Inhaltsangabe
A whimsical trivia book and resource on everything a man needs to know features esoteric factoids, humorous sidebars, and black-and-white illustrations for such subjects as women and sex, sports and games, alcohol, tools, and bodily functions. Original.
Die Inhaltsangabe kann sich auf eine andere Ausgabe dieses Titels beziehen.
Über die Autorin bzw. den Autor
Hunter S. Fulghum can’t really talk about what he does, but it involves homeland security. When he isn’t imploding missile silos or juggling explosives, he relaxes by climbing mountains and scuba diving in the frigid waters of Alaska. He is also the author of several books, including Don’t Try This at Home and Like Father, Like Son. He lives on the West Coast.
Aus dem Klappentext
Amaze friends. Intimidate enemies. Charm women.
A real man would know:
The difference between beer glasses and beer goggles.
How to kick a hangover.
Why beer steins have lids.
How to measure a woman s cup size.
What each of the NASCAR flags means.
Which baseball team has changed stadiums more than any other MLB team.
Why the NFL is sometimes referred to as the no fun league.
How to win a tractor pull, demolition derby, and lawn mower race.
Which poker hand Wild Bill Hickock was holding when he was shot in the head.
Why golf balls have dimples.
How to play baccarat, James s Bond s game of choice.
Which of the Three Stooges was both a violin player and a successful lightweight boxer.
How to cook a rattlesnake.
The final resting places of Jimi Hendrix, Ty Cobb, and John Belushi.
How toilets work in space.
The nicknames of the most notorious serial killers.
How to care for a good cigar.
The size of the world s biggest battleship.
How a gun works.
Do you?
www.broadwaybooks.com
Auszug. © Genehmigter Nachdruck. Alle Rechte vorbehalten.
Alcohol
A lot of people want you to think about returning to the lifestyles of simpler cultures-like the precontact American Indians. These people see this as a more natural, touchy-feely, one with the environment, live in harmony with the land, nuts and berries, treat your body as a temple way to be. Pretty damned irritating people, all things considered.
Fact is, we got introduced to smoking courtesy of Native Americans (and every time I light up a good cigar, I offer a thanks to them). And alcohol? Probably some nomadic tribesman found a little honey that had fermented in the sun. Whatever the case, you can bet that the minute he got his first "beer buzz" going, he was on the lookout for honey bees.
All About Alcohol
Microbial Dung-Fermentation
The basic requirements to make alcohol are yeast, sugar, water, and heat. The proper mixture of these ingredients will cause yeast to consume the sugar and produce alcohol as a waste product-a sort of microbial dung-along with carbon dioxide, which gives fermentation its characteristic smell and also causes some natural carbonation.
Yeasts are fungi, and grow as single cells, budding off new growth or dividing into two separate cells. Like other fungi, their spores are light and are transported readily in the air, allowing easy spread. It is believed that the first human experiences with yeast in bread, for example, probably occurred when natural yeast landed in bread dough, causing it to rise and become fluffier.
The most commonly used strain of yeast is Saccharomyces cerevisiae, which is used in the fermentation of many grains to produce alcohol, as well as in baking. This strain is most commonly called baker's yeast or brewer's yeast. Saccharomyces carlsbergensis is another common yeast, used heavily in the production of beers, while Saccharomyces cerevisiae is used for ales.
The sugar necessary for fermentation is provided by grains, cereals, or fruits, though other sources may be used. When brewers use grains, they "malt" them, steeping them in water to force germination, which causes the seeds to begin converting starches to sugar. The starches are part of the seed and normally feed the plant embryo, in much the same way an egg yolk feeds the embryonic chicken. (Note: Attempting to make alcohol by fermenting chicken eggs or chickens is not recommended.) Wine was originally fermented using the naturally occurring yeasts commonly found on the grapes in the vineyards. In modern production, sulfur dioxide is added to crushed grapes to kill naturally occurring yeasts and molds, allowing the vintner to introduce a preferred strain of yeast.
In addition to corn sugars, which are the most commonly used, other sources of sugar and flavor for alcohol include honey, cane sugar, rye, corn, rice, wheat, sorghum, bananas, melons, apples, peaches, pears, and tree sap.
All About Beer
"Beer" is the generic term for a low-alcohol-content beverage brewed from cereal grains, malt, and hops. What Americans call beer is what the British consider "lager." Lagers are made with bottom-brewing yeasts, and are best served at 38°F. Ales, which are an older style of beer, are made with top-brewing yeasts, best served at 50°F, and include stouts, porters, and wheat beers.
Prior to 1800, most beer was ale. The lager method of brewing was introduced in Germany, marking the beginning of the modern era for beer, which is dominated by lagers.
The first historical evidence of beer was found at an archeological site in the lower river valleys of what was once called Mesopotamia (now Iran and Iraq). At the ruin of the Sumerian city Godin Tepe, a pottery vessel with a crisscross of grooves was unearthed by archeologists. The grooves contained traces of a pale yellow compound identified as calcium oxalate, a principal component of beer. Archeologists suggest that the grooves were used to catch sediment in the beer. The site dates back to the middle of the fourth millennium b.c. Evidence has also been found to suggest that the Sumerians were making wine at about the same time. Babylonian records from this era found on clay tablets include recipes for beer making, and beer was so highly valued that it was often used as part of the payment given workers.
Beer was known in ancient Egypt (possibly as a result of trade with Mesopotamia). It was associated with the Egyptian gods Neprit and Osiris, and both beer and bread were important in the afterlife where, ancient Egyptian stories tell, bread never decays and beer never grows stale.
Julius Caesar is credited with introducing beer making to northern Europe during the conquest of Gaul (France), which may have led to brewing in northern Europe in general. After the fall of the Roman Empire and the beginning of the Middle Ages (a.d. 500 to a.d. 1500), the tradition of beer making continued, largely in monasteries. Hops, which add the flavor distinct to modern European- and American-style beers, were introduced into European brewing around the end of the Middle Ages.
Beer Saints
After Saint Patrick, one of the most well-known Irish saints is Brigid (also known as the "Mary of the Gael"). She lived between a.d. 457 and 525 and founded the monastery of Kildare. Saint Brigid was well regarded for her spirituality, charity, and compassion. She was also fond of beer. A popular story about Brigid tells how she was working in a leper colony which found itself without beer. When the lepers she nursed asked her for beer, and there was none, she changed the bath water into an excellent beer by the sheer strength of her blessing and dealt it out to the thirsty. Brigid is reported to have changed her dirty bathwater to beer for the benefit of visiting clerics.
Saint Arnold of Metz said, "Don't drink the water, drink beer." It appears he was concerned with the health risks of drinking impure water, and understood that the water used in the production of beer, which involved boiling, was safer. According to legend, he stopped a plague by placing his crucifix in a brew kettle and telling people to drink only from this "blessed" vessel. He is also credited with saying, "From man's sweat and God's love, beer came into the world."
Cultured Toasts
The classic American drinking salutation is "Cheers," which reflects the prominence of English culture in the United States (even though more of us have German heritage than English). The well-educated traveler should have a ready knowledge of local toasts, such as:
Albanian: Gezur!
Finnish: Kippis!
Chinese: Ganbei! Literal translation is "Dry glass."
French: A votre santé! Pronounced "Ah vote-reh sant-eh." Literal translation is "To your health."
German: Prosit! Pronounced "Pro-st."
Greek: Yasas!
Hebrew: L'chayim! Pronounced "Lah-heim." Literal translation is "To life."
Hungarian: Kedves egeszegere!
Irish: Slainte! Pronounced "Slan-cher." Literal translation is "To your health."
Italian: Alla salute!
Japanese: Kempai! Pronounced "Kem-pie."
Polish: Na zdrowie! Pronounced "Na stroviya." Literal translation is "To your health."
Russian: Na zdorovye! Pronounced similarly to the Polish expression. Also means "To your health."
Spanish: Salud! Pronounced "Sah-lood." Literal translation is "Health."
Swahili: Furah! Pronounced "Foo-RAH."
Swedish: Skal! Pronounced "Skol."
Zulu: Poo zim pee la!
(Author's note: Yeah, we don't have all the translations or pronunciations....
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.
Suchergebnisse für The Man-Ual: The Guy's Guide to Being a Man's...
Beispielbild für diese ISBN
The Man-ual: The Guy's Guide to Being a Man's Man
Anbieter: Books From California, Simi Valley, CA, USA
Verkäuferbewertung 4 von 5 Sternen
paperback. Zustand: Good. light amount of wear along the edges of the cover of the book. Artikel-Nr. mon0003053380
Gebraucht kaufen
EUR 3,58
EUR 4,35 Versand
Versand innerhalb von USA
Versand innerhalb von USA
Anzahl: 1 verfügbar