Download e-book for iPad: A Natural History of Wine by Ian Tattersall, Rob DeSalle

By Ian Tattersall, Rob DeSalle

ISBN-10: 0300211023

ISBN-13: 9780300211023

An outstanding bottle of wine will be the spark that conjures up a brainstorming consultation. Such was once the case for Ian Tattersall and Rob DeSalle, scientists who usually collaborate on publication and museum exhibition tasks. whilst the dialog became to wine one night, it virtually necessarily led the two—one a palaeoanthropologist, the opposite a molecular biologist—to start exploring the numerous intersections among technological know-how and wine. This booklet provides their attention-grabbing, freewheeling solutions to the query “What can technological know-how let us know approximately wine?” And vice versa.

Conversational and available to each person, this colorfully illustrated booklet embraces nearly each conceivable zone of the sciences, from microbiology and ecology (for an figuring out of what creates this complicated beverage) to body structure and neurobiology (for perception into the consequences of wine at the brain and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and so they extend the dialogue to incorporate insights from anthropology, primatology, entomology, Neolithic archaeology, or even classical background. The ensuing quantity is indispensible for somebody who needs to understand wine to its fullest.

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From its earliest days, the church celebrated the Eucharist with wine, and those in the mainstream disapproved of the Gnostics, who celebrated it with water. The practice meshed nicely with established habits that proved durable even as economic and political changes roiled the Levantine region. When, in the early fourth century, Constantine adopted Christianity as the official religion of the Roman Empire, his motivations were largely political (you will look in vain for any mention of Christ’s teachings in the fourth-­century Nicene Creed); but although its political aspect ultimately led to the church’s bureaucratization, sacramental practices continued unaffected—as indeed they did following the division of the Roman Empire into eastern and western empires in 395.

An important element in its success was the domination of brewing in the United States by German immigrants, against whom anger could easily be whipped up as America entered World War I; indeed, drinking beer became downright unpatriotic. Also significant was the introduction, just before the war, of a federal income tax, which reduced the government’s dependence on alcohol taxes. Importantly also, the argument for prohibition was couched mainly in moral terms, something that has always appealed to Americans.

Of all the many molecules that make up wine, the alcohol molecules are perhaps the simplest. There are several kinds, all conforming to the ball-­and-­stick structure in the figure, in which the red and light-­gray balls represent oxygen and hydrogen, respectively: the dark-­gray ball is carbon, Stick-­and-­ball structure of a generalized alcohol molecule W I N E I S S TA R D U S T 40 and the Rs are simple side chains made up of carbons and hydrogens. In the saturated state, the central carbon should be fully bound to other atoms, meaning that there are three side chains, or groups, sticking out from it.

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A Natural History of Wine by Ian Tattersall, Rob DeSalle

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