Proof: The Science of Booze
By Adam Rogers
Read by Sean Runnette
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A spirited narrative on the fascinating art and science of alcohol sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains. Drinking gets a lot more interesting when you know what’s actually inside your glass of microbrewed ale, single-malt whisky, or Napa Cabernet Sauvignon. All of them begin with fermentation, where a fungus called yeast binges on sugar molecules and poops out ethanol. Humans have been drinking the results for ten thousand years. Distillation is a two-thousand-year-old technology—invented by a woman—that we’re still perfecting today. And the molecular codes of alcoholic flavors remain a mystery pursued by scientists with high-tech laboratories and serious funding. In Proof, Adam Rogers reveals alcohol as a miracle of science, going deep into the pleasures of making and drinking booze—and the effects of the latter. The people who make and sell alcohol may talk about history and tradition, but alcohol production is really powered by physics, molecular biology, organic chemistry, and a bit of metallurgy—and our taste for those products is a melding of psychology and neurobiology. Proof takes readers from the whisky-making mecca of the Scottish highlands to the oenology labs at UC Davis, from Kentucky bourbon country to the most sophisticated gene-sequencing labs in the world—and to more than one bar—bringing to life the motley characters and evolving science behind the latest developments in boozy technology.
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Summary
Summary
A New York Times Bestseller
Finalist for the 2015 PEN Literary Award
A 2014 Guardian Best Book of the Year Selection for Best Popular Science Books
A Wired Magazine Pick of the Best Science Books of 2014
A 2014 Amazon Best Books of the Year
A spirited narrative on the fascinating art and science of alcohol sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains.
Drinking gets a lot more interesting when you know what’s actually inside your glass of microbrewed ale, single-malt whisky, or Napa Cabernet Sauvignon. All of them begin with fermentation, where a fungus called yeast binges on sugar molecules and poops out ethanol. Humans have been drinking the results for ten thousand years. Distillation is a two-thousand-year-old technology—invented by a woman—that we’re still perfecting today. And the molecular codes of alcoholic flavors remain a mystery pursued by scientists with high-tech laboratories and serious funding.
In Proof, Adam Rogers reveals alcohol as a miracle of science, going deep into the pleasures of making and drinking booze—and the effects of the latter. The people who make and sell alcohol may talk about history and tradition, but alcohol production is really powered by physics, molecular biology, organic chemistry, and a bit of metallurgy—and our taste for those products is a melding of psychology and neurobiology.
Proof takes readers from the whisky-making mecca of the Scottish highlands to the oenology labs at UC Davis, from Kentucky bourbon country to the most sophisticated gene-sequencing labs in the world—and to more than one bar—bringing to life the motley characters and evolving science behind the latest developments in boozy technology.
Editorial Reviews
Editorial Reviews
Reviews
Reviews
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Fascinating exploration of alcohol and its history.
- The writing world of drinking and alcohol in general is usually concerned with the history of a particular type of alcohol, its reputation, ratings et el. Here, however, Mr. Rogers delves into the actual different production techniques, the sciences involved, e.g., physics, biology, chemistry and even a bit of metallurgy. Giving us a sort of travel agenda through the highlands of Scotland all the way back to UC Davis and its oenology labs. Sean Runnette adds much to this audio version by infusing the text with colorful voicing even during the most scientific portions. Once you’re finished listening to this book, you’ll have a richer understanding of alcohol’s history (including the mythology) as well as the cultural nature of alcohol. A fun read for anyone just beginning to tip a couple all the way to connoisseur of the finest wines and beers.
Details
Details
Available Formats : | Digital Download, Digital Rental, CD, MP3 CD |
Category: | Nonfiction/Science |
Runtime: | 8.75 |
Audience: | Adult |
Language: | English |
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