|Thursday||10:30am — 12:00pm||Grand Ballroom North, Royal Sonesta|
Horticulture writer and New York Times bestselling author Amy Stewart has spent the last several years interviewing botanists, chemists, and historians about the the dizzying array of plants that humans have, through ingenuity, inspiration, and sheer desperation, contrived to transform into alcohol. She’ll publish the results next year in her forthcoming book, The Drunken Botanist. In this seminar she’ll share some of her more extraordinary findings, including new research on the chemistry of gentian and violets, the scientific and political battle over the Senegalese tree used to make gomme syrup, and the history of sorghum, a remarkable grain that is imbibed worldwide but only just now gaining traction in the United States. It’ll be a plant-by-plant exploration of the fascinating intersection between botany and bartending. Drinks may include some unexpected surprises.