Uncorked: The Science of Champagne

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9780691158723: Uncorked: The Science of Champagne


Uncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed 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, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about.


Providing an unprecedented close-up view of the beauty in the bubbles, Gérard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "born" out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character.


Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot--the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

From the Inside Flap:

"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

From the Back Cover:

"No one knows bubbliness better than Gérard Liger-Belair, and this new edition of his delightful Uncorked brings fresh insights--and beautiful photographs--to illuminate its sparkling subject."--Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen

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Liger-Belair, Gérard
Editore: Princeton University Press
ISBN 10: 069115872X ISBN 13: 9780691158723
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Descrizione libro Princeton University Press. Hardcover. Condizione libro: New. 069115872X US STUDENT EDITION - Free Tracking number with every purchase. Satisfaction guaranteed. Orders ship within 1-2 business days. (Hawaii,Alaska, Puerto Rico and APO's, allow additional time for delivery.). Codice libro della libreria Z069115872XZN

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Descrizione libro 2013. HRD. Condizione libro: New. New Book. Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria KS-9780691158723

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Descrizione libro 2013. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days. Established seller since 2000. Codice libro della libreria IB-9780691158723

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Descrizione libro Princeton University Press 6/2/2013, 2013. Hardback or Cased Book. Condizione libro: New. Uncorked: The Science of Champagne. Book. Codice libro della libreria BBS-9780691158723

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Descrizione libro Princeton University Press, United States, 2013. Hardback. Condizione libro: New. Language: English . Brand New Book. Uncorked quenches our curiosity about the inner workings of one of the world s most prized beverages. Esteemed 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, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing an unprecedented close-up view of the beauty in the bubbles, Gerard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are born out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne s demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character. Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot--the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure. Revised edition with a New foreword by Herve This. Codice libro della libreria AAC9780691158723

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Gérard Liger-Belair
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Descrizione libro Princeton University Press, United States, 2013. Hardback. Condizione libro: New. 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. Uncorked quenches our curiosity about the inner workings of one of the world s most prized beverages. Esteemed 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, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing an unprecedented close-up view of the beauty in the bubbles, Gerard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are born out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne s demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character. Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot--the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure. Revised edition with a New foreword by Herve This. Codice libro della libreria BTE9780691158723

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Descrizione libro Princeton University Press, 2013. Hardcover. Condizione libro: New. Never used!. Codice libro della libreria 069115872X

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Gérard Liger-Belair
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Descrizione libro Princeton University Press, United States, 2013. Hardback. Condizione libro: New. Language: English . Brand New Book. Uncorked quenches our curiosity about the inner workings of one of the world s most prized beverages. Esteemed 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, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing an unprecedented close-up view of the beauty in the bubbles, Gerard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are born out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne s demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character. Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot--the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure. Revised edition with a New foreword by Herve This. Codice libro della libreria AAC9780691158723

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Descrizione libro Princeton University Press. Hardcover. Condizione libro: New. 069115872X Brand New From The Publisher! Not Marked Up Remainders or Shelf Worn Overstocks!. Codice libro della libreria OTF-S-9780691158723

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Gérard Liger-belair, Hervé This
Editore: Princeton University Press 2013-07-02, Princeton (2013)
ISBN 10: 069115872X ISBN 13: 9780691158723
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Descrizione libro Princeton University Press 2013-07-02, Princeton, 2013. hardback. Condizione libro: New. Codice libro della libreria 9780691158723

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