Proof: The Science of Booze - Tapa blanda

Rogers, Adam

 
9780544538542: Proof: The Science of Booze
Tapa blanda
ISBN 10: 0544538544 ISBN 13: 9780544538542
Editorial: Mariner Books, 2015

Sinopsis

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

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Acerca del autor

ADAM ROGERS is articles editor at Wired, where his feature “The Angels’ Share” won the 2011 AAAS Kavli Science Journalism Award. Before Wired, he was a Knight Science Journalism Fellow at MIT and wrote about science and technology for Newsweek.

De la contraportada

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 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
 
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.

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Editorial
Mariner Books
Año de publicación
2015
Idioma
Inglés
ISBN 10 
0544538544
ISBN 13 
9780544538542
Encuadernación
Tapa blanda
Número de páginas
288
Contacto del fabricante
no disponible
Persona responsable
gpsr@libri.de
gpsr@libri.de

Friedensallee 273
Hamburg
22763
Alemania

Otras ediciones populares con el mismo título

9780547897967: Proof: The Science of Booze

Edición Destacada

ISBN 10:  0547897960 ISBN 13:  9780547897967
Editorial: Houghton Mifflin Harcourt, 2014
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