FRED SAUCEMAN Guests at the Brown Hotel in Louisville, Kentucky, had grown tired of ham and eggs. During the Jazz Age, the “Roaring Twenties,” a crowd of over 1,200 for the dinner dance at the new hotel at the corner Fourth and Broad was common. Financed by Louisville businessman J. Graham Brown to the tune … Continue reading
LIZ WILLIAMS Food and beverage practices not only play a major role in America’s cultural identity, but they also offer valuable insights into the country’s past and present environment, economy, and social structures. That is why food and beverage culture warrants museums and other study. Understanding when, where, and how American food and beverage practices have … Continue reading
KELSEY PARRIS One thing that I’ve become increasingly aware of throughout my life is the importance of having a particular drink or at least genre to choose from when planning your significant events. There are the classics: Champagne for New Years and weddings, Mimosas on Easter, Mint Juleps for the Kentucky Derby, Guinness on St. … Continue reading
WARREN BOBROW Flavored anything alcoholic has traditionally not been my forte in my craft of writing about spirits. I much prefer the robust flavor of the whole grains without being covered up by corn sugar sweeteners, artificial colors and strange (at least to me) flavorings. Don’t even get me started on cake-flavored vodka. NO, I … Continue reading
Brian Adornetto The mere mention of mayonnaise can trigger a strong response and, sometimes, incite intense arguments. First, come the haters. “Mayonnaise smells disgusting!” “I can’t stand the mouth feel!” It’s “slimy,” “gloppy,” or “gross-looking!” To those curmudgeons, I merely say to each his or her own. Now, I would like to speak to my … Continue reading
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