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Proof: The Science of Booze
(Adobe EPUB eBook, Kindle Book, OverDrive Read)

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Published:
HarperCollins 2014
Status:
Available from OverDrive
Description
A New York Times bestseller, science journalist Adam Rogers'sProof 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
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Format:
Adobe EPUB eBook, Kindle Book, OverDrive Read
Street Date:
05/27/2014
Language:
English
ISBN:
9780547898322
ASIN:
B00E9FYSZ0
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Citations
APA Citation (style guide)

Adam Rogers. (2014). Proof: The Science of Booze. HarperCollins.

Chicago / Turabian - Author Date Citation (style guide)

Adam Rogers. 2014. Proof: The Science of Booze. HarperCollins.

Chicago / Turabian - Humanities Citation (style guide)

Adam Rogers, Proof: The Science of Booze. HarperCollins, 2014.

MLA Citation (style guide)

Adam Rogers. Proof: The Science of Booze. HarperCollins, 2014.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
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Needs Update?:
No
Date Added:
Jun 12, 2018 16:09:15
Date Updated:
Apr 17, 2024 18:23:44
Last Metadata Check:
Apr 21, 2024 07:34:15
Last Metadata Change:
Apr 21, 2024 07:34:15
Last Availability Check:
Apr 21, 2024 07:34:18
Last Availability Change:
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Last Grouped Work Modification Time:
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        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.

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A New York Times bestseller, science journalist Adam Rogers'sProof 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
reviews
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        March 24, 2014
        “Our history with the stuff is our history on earth, a history of humans becoming modern, tool-using, technology-making creatures,” writes Rogers, an articles editor at Wired and a former science/technology writer for Newsweek, who more than justifies that statement in this impressively reported and entertaining work. Alcohol and its related practices really do span human existence. The arrival of distillation some 2,000 years ago “gave rise to the modern study of chemistry,” while “an economic ecosystem surrounding aged liquor represents a signal moment in the early Industrial Revolution, a mile marker on the road to a more civilized world.” But like the story of us, the story of alcohol is incomplete—scientists are still trying to identify what ethanol, a major component of alcohol, does to the body; only theories exist for what causes hangovers—and at constant odds with the past. For example, technology exists that can artificially age whiskey and other spirits. The science here can be intimidating to process, but when enjoyed in leisurely sips, Rogers’s cheeky and accessible writing style goes down smoothly, capturing the essence of this enigmatic, ancient social lubricant.

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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...
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