Wine Science

Camas Davis was at an unhappy crossroads. A longtime magazine writer and editor in the food world, she'd returned to her home state of Oregon with her boyfriend from New York City to take an appealing job at a Portland lifestyle magazine. But neither job nor boyfriend delivered on her dreams, and in the span of a year, Davis was unemployed and on her own. Disillusioned by the years she’d spent mediating the lives of others for a living, she had no idea what to do next. She did know one thing: She no longer wanted to write about the real thing; she wanted to be the real thing.

From the Lambic breweries of Belgium, where beer is fermented with wild yeasts drawn down from the air around the brewery, to the aquifers below Burton-on-Trent, where the brewing water is rumored to contain life-giving qualities, Miracle Brew tells the full story behind the amazing role each of these fantastic four - a grass, a weed, a fungus, and water - has to play.

You probably don't realize that your supermarket is filled with foods that have a military origin: canned goods, packaged deli meats, TV dinners, cling wrap, energy bars…the list is almost endless. In fact, there's a watered-down combat ration lurking in practically every bag, box, can, bottle, jar, and carton Americans buy. Anastacia Marx de Salcedo shows how the Department of Defense Combat Feeding Directorate plans, funds, and spreads the food science that enables it to produce cheap, imperishable rations.

Food consumption is a significant and complex social activity - and what a society chooses to feed its children reveals much about its tastes and ideas regarding health. In this groundbreaking historical work, Amy Bentley explores how the invention of commercial baby food shaped American notions of infancy and influenced the evolution of parental and pediatric care. Until the late 19th century, infants were almost exclusively fed breast milk. But over the course of a few short decades, Americans began feeding their babies formula and solid foods....

Food writer and Culinary Institute of America director Sophie Egan takes listeners on an eye-opening journey through the American food psyche, examining the connections between the values that define our national character - work, freedom, and progress - and our eating habits, the good and the bad. Egan explores why these values make for such an unstable and often unhealthy food culture and, paradoxically, why they also make America's cuisine so great.

Food writer Jonathan Kauffman journeys back more than half a century - to the 1960s and 1970s - to tell the story of how a coterie of unusual men and women embraced an alternative lifestyle that would ultimately change how modern Americans eat. Impeccably researched, Hippie Food chronicles how the longhairs, revolutionaries, and back-to-the-landers rejected the square establishment of President Richard Nixon's America and turned to a more idealistic and wholesome communal way of life and food.

Professor Erika Szymanski makes wine science accessible to non-experts. Rather than approach wine science as body of facts about wine, Szymanski explores how wine science can open up multiple ways of seeing, understanding, and appreciating wine. Too often, wine science is presented as a comprehensive body of knowledge that enthusiasts aiming to become experts should memorize. This book instead uses scientific research to explore wine as an endlessly rich cultural phenomenon.

In Extreme Wine, wine economist and best-selling author Mike Veseth circles the globe searching for the best, worst, cheapest, most expensive, and most over-priced wines. Mike seeks out the most outrageous wine people and places and probes the biggest wine booms and busts. Along the way he applauds celebrity wines, tries to find wine at the movies, and discovers wines that are so scarce that they are almost invisible.

From Michael Pollan to locavores, Whole Foods to farmers' markets, today cooks and foodies alike are paying more attention than ever before to the history of the food they bring into their kitchens - and especially to vegetables. Whether it’s an heirloom tomato, curled cabbage, or succulent squash, from a farmers' market or a backyard plot, the humble vegetable offers more than just nutrition - it also represents a link with long tradition of farming and gardening, nurturing and breeding. In this charming new book, those veggies finally get their due.

It's been a year since Bubba settled things with his crazy brother Jason once and for all, and what a year it's been! The third volume of collected Bubba stories contains more monsters, more inter-dimensional travel, more duels to the death, and more guitar solos than any other season of Bubba yet! Wine, Women, & Song is a collected edition including the novellas Moon over Bourbon Street, Night at the Museum, Midsummer, Oh Bubba, Where Art Thou?

Adéntrese en el mundo de la agricultura familiar y descubra el arte de criar conejos para obtener una carne que le hará la boca agua. Esta completa guía le lleva de viaje a través de las prácticas consagradas de la cría de conejos, proporcionándole las habilidades, el conocimiento y la confianza para crear una fuente sostenible de sabrosa proteína justo en su patio trasero.

When headstrong Princess Ivy Crestieene of Iosnos is shipped across the sea to the more prosperous country of Asmye, a terrifying new husband meets her at the altar. Dropped into a treacherous, erotic, and toxic arranged marriage, Ivy is thwarted in her attempts to be a good wife and leader by her controlling husband, King Rian Garreau, and his court of religious fanatics, and violent devotees. As Ivy adapts to her new life, her feelings for King Rian transform from beastly hostility into a fiery passion that burns through every hesitation.

Patrick Hunt has been teaching in Humanities at Stanford University for the past 20 years. His Ph.D. is from the Institute of Archaeology at University College London, University of London in 1991. He is a National Lecturer for the Archaeological Institute of America since 2009 and a Fellow of the Royal Geographical Society since 1989. National Geographic Society has sponsored some of his archaeology fieldwork. He appears frequently on PBS, NOVA, National Geographic and History Channel broadcasts.

Miles may not be great with catchphrases, but he’s world-class at breaking and preventing curses. When he takes yet another gig magically protecting a winery, he’s expecting a routine job. What he finds is a curse so complex and intricate, it could only be the work of a very powerful magician. The smart thing would be to walk away.

Menedemos, the young dashing sea captain, and his helper, the scholarly Sostratos, are sea-traders from the Greek island of Rhodes. Fearless sailors, they will travel any distance to make a profit or to search for rich treasures. While they trade in fineries such as wine and silk (and even, to the chagrin of many, peacocks), they live in dangerous times with pirates, thieves, and barbarians.

Bottled water is on the verge of becoming the most popular beverage in the country. But what's the cost of all this water for us and for the environment? In this eye-opening book, Elizabeth Royte does for water what Michael Pollan did for food: She examines the people, machines, economies, and cultural trends that surround it on its journey from distant aquifers to our supermarkets and homes.

Never again confuse your vintage with your viticulture, your ullage with your oenology, your sabrage with your cepage. Bask in the admiration of your fellow drinkers, pronounce confidently on the provenance of whatever is in your glass (or your mouth) and hold your own against the most sneering of sommeliers. Written by experts and offering listeners the opportunity to pass off appropriated knowledge as their own, the Bluffer's Guides provide hard fact masquerading as frivolous observation in one witty, easy listen.

Sharing and daring, that’s Lainie's new mantra. After keeping her life bottled up for the past 17 years, she’s ready to pop the cork. Lainie confides in her friends about the magical timepiece. At first, they can’t believe it and encourage her to have some fun trying out the magic.

The egg is a paradox―both alive and not alive―and a symbol as old as culture itself. In this wide-ranging and delightful journey through its natural and cultural history, Lizzie Stark explores the egg’s deep meanings, innumerable uses, and metabolic importance through a dozen dazzling specimens. Egg is playful, informative, and guarantees that you’ll never take this delicate ovoid for granted again.

Neither an advocate nor a critic of cultured meat, Benjamin Aldes Wurgaft spent five years researching the phenomenon. In Meat Planet, he reveals how debates about lab-grown meat reach beyond debates about food, examining the links between appetite, growth, and capitalism. Could satiating the growing appetite for meat actually lead to our undoing? Are we simply using one technology to undo the damage caused by another? Like all problems in our food system, the meat problem is not merely a problem of production. It is intrinsically social and political.