Proof: The Science of Booze

Proof: The Science of Booze

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<DIV><B>Named a Best Science Book of 2014 by Amazon, <I>Wired, </I>the<I> Guardian,</I> and NBC<BR /> Winner of the 2014 Gourmand Award for Best Spirits Book in the United States<BR /> Finalist for the 2015 PEN/E. O. Wilson Literary Science Writing Award<BR />  <BR /> “Lively . . . [Rogers’s] descriptions of the science behind familiar drinks exert a seductive pull.” — <I>New York Times</I></B><BR />  <BR /> Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world’s top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it. If you’ve ever wondered how your drink arrived in your glass, or what it will do to you, <I>Proof</I> makes an unparalleled drinking companion.<BR />  <BR /> “Rogers’s book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand how deeply human it is to take a drink.” — <I>Wall Street Journal</I><BR /><BR /></DIV>