Download Ebook Proof: The Science of Booze, by Adam Rogers
Download Ebook Proof: The Science of Booze, by Adam Rogers
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Proof: The Science of Booze, by Adam Rogers
Download Ebook Proof: The Science of Booze, by Adam Rogers
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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, this irresistible book from Adam Rogers, shines like the deep gold of good whiskey. By which I mean it's smart in its science, fascinating in its complicated and very human history, and entertaining on all counts. And that it will make that drink in your hand a lot more interesting than you expected." —Deborah Blum, author of The Poisoner's Handbook: Murder and the Birth of Forensic Medicine in Jazz Age New York "Absolutely compelling. Proof sits next to Wayne Curtis’ And a Bottle of Rum and Tom Standage’s A History of the World in Six Glasses as a must-read." —Jeffrey Morgenthaler, bar manager at Clyde Common and author of The Bar Book"Proof is science writing at its best—witty, elegant, and abrim with engrossing reporting that takes you to the frontiers of booze, and the people who craft it." —Clive Thompson, author of Smarter Than You Think"Rogers distills history, archaeology, biology, sociology, and physics into something clear and powerful, like spirits themselves." —Jim Meehan, author of The PDT Cocktail Book"A page-turner for science-thirsty geeks and drink connoisseurs alike, Proof is overflowing with fun facts and quirky details. I'm drunk—on knowledge!" —Jeff Potter, author of Cooking for Geeks"Adam Rogers writes masterfully and gracefully about all the sciences that swirl around spirits, from the biology of a hangover to the paleontology of microbes that transform plant juices into alcohol. A book to be savored and revisited." —Carl Zimmer, author of Parasite Rex and A Planet of Viruses"Reading Proof feels just like you're having a drink with a knowledgeable and enthusiastic friend. Rogers' deep affinity for getting to the bottom of his subject shines through on every page." —Adam Savage, TV host and producer of MythBusters "As a distiller I find most books on booze to be diluted. The science and history here are sure to satisfy the geekiest of drinkers. While the chapters, carried by stories, told through the lens of a rocks glass do not lose the casual. To get this kind of in depth overview of how spirits are produced, consumed and studied you'd have to read 20 books." —Vince Oleson, Head Distiller/Barrel Thief, Widow Jane Distillery"An entertaining read...Rogers elegantly charges through what took me more than 5 years of research to learn...Proof will inspire and educate the oncoming hordes who intend to make their own booze and tear down the once solid regulatory walls of the reigning royal houses of liquor." —Dan Garrison, Garrison Brothers Distillery"From the action of the yeast to the blear of the hangover, via the witchery of fermentation, distillation and aging, Wired articles editor Rogers takes readers on a splendid tour of the booze-making process." —Kirkus Reviews, starred"Impressively reported and entertaining...Rogers's cheeky and accessible writing style goes down smoothly, capturing the essence of this enigmatic, ancient social lubricant." —Publishers Weekly
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From the Inside Flap
“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 NatureÂ’s own fermentation to todayÂ’s best Scotch whiskies—and worst hangovers. This book is a delightful marriage of scholarship and fun.” — Robert Wolke, author of What Einstein Told His CookHumans have been perfecting the science of alcohol production for ten thousand years, but modern scientists are only just beginning to distill the complex reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers puts our alcoholic history under the microscope, from our ancestorsÂ’ accidental discovery of fermented drinks to the cutting-edge laboratory research that proves why—or even if—people actually like the stuff.From fermentation to distillation to aging, Proof offers a unique glimpse inside the barrels, stills, tanks, and casks that produce iconic drinks. Rogers ventures from the whisky-making mecca of the Scottish Highlands to the most sophisticated gene-sequencing labs in the world—and to more than one bar—introducing us to the motley characters and evolving science behind the latest developments in boozy technology. He uncovers alcoholÂ’s deepest mysteries, chasing the physics, molecular biology, organic chemistry, and even metallurgy that power alcohol production, and the subtle mixture of psychology and neurobiology that fuels our taste for those products.With intoxicating enthusiasm, Rogers reveals alcohol as a miracle of science. If youÂ’ve ever wondered exactly how your drink of choice arrived in your glass, or exactly what will happen to you once you empty it, Proof makes an unparalleled drinking companion. Â
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Product details
Hardcover: 272 pages
Publisher: Houghton Mifflin Harcourt; First Edition edition (May 27, 2014)
Language: English
ISBN-10: 0547897960
ISBN-13: 978-0547897967
Product Dimensions:
6 x 1 x 9 inches
Shipping Weight: 1 pounds
Average Customer Review:
4.4 out of 5 stars
231 customer reviews
Amazon Best Sellers Rank:
#81,472 in Books (See Top 100 in Books)
If you, like I, chose titles like this with an expectation of learning something and being pulled into a topic, this books for you. There's no fluff, ample fascination, and a truly thought provoking journey through a topic we think we know all about - We don't, but we will understand much more after reading Proof.
“Proof†is an outstanding book. Neither too short nor too long for its topic, it crisply discusses various elements of the production of (ingestible) alcohol. The author, Adam Rogers, an editor at Wired magazine, writes in a compelling, engaging fashion, including enough science to be interesting and not superficial, without putting in so much science that the average reader gets bored.Rogers discusses in turn every major element of the process. First, he covers yeasts, ranging over their history in the happenstance production of alcohol, through the modern production of specialized yeasts for different processes. Then he discusses sugars, the raw material on which yeasts act, and then fermentation—the process of yeasts acting on sugar. This sounds very technical, and parts of it are. But Rogers manages to smoothly intersperse simplified scientific discussions with anecdotes and conversations with individuals tied to each topic of interest. It all fits together quite well.“Proof†then moves on to secondary steps in alcohol production: distillation and aging. Rogers ends with ancillary topics: the mostly subjective area of smell and taste, and then the objective, but poorly understood, area of the effect of alcohol on the human body and brain. Finally, Rogers caps off the book with a discussion of hangovers.Perhaps controversially, Rogers implies that he believes two heresies: that all vodka is the same and therefore perceived taste differences in vodka are delusional, and that much wine appreciation is similarly delusional. As to vodka, I have no idea, although a liquor company executive once told me the same thing and blind taste tests tend to prove delusion as well. Rogers faintly contemptuously points out that vodka has no congeners and is merely pure alcohol, and that while “die-hard vodka drinkers believe that the purest vodkas really do differ in flavor, on its face, that claim doesn’t make sense.†He notes that “one hypothesis for why they don’t says that [water] forms crystalline molecular cages called clathrates, trapping ethanol inside. . . . . [but] it’s not like there are taste buds for hydrogen bond strength.†He never quite comes out and says that perceived vodka differences are fantasy, though.As to wine, Rogers seems to believe, with long discussion, that most wine perception is purely subjective, although with training, experts can sometimes use the same language to describe the same wines—but they are likely perceiving things differently, even though they are using the same language, and nearly all perceptions of relative quality are purely subjective, both to the person and the situation. Yes, an expert can identify a specific wine—but only one that he is familiar with, in most cases. His own description of an unfamiliar wine will usually vary from the descriptions of others, even when supposedly using a common vocabulary. Rogers notes studies that wine tasters who are given white wines to taste, then the same wine colored red, report wildly different tastes, appropriate for red wines, for the colored white wines. Rogers notes studies that show that no human can actually distinguish more than four flavors or smells blended together, in wine or anything else. He implies that he believes that people like Robert Parker “are essentially making it all up. Or, like some storefront psychics, possibly they think they know what they’re talking about, when in actuality they’ve merely intuited their way into a con.†So this book may enrage the haute vodka or wine drinker.For the book as a whole, its net effect is something like watching “Modern Marvels†or “How It’s Made,†but in print and in more detail. Of course, if you hate shows like those, you won’t like this book. But if you do, you’ll love this book.
An OK read, I did mange to finish it. too much of the author in the book - where he is at, who he is taking to, how he got drunk as a skunk with friends to test hang-over cures. Not a whole lot of science, and it's watered down. I read a lot of non-fiction, I just don't like the chatty stuff in this book - lots of it is just page filler, chewing gum for the eyes. A much better book on 'booze' is "Drink: A Cultural History of Alcohol" by Iain Gately.
While this is touted as a scientific text, it really is far more of a disjointed history of the science of booze. I was totally amused at the end when the writer talks about his editor not wanting a history book, but that he couldn't write what he wanted without historical context. This is an enjoyable romp through alcohol from start to finish, covering many topics - often well intertwined topics. It's organization is sparse, jumping back and forth between subjects sometimes seemingly at random, and it is filled with technical buzzwords. Often the author will have a whole paragraph of synonymous terms for something - not really necessary for a lay text, and while it sounds very CSI sciency, it really doesn't enhance the delivery or information conveyed.There is a lot of solid research and interesting material in here. Making it more condensed would have conveyed that information much more clearly, but would probably have upset the people who want page count. There are many anecdotes from personal interviews, some relevant, some not. The author's need to go into descriptions about the interviewee's dog or similar nonsense is sometimes distracting, but sometimes does help to add flavor to the cocktail. A lot of work went into the glossary and index.Overall, it's a fun book. It's not a science book. You'll get fun facts for use at your next trivia party, but not really much science out of this.I'm really glad I got the low cost Kindle edition. It was well worth $3, but would have been very disappointing at hardcover prices.
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