A Natural History of Wine
Seiten
2015
Yale University Press (Verlag)
978-0-300-21102-3 (ISBN)
Yale University Press (Verlag)
978-0-300-21102-3 (ISBN)
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A captivating survey of the science of wine and winemaking for anyone who has ever wondered about the magic of the fermented grape
An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two—one a palaeoanthropologist, the other a molecular biologist—to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question “What can science tell us about wine?” And vice versa.
Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding of what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even classical history. The resulting volume is indispensible for anyone who wishes to appreciate wine to its fullest.
An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two—one a palaeoanthropologist, the other a molecular biologist—to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question “What can science tell us about wine?” And vice versa.
Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding of what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even classical history. The resulting volume is indispensible for anyone who wishes to appreciate wine to its fullest.
Ian Tattersall is curator emeritus in the Division of Anthropology, American Museum of Natural History (AMNH), New York City. Rob DeSalle is curator of entomology in the Sackler Institute for Comparative Genomics, AMNH.
| Erscheint lt. Verlag | 10.11.2015 |
|---|---|
| Illustrationen | Patricia J. Wynne |
| Zusatzinfo | 62 color illus. |
| Sprache | englisch |
| Maße | 146 x 222 mm |
| Gewicht | 703 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Geisteswissenschaften ► Geschichte | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| ISBN-10 | 0-300-21102-3 / 0300211023 |
| ISBN-13 | 978-0-300-21102-3 / 9780300211023 |
| Zustand | Neuware |
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