A Natural History of Wine

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9780300211023: A Natural History of Wine

A captivating survey of the science of wine and winemaking for anyone who has ever wondered about the magic of the fermented grape

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.

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From the Author:

What inspired you to investigate the natural history of wine?
 
We were inspired to do this book when we found ourselves drinking wine as an inspirational aid while writing our last book together, on the evolution of the brain. It occurred to us that wine is a wonderful perspective through which to view almost every area of natural science.
 
Why are humans so enamored of wine?

There are plenty of evolutionary scenarios to explain both our ability to metabolize alcohol and our propensity to seek it out. Quite honestly, though, wine itself transcends purely reductionist explanations. It appeals comprehensively to our senses, but it is much more than simply a sensory stimulus. It is a wonderful metaphor for some fundamental aspects of human experience.
 
Do you have a “favorite fact” about any particular wine or vintage?

This book is about wine itself, rather than about particular wines, or styles of wine. However, a particular favorite is the “Prephylloxera” bottling from Mount Etna, made from ancient gnarled vines that somehow survived the epidemic that almost destroyed the wine industry in the late nineteenth century.
 
Where is wine going?

The chemistry of wine won’t change in the future, and more than likely the genetics of wine won’t either. But as an extension of the human spirit, wine will continue to challenge human creativity in exactly the same way it first did seven or eight thousand years ago.

About the Author:

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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Tattersall, Ian, DeSalle, Rob
Editore: Yale University Press (2015)
ISBN 10: 0300211023 ISBN 13: 9780300211023
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Descrizione libro Yale University Press, 2015. Hardcover. Condizione libro: New. Codice libro della libreria mon0000154872

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Descrizione libro Yale University Press, United States, 2015. Hardback. Condizione libro: New. Patricia J. Wynne (illustratore). Language: English . Brand New Book. A captivating survey of the science of wine and winemaking for anyone who has ever wondered about the magic of the fermented grape 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. Codice libro della libreria AAS9780300211023

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Descrizione libro Yale University Press, United States, 2015. Hardback. Condizione libro: New. Patricia J. Wynne (illustratore). Language: English . Brand New Book. A captivating survey of the science of wine and winemaking for anyone who has ever wondered about the magic of the fermented grape 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. Codice libro della libreria AAS9780300211023

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Descrizione libro Yale University Press, United States, 2015. Hardback. Condizione libro: New. Patricia J. Wynne (illustratore). Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. A captivating survey of the science of wine and winemaking for anyone who has ever wondered about the magic of the fermented grape 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. Codice libro della libreria BTE9780300211023

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