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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 ofChristie'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 ofLife'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
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
Spese di spedizione:
EUR 3,94
In U.S.A.
Descrizione libro Hardcover. Condizione: new. New Copy. Customer Service Guaranteed. Codice articolo think0691119198
Descrizione libro Condizione: new. Codice articolo FrontCover0691119198
Descrizione libro Condizione: New. New. In shrink wrap. Looks like an interesting title! 1.15. Codice articolo Q-0691119198