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Tequila --- Mescal

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With its unique aroma and heady buzz - the perfect accompaniment to even the spiciest tacos - tequila has won its way into drinkers' hearts worldwide. There are few places on earth besides Mexico that have the climate and terrain to evolve the agave plant from which tequila is made, and there are even fewer people who have the patience to wait the seven years or more that it takes 'the tree of marvels' to grow. Tequila is a lively history of this potent and popular drink. Mayans, Olmecs and Aztecs fermented a drink called pulque from the sap of the agave. It was reserved for pregnant women and priests - and their sacrifices. Later the Mexicans began to use distillation to make tequila and mescal and since its humble beginnings as a local firewater, it has exploded into global popularity. Ian Williams visits countless tequila producers, distributors and connoisseurs to tell the story of how tequila started in the agave lands of Mexico, became an icon of youthful inebriation and then developed into a truly artisanal product which today draws the most discerning drinkers. Including recipes for cocktails, as well as advice on the buying, storing, tasting and serving of tequila, mescal and other agave spirits, this book will delight beverage aficionados and anyone interested in the history of Mexico and its unique drinking culture.

Food --- Tequila. --- History

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Nahuas --- Nahua (Indiens) --- Tequila, Mexico (Veracruz)

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Divided Spirits tells the stories of tequila and mezcal, two of Mexico's most iconic products. In doing so, the book illustrates how neoliberalism influences the production, branding, and regulation of local foods and drinks. It also challenges the strategy of relying on "alternative" markets to protect food cultures and rural livelihoods. In recent years, as consumers increasingly demand to connect with the people and places that produce their food, the concept of terroir-the taste of place-has become more and more prominent. Tequila and mezcal are both protected by denominations of origin (DOs), legal designations that aim to guarantee a product's authenticity based on its link to terroir. Advocates argue that the DOs expand market opportunities, protect cultural heritage, and ensure the reputation of Mexico's national spirits. Yet this book shows how the institutions that are supposed to guard "the legacy of all Mexicans" often fail those who are most in need of protection: the small producers, agave farmers, and other workers who have been making tequila and mezcal for generations. The consequences-for the quality and taste of tequila and mezcal, and for communities throughout Mexico-are stark. Divided Spirits suggests that we must move beyond market-based models if we want to safeguard local products and the people who make them. Instead, we need systems of production, consumption, and oversight that are more democratic, more inclusive, and more participatory. Lasting change is unlikely without the involvement of the state and a sustained commitment to addressing inequality and supporting rural development.

Mescal --- Mescal industry --- Agave products industry --- Liquor industry --- Mezcal --- Liquors --- Pulque --- E-books --- Mescal industry. --- Mescal. --- Production management --- Biotechnology --- Mexico --- agave tequila. --- agave. --- alcohol branding. --- alcohol industry. --- alcohol production. --- booze. --- branding liquor. --- denominations of origin. --- food and agriculture. --- history of mezcal. --- history of tequila. --- liquor production. --- local food movement. --- local spirits. --- making tequila. --- mexican liquor. --- mexican mezcal. --- mexican tequila. --- mexicos national spirits. --- mezcal or tequila. --- mezcal. --- production of mezcal. --- production of tequila. --- protected food branding. --- small tequila producers. --- taste of place. --- tequila. --- terroir. --- wine and spirits.

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Nowadays, we are witnessing highly dynamic research activities related to the intriguing field of biodegradable materials with plastic-like properties. These activities are stimulated by the strengthened public awareness of prevailing ecological issues connected to growing piles of plastic waste and increasing greenhouse gas emissions; this goes hand-in-hand with the ongoing depletion of fossil feedstocks, which are traditionally used to produce full carbon backbone polymers. Polyhydroxyalkanoate (PHA) biopolyesters, a family of plastic-like materials with versatile material properties, are increasing considered to be a future-oriented solution for diminishing these concerns. PHA production is based on renewable resources and occurs in a bio-mediated fashion through the action of living organisms. If accomplished in an optimized way, PHA production and the entire PHA lifecycle are embedded into nature´s closed cycles of carbon. Sustainable and efficient PHA production requires understanding and improvement of all the individual process steps. Holistic improvement of PHA production, applicable on an industrially relevant scale, calls for, inter alia, consolidated knowledge about the enzymatic and genetic particularities of PHA-accumulating organisms, an in-depth understanding of the kinetics of the bioprocess, the selection of appropriate inexpensive fermentation feedstocks, tailoring of PHA composition at the level of its monomeric constituents, optimized biotechnological engineering, and novel strategies for PHA recovery from biomass characterized by low energy and chemical requirements. This Special Issue represents a comprehensive compilation of articles in which these individual aspects have been addressed by globally recognized experts.

Cupriavidus necator --- alginate --- tissue engineering --- PAT --- simulation --- terpolyester --- high cell density cultivation --- process simulation --- selective laser sintering --- gaseous substrates --- microaerophilic --- in-line monitoring --- Pseudomonas sp. --- additive manufacturing --- fed-batch --- terpolymer --- on-line --- bubble column bioreactor --- biopolymer --- fused deposition modeling --- biomaterials --- polyhydroxyalkanoate (PHA) --- Pseudomonas putida --- fed-batch fermentation --- blends --- upstream processing --- wound healing --- activated charcoal --- downstream processing --- Archaea --- polyhydroxyalkanoates processing --- film --- bioreactor --- medium-chain-length polyhydroxyalkanoate (mcl-PHA) --- poly(3-hydroxybutyrate-co-4-hydroxybutyrate) --- Ralstonia eutropha --- hydrolysate detoxification --- extremophiles --- Poly(3-hydroxybutyrate) --- process analytical technologies --- PHA composition --- COMSOL --- non-Newtonian fluid --- tequila bagasse --- biopolyester --- biosurfactants --- Haloferax --- PHA --- phenolic compounds --- polyhydroxybutyrate --- PHB --- in-line --- Pseudomonas --- haloarchaea --- plant oil --- PHA processing --- bioeconomy --- delivery system --- P(3HB-co-3HV-co-4HB) --- productivity --- electrospinning --- cyanobacteria --- waste streams --- polyhydroxyalkanoates --- oxygen transfer --- polyhydroxyalkanoate --- biomedical application --- photon density wave spectroscopy --- carbon dioxide --- salinity --- PDW --- rheology --- halophiles --- feedstocks --- high-cell-density fed-batch --- biomedicine --- process engineering --- bioprocess design --- viscosity --- computer-aided wet-spinning --- microorganism --- Cupriavidus malaysiensis --- poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHVB)