Book ID: CBB846727826

A Natural History of Beer (2019)

unapi

DeSalle, Rob (Author)
Wynne, Patricia J. (Contributor)
Tattersall, Ian (Author)


Yale University Press


Publication Date: 2019
Physical Details: 256
Language: English

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.

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Reviewed By

Review Susan Evans McClure (2020) Review of "A Natural History of Beer". Environmental History (pp. 404-406). unapi

Citation URI
https://data.isiscb.org/isis/citation/CBB846727826/

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Authors & Contributors
Sumner, James
Cristina Luís
Korotayev, Andrey
LePoire, David
Sousa, M. Luisa
David V. Burley
Concepts
Science, general histories
Science and society
Technology, general histories
Beer industry; beer making
Fermentation
Chemistry
Time Periods
Ancient
21st century
20th century
18th century
20th century, late
17th century
Places
Portugal
Yukon territory
Middle and Near East
Oregon (U.S.)
Europe
China
Institutions
O'Brien Brewing and Malting Company
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