Author: by Adam Rogers
Publisher: Houghton Mifflin Harcourt, 2014
Proof: The Science of Booze is one of the most engaging books published on potables this past year. Adam Rogers, articles editor at Wired magazine, works from the premise that an ability to create and enjoy alcohol is what makes us human. He takes on the science of alcohol, starting with yeast and ending on the inevitable hangover, presenting a vast amount of disparate information in a way that’s accessible and entertaining for a general reader—and allows aficionados the ability to dive deeper. His enthusiasm comes through clearly as he peppers the scientific research with personal anecdotes, history and philosophy. It’s is a fast-paced read, sure to leave you with a greater appreciation for distilled and fermented beverages.
Caitlin Griffith knew her future career would entail food and drink when, at the age of six, she munched an anchovy from her father’s Caesar salad thinking it as a small strip of bacon—and was more than pleasantly surprised. While enrolled in New York University’s Food Studies program, she learned the secrets of affinage in the caves of Murray’s Cheese.
This story appears in the print issue of February 2015.
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