Proof: The Science of Booze

Adam Rogers

ISBN 10: 0547897960 / ISBN 13: 9780547897967

Edité par Houghton Mifflin Harcourt, 2014

Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.07. N° de réf. du vendeur G0547897960I3N00

Synopsis :

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

 

“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 what it will do to you, Proof makes an unparalleled drinking companion.

 

“Rogers’s book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink.” — Wall Street Journal

Revue de presse:

"Proof, this irresistible book from Adam Rogers, shines like the deep gold of good whiskey. By which I mean it's smart in its science, fascinating in its complicated and very human history, and entertaining on all counts. And that it will make that drink in your hand a lot more interesting than you expected." —Deborah Blum, author of The Poisoner's Handbook: Murder and the Birth of Forensic Medicine in Jazz Age New York

"Absolutely compelling. Proof sits next to Wayne Curtis’ And a Bottle of Rum and Tom Standage’s A History of the World in Six Glasses as a must-read." —Jeffrey Morgenthaler, bar manager at Clyde Common and author of The Bar Book

"Proof is science writing at its best—witty, elegant, and abrim with engrossing reporting that takes you to the frontiers of booze, and the people who craft it." —Clive Thompson, author of Smarter Than You Think

"Rogers distills history, archaeology, biology, sociology, and physics into something clear and powerful, like spirits themselves." —Jim Meehan, author of The PDT Cocktail Book

"A page-turner for science-thirsty geeks and drink connoisseurs alike, Proof is overflowing with fun facts and quirky details. I'm drunk—on knowledge!" —Jeff Potter, author of Cooking for Geeks

"Adam Rogers writes masterfully and gracefully about all the sciences that swirl around spirits, from the biology of a hangover to the paleontology of microbes that transform plant juices into alcohol. A book to be savored and revisited." —Carl Zimmer, author of Parasite Rex and A Planet of Viruses

"Reading Proof feels just like you're having a drink with a knowledgeable and enthusiastic friend. Rogers' deep affinity for getting to the bottom of his subject shines through on every page." —Adam Savage, TV host and producer of MythBusters

"Impressively reported and entertaining...Rogers's cheeky and accessible writing style goes down smoothly, capturing the essence of this enigmatic, ancient social lubricant." —Publishers Weekly

"In this brisk dive into the history and geekery of our favorite social lubricant, Wired editor Adam Rogers gets under the cap and between the molecules to show what makes our favorite firewaters so irresistible and hard to replicate—and how a good stiff drink often doubles as a miracle of human ingenuity." —Mother Jones

"This science-steeped tale of humanity’s 10,000-year love affair with alcohol is an engaging trawl through fermentation, distillation, perception of taste and smell, and the biological responses of humans to booze...Proof is an entertaining, well researched piece of popular-science writing." —Nature

"A whiskey nerd's delight...Full of tasty asides and surprising science, this is entertaining even if you're the type who always drinks what the other guy is having." —Chicago Tribune

"A comprehensive, funny look at booze...Like the best of its subject matter Proof’s blend of disparate ingredients goes down smooth, and makes you feel like an expert on the topic." —Discover

"From the action of the yeast to the blear of the hangover, via the witchery of fermentation, distillation and aging, Wired articles editor Rogers takes readers on a splendid tour of the booze-making process." —Kirkus Reviews, starred

"Impressively reported and entertaining...Rogers's cheeky and accessible writing style goes down smoothly, capturing the essence of this enigmatic, ancient social lubricant." —Publishers Weekly

"Proof, this irresistible book from Adam Rogers, shines like the deep gold of good whiskey. By which I mean it's smart in its science, fascinating in its complicated and very human history, and entertaining on all counts. And that it will make that drink in your hand a lot more interesting than you expected." —Deborah Blum, author of The Poisoner's Handbook: Murder and the Birth of Forensic Medicine in Jazz Age New York

"Absolutely compelling. Proof sits next to Wayne Curtis’ And a Bottle of Rum and Tom Standage’s A History of the World in Six Glasses as a must-read." —Jeffrey Morgenthaler, bar manager at Clyde Common and author of The Bar Book

"Proof is science writing at its best—witty, elegant, and abrim with engrossing reporting that takes you to the frontiers of booze, and the people who craft it." —Clive Thompson, author of Smarter Than You Think

"Rogers distills history, archaeology, biology, sociology, and physics into something clear and powerful, like spirits themselves." —Jim Meehan, author of The PDT Cocktail Book

"A page-turner for science-thirsty geeks and drink connoisseurs alike, Proof is overflowing with fun facts and quirky details. I'm drunk—on knowledge!" —Jeff Potter, author of Cooking for Geeks

"Adam Rogers writes masterfully and gracefully about all the sciences that swirl around spirits, from the biology of a hangover to the paleontology of microbes that transform plant juices into alcohol. A book to be savored and revisited." —Carl Zimmer, author of Parasite Rex and A Planet of Viruses

"Reading Proof feels just like you're having a drink with a knowledgeable and enthusiastic friend. Rogers' deep affinity for getting to the bottom of his subject shines through on every page." —Adam Savage, TV host and producer of MythBusters.

"Follow a single, microscopic yeast cell down a rabbit hole, and Alice, aka Adam, will take you on a fascinating romp through the Wonderland of ethyl alcohol, from Nature’s own fermentation to today’s best Scotch whiskies—and worst hangovers. This book is a delightful marriage of scholarship and fun." —Robert L. Wolke, author of What Einstein Kept Under His Hat and What Einstein Told His Cook

"Proof, this irresistible book from Adam Rogers, shines like the deep gold of good whiskey. By which I mean it's smart in its science, fascinating in its complicated and very human history, and entertaining on all counts. And that it will make that drink in your hand a lot more interesting than you expected."              —Deborah Blum, author of The Poisoner's Handbook: Murder and the Birth of Forensic Medicine in Jazz Age New York

"Rogers's book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink." —Wall Street Journal

"In this brisk dive into the history and geekery of our favorite social lubricant, Wired editor Adam Rogers gets under the cap and between the molecules to show what makes our favorite firewaters so irresistible and hard to replicate—and how a good stiff drink often doubles as a miracle of human ingenuity." —Mother Jones

"This science-steeped tale of humanity’s 10,000-year love affair with alcohol is an engaging trawl through fermentation, distillation, perception of taste and smell, and the biological responses of humans to booze...Proof is an entertaining, well researched piece of popular-science writing." —Nature

"A whiskey nerd's delight...Full of tasty asides and surprising science, this is entertaining even if you're the type who always drinks what the other guy is having." —Chicago Tribune

"A comprehensive, funny look at booze...Like the best of its subject matter Proof’s blend of disparate ingredients goes down smooth, and makes you feel like an expert on the topic." —Discover

"From the action of the yeast to the blear of the hangover, via the witchery of fermentation, distillation and aging, Wired articles editor Rogers takes readers on a splendid tour of the booze-making process." —Kirkus Reviews, starred

"Impressively reported and entertaining...Rogers's cheeky and accessible writing style goes down smoothly, capturing the essence of this enigmatic, ancient social lubricant." —Publishers Weekly

"Proof, this irresistible book from Adam Rogers, shines like the deep gold of good whiskey. By which I mean it's smart in its science, fascinating in its complicated and very human history, and entertaining on all counts. And that it will make that drink in your hand a lot more interesting than you expected." —Deborah Blum, author of The Poisoner's Handbook: Murder and the Birth of Forensic Medicine in Jazz Age New York

"Absolutely compelling. Proof sits next to Wayne Curtis’ And a Bottle of Rum and Tom Standage’s A History of the World in Six Glasses as a must-read." —Jeffrey Morgenthaler, bar manager at Clyde Common and author of The Bar Book

"Proof is science writing at its best—witty, elegant, and abrim with engrossing reporting that takes you to the frontiers of booze, and the people who craft it." —Clive Thompson, author of Smarter Than You Think

"Rogers distills history, archaeology, biology, sociology, and physics into something clear and powerful, like spirits themselves." —Jim Meehan, author of The PDT Cocktail Book

"A page-turner for science-thirsty geeks and drink connoisseurs alike, Proof is overflowing with fun facts and quirky details. I'm drunk—on knowledge!" —Jeff Potter, author of Cooking for Geeks

"Adam Rogers writes masterfully and gracefully about all the sciences that swirl around spirits, from the biology of a hangover to the paleontology of microbes that transform plant juices into alcohol. A book to be savored and revisited." —Carl Zimmer, author of Parasite Rex and A Planet of Viruses

"Reading Proof feels just like you're having a drink with a knowledgeable and enthusiastic friend. Rogers' deep affinity for getting to the bottom of his subject shines through on every page." —Adam Savage, TV host and producer of MythBusters .

"In this brisk dive into the history and geekery of our favorite social lubricant, Wired editor Adam Rogers gets under the cap and between the molecules to show what makes our favorite firewaters so irresistible and hard to replicate—and how a good stiff drink often doubles as a miracle of human ingenuity." —Mother Jones

"From the action of the yeast to the blear of the hangover, via the witchery of fermentation, distillation and aging, Wired articles editor Rogers takes readers on a splendid tour of the booze-making process." —Kirkus Reviews, starred

"Impressively reported and entertaining...Rogers's cheeky and accessible writing style goes down smoothly, capturing the essence of this enigmatic, ancient social lubricant." —Publishers Weekly

"Proof, this irresistible book from Adam Rogers, shines like the deep gold of good whiskey. By which I mean it's smart in its science, fascinating in its complicated and very human history, and entertaining on all counts. And that it will make that drink in your hand a lot more interesting than you expected." —Deborah Blum, author of The Poisoner's Handbook: Murder and the Birth of Forensic Medicine in Jazz Age New York

"Absolutely compelling. Proof sits next to Wayne Curtis’ And a Bottle of Rum and Tom Standage’s A History of the World in Six Glasses as a must-read." —Jeffrey Morgenthaler, bar manager at Clyde Common and author of The Bar Book

"Proof is science writing at its best—witty, elegant, and abrim with engrossing reporting that takes you to the frontiers of booze, and the people who craft it." —Clive Thompson, author of Smarter Than You Think

"Rogers distills history, archaeology, biology, sociology, and physics into something clear and powerful, like spirits themselves." —Jim Meehan, author of The PDT Cocktail Book

"A page-turner for science-thirsty geeks and drink connoisseurs alike, Proof is overflowing with fun facts and quirky details. I'm drunk—on knowledge!" —Jeff Potter, author of Cooking for Geeks

"Adam Rogers writes masterfully and gracefully about all the sciences that swirl around spirits, from the biology of a hangover to the paleontology of microbes that transform plant juices into alcohol. A book to be savored and revisited." —Carl Zimmer, author of Parasite Rex and A Planet of Viruses

"Reading Proof feels just like you're having a drink with a knowledgeable and enthusiastic friend. Rogers' deep affinity for getting to the bottom of his subject shines through on every page." —Adam Savage, TV host and producer of MythBusters

Détails bibliographiques

Titre : Proof: The Science of Booze
Éditeur : Houghton Mifflin Harcourt
Date d'édition : 2014
Reliure : Hardcover
Etat : Good
Etat de la jaquette : No Jacket