i ng t h e I s s u e s maps are not “views from nowhere” but arise from particular structural and cultural locations.

32 When it is clear that such distinctions are not created out of eternal, stable substances and practices, but rapidly incorporate new commodities and relations, such as New World crops in Asian cuisines, the connection between globalization and identity becomes especially interesting. Crops, A Di f f e r e n t H i s t or y of t h e Pr e s e n t • 43 cuisines, and consumption offer us a uniquely informative and important thread in the understanding of the history of globalization. Notes I wish to thank Manishita Dass, Lalaie Ameeriar, Nejat Dinc, and Bhavna Mukundan for research assistance.

17 An important place among the spices was held by sugar. This is difficult to understand for the modern observer, as sugar’s role has been drastically redefined over the last few centuries. In the Europe of the fourteenth and fifteenth century, sugar was as precious and difficult to obtain as other spices, and was used in much the same manner.  . saffron, and the like. Most of these were rare and expensive tropical (and exotic) imports, used sparingly by those who could afford them at all” (1985: 79–80).

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