A World of Agriculture and Beer in Oregon's Willamette Valley (California Studies in Food and Culture #61)
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The contents of your pint glass have a much richer history than you could have imagined. Through the story of the hop, Hoptopia connects twenty-first century beer drinkers to lands and histories that have been forgotten in an era of industrial food production. The craft beer revolution of the late twentieth century is a remarkable global history that converged in the agricultural landscapes of Oregon’s Willamette Valley. The common hop, a plant native to Eurasia, arrived to the Pacific Northwest only in the nineteenth century, but has thrived within the region’s environmental conditions so much that by the first half of the twentieth century, the Willamette Valley claimed the title “Hop Center of the World.” Hoptopia integrates an interdisciplinary history of environment, culture, economy, labor, and science through the story of the most indispensible ingredient in beer.
Praise For Hoptopia: A World of Agriculture and Beer in Oregon's Willamette Valley (California Studies in Food and Culture #61)…
"Peter Kopp digs into the history and agriculture of growing hops for beer. He begins with the ancient development of the vine, explores how it came to be used to preserve beer and how it has grown into the craft beer flavor factor to the nth degree. . . . Fascinating."
"Peter Kopp's first book is a work of stunning originality. Hoptopia weaves global and local history, environmental and food studies, culture, economics, business, labor, tourism, and regional identity into a bine as impressive as the climbing hops plants that Pacific Northwesterners know so well."
— Oregon Historical Quarterly
"Peter Kopp provides us with a delightful and readable historical account of the Willamette Valley's hops and beer industry."
— Pacific Northwest Quarterly
University of California Press, 9780520277489, 328pp.
Publication Date: September 6, 2016
About the Author
Peter A. Kopp is Assistant Professor of History at New Mexico State University, where he also serves as Director of the Public History Program.