Uncorked is the first book to quench our curiosity about the inner workings of one of the world's most popular drinks. Prized for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, by how long they last, by how they behave before they fade? Why exactly does serving champagne in a long-stemmed flute prolong both the chill and the effervescence?
Through lively prose and a wealth of state-of-the-art, high-speed photos, this book unlocks the door to the mystery of what champagne effervescence is really all about. Gérard Liger-Belair provides an unprecedented close-up view of the beauty in the bubbles--images that look surprisingly like lovely flowers, geometric patterns, even galaxies as they rise through the glass and then burst forth on the surface. He fully illustrates: how bubbles form not on the glass itself but are instead "born" out of debris stuck on the glass wall; how they rise; and how they burst--the most picturesque and functional stage of the bubble's fleeting life.
Uncorked also provides a colorful history of champagne, tells us how it is made, and asks: could global warming spell its demise? Bubbly may tickle the nose, but this book tackles what the nose and the naked eye cannot--the spectacular science of that which gives champagne its charm and gives us our pleasure.
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"The latest champagne science explained in blissfully plain English by a French scientist. Not just any French scientist. The author, Gérard Liger-Belair, is an associate professor at the University of Reims, where he has devoted his professional life to the study of bubble science. In 2002 he shook the champagne world when he trashed previous nucleation theory with photographic proof of how and where bubbles are created. Now he has written a remarkably concise book around his discovery, and it is something that even the least technically minded champagne lover should raise a glass to."--Tom Stevenson, author of Christie's World Encyclopedia of Champagne & Sparkling Wine
"You'll be surprised how much there is in this tasty and effervescent little book. The history of champagne, and the secrets of its preparation, are charming and (to a home-brewer like me) thoroughly enticing. But there is also a wonderful illustration here of science at its best: an everyday phenomenon like the fizzing of champagne, when considered closely, reveals hidden beauties and permits of elegant explanations. And what a beguiling place to look for them!"--Philip Ball, author of Life's Matrix and consultant editor, Nature
"A healthy dose of science cleverly disguised as a wine book. I wolfed it all down before I realized I now knew way too much about bubbles for polite dinner conversation."--Bruce Cass, Pacific Rim Wine Education Center, San Francisco
"The subject matter of this book is fascinating, and the argument is extremely well presented, with just enough hard science to make the text read authoritatively without overwhelming the general reader. Gérard Liger-Belair conveys a sense of champagne's sensual delight."--Darra Goldstein, Editor of Gastronomica: The Journal of Food and Culture
"Readers of this book will be intrigued to learn what can be seen in and deduced from a glass of champagne."--J. F. Harper, Emeritus Professor of Applied Mathematics, Victoria University of Wellington, New Zealand
"Champagne has enriched our lives for centuries. Not only does Professor Liger-Belair capture its poetry, he has solved the problem of how the champagne bubble is born. This book covers it all . . . how best to drink champagne, its discovery, how and why it sparkles, how the bubbles affect you, the life cycle of the champagne bubble, and yes, the future of champagne."--Karl S. Kruszelnicki, Julius Sumner Miller Fellow, Science Foundation for Physics, School of Physics (A-28), University of Sydney
Gerard Liger-Belair is Associate Professor of Physical Sciences at the University of Reims Champagne-Ardenne, in the heart of the Champagne wine region. He has been researching the physical chemistry of bubbles in carbonated beverages for several years, and his photographs have appeared in numerous exhibitions and art galleries. He also works as a consultant for the research department of Champagne Moet & Chandon.
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Descrizione libro Princeton University Press, 2004. Hardcover. Condizione libro: New. Codice libro della libreria DADAX0691119198
Descrizione libro Condizione libro: Brand New. Book Condition: Brand New. Codice libro della libreria 97806911191991.0
Descrizione libro Princeton University Press, 2004. Hardcover. Condizione libro: New. Codice libro della libreria P110691119198
Descrizione libro Princeton University Press, 2004. Hardcover. Condizione libro: New. book. Codice libro della libreria 0691119198
Descrizione libro Princeton University Press. Hardcover. Condizione libro: New. 0691119198 New Condition. Codice libro della libreria NEW6.0353528