CONN 307 | Hooch: The Natural and Social Science of Liquor

The art and science of distilling alcohol dates back to the fourth century BC. Today, making hooch is something that nearly every society has in common. Moonshine from Tennessee, mescal from Oaxaca, palinka from Hungary, airag from Mongolia, feni from India, cachaça from Brazil, sopi from Indonesia, the list goes on and on. While fermentation and distillation are nearly universal in human society, every flavor of hooch has its own botanical, chemical, cultural, economic, and political story to tell. This class takes a cross-disciplinary approach to the study of hooch, from yeast and plant to bottle to society. Students read scientific, historical, anthropological, and political economic texts, watch films, listen to music, and participate in experiential learning modules designed to teach the art and science of liquor production. Students leave the class with a clearer understanding the biology and chemistry behind their libations and how these drinks are both shaped and have helped shape the world we live in.