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010 a| 2021946782;

020 a| 9780300255157q| (hardcover);

035 a| (WaSeSS)ssj0002932123;

042 a| pcc;

049 a| EREEa| NEHH;

050 00 a| TP590.5b| .D47 2022;

082 00 a| 61.2/5092| 23/eng/20240319;

100 1 a| DeSalle, Rob.=| ^A522047;

245 10 a| Distilledh| [electronic resource] :b| a natural history of spirits /c| Rob Desalle & Ian Tattersall ; illustrated by Patricia J. Wynne ; with contributions from Miguel A. Acevedo, Sergio Alm©♭cija, Ang©♭lica Cibri©Łn-Jaramillo, Tim Duckett, Joshua D. Englehardt, Michele Fino, Michele Fontefrancesco, Am©♭rica Minerva Delgado Lemus, Pascaline Lepeltier, Christian McKiernan, Mark Norell, Susan Perkins, Bernd Schierwater, Ignacio Torres-Garc©Ưa, Alex de Voogt, and David Yeates.;

260 a| New Haven ;a| London :b| Yale University Press,c| [2022];

300 a| x, 317 pages :b| illustrations ;c| 24 cm;

504 a| Includes bibliographical references (pages 295-304) and index.;

506 a| Available only to authorized users.;

520 a| "After two books titled A Natural History of Wine and A Natural History of Beer, a companion volume on spirits might appear to have been almost inevitable. Once again, we look at our subject through the lens of natural history, positioning it within the diverse contexts of evolution, ecology, history, primatology, molecular biology, physiology, neurobiology, chemistry, and even astrophysics, in the hope that these connections will help enhance your appreciation of the liquid that is hopefully reposing in a glass within arm's reach as you read. But we have departed a bit here from our earlier format. Spirits are in certain respects trickier for the analyst than beers or wines because, particularly with barrel aging, spirits derived from vastly different sources can converge significantly over time, just as spirits within the same general category can develop vastly different characteristics. So, because of the sheer variety of distilled spirits on the market, both in terms of major categories and of regional variations on the distilling theme, we have called on several knowledgeable colleagues to contribute or collaborate on some of the chapters (9, 11-12, 14-19 and 22) that deal individually with the "Big Six" spirits that have traditionally dominated the international market by sales volume, as well as with various of the more regional specialty spirits, some of them (like soju and baijiu) also big sellers, others more obscure. Accordingly, all the chapters (9-22) that deal with specific spirits or drink types have been identified by author. By asking all contributors to adhere to the same basic outline, we hope we have been able to maintain the book's balance while at the same time admitting a range of different voices to the discussion"--c| Provided by publisher.;

538 a| Mode of access: World Wide Web;

650 0 a| Liquorsx| History.=| ^A43627;

655 0 a| Electronic books.=| ^A491897;

700 1 a| Tattersall, Ian.=| ^A66070;

700 1 a| Wynne, Patricia.=| ^A174404;

856 40 z| Full text available from Ebook Central - Academic Completeu| https://ebookcentral.proquest.com/lib/eastcarolina/detail.action?docID=7008257;

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Distilled a natural history of spirits / Rob Desalle & Ian Tattersall ; illustrated by Patricia J. Wynne ; with contributions from Miguel A. Acevedo, Sergio Alm©♭cija, Ang©♭lica Cibri©Łn-Jaramillo, Tim Duckett, Joshua D. Englehardt, Michele Fino, Michele Fontefrancesco, Am©♭rica Minerva Delgado Lemus, Pascaline Lepeltier, Christian McKiernan, Mark Norell, Susan Perkins, Bernd Schierwater, Ignacio Torres-Garc©Ưa, Alex de Voogt, and David Yeates.

Author/creator	DeSalle, Rob
Other author	Tattersall, Ian.
Other author	Wynne, Patricia.
Format	Electronic
Publication Info	New Haven ; London : Yale University Press, [2022]
Description	x, 317 pages : illustrations ; 24 cm
Supplemental Content	Full text available from Ebook Central - Academic Complete
Subjects	Liquors--History.

Abstract	"After two books titled A Natural History of Wine and A Natural History of Beer, a companion volume on spirits might appear to have been almost inevitable. Once again, we look at our subject through the lens of natural history, positioning it within the diverse contexts of evolution, ecology, history, primatology, molecular biology, physiology, neurobiology, chemistry, and even astrophysics, in the hope that these connections will help enhance your appreciation of the liquid that is hopefully reposing in a glass within arm's reach as you read. But we have departed a bit here from our earlier format. Spirits are in certain respects trickier for the analyst than beers or wines because, particularly with barrel aging, spirits derived from vastly different sources can converge significantly over time, just as spirits within the same general category can develop vastly different characteristics. So, because of the sheer variety of distilled spirits on the market, both in terms of major categories and of regional variations on the distilling theme, we have called on several knowledgeable colleagues to contribute or collaborate on some of the chapters (9, 11-12, 14-19 and 22) that deal individually with the "Big Six" spirits that have traditionally dominated the international market by sales volume, as well as with various of the more regional specialty spirits, some of them (like soju and baijiu) also big sellers, others more obscure. Accordingly, all the chapters (9-22) that deal with specific spirits or drink types have been identified by author. By asking all contributors to adhere to the same basic outline, we hope we have been able to maintain the book's balance while at the same time admitting a range of different voices to the discussion"-- Provided by publisher.
Bibliography note	Includes bibliographical references (pages 295-304) and index.
Access restriction	Available only to authorized users.
Technical details	Mode of access: World Wide Web
Genre/form	Electronic books.
LCCN	2021946782
ISBN	9780300255157 (hardcover)

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