A Natural History of Beer (inbunden)
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Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
256
Utgivningsdatum
2019-04-09
Förlag
Yale University Press
Medarbetare
Wynne, Patricia J. (ill.)
Illustratör/Fotograf
Patricia J Wynne
Illustrationer
73 b-w illus.
Dimensioner
224 x 147 x 25 mm
Vikt
477 g
Antal komponenter
1
ISBN
9780300233674

A Natural History of Beer

Inbunden,  Engelska, 2019-04-09
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A celebration of beerits science, its history, and its impact on human culture Curatorial eminences Rob DeSalle and Ian Tattersall serve up a potent scientific brew. . . . A marvellous paean to the pint, and to the researchers probing its depths.Barbara Kiser, Nature Forced to choose between this book and a pint of hazy IPA, I would be at a loss. Better to consume them at the same timeboth will go down easily, and leave you in an improved condition.Bill McKibben What can beer teach us about biology, history, and the natural world? From ancient Mesopotamian fermentation practices to the resurgent American craft brewery, Rob DeSalle and Ian Tattersall peruse the historical record and traverse the globe for engaging and often surprising stories about beer. They explain how we came to drink beer, what ingredients combine to give beers their distinctive flavors, how beers chemistry works at the molecular level, and how various societies have regulated the production and consumption of beer. Drawing from such diverse subject areas as animal behavior, ecology, history, archaeology, chemistry, sociology, law, genetics, physiology, neurobiology, and more, DeSalle and Tattersall entertain and inform with their engaging stories of beer throughout human history and the science behind it all. Readers are invited to grab a beer and explore the fascinating history of its creation.
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Curatorial eminences Rob DeSalle and Ian Tattersall serve up a potent scientific brew in this study of beer, explicating the underlying chemistry, neuroscience and culture with gusto. Crafted as long ago as the seventh millennium bc (in Jiahu, China), the grain-based tipple provides rich pickings, from the intricacies of barley biology and the pedigree of hops to the light absorption in a freshly poured glass of lager, the brain shrinkage behind a hangover headache and possible beer family trees. A marvellous paean to the pint, and to the researchers probing its depths. Barbara Kiser, Nature "Forced to choose between this book and a pint of hazy IPA, I would be at a loss. Better to consume them at the same timeboth will go down easily, and leave you in an improved condition."Bill McKibben, author of Falter: Has the Human Game Begun to Play Itself Out? As a natural follow-up to A Natural History of Wine, the sequel on beera supreme technological achievement of humankindshould prove equally informative and even more engaging for the general reader.Patrick McGovern, Scientific Director, Biomolecular Archaeology Project, University of Pennsylvania Museum of Archaeology and Anthropology A thorough, thoughtful exploration of the many facets of the most social of beverages, which will appeal to beer lovers and general readers alike.Theresa McCulla, American Brewing History Initiative, National Museum of American History DeSalle and Tattersall deliver a fun, factual, focused look at how beer first happened, how it happens every day, and just what's going on when it lands on your tongue.Lew Bryson, Senior Drinks Writer for the Daily Beast

Övrig information

Rob DeSalle is a curator at the American Museum of Natural History, New York City. Ian Tattersall is curator emeritus, Division of Anthropology, American Museum of Natural History.