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Title details for A Natural History of Wine by Ian Tattersall - Available

A Natural History of Wine

by Ian Tattersall
Rob DeSalle
ebook
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“Wine is art. Wine is ritual. Wine is culture. Wine is romance. But in the hands of Tattersall and DeSalle . . . we learn that wine is also science.”—Neil deGrasse Tyson
 
A Wall Street Journal Best Book for Wine Lovers
 
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 indispensable for anyone who wishes to appreciate wine to its fullest.
 
“Chemistry. Evolutionary biology. Genetics. This book is an excellent layman’s refresher on these diverse topics, and many more, and how they fit into the grand scheme of wine . . . A fact-packed and accessible read that goes a long way toward explaining why and how wine became such an important component in our enjoyment of the natural world.”—Wine Spectator
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Publisher: Yale University Press

Kindle Book

  • ISBN: 9780300216608
  • Release date: August 11, 2020

OverDrive Read

  • ISBN: 9780300216608
  • File size: 10344 KB
  • Release date: August 11, 2020

EPUB ebook

  • ISBN: 9780300216608
  • File size: 10521 KB
  • Release date: August 11, 2020

Formats

Kindle Book
OverDrive Read
EPUB ebook

subjects

Cooking & Food History Science Nonfiction

Languages

English

“Wine is art. Wine is ritual. Wine is culture. Wine is romance. But in the hands of Tattersall and DeSalle . . . we learn that wine is also science.”—Neil deGrasse Tyson
 
A Wall Street Journal Best Book for Wine Lovers
 
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 indispensable for anyone who wishes to appreciate wine to its fullest.
 
“Chemistry. Evolutionary biology. Genetics. This book is an excellent layman’s refresher on these diverse topics, and many more, and how they fit into the grand scheme of wine . . . A fact-packed and accessible read that goes a long way toward explaining why and how wine became such an important component in our enjoyment of the natural world.”—Wine Spectator
Expand title description text
Cooking & Food History Science Nonfiction