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Alcoholic drinks were consumed in larger quantities in the eighteenth and nineteenth centuries than in the twentieth century, although there has been a recent increase from the historical low of 1930–60. Beer, spirits and wines once provided at least 2 MJ (nearly 500 kcal) per person per day compared with 0.67 MJ (160 kcal) in 1975, towards an average energy requirement of the total population little different from that needed now. Beer has always contributed most to the alcohol, energy and nutrient content of the diet, although its importance relative to spirits and wine has declined.
The successful preparation of sauce béarnaise is reported. The physico-chemical factors influencing the stability of this colloidal system are considered.
