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A Natural History of Spirits
An imaginative natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshine.
In this follow-up book to "A Natural History of Wine" and "A Natural History of Beer", authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history.
This volume considers highly alcoholic spirits in the context of evolution, ecology, history, primatology, molecular biology, physiology, neurobiology, chemistry, and even astrophysics. With the help of illustrator Patricia Wynne, DeSalle and Tattersall address historical and cultural aspects and ingredients, the distillation process, and spirits and their effects. They also call on an international group of colleagues to contribute chapters on brandy, vodka, tequila, whiskies, gin, rum, eaux-de-vie, schnapps, baiju, grappa, ouzo, and cachaca.
Covering beverages from across the globe and including descriptions of the experience of tasting each drink, this book offers an accessible and comprehensive exploration of the scientific dimensions of spirits.
In this follow-up book to "A Natural History of Wine" and "A Natural History of Beer", authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history.
This volume considers highly alcoholic spirits in the context of evolution, ecology, history, primatology, molecular biology, physiology, neurobiology, chemistry, and even astrophysics. With the help of illustrator Patricia Wynne, DeSalle and Tattersall address historical and cultural aspects and ingredients, the distillation process, and spirits and their effects. They also call on an international group of colleagues to contribute chapters on brandy, vodka, tequila, whiskies, gin, rum, eaux-de-vie, schnapps, baiju, grappa, ouzo, and cachaca.
Covering beverages from across the globe and including descriptions of the experience of tasting each drink, this book offers an accessible and comprehensive exploration of the scientific dimensions of spirits.
About the author
Rob DeSalle is a curator at the Sackler Institute for Comparative Biology and the Program for Microbial Research, American Museum of Natural History, New York City.
Ian Tattersall is curator emeritus, Division of Anthropology, American Museum of Natural History.
In addition to "A Natural History of Wine" and "A Natural History of Beer", DeSalle and Tattersall are co-authors of "The Brain: Big Bangs, Behaviors, and Beliefs". They both reside in New York City.
Ian Tattersall is curator emeritus, Division of Anthropology, American Museum of Natural History.
In addition to "A Natural History of Wine" and "A Natural History of Beer", DeSalle and Tattersall are co-authors of "The Brain: Big Bangs, Behaviors, and Beliefs". They both reside in New York City.