Purchase
The Science of Booze
Houghton Mifflin Harcourt
June 2014
On Sale: May 27, 2014
272 pages
ISBN: 0547897960
EAN: 9780547897967
Kindle: B00E9FYSZ0
Hardcover / e-Book
Add to Wish List
Non-Fiction
Humans have been perfecting the science of alcohol production for ten thousand years, but modern scientists are only just beginning to distill the complex reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers puts our alcoholic history under the microscope, from our ancestorsβ accidental discovery of fermented drinks to the cutting-edge laboratory research that proves whyβor even ifβpeople actually like the stuff. From fermentation to distillation to aging, Proof offers a unique glimpse inside the barrels, stills, tanks, and casks that produce iconic drinks. Rogers ventures from the whiskey-making mecca of the Scottish Highlands to the most sophisticated gene-sequencing labs in the worldβand to more than one barβintroducing us to the motley characters and evolving science behind the latest developments in boozy technology. He uncovers alcoholβs deepest mysteries, chasing the physics, molecular biology, organic chemistry, and even metallurgy that power alcohol production, and the subtle mixture of psychology and neurobiology that fuels our taste for those products. With intoxicating enthusiasm, Rogers reveals alcohol as a miracle of science. If youβve ever wondered how exactly your drink of choice arrived in your glass, or exactly what will happen to you once you empty it, Proof makes an unparalleled drinking companion.
| 
© 2003-2026