A A Natural History of Wine
Author: Ian Tattersall, Rob DeSalle
Publisher: Yale University Press
An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two—one a palaeoanthropologist, the other a molecular biologist—to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question “What can science tell us about wine?” And vice versa. Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding of what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even classical history. The resulting volume is indispensible for anyone who wishes to appreciate wine to its fullest.
Author: Pierrick Bourgault
Publisher: Jonglez Publishing
Volcanic vineyards listed as UNESCO World Heritage, a peace wine blending over 600 varieties from around the world, vines standing 15 metres tall in Italy and Portugal, ice wines from Quebec, a wine from the Gobi desert, Taiwan s huge yields, harvesting on 31 December, classical music among the vines, a Bordeaux made with dry ice, a sparkling wine for disgorging at home This book features the viticultural techniques of many countries; they are far enough off the radar to delight anyone who loves originality and hates standardization. Pierrick Bourgault (winner of the 2013 Grand Prix of the Association Francaise des Journalistes Agricoles) has spent twenty years travelling the world in a quest to unearth dozens of unusual wines. His guide ranges from conventional practices explained in an informative way to the least-known expertise and techniques. The book covers eight topics: Climates Terroirs Grape varieties Work in the vineyard Winemaking Color Aging Packaging"
Author: Gordon M. Shepherd
Publisher: Columbia University Press
In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.
Author: Simon J. Woolf
Publisher: Interlink Books
A must-have volume for all wine lovers and especially those who love orange wine.Written by renowned orange wine expert and award winning writer Simon J. Woolf, Amber Revolution is the world?s first book to tell the full, forgotten story of this ancient wine (white wine made like a red wine) and its modern struggle to gain acceptance. It is a tale of lost identity, the fight for survival, and pioneering winemakers?from the Caucasus to the Adriatic. White grapes are left in contact with their skins for days, weeks or months during fermentation, creating stunning complexity, unusual aromas and intense flavors. The extended skin contact gives these wines bold amber, russet, or orange tints. The technique is ancient, but the hype is new and fast growing. This book includes profiles of 180 of the best producers from 20 countries worldwide and is crammed full of all the information you need to find the best orange wines worldwide together with tips for how to buy, enjoy, food-match and age them. Beautifully illustrated with over 150 specially commissioned photos, Amber Revolution is an essential reference work for any wine lover, sommelier, retailer or producer who loves orange wine.
Mountainous terrain, volcanic soils, innumerable microclimates, and an ancient culture of winemaking influenced by Greeks, Phoenicians, and Romans make Italy the most diverse country in the world of wine. This diversity is reflected in the fact that Italy grows the largest number of native wine grapes known, amounting to more than a quarter of the world’s commercial wine grape types. Ian D’Agata spent thirteen years interviewing producers, walking vineyards, studying available research, and tasting wines to create this authoritative guide to Italy’s native grapes and their wines. Writing with great enthusiasm and deep knowledge, D’Agata discusses more than five hundred different native Italian grape varieties, from Aglianico to Zibibbo. D’Agata provides details about how wine grapes are identified and classified, what clones are available, which soils are ideal, and what genetic evidence tells us about a variety’s parentage. He gives historical and anecdotal accounts of each grape variety and describes the characteristics of wines made from the grape. A regional list of varieties and a list of the best producers provide additional guidance. Comprehensive, thoroughly researched, and engaging, this book is the perfect companion for anyone who wants to know more about the vast enological treasures cultivated in Italy.
The award-winning book on Champagne and sparkling wine is now fully revised and expanded! Created for Christie's, the world's largest wine auctioneer, this edition features all-new photography, nearly 175 additional pages—including expanded sections on up-and-coming sparkling wine territories and Champagne itself—plus updated tasting notes. With wine auctions at an all-time high, this definitive guide is a must-have for Champagne connoisseurs!
Author: Étienne Davodeau
Fabian is supervisor at the Louvre. He loves his job. He also loves Mathilde. When it comes time, she presents him to her family in their vast country house and not without some apprehension, as the Benion clan is a bit special. There’s her father, Louis, who heads since 1975 the family furniture company founded in 1947, and two brothers, Maxime and Joseph. They’re not bad guys, just rather clumsy and with a decidedly unsubtle sense of humor. The fact that Fabian works in the Louvre is a welcome coincidence, since they just found in the attic a painting by an ancestor in the nineteenth century. It’s a sorry representation of a cross-eyed mutt. What is the value? ask the Benion. Is this an eyesore or a masterpiece? Fabian, pretty embarrassed, punts on the question. So for the Benion, case closed, if it ain’t an eyesore then no doubt it has its place on the walls of the Louvre! Fabian is left hoping the whole delusion will just go away, until one day the two brothers show up at the Louvre and ask. Getting the Cross-Eyed Mutt into the Louvre would demonstrate his commitment to becoming a member of the Benion family! Fabian is now in a pickle when he meets Mr. André Balouchi, an oddball frequent visitor of the museum who turns out to have quite a bit of clout...A raucous satirical comedy that asks: Who decides what makes a work of art worthy of being in a major museum?
Taste as Experience
Author: Nicola Perullo
Publisher: Columbia University Press
Taste as Experience puts the pleasure of food at the center of human experience. It shows how the sense of taste informs our preferences for and relationship to nature, pushes us toward ethical practices of consumption, and impresses upon us the importance of aesthetics. Eating is often dismissed as a necessary aspect of survival, and our personal enjoyment of food is considered a quirk. Nicola Perullo sees food as the only portion of the world we take in on a daily basis, constituting our first and most significant encounter with the earth. Perullo has long observed people's food practices and has listened to their food experiences. He draws on years of research to explain the complex meanings behind our food choices and the thinking that accompanies our gustatory actions. He also considers our indifference toward food as a force influencing us as much as engagement. For Perullo, taste is value and wisdom. It cannot be reduced to mere chemical or cultural factors but embodies the quality and quantity of our earthly experience.
The Wines of Burgundy
Author: Clive Coates
Publisher: Univ of California Press
"A master class in Burgundy, given by one of the world's foremost authorities." Jacqueline Friedrich, author of The Wines of France "Clive Coates is a thinker as well as a writer and taster of distinction…. For me, he is indispensable reading."—Hugh Johnson
Masonry constructions are the great majority of the buildings in Europe’s historical centres and the most important monuments in its architectural heritage and the demand for their safety assessments and restoration projects is pressing and constant. Nevertheless, there is a lack of a widely accepted approach to studying the statics of masonry structures. This book aims to help fill these gaps by presenting a new comprehensive, unified theory of statics of masonry constructions. The book, result of thirty years of research and professional experience, through an interdisciplinary approach combining engineering, architecture, advances from the simple to the complex and analyses statics of a large variety of masonry constructions, as arches, domes, cross and cloister vaults, piers, towers, cathedrals and buildings under seismic actions.
Author: Gordon Shepherd
Publisher: Columbia University Press
Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. --from publisher description
Making Sense of Taste
Author: Carolyn Korsmeyer
Publisher: Cornell University Press
Taste, perhaps the most intimate of the five senses, has traditionally been considered beneath the concern of philosophy, too bound to the body, too personal and idiosyncratic. Yet, in addition to providing physical pleasure, eating and drinking bear symbolic and aesthetic value in human experience, and they continually inspire writers and artists. In Making Sense of Taste, Carolyn Korsmeyer explains how taste came to occupy so low a place in the hierarchy of senses and why it is deserving of greater philosophical respect and attention. Korsmeyer begins with the Greek thinkers who classified taste as an inferior, bodily sense; she then traces the parallels between notions of aesthetic and gustatory taste that were explored in the formation of modern aesthetic theories. She presents scientific views of how taste actually works and identifies multiple components of taste experiences. Turning to taste's objects—food and drink—she looks at the different meanings they convey in art and literature as well as in ordinary human life and proposes an approach to the aesthetic value of taste that recognizes the representational and expressive roles of food. Korsmeyer's consideration of art encompasses works that employ food in contexts sacred and profane, that seek to whet the appetite and to keep it at bay; her selection of literary vignettes ranges from narratives of macabre devouring to stories of communities forged by shared eating.