ADAM ROGERS is articles editor at Wired, where his feature "The Angels' Share" won the 2011 AAAS Kavli Science Journalism Award. Before Wired, he was a Knight Science Journalism Fellow at MIT and wrote about science and technology for Newsweek.
"Lively...[Rogers'] descriptions of the science behind familiar
drinks exert a seductive pull." --New York Times "One of the
best science writers around." --National Geographic
"Rogers's book has much the same effect as a good drink. You get a
warm sensation, you want to engage with the wider world, and you
feel smarter than you probably are. Above all, it makes you
understand how deeply human it is to take a drink." --Wall
Street Journal "A great read for barflies and know-it-alls--or
the grad student who is likely both." --New York Times' T
Magazine "In this brisk dive into the history and geekery of
our favorite social lubricant, Wired editor Adam Rogers gets
under the cap and between the molecules to show what makes our
favorite firewaters so irresistible and hard to replicate--and how
a good stiff drink often doubles as a miracle of human ingenuity."
--Mother Jones "A comprehensive, funny look at booze...Like
the best of its subject matter Proof's blend of disparate
ingredients goes down smooth, and makes you feel like an expert on
the topic." --Discover "A romp through the world of
alcohol." --New York Post "This science-steeped tale of
humanity's 10,000-year love affair with alcohol is an engaging
trawl through fermentation, distillation, perception of taste and
smell, and the biological responses of humans to booze...Proof
is an entertaining, well researched piece of popular-science
writing." --Nature "A whiskey nerd's delight...Full of tasty
asides and surprising science, this is entertaining even if you're
the type who always drinks what the other guy is having."
--Chicago Tribune "Written in the same approachable yet
science-savvy tone of other geeky tomes (think Amy Stewart's The
Drunken Botanist and Brian Greene's The Fabric of the
Cosmos), Rogers' book sheds light on everything from barrels to
bacteria strains." --Imbibe Magazine "This paean to
booze is a thought-provoking scientific accompaniment to your next
cup of good cheer."--The Scientist
"Follow a single,
microscopic yeast cell down a rabbit hole, and Alice, aka Adam,
will take you on a fascinating romp through the Wonderland of ethyl
alcohol, from Nature's own fermentation to today's best Scotch
whiskies--and worst hangovers. This book is a delightful marriage
of scholarship and fun." --Robert L. Wolke, author of What
Einstein Kept Under His Hat and What Einstein Told His
Cook
"Proof, this irresistible book from Adam Rogers, shines like
the deep gold of good whiskey. By which I mean it's smart in its
science, fascinating in its complicated and very human history, and
entertaining on all counts. And that it will make that drink in
your hand a lot more interesting than you expected." --Deborah
Blum, author of The Poisoner's Handbook: Murder and the Birth of
Forensic Medicine in Jazz Age New York "Absolutely compelling.
Proof sits next to Wayne Curtis' And a Bottle of Rum
and Tom Standage's A History of the World in Six Glasses as
a must-read." --Jeffrey Morgenthaler, bar manager at Clyde Common
and author of The Bar Book "Proof is science
writing at its best--witty, elegant, and abrim with engrossing
reporting that takes you to the frontiers of booze, and the people
who craft it." --Clive Thompson, author of Smarter Than You
Think "Rogers distills history, archaeology, biology,
sociology, and physics into something clear and powerful, like
spirits themselves." --Jim Meehan, author of The PDT
Cocktail Book "A page-turner for science-thirsty geeks and dri
--
|
Ask a Question About this Product More... |
|
