Proof: The Science of Booze

Adam Rogers

ISBN 10: 0544538544 / ISBN 13: 9780544538542

Published by Harvest Publications, 2015

About this Item

A New York Times bestseller, science journalist Adam Rogers's Proof is a spirited narrative on the fascinating art and science of alcohol, sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains, from "one of the best science writers around" (National Geographic). Winner of Gourmand Award for Best Spirits Book An IACP Cookbook Awards Winner Finalist for the PEN/E. O. Wilson Literary Science Writing Award Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world's top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it. If you've ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion. "Lively.[Rogers's] descriptions of the science behind familiar drinks exert a seductive pull."--New York Times "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.

Seller Inventory # 00106592481

Bibliographic Details

• Title: Proof: The Science of Booze
• Publisher: Harvest Publications
• Publication Date: 2015
• Language: English
• ISBN 10: 0544538544
• ISBN 13: 9780544538542
• Binding: Paperback
• Condition: Very Good

About this title

Synopsis

A New York Times bestseller, science journalist Adam Rogers's Proof is a spirited narrative on the fascinating art and science of alcohol, sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains, from "one of the best science writers around" (National Geographic).

Winner of Gourmand Award for Best Spirits Book
An IACP Cookbook Awards Winner
Finalist for the PEN/E. O. Wilson Literary Science Writing Award

Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world’s top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it.

If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, Proof makes an unparalleled drinking companion.

“Lively...[Rogers’s] descriptions of the science behind familiar drinks exert a seductive pull.”—New York Times

“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

About the Author

ADAM ROGERS is the New York Times best-selling author of Proof: The Science of Booze, a finalist for the PEN/E. O. Wilson Literary Science Writing Award and winner of the IACP Award for Best Wine, Beer, or Spirits Book and the Gourmand Award for Best Spirits Book in the United States. He is a deputy editor at Wired, where his feature story “The Angels’ Share” won the 2011 AAAS Kavli Science Journalism Award. Before coming to Wired, he was a Knight Science Journalism Fellow at MIT and a writer covering science and technology for Newsweek. He lives in Oakland, California.