Proof the science of booze

Presents a look at the science of alcohol production and consumption, from the principles behind the fermentation, distillation, and aging of alcoholic beverages, to the psychology and neurobiology of what happens after it is consumed.

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Bibliographic Details
Main Author: Rogers, Adam, 1970-
Format: Books Print Book
Language:English
Published: Boston : Houghton Mifflin Harcourt, 2014.
Subjects:
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001 ocn854944669
003 OCoLC
005 20140603113000.0
008 131115s2014 mau b 001 0 eng
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020 |a 9780547897967 (hardcover) 
020 |a 0547897960 (hardcover) 
035 |a (OCoLC)854944669 
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100 1 |a Rogers, Adam,  |d 1970- 
245 1 0 |a Proof :  |b the science of booze /  |c Adam Rogers. 
264 1 |a Boston :  |b Houghton Mifflin Harcourt,  |c 2014. 
300 |a 264 pages ;  |c 24 cm 
504 |a Includes bibliographical references and index. 
505 0 |a Introduction -- Yeast -- Sugar -- Fermentation -- Distillation -- Aging -- Smell and taste -- Body and brain -- Hangover -- Conclusion. 
520 |a Presents a look at the science of alcohol production and consumption, from the principles behind the fermentation, distillation, and aging of alcoholic beverages, to the psychology and neurobiology of what happens after it is consumed. 
650 0 |a Liquors. 
650 0 |a Alcoholic beverages. 
650 0 |a Distillation. 
938 |a YBP Library Services  |b YANK  |n 10908355 
938 |a Baker and Taylor  |b BTCP  |n BK0013668498 
938 |a Brodart  |b BROD  |n 105973939 
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