Download All About Coffee, by William H. Ukers
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All About Coffee, by William H. Ukers
Download All About Coffee, by William H. Ukers
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Civilization in its onward march has produced only three important non-alcoholic beverages—the extract of the tea plant, the extract of the cocoa bean, and the extract of the coffee bean. Leaves and beans—these are the vegetable sources of the world's favorite non-alcoholic table-beverages. Of the two, the tea leaves lead in total amount consumed; the coffee beans are second; and the cocoa beans are a distant third, although advancing steadily. But in international commerce the coffee beans occupy a far more important position than either of the Others, being imported into non-producing countries to twice the extent of the tea leaves. All three enjoy a world-wide consumption, although not to the same extent in every nation; but where either the coffee bean or the tea leaf has established itself in a given country, the Other gets comparatively little attention, and usually has great difficulty in making any advance. The cocoa bean, on the Other hand, has not risen to the position of popular favorite in any important consuming country, and so has not aroused the serious opposition of its two rivals. Coffee is universal in its appeal. All nations do it homage. It has become recognized as a human necessity. It is no longer a luxury or an indulgence; it is a corollary of human energy and human efficiency. People love coffee because of its two-fold effect—the pleasurable sensation and the increased efficiency it produces. Coffee has an important place in the rational dietary of all the civilized peoples of earth. It is a democratic beverage. Not only is it the drink of fashionable society, but it is also a favorite beverage of the men and women who do the world's work, whether they toil with brain or brawn. It has been acclaimed "the most grateful lubricant known to the human machine," and "the most delightful taste in all nature." No "food drink" has ever encountered so much opposition as coffee. Given to the world by the church and dignified by the medical profession, nevertheless it has had to suffer from religious superstition and medical prejudice. During the thousand years of its development it has experienced fierce political opposition, stupid fiscal restrictions, unjust taxes, irksome duties; but, surviving all of these, it has triumphantly moved on to a foremost place in the catalog of popular beverages. But coffee is something more than a beverage. It is one of the world's greatest adjuvant foods. There are Other auxiliary foods, but none that excels it for palatability and comforting effects, the psychology of which is to be found in its unique flavor and aroma. Men and women drink coffee because it adds to their sense of well-being. It not only smells good and tastes good to all mankind, heathen or civilized, but all respond to its wonderful stimulating properties. The chief factors in coffee goodness are the caffein content and the caffeol. Caffein supplies the principal stimulant. It increases the capacity for muscular and mental work without harmful reaction. The caffeol supplies the flavor and the aroma—that indescribable Oriental fragrance that wooes us through the nostrils, forming one of the principal elements that make up the lure of coffee. There are several Other constituents, including certain innocuous so-called caffetannic acids, that, in combination with the caffeol, give the beverage its rare gustatory appeal.
- Sales Rank: #1317678 in eBooks
- Published on: 2012-12-27
- Released on: 2012-12-27
- Format: Kindle eBook
Most helpful customer reviews
0 of 0 people found the following review helpful.
The Only Non Abridged, OCR Error Free Version of This Classic Book on Kindle
By Crackers4Noël
I like to read nonfiction and am an unashamed, elderly daily coffee drinker. When I decided to combine the two, I purchased several current books which claimed to be the history of coffee and found myself disappointed. Most recent books glossed over the real "history" portion to concentrate on the last 100 years and then only in the American market. Coffee is so much older than that and has been enjoyed in other countries long before it became the drink of choice in North America. There was no real history ebook of coffee available. By chance I found Uker's book through a critical review of a more current coffee history. It was published in 1922 and the copyright has expired so it also available for free. I downloaded several copies of the book but each version was full of scanning errors and had terrible formatting problems. The PDF was readable did not work on my Paperwhite. I searched on Amazon and found several versions of the book were already available. Unfortunately, every single one was either heavily abridged (down to less than 200 up to only 400 pages) or were being sold without any corrections to the format or text. I suspect editors of the other versions did not want to fix all 2200 pages and so chose to abridge them. Each edited book Was missing important historical information that totally changed the character of the book. I downloaded every single ebook on Amazon and found ONLY this book was almost flawless. The book's formatting is the best of all and is fairly priced. Yes, the book is available for free elsewhere but $2.99 for proper formatting and corrected text that works on my Amazon devices is well worth the cost. There is a working table of contents as well as a chronology and a bibliography.
It is important to note that this book was published in 1922 (Uker died in 1945) and is almost 2,200 pages. The history covers everything up to 1922 very thoroughly. The most recent "histories of coffee" fill-in the years after 1922. The book starts with the earliest propagation of coffee, myths and writings that mention it and goes on through the introduction of the bean into societies. It covers the bean's history as a food, as a wine, a medicine, a religious beverage and so on. This book is often cited as the definitive work on coffee. Hard copies of the book sell for very high prices. This is the best option for anyone wanting to know the 'real' history behind coffee on any electronic device.
0 of 0 people found the following review helpful.
The title says it all. Everything you wanted to know about coffee.
By Chipper
Although dated because of its original publication date, this is truly the bible about the history of Coffee. In fact you will get more information than you bargain for, like how to brew it, how it is processed, or how it has been adulterated. I have read a dozen books on the history of coffee and numerous articles. I get the feeling since most authors cite this book, that they relied heavily on the information collected over the years by this editor. A fun read all be it a long one and a great reference tool for almost every part of the world. A great starting place if one is interesting in pursuing the story of coffee history.
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