Proof: The Science of Booze -- Adam Rogers

<strong>A <em>New York Times</em> bestseller, science journalist Adam Rogers's</strong> <strong><em>Proof</em> is a spirited narrative on the fascinating art and science of alcohol, sure to inspire cocktail party chats on making booze, tasting it, and its effects on our bodies and brains, from one of the best science writers around (<em>National Geographic</em>).</strong><br/><strong><br/>Winner of Gourmand Award for Best Spirits Book<br/>An IACP Cookbook Awards Winner <br/>Finalist for the PEN/E. O. Wilson Literary Science Writing Award<br/></strong><br/>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 science at 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. <br/><br/>If you've ever wondered how your drink arrived in your glass, or what it will do to you, <em>Proof</em> makes an unparalleled drinking companion.<br/><br/>"Lively...[Rogers's] descriptions of the science behind familiar drinks exert a seductive pull."--<em>New York Times</em><br/><br/>"Rogers's book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wi