A Natural History of Beer / bRob DeSalle &. Ian Tattersall; illustrated by Patricia Wynne.

ISBN:

9780300244984

Title:

Author:

DeSalle, Rob, author.

Personal Author:

DeSalle, Rob, author.

Physical Description:

1 online resource (256 pages)

Contents:

ART ONE GRAINS AND YEAST: A MASHUP FOR THE AGES -- 1 Beer, Nature, and People -- 2 Beer in the Ancient World -- 3 Innovation and an Emerging Industry -- 4 Beer- Drinking Cultures -- PART TWO ELEMENTS OF (ALMOST) EVERY BREW -- 5 Essential Molecules -- 6 Water -- 7 Barley -- 8 Yeast -- 9 Hops -- PART THREE THE SCIENCE OF GEMÜTLICHKEIT -- 10 Fermentation -- 11 Beer and the Senses -- 12 Beer Bellies -- 13 Beer and the Brain -- PART FOUR FRONTIERS, OLD AND NEW -- 14 Beer Phylogeny -- 15 The Resurrection Men -- 16 The Future of Brewing.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2019. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Subject Term:

Beer -- History.

Added Author:

Tattersall, Ian,

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2019

Publication Information:

New Haven :

Yale University Press,

2019.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.23 DES	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

A celebration of beer--its science, its history, and its impact on human culture

What can beer teach us about biology, history, and the natural world? From ancient Mesopotamian fermentation practices to the resurgent American craft brewery, Rob DeSalle and Ian Tattersall peruse the historical record and traverse the globe for engaging and often surprising stories about beer. They explain how we came to drink beer, what ingredients combine to give beers their distinctive flavors, how beer's chemistry works at the molecular level, and how various societies have regulated the production and consumption of beer.

Drawing from such diverse subject areas as animal behavior, ecology, history, archaeology, chemistry, sociology, law, genetics, physiology, neurobiology, and more, DeSalle and Tattersall entertain and inform with their engaging stories of beer throughout human history and the science behind it all. Readers are invited to grab a beer and explore the fascinating history of its creation.

Author Notes

DeSalle Rob :
Rob DeSalle is a curator at the American Museum of Natural History's Sackler Institute for Comparative Biology and its program for microbial research. Ian Tattersall is curator emeritus, AMNH Division of Anthropology. DeSalle and Tattersall co-authored A Natural History of Wine and The Brain: Big Bangs, Behaviors, and Beliefs. They both reside in New York City.

Reviews (1)

Choice Review

DeSalle and Tattersall's A Natural History of Beer traverses time and geography to bring the story of beer and its cultural significance to life. The text begins with relevant historical and anecdotal selections, setting the stage for the topics to explore. The first section considers beer's history around the globe. The later chapters of the book include an in-depth examination of the science of beer, its creation, and its consumption. Each major component in the creation of beer has its own chapter, and there are several chapters dedicated to how beer interacts with the human body. A book on the history of beer would be remiss if it did not include a segment dedicated to the American craft beer movement and the rise in home brewing, and A Natural History of Beer delivers with a section dedicated to the phylogeny of beer, the rise of craft beer, and the future of brewing. This volume is suitable for libraries with large food studies or leisure skills collections. Summing Up: Recommended. All readers. --Marguerite Helen Albro, Shippensburg University