Proof: The Science of Booze
Author: Rogers, Adam
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Details: Product Description A New York Times bestseller, science journalist Adam Rogers's Proof is 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, from "one of the best science writers around" (National Geographic).
Winner of Gourmand Award for Best Spirits Book An IACP Cookbook Awards Winner Finalist for the PEN/E. O. Wilson Literary Science Writing Award 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. “Lively...[Rogers’s] descriptions of the science behind familiar drinks exert a seductive pull.”
—New York Times “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 Review "Lively...[Rogers'] descriptions of the science behind familiar drinks exert a seductive pull."
—New York Times “One of the best science writers around.” —National Geographic "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 “A great read for barflies and know-it-alls—or the grad student who is likely both.”
—New York Times’ T Magazine "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 "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 "A romp through the world of alcohol."
—New York Post "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 “Written in the same approachable yet science-savvy tone of other geeky tomes (think Amy Stewart’s The Drunken Botanist and Brian Greene’s The Fabric of the Cosmos), Rogers’ book sheds light on everything from barrels to bacteria strains.” —Imbibe Magazine "This paean to booze is a thought-provoking scientific accompaniment to your next cup of good cheer."
—The Scientist "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, thisirresistible book from Adam Rogers, shines like the deep gold of good whisk
Package Dimensions: 8.0 x 5.2 x 0.7 inches