The science of booze  OCT 25 2013

Hmm, this looks interesting: an upcoming book on the science of booze written by Adam Rogers.

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.

Rogers wrote the piece about the mystery whiskey fungus I linked to a couple of years ago.

Read more posts on kottke.org about:
Adam Rogers   alcohol   books   food   Proof

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