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Proof
Adam Rogers 지음
Houghton Mifflin Harcourt
 펴냄
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0쪽 | 2014-05-27
분량 보통인책 | 난이도 보통인책
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<p>Humans 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 ancestors’ accidental discovery of fermented drinks to the cutting-edge laboratory research that proves why—or even if—people actually like the stuff.<br><br> From fermentation to distillation to aging, <i>Proof</i> offers a unique glimpse inside the barrels, stills, tanks, and casks that produce iconic drinks. Rogers ventures from the whiskey-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 alcohol’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.<br><br> With intoxicating enthusiasm, Rogers reveals alcohol as a miracle of science. If you’ve ever wondered how exactly your drink of choice arrived in your glass, or exactly what will happen to you once you empty it, <i>Proof</i> makes an unparalleled drinking companion.</p>
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Fionnuala님이 이 책을 읽었어요
5년 전
Long-time readers of Wired will quickly recognize the style, depth, and tone of Proof. Astute ones may recall the article that this book grew from: "The Angel's Share", which makes up a significant portion of the chapter on aging. The subtitle of this book, "The Science of Booze", could just as accurately be "A Memoir About Booze". Rogers firmly inserts himself into the book as he takes the reader on a journey of exploration through the world of alcohol. All the strengths and weaknesses of this approach come through in this book. The scope of Proof is truly ambitious. Rogers begins with the cultivation and domestication of yeast, walks through the chemistry and types of sugars, ferments them, distills and ages the result, and then describes their effects on the body (both pleasant, such as smell and taste, and the less savory consequences like drunkenness and hangovers). My copy of the book only goes to 212 pages before the notes and bibliography, and that's a prodigious amount to cover in so few pages. I found that the chapters with material that I was already somewhat familiar with didn't hold enough new information to hold my interest. On the other hand, the light tone did make it easier for me to read the chapters which were farther outside my existing knowledge. I'd definitely say that the book is better for those who are less familiar with the ins and outs of brewing. While the chapters followed a definite progression, they didn't build on one another as much as I'd like. I normally would feel compelled to read a book like this straight through, but I found that I would put it down once I finished up each chapter.
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