Description:
Houghton Mifflin Harcourt Publishing Company, 2015. Paperback. Very Good. Disclaimer:May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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From the rear cover
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 scienceat 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
Adam Rogers is the articles editor at Wired, where his feature story The Angels Share won the 2011 AAAS Kavli Science Journalism Award. Before Wired, he was a Knight Science Journalism Fellow at MIT and a writer covering science and technology for Newsweek. He lives in Berkeley, California."
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 scienceat 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
Adam Rogers is the articles editor at Wired, where his feature story The Angels Share won the 2011 AAAS Kavli Science Journalism Award. Before Wired, he was a Knight Science Journalism Fellow at MIT and a writer covering science and technology for Newsweek. He lives in Berkeley, California."
Details
- Title Proof: The Science of Booze
- Author Adam Rogers
- Binding Paperback
- Edition Reprint
- Pages 288
- Volumes 1
- Language ENG
- Publisher Harvest Publications
- Date 2015-05-12
- Features Bibliography, Index
- ISBN 9780544538542 / 0544538544
- Weight 0.5 lbs (0.23 kg)
- Dimensions 8 x 5.3 x 0.7 in (20.32 x 13.46 x 1.78 cm)
-
Themes
- Aspects (Academic): Science/Technology Aspects
- Library of Congress subjects Liquors, Alcoholic beverages
- Dewey Decimal Code 663.1
About the author
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Proof : The Science of Booze
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Houghton Mifflin Harcourt Publishing Company, 2015. Paperback. Good. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.Dust jacket quality is not guaranteed.
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Mariner Books, 2015-05-12. paperback. Good. 5x0x8. Trade paperback. Light to moderate shelf wear to covers. Binding square and tight. No creasing to spine. No loose pages. No highlighting, notation, or remainder marks. Thank you for supporting Last Word Books and independent bookstores.
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Proof: The Science of Booze
by Rogers, Adam
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