Book Review: Proof: The Science of Booze
Books and recommendations from Scientific American
By Clara Moskowitz
Proof: The Science of Booze
by Adam Rogers
Houghton Mifflin Harcourt, 2014
Wine lovers, beer hounds, whiskey connoisseurs and even teetotalers are all likely to find something to interest them in this look at the science of liquor. Journalist Rogers follows “a sip of booze on a birth to death journey via your tummy,” delving into the biochemistry of fermentation and distillation, the history of alcohol production, and the physiological and psychological effects of drinking. To tell his tale, he makes pilgrimages to Scottish whiskey distilleries, storied cocktail bars in New York City's Chinatown and the laboratories of mixologists, who deploy complex chemistry equipment in pursuit of the perfect drink.
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