April 20, 2011
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Ebook Download Proof: The Science of Booze
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Proof: The Science of Booze
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Product details
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Audible Audiobook
Listening Length: 8 hours and 45 minutes
Program Type: Audiobook
Version: Unabridged
Publisher: Blackstone Audio, Inc.
Audible.com Release Date: May 27, 2014
Whispersync for Voice: Ready
Language: English, English
ASIN: B00KCW3E7C
Amazon Best Sellers Rank:
If you, like I, chose titles like this with an expectation of learning something and being pulled into a topic, this books for you. There's no fluff, ample fascination, and a truly thought provoking journey through a topic we think we know all about - We don't, but we will understand much more after reading Proof.
“Proof†is an outstanding book. Neither too short nor too long for its topic, it crisply discusses various elements of the production of (ingestible) alcohol. The author, Adam Rogers, an editor at Wired magazine, writes in a compelling, engaging fashion, including enough science to be interesting and not superficial, without putting in so much science that the average reader gets bored.Rogers discusses in turn every major element of the process. First, he covers yeasts, ranging over their history in the happenstance production of alcohol, through the modern production of specialized yeasts for different processes. Then he discusses sugars, the raw material on which yeasts act, and then fermentation—the process of yeasts acting on sugar. This sounds very technical, and parts of it are. But Rogers manages to smoothly intersperse simplified scientific discussions with anecdotes and conversations with individuals tied to each topic of interest. It all fits together quite well.“Proof†then moves on to secondary steps in alcohol production: distillation and aging. Rogers ends with ancillary topics: the mostly subjective area of smell and taste, and then the objective, but poorly understood, area of the effect of alcohol on the human body and brain. Finally, Rogers caps off the book with a discussion of hangovers.Perhaps controversially, Rogers implies that he believes two heresies: that all vodka is the same and therefore perceived taste differences in vodka are delusional, and that much wine appreciation is similarly delusional. As to vodka, I have no idea, although a liquor company executive once told me the same thing and blind taste tests tend to prove delusion as well. Rogers faintly contemptuously points out that vodka has no congeners and is merely pure alcohol, and that while “die-hard vodka drinkers believe that the purest vodkas really do differ in flavor, on its face, that claim doesn’t make sense.†He notes that “one hypothesis for why they don’t says that [water] forms crystalline molecular cages called clathrates, trapping ethanol inside. . . . . [but] it’s not like there are taste buds for hydrogen bond strength.†He never quite comes out and says that perceived vodka differences are fantasy, though.As to wine, Rogers seems to believe, with long discussion, that most wine perception is purely subjective, although with training, experts can sometimes use the same language to describe the same wines—but they are likely perceiving things differently, even though they are using the same language, and nearly all perceptions of relative quality are purely subjective, both to the person and the situation. Yes, an expert can identify a specific wine—but only one that he is familiar with, in most cases. His own description of an unfamiliar wine will usually vary from the descriptions of others, even when supposedly using a common vocabulary. Rogers notes studies that wine tasters who are given white wines to taste, then the same wine colored red, report wildly different tastes, appropriate for red wines, for the colored white wines. Rogers notes studies that show that no human can actually distinguish more than four flavors or smells blended together, in wine or anything else. He implies that he believes that people like Robert Parker “are essentially making it all up. Or, like some storefront psychics, possibly they think they know what they’re talking about, when in actuality they’ve merely intuited their way into a con.†So this book may enrage the haute vodka or wine drinker.For the book as a whole, its net effect is something like watching “Modern Marvels†or “How It’s Made,†but in print and in more detail. Of course, if you hate shows like those, you won’t like this book. But if you do, you’ll love this book.
An OK read, I did mange to finish it. too much of the author in the book - where he is at, who he is taking to, how he got drunk as a skunk with friends to test hang-over cures. Not a whole lot of science, and it's watered down. I read a lot of non-fiction, I just don't like the chatty stuff in this book - lots of it is just page filler, chewing gum for the eyes. A much better book on 'booze' is "Drink: A Cultural History of Alcohol" by Iain Gately.
While this is touted as a scientific text, it really is far more of a disjointed history of the science of booze. I was totally amused at the end when the writer talks about his editor not wanting a history book, but that he couldn't write what he wanted without historical context. This is an enjoyable romp through alcohol from start to finish, covering many topics - often well intertwined topics. It's organization is sparse, jumping back and forth between subjects sometimes seemingly at random, and it is filled with technical buzzwords. Often the author will have a whole paragraph of synonymous terms for something - not really necessary for a lay text, and while it sounds very CSI sciency, it really doesn't enhance the delivery or information conveyed.There is a lot of solid research and interesting material in here. Making it more condensed would have conveyed that information much more clearly, but would probably have upset the people who want page count. There are many anecdotes from personal interviews, some relevant, some not. The author's need to go into descriptions about the interviewee's dog or similar nonsense is sometimes distracting, but sometimes does help to add flavor to the cocktail. A lot of work went into the glossary and index.Overall, it's a fun book. It's not a science book. You'll get fun facts for use at your next trivia party, but not really much science out of this.I'm really glad I got the low cost Kindle edition. It was well worth $3, but would have been very disappointing at hardcover prices.
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