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Proof [electronic resource] : The Science of Booze. Adam Rogers.

Rogers, Adam. (Author).
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Record details

  • ISBN: 9780547898322 (electronic bk)
  • Physical Description: 1 online resource
  • Date Published: 2014.

Content descriptions

Summary, etc.: Named a Best Science Book of 2014 by Amazon, Wired, the Guardian, and NBC Winner of the 2014 Gourmand Award for Best Spirits Book in the United States Finalist for the 2015 PEN/E. O. Wilson Literary Science Writing Award "Lively . . . [Rogers's] descriptions of the science behind familiar drinks exert a seductive pull." — New York Times Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world's top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it. If you've ever wondered how your drink arrived in your glass, or...
Reproduction Note: Electronic reproduction. Boston : Mariner Books, 2014. Requires OverDrive Read (file size: N/A KB) or Adobe Digital Editions (file size: 1381 KB) or Amazon Kindle (file size: N/A KB).
Subject: Nonfiction.
Cooking & Food.
Genre: Electronic books.

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