The Science of Booze
Houghton Mifflin, Hardcover, 9780547897967, 264pp.
Publication Date: May 27, 2014
Winner of the 2014 Gourmand Award for Best Spirits Book in the United States
Lively . . . Rogers s] descriptions of the science behind familiar drinks exert a seductive pull. "New York Times"
Humans have been perfecting alcohol production for ten thousand years, but scientists are just starting to distill the chemical reactions behind the perfect buzz. In a spirited tour across continents and cultures, Adam Rogers takes us from bourbon country to the world's top gene-sequencing labs, introducing us to the bars, barflies, and evolving scienceat the heart of boozy technology. He chases the physics, biology, chemistry, and metallurgy that produce alcohol, and the psychology and neurobiology that make us want it. If you ve ever wondered how your drink arrived in your glass, or what it will do to you, "Proof" makes an unparalleled drinking companion.
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"
Author Adam Rogers says there are lots of myths about what causes hangovers. His new book, Proof: The Science of Booze, explores these and other scientific mysteries of alcohol's effect on the body. More at NPR.org
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