About this item
Named a Best Science Book of 2014 by Amazon, Wired, the Guardian, and NBC Winner of the 2014 Gourmand Award for Best Spirits Book in the United States "Lively . . . [Rogers's] descriptions of the science behind familiar drinks exert a seductive pull." - New York Times Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world's top gene-sequencing labs, introducing us to the bars, barflies, and evolving science at the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it.
About the Author
Adam Rogers is a science journalist and best-selling author. His book Proof: The Science of Booze, about the science of making and consuming alcohol, was a New York Times bestseller, winner of the IACP Best Wine, Spirits, and Beer Book Award and shortlisted for the PEN/E.O. Wilson Literary Science Writing Award. Rogers' new book Full Spectrum: How the Science of Color Made Us Modern looks at the long (and rainbow-shaped) arc of color - its physics and chemistry, but also how humans make it, and how our eyes and brains construct it in our minds. Rogers is senior correspondent at Wired, and he lives in the California Bay Area.
