Originally published on Fri December 28, 2012 12:41 pm
Got milk? Ancient European farmers who made cheese thousands of years ago certainly had it. But at that time, they lacked a genetic mutation that would have allowed them to digest raw milk's dominant sugar, lactose, after childhood.
Today, however, 35 percent of the global population — mostly people with European ancestry — can digest lactose in adulthood without a hitch.
Originally published on Fri December 28, 2012 9:37 am
The death Thursday of retired Gen. H. Norman Schwarzkopf — "Stormin' Norman" — has prompted many looks at the legacy of the American commander who led coalition forces during Operation Desert Storm in 1991, which pushed Saddam Hussein's Iraqi Army out of Kuwait.
Workers pose for a photo at the Hoboken de Bie & Co. gin distillery in Rotterdam, Netherlands, circa 1900. By the end of the 19th century, cocktail culture had helped make gin a more respectable spirit.
Credit Hulton Archive / Getty Images
William Hogarth's <em>Gin Lane</em> (1751) was part of a campaign to reduce gin consumption in England.
Unlike a good martini, the story of gin isn't smooth; it's long, complex, sordid and, as Richard Barnett has discovered, it makes for tantalizing material. Barnett's newly published The Book of Gin traces the liquor's life, from its beginnings in alchemy to its current popularity among boutique distillers.
Barnett joins NPR's Renee Montagne to discuss the medicinal origins and changing reputation of gin.