| Description |
1 online resource (xi, 242 pages) : illustrations, maps |
| Note |
Online resource; title from PDF title page (EBSCO, viewed February 4, 2019) |
| Bibliography |
Includes bibliographical references (pages 219-231) and index. |
| Contents |
Part 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. |
| 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. |
| Local Note |
eBooks on EBSCOhost EBSCO eBook Public Library Collection (North America) |
| Language |
In English. |
| Subject |
Beer -- History.
|
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Beer -- Social aspects -- History.
|
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Brewing -- History.
|
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Fermentation -- History.
|
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COOKING -- General.
|
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COOKING -- Beverages -- Beer.
|
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Fermentation. (OCoLC)fst00922973
|
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Brewing. (OCoLC)fst00838522
|
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Beer -- Social aspects.
(OCoLC)fst00829751
|
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Beer. (OCoLC)fst00829736
|
| Genre/Form |
History. (OCoLC)fst01411628
|
| Added Author |
Tattersall, Ian, author.
|
|
Wynne, Patricia, illustrator.
|
| Other Form: |
Print version: DeSalle, Rob. Natural history of beer. New Haven : Yale University Press, [2019] 0300233671 (DLC) 2018951186 (OCoLC)1046467274 |
| ISBN |
9780300244984 (electronic book) |
|
0300244983 (electronic book) |
| Standard No. |
10.12987/9780300244984 doi |
|
