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A Natural History of Wine

A Natural History of Wine

Pre-order. Despatched on publication 10/11/2015
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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.

Food & DrinkBeveragesAlcoholic beveragesWinesHistory & PoliticsHistory: specific events & topicsNatural World & The EnvironmentAgriculture & farmingHorticulture Publisher: Yale University Press Publication Date: 10/11/2015 ISBN-13: 9780300211023  Details: Type: Hardback Format: Books
Availability: Pre-order. Despatched on publication 10/11/2015 Login for Quick Checkout Add to Basket

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.

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