
Origins of Human Alcohol Consumption Revealed
A single genetic mutation 10 million years ago endowed human ancestors with an enhanced ability to break down ethanol, likely as they shifted to a terrestrial lifestyle

Origins of Human Alcohol Consumption Revealed
A single genetic mutation 10 million years ago endowed human ancestors with an enhanced ability to break down ethanol, likely as they shifted to a terrestrial lifestyle

Supercooled Livers Last for Days
A solution that protects rat livers from freezing could extend the transplant window for human organs


Internet Addiction: Real or Virtual Reality?
In 1995, Ivan Goldberg, a New York psychiatrist, published one of the first diagnostic tests for Internet Addiction Disorder. The criteria appeared on psycom.net, a psychiatry bulletin board, and began with an air of earnest authenticity: "A maladaptive pattern of Internet use, leading to clinically significant impairment or distress as manifested by three (or more) [...]

Better Bubbly May Come from England in Future
The historic home of champagne is France but climate change may make growing conditions for the grapes more favorable in England

Book Review: Proof: The Science of Booze
Books and recommendations from Scientific American

Making Sustainable Beer
As global population continues to grow, managing the relationships between water, food and energy is becoming increasingly critical. Businesses need to react to the challenge and be mindful of the important role they play in implementing solutions.

What Is the Big Deal about Powdered Alcohol?
Palcohol could give new meaning to the phrase “dry martini"

In Search of a Cure for the Dreaded Hangover
Can science help defeat the physical aftereffects of drinking too much alcohol—if not the regrets?

The Hangover: Part N+1
Developing a hangover doesn't prevent or even significantly delay the next drinking bout. Sophie Bushwick reports

Wine Becomes More Like Whisky as Alcohol Content Gets High
Superstar wine critic Robert Parker’s legacy—a zinfandel with 17 percent alcohol?

Friday Happy Hour #3: Pumpkin Beer, Flavor Generation and Brewing Adjuncts
I’m doing a monthly series here at Food Matters that I’m calling “Friday* Happy Hour,” in which I’ll delve into the science of alcohol production.

Friday Happy Hour: An Introduction (American Lager)
According to the Centers for Disease Control and Prevention (CDC) , over 50% of adults over the age of 18 had at least one alcoholic drink per month in 2010.