Proof by Adam Rogers audiobook

Proof: The Science of Booze

By Adam Rogers
Read by Sean Runnette

Blackstone Publishing 9780547897967
8.75 Hours 1
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A spirited narrative on the fascinating art and science ofalcohol sure to inspire cocktail party chats on making booze, tasting it, andits effects on our bodies and brains. Drinking gets a lot more interesting when you know what’sactually inside your glass of microbrewed ale, single-malt whisky, or NapaCabernet Sauvignon. All of them begin with fermentation, where a fungus calledyeast binges on sugar molecules and poops out ethanol. Humans have beendrinking the results for ten thousand years. Distillation is a two-thousand-year-old technology—invented by a woman—that we’re still perfecting today. Andthe molecular codes of alcoholic flavors remain a mystery pursued by scientistswith high-tech laboratories and serious funding. In Proof, Adam Rogers reveals alcohol as a miracle ofscience, going deep into the pleasures of making and drinking booze—and theeffects of the latter. The people who make and sell alcohol may talk abouthistory and tradition, but alcohol production is really powered by physics,molecular biology, organic chemistry, and a bit of metallurgy—and our taste forthose products is a melding of psychology and neurobiology. Proof takes readers from the whisky-making mecca ofthe Scottish highlands to the oenology labs at UC Davis, from Kentucky bourboncountry to the most sophisticated gene-sequencing labs in the world—and to morethan one bar—bringing to life the motley characters and evolving science behindthe latest developments in boozy technology.

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Summary

Summary

A New York Times Bestseller

Finalist for the 2015 PEN Literary Award

A 2014 Guardian Best Book of the Year Selection for Best Popular Science Books

A Wired Magazine Pick of the Best Science Books of 2014

A 2014 Amazon Best Books of the Year

A spirited narrative on the fascinating art and science ofalcohol sure to inspire cocktail party chats on making booze, tasting it, andits effects on our bodies and brains.

Drinking gets a lot more interesting when you know what’sactually inside your glass of microbrewed ale, single-malt whisky, or NapaCabernet Sauvignon. All of them begin with fermentation, where a fungus calledyeast binges on sugar molecules and poops out ethanol. Humans have beendrinking the results for ten thousand years. Distillation is a two-thousand-year-old technology—invented by a woman—that we’re still perfecting today. Andthe molecular codes of alcoholic flavors remain a mystery pursued by scientistswith high-tech laboratories and serious funding.

In Proof, Adam Rogers reveals alcohol as a miracle ofscience, going deep into the pleasures of making and drinking booze—and theeffects of the latter. The people who make and sell alcohol may talk abouthistory and tradition, but alcohol production is really powered by physics,molecular biology, organic chemistry, and a bit of metallurgy—and our taste forthose products is a melding of psychology and neurobiology.

Proof takes readers from the whisky-making mecca ofthe Scottish highlands to the oenology labs at UC Davis, from Kentucky bourboncountry to the most sophisticated gene-sequencing labs in the world—and to morethan one bar—bringing to life the motley characters and evolving science behindthe latest developments in boozy technology.

Editorial Reviews

Editorial Reviews

“Rogers’ 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.” Wall Street Journal
“Lively…[Rogers’s] descriptions of the science behind familiar drinks exert a seductive pull.” New York Times
“A comprehensive, funny look at booze…Like the best of its subject matter Proof’’s blend of disparate ingredients goes down smooth, and makes you feel like an expert on the topic.” Discover
“Rogers gives booze a thorough going over, complete with good cheer, highbrow humor, and smarts.” Kirkus Reviews (starred review)
“Impressively reported and entertaining…when enjoyed in leisurely sips, Rogers’s cheeky and accessible writing style goes down smoothly, capturing the essence of this enigmatic, ancient social lubricant.” Publishers Weekly
“Rogers contends that the perfect alcoholic beverage represents a pinnacle in human achievement…Foodies will likely enjoy Rogers’ primer on the science behind alcohol, and other consumers of science journalism will savor his absorbing and enlightening account.” Library Journal
“Follow a single, microscopic yeast cell down a rabbit hole, and Alice, aka Adam, will take you on a fascinating romp through the wonderland of ethyl alcohol, from nature’s own fermentation to today’s best Scotch whiskies—and worst hangovers. This book is a delightful marriage of scholarship and fun.” Robert L. Wolke, author of What Einstein Kept Under His Hat

Reviews

Reviews

Author

Author Bio: Adam Rogers

Author Bio: Adam Rogers

Adam Rogers is articles editor at Wired, where his feature story “The Angels’ Share” won the 2011 AAAS Kavli Science Journalism Award. Before coming to Wired, he was a Knight Science Journalism Fellow at MIT and a writer covering science and technology for Newsweek.

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Details

Details

Available Formats : Digital Download, Digital Rental, CD, MP3 CD
Category: Nonfiction/Science
Runtime: 8.75
Audience: Adult
Language: English