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313 pages : facsimiles ; 30 cm.
  • Vorbemerkung
  • Dagmar Hülsenberg : Alexander von Humboldts Engagement für spezielle Glaserzeugnisse und Glasrohstoffe in den Jahren 1792 bis 1797
  • Ausgangssituation
  • Besuch in Bilin
  • Aufgaben für den Bergassessor von Humboldt
  • Probleme der Smalte-bzw. Blaufarbenherstellung
  • Entstehung von Humboldts Bericht aus dem Jahr 1792
  • Smalte-Herstellung im 18. Jahrhundert
  • Grundlagen zur Herstellung von Farbglas
  • Alexander von Humboldts Bericht zur Smalte-Herstellung
  • Kobalterze vom Roten Berg bei Kaulsdorf
  • Kobalterze an der Hofer und Bayreuther Strasse bei Wunsiedel
  • Weitere spezielle Glasrohstoffe in den Berichten Humboldts
  • Aussagen zu Glasrohstoffen allgemein
  • Braunstein
  • Pottasche
  • Grünstein
  • Glasknöpfe und Glasperlen (Patterle)
  • Vorbemerkungen
  • Glasknöpfe
  • Glasperlen
  • Kameralistische Aussagen
  • Humboldts Einfluss auf die Bereitstellung von Brennholz für die Glasschmelz-Öfen
  • Allgemeine Aussagen Alexander von Humboldts zur fränkischen Glasindustrie
  • Glasproduktion im Fürstentum Bayreuth
  • Glasproduktion im Fürstentum Ansbach
  • Editionsprinzipien
  • Verzeichnis der Dokumente
  • Gutachten und Briefwechsel zur Glasherstellung 1792 bis 1797
  • Verzeichnisse
  • Abkürzungsverzeichnis
  • Glossar
  • Personenverzeichnis
  • Quellen- und Literaturverzeichnis.
SAL1&2 (on-campus shelving)
xiv, 311 pages, 24 unnumbered pages of plates : illustrations ; 26 cm
  • The sixties, headwaters of the American Rhône
  • A place and its progeny: a guide to the varieties of the Rhône Valley
  • How Rhône varieties got to American soil
  • The curious case of American Petite Sirah
  • Rhône varieties through Prohibition and after
  • The path to California's first modern Rhône variety wine
  • Syrah's proud father : Gary Eberle and the making of modern Syrah
  • Other pioneers : from the north coast to gold country
  • Randall Grahm, the movement's cosmic impresario
  • Steve Edmunds, the quiet Iconoclast
  • Sean Thackrey, the thinking Man's Rhônist
  • Manfred Krankl, the first superstar
  • Viognier, the Rhône movement's flower child
  • The purloined Rhône : how suitcase clones shaped the movement
  • Tablas Creek : the validator
  • The American Rhône in Washington State
  • The birth of the Rhône Ranger, 1987-1990
  • The academic backup for the American Rhône movement
  • The bridge from California to France : the colloquium to bring the Rhônes together
  • Hospice du Rhône : a festival to bring the Rhône world home
  • The rise and fall of American Syrah
  • What we talk about when we talk about American Syrah.
"No wine category has seen more dramatic growth in recent years than American Rhône-variety wines. Winemakers are devoting more energy, more acreage, and more bottlings to Rhône than ever before. The flagship Rhône red, Syrah, is routinely touted as one of California's most promising varieties, capable of tremendous adaptability as a vine, wonderfully variable in style, and highly expressive of place. With each passing year it becomes more characterful, interesting, and higher in quality. There has never been better time for the American Rhône wine producer. American Rhône is the untold history of the American Rhône wine movement. The popularity of these wines has been hard fought; this is a story of fringe players, unknown varieties, and longshot efforts finding their way to the mainstream. It's the story of winemakers gathering sufficient strength in numbers to create a movement, a triumph of the obscure and the brash. But, more than this, it is a story of the maturation of the American palate, a new republic of wine lovers whose restless tastes and curiosity led them to Rhône wines just as those wines were reaching a critical mass in the marketplace. Patrick Comiskey's history of the American Rhône wine movement is both a compelling underdog success story and an essential reference for the wine professional."--Provided by publisher.
SAL1&2 (on-campus shelving)
136 pages : illustrations (chiefly color) ; 21 cm.
No other food is as nutritionally crucial, symbolically important or controversial as fat. Butter, oil, tallow, lard, schmaltz - culinary fats have not only shaped world cuisines, they are themselves steeped in cultural and symbolic meanings. From Paleolithic times to contemporary popular culture, fats have been simultaneously essential to life and a decadent indulgence. Alternately reviled and revered, fats have been linked to both power and poverty, and associated with sex and death.Fats: A Global History tells the story of this extraordinary substance. In her engaging and wide-ranging account, Michelle Phillipov considers the changing fates and fortunes of fats across time and around the globe. From their past associations with prestige and social authority, to their links to the food industry practices and health scares of the twentieth century, to fat's current renaissance in media and popular culture, she explores the complex meanings, debates and controversies that have surrounded this most basic of foods.Featuring a selection of recipes from around the world, Fats: A Global History reveals the sometimes surprising history of the cultural life of culinary fat.
(source: Nielsen Book Data)9781780235752 20160912
SAL1&2 (on-campus shelving)
xx, 458 pages : illustrations ; 24 cm
Food Hygiene and Toxicology in Ready-to-Eat Foods is a solid reference for anyone in the food industry needing to understand the complex issues and mechanisms of biological control and chemical hazards to ensure food safety. infectious and non-infectious contaminants in raw, minimally processed, and prepared foods are covered in detail, as well as effective measures to avoid foodborne infections and intoxications. The book is written by an international team of experts presenting the most up-to-date research in the field, and provides current applications and guidance to enhance food safety in the food industry. Strategies and recommendations for each food category include, among others, how to avoid cross-contamination of pathogens, the proper uses of antimicrobial coatings and spray cleanings of fresh produce, and acrylamide reduction during processing. leafy vegetables, fruit juices, nuts, meat and dairy products are some of the ready-to-eat foods covered. * Provides the latest on research and development in the field of food safety incorporating practical real life examples for microbiological risk assessment and reduction in the food industry* Includes specific aspects of potential contamination and the importance of various risks associated with ready-to-eat foods* Describes potential harmful agents that may arise in foods during processing and packaging* Presents information on psychrotropic pathogens and food poisoning strains, effect of temperature, Salmonella, Listeria, Escherichia coli, Bacillus cereus, Norovirus, parasites, fungal microbiota, enterotoxins, and more.
(source: Nielsen Book Data)9780128019160 20160802
SAL1&2 (on-campus shelving)
xxii, 343 pages : illustrations ; 23 cm.
  • List of Figures and Tables / Introduction, Brianne Donaldson / Part I: Our Past Cannot Meat the Future / Beyond Meat, Ethan Brown / 1. Towards 2050: The Projected Costs and Possible Alternatives to Industrial Livestock Production, Brian G. Henning / 2. An Ethical Consumer Capitalism, Steven McMullen / 3. The "Vegetable Basket Project": Tracking the Increase of Meat Production and Consumption in China Since the 1980s, Song Tian, with Yao Wang and Mo Zhao. Translated by Yuan Gao / 4. The Rise of Non-Veg: Meat and Egg Consumption and Production in Contemporary India, Ana Bajzelj and Shivani Bothra / 5. Seeing Meat Without Animals: Attitudes for the Future, Adam Wolpa / Part II: Nourishing Innovation/s / Miyoko's Kitchen: Artisan Vegan Cheese, Miyoko Schinner / 6. Meat Without Flesh, Michael Marder / 7. The Future of Animals, The Future of Food: Two Organizations Working to Change Public Attitudes and Appetites, Jaya Bhumitra and Bruce Friedrich / 8. New Harvest: Building the Cellular Agriculture Economy, Isha Datar, Gilonne d'Origny, and Erin Kim / 9. Beyond Happy Meat: The (im)Possibilities of "Humane, " "Local" and "Compassionate" Meat, Vasile Stanescu / 10. The Future of Industrial Agriculture: An Environmental Justice Perspective, Joseph A. Tuminello / 11. Exploiting Fantasy: Overconformity in Animal Agriculture, Meatless Meat, and Animal Ethics, Brianne Donaldson / Part III. Matters of Taste / Hampton Creek-Dear You, Josh Tetrick / 12. Eating Prometheus' Liver: Geoengineered Meat from 1875 to the Present, Michael Anderson / 13. Vegan Soul: Moving Beyond (animal) Meat In Black Communities, Christopher Carter / 14. The Sexual Politics of Meatless Meat: (in)Edible Others and The Myth of Flesh Without Sacrifice, Rebekah Sinclair / 15. Ethical Spectacles and Seitan-Making: Beyond the Sexual Politics of Meat-A Response to Sinclair, Carol J. Adams / 16. Making Meaning Without Meat: A How-to Guide, Aaron Gross / 17. Altermobilities: Animals, Mobility, and the Future of Meat, Matthew Calarco / 18. Epilogue, Christopher Carter / Appendix A: A (non-exhaustive) List of Plant-Based and Cultured Meat Food Producers, Funders, and Innovation, Saadullah Bashir / Appendix B: Strategies for Plant-Based Food Producers / Bibliography / Biographies / Index.
  • (source: Nielsen Book Data)9781783489060 20161213
Plant-based and cell-cultured meat, milk, and egg producers aim to replace industrial food production with animal-free fare that tastes better, costs less, and requires a fraction of the energy inputs. These products are no longer relegated to niche markets for ethical vegetarians, but are heavily funded by private investors betting on meat without animals as mass-market, environmentally feasible alternatives that can be scaled for a growing global population. This volume examines conceptual and cultural opportunities, entanglements, and pitfalls in moving global meat, egg, and dairy consumption toward these animal-free options. Beyond surface tensions of "meatless meat" and "animal-free flesh, " deeper conflicts proliferate around naturalized accounts of human identity and meat consumption, as well as the linkage of protein with colonial power and gender oppression. What visions and technologies can disrupt modern agriculture? What economic and marketing channels are required to scale these products? What beings and ecosystems remain implicated in a livestock-free food system? A future of meat without animals invites adjustments on the plate, but it also inspires renewed habits of mind as well as life-affirming innovations capable of nourishing the contours of our future selves. This book illuminates material and philosophical complexities that will shape the character of our future/s of food.
(source: Nielsen Book Data)9781783489060 20161213
SAL1&2 (on-campus shelving)
180 p. : illustrations ; 21 cm.
SAL1&2 (on-campus shelving)
203 pages ; 24 cm
  • Conjectures sur un changement de stratégie hégémonique -- Contexte et enjeux du décret d'Obama -- Quel sens doit-on donner à la décision d'Obama dans le contexte tendu de la géostratégie mondiale ? -- Des navettes spatiales aux laboratoires -- Des robots spatiaux aux robots "biologiques" -- Le changement de stratégie d'investissement -- Génie biologie cellulaire, philosophie et foi américaine -- Les biotechnologies entre prouesses, valeurs éthiques et questionnement philosophique : rappel sur les enjeux d'une question -- Biotechnologie, philosophie et humanités -- De la biologie réparatrice et curative à la biologie régénérative : un regard nouveau sur le vivant -- Aspects historiques -- Les biotechnologies dans les entreprises militaires -- De la manipulation du génome humain au rêve de l'immortalité : de la "soupe originelle" à la "soupe artificielle" -- Du clonage thérapeutique au dépassement de l'euthanasie : vers les solutions bactériologiques -- Situations -- La civilisation de l'utopie -- Des mères porteuses aux machines porteuses : "plaidoyer" pour le dépassement de la procréation naturelle -- Biotechnologie et pratiques biomédicales : les "nouveaux racismes", "les nouvelles humanités" -- Agir sur le patrimoine génétique (ADN) pour renforcer les facultés d'un "futur homme" -- Un eugénisme"communautaire" de type nouveau : réhabilitation d'Hitler et de Gobineau -- Hegel dans la biologie -- La commercialisation des organes, des spermatozoïdes et leurs conséquences éthiques et sociales -- La trahison des fondamentaux religieux et de l'éthique américaine -- Les fondements idéologico-religieux de l'hégémonisme américain (?) -- Le mythe du respect aux pères fondateurs -- De la quête de la liberté à l'extermination de la liberté amérindienne -- L'Amérique le mythe du "peuple élu" ! -- L'Amérique : une jeunesse éduquée aux symboles et à l'ignorance -- In god we trust or in biology we trust -- La future guerre des clones : des armes intelligentes aux armées biotechnologiques Obama : quand un président se mêle des questions biologiques -- De l'idéologie du film au film de l'idéologie : les desseins technoprophétiques du cinéma américain -- Un gros démenti à l'encontre de la thèse "de la fin de l'histoire" de Fukuyama -- Le changement de paradigme dans l'hypothèse du "choc" des civilisations de Samuel Huntington.
"Le lundi 9 mars 2009, le président Barack Obama déclara, à la face du monde, le décret portant suppression de la loi restrictive sur la subvention et l'encouragement des recherches sur les cellules souches embryonnaires par l'État fédéral. Cette décision a une double portée. D'une part, dans un contexte d'effervescence des prouesses biotechnologiques, caractérisé par les "rêves post-humains" des "technoprophéties", elle marque un tournant dans la course vers l'hégémonisme. Après la guerre des étoiles, la conquête atomique, la ruée vers le nucléaire et l'uranium, elle sonne l'ère biotechnologique et bactériologique. D'autre part, le décret d'Obama lève le voile sur l'ambition hégémonique démesurée des États-Unis pour porter le leadership dans cette aventure. Le présent ouvrage, dans un style révolutionnaire, philosophique, futuriste et herméneutique, sonne la nécessité d'une plus grande concertation moral-éthique et politique, à l'échelle universelle, sur des questions aussi délicates et en rapport avec le devenir humain. De nouveaux espaces de droit et d'éthique s'imposent dorénavant, dépassant ainsi les ambitions régionales égoïstes. L'auteur saisit le décret du président Barack Obama comme un cliché pour élaborer une psychanalyse sans complaisance sur le narcissisme béat des États-Unis. Mentalité, jeunesse, pères fondateurs, histoire, discours et administration seront passés, en effet, au peigne fin d'une lecture scientifique et prospective afin de déceler les faiblesses de cette grande nation."--Page 4 of cover.
SAL1&2 (on-campus shelving)
220 pages : illustrations, map ; 28 cm
  • Introduction: micro-organisms, public health and the environment
  • Part I. The use of micro-organisms in agriculture. Biofertilizers: present and future use of transgenic micro-organisms
  • Phytosanitation and the development of transgenic biocontrol agents
  • Lessons on the impact of genetically engineered micro-organisms on natural ecosystems like soil
  • Part II. The use of microalgae for production purposes. The need and risks of using transgenic microalgae for the production of food, feed, chemicals and fuels
  • The benefits and advantages of commercial algal biomass harvesting
  • Issues in the risk assessment of the use of microalgae for production purposes
  • Part III. The use of micro-organisms for bioremediation. Designing bacteria for the environment: from trial and error to earnest engineering
  • The intentional release of micro-organisms into the environment: challenges to commercial use
  • Part IV. The use of micro-organisms in cleaning products. Microbial-based cleaning products in use and the potential role of transgenic micro-organisms
  • Microbes in cleaning products: regulatory experience and challenges for risk assessment
  • Part V. Environmental application of microbial symbionts of insects. Use and release of mosquitoes for the control of dengue transmission: a world-first trial in Australia
  • Fighting malaria with engineered mosquito symbiotic bacteria
  • Part VI. Environmental risk assessment of the deliberate release of engineered micro-organisms. Next generation sequencing-based metagenomics for monitoring soil microbiota
  • Reflection on environmental risk assessment of micro-organisms
  • Risk assessment considerations of genetically modified micro-organisms for releases
  • Overarching issues in the environmental risk assessment of deliberate release of transgenic micro-organisms.
"This publication constitutes the proceedings of the OECD conference on the "Environmental Uses of Micro-Organisms: An Overview of the State-of-the-Art and Implications for Biotechnology Risk/Safety Assessment". This event, organised under the auspices of OECD's Working Group on the Harmonisation of Regulatory Oversight in Biotechnology (WG-HROB), was held on 26-27 March 2012. [...] It was developed in collaboration with the OECD Co-operative Research Programme under the Trade and Agriculture Directorate. [...] There have been many scientific developments in recent years related to the use of micro-organisms in the environment and the conference was an opportunity to provide an overview of the current situation, focusing on concrete or expected developments involving the use of transgenic micro-organisms in the environment." -- Foreword, page 3.
SAL1&2 (on-campus shelving)
272 pages ; 23 cm.
  • 1 Old School Cool 2 Conjuring Cold 3 Applying Pressure 4 The Temper of the Air 5 Chill and the Airs 6 Going for the Motion 7 An Ice King - or Two 8 Taking the Heat 9 Living in the Chain 10 Deep Cold 11 The Hidden Chill 12 The Future is Cold.
  • (source: Nielsen Book Data)9781472911438 20160618
The refrigerator. This white box that sits in the kitchen may seem mundane nowadays, but it is one of the wonders of 20th century science - life-saver, food-preserver and social liberator, while the science of refrigeration is crucial, not just in transporting food around the globe but in a host of branches on the scientific tree. Refrigerators, refrigeration and its discovery and applications provides the remarkable and eye-opening backdrop to Chilled, the story of how science managed to rewrite the rules of food, and how the technology whirring behind every refrigerator is at play, unseen, in a surprisingly broad sweep of modern life. Part historical narrative, part scientific mystery-lifter, Chilled looks at the ice-pits of Persia (Iranians still call their fridge the 'ice-pit'), reports on a tug of war between 16 horses and the atmosphere, bears witness to ice harvests on the Regents Canal, and shows how bleeding sailors demonstrated to ship's doctors that heat is indestructible, featuring a cast of characters such as the Ice King of Boston, Galileo, Francis Bacon, and the ostracised son of a notorious 18th-century French traitor. As people learned more about what cold actually was, scientists invented machines for making it, with these first used in earnest to chill Australian lager. The principles behind those white boxes in the kitchen remain the same today, but refrigeration is not all about food - for example, a refrigerator is needed to make soap, penicillin or orange squash; without it, IVF would be impossible. Refrigeration technology has also been crucial in some of the most important scientific breakthroughs of the last 100 years, from the discovery of superconductors to the search for the Higgs boson. And the fridge will still be pulling the strings behind the scenes as teleporters and intelligent computer brains turn our science-fiction vision of the future into fact.
(source: Nielsen Book Data)9781472911438 20160618
SAL1&2 (on-campus shelving)
319 pages : illustrations (black and white), map (black and white) ; 20 cm
Gin Glorious Gin is a vibrant cultural history of London seen through the prism of its most iconic drink. Leading the reader through the underbelly of the Georgian city via the Gin Craze, detouring through the Empire (with a G&T in hand), to the emergence of cocktail bars in the West End, the story is brought right up to date with the resurgence of class in a glass - the Ginnaissance. As gin has crossed paths with Londoners of all classes and professions over the past three hundred years it has become shorthand for metropolitan glamour and alcoholic squalor in equal measure. In and out of both legality and popularity, gin is a drink that has seen it all. Gin Glorious Gin is quirky, informative, full of famous faces - from Dickens to Churchill, Hogarth to Dr Johnson - and introduces many previously unknown Londoners, hidden from history, who have shaped the city and its signature drink.
(source: Nielsen Book Data)9781472215345 20160725
SAL1&2 (on-campus shelving)
xxii, 262 pages, 16 unnumbered pages of plates : color illustrations ; 24 cm
SAL1&2 (on-campus shelving)
x, 267 pages : illustrations ; 23 cm
  • Natural cooling and ice
  • Mechanically manufactured ice
  • Electricity and invention
  • Early electric refrigerators
  • Gas refrigeration and air conditioners
  • The rise of fashion and the Depression
  • The design decade
  • Postwar refrigeration
  • Regulation and climate change
  • Epilogue : snow and ice redux.
This is the story of the wonders of refrigeration. For thousands of years, humans coped with heat by devising natural cooling systems of ventilation and evaporation. They harvested and stored natural ice and snow for summer usage. By the mid 1800s, men began to develop huge machines to make artificial ice using scientific and mechanical principles. By the early 1900s engineers developed electric domestic refrigerators, which by 1927 became affordable and convenient household appliances. By then, a more sophisticated public demanded more modern looking appliances than engineers could produce, and a new breed of designers entered the manufacturing world to provide them. During the Depression, such modern designs not only significantly increased falling sales, but resulted in the modern appliances and kitchens we now enjoy. Today refrigeration enables the preservation of perishable food for distribution around the world, makes tropical climates habitable for millions, saves lives with medical applications, and powers space flight.
(source: Nielsen Book Data)9780786476879 20160618
SAL1&2 (on-campus shelving)
volumes : illustrations ; 28 cm.
SAL1&2 (on-campus shelving)
xii, 508 pages : illustrations ; 25 cm
  • Foreword, by Mark Bittman Introduction What is soda and why should anyone care? 1) Sodas: the inside story 2) Soda drinkers: facts and figures 3) The sugar(s) problem Sodas and health 4) Dietary advice: sugars and sugary drinks 5) The health issues: obesity, diabetes, and more 6) Advocating health: soda-free teeth The soda industry and how it works 7) Meet Big Soda: an overview 8) Obesity: Big Soda's response 9) Marketing sugary drinks: four basic principles Targeting children 10) Starting early: Marketing to infants, children, and teens 11) Advocating health: Ending soda marketing to kids 12) Advocating health: Getting sodas out of schools 13) Advocating health: Getting kids involved Targeting minorities and the poor 14) Marketing to African- and Hispanic-Americans: a complicated story 15) Selling to the developing world 16) Advocating health: excluding sodas from SNAP Playing softball: Recruiting allies, coopting critics 17) "Softball" marketing strategies: Corporate Social Responsibility 18) Investing in communities 19) Supporting worthy causes: health professionals and research 20) Recruiting public health leaders Playing softball: Mitigating soda-induced environmental damage 21) Advocating sustainability: defending the environment 22) Advocating sustainability: protecting public water resources Playing hardball: defending turf, attacking critics 23) Lobbying, campaign contributions, and the revolving door 24) Using public relations and front groups Taking action: soda caps and taxes 25) Advocating health: capping soda portion sizes 26) Advocating health: taxing sugary drinks 27) Advocating for health and the environment: take action Afterword, by Neal Baer Appendix I: the principal US groups advocating for healthier beverage choices Appendix II: National, state, and local campaigns to reduce soda consumption: selected examples Selected bibliography List of tables and figures Reference notes Acknowledgments Index.
  • (source: Nielsen Book Data)9780190263430 20160619
Sodas are astonishing products. Little more than flavored sugar-water, these drinks cost practically nothing to produce or buy, yet have turned their makers - principally Coca-Cola and PepsiCo - into multibillion dollar industries with global recognition, distribution, and political power. So how did something so cheap come to mean so much and to have such devastating health and food policy consequences? Soda Politics is a story of the American food system at work, written by the incomparable NYU scholar and public health champion Marion Nestle. It is the first book to focus on the history, politics, nutrition, and health impact of soda, asking how we created this system, what its problems are, and what we can do to change things. Coke and Pepsi spend billions of dollars a year on advertising and lobbying to prevent any measures to limit soda, a product billed as "refreshing, " "tasty, " "crisp, " and "the real thing" that also happens to be a major cause of health problems, from obesity to Type II diabetes. They target minorities, poor people, and children, and are involved in land and water grabs in underdeveloped countries, where they also have redoubled their efforts at building their market share. In fact, the marketing practices of soda companies are eerily similar to that of cigarette companies - both try to sell as much as possible, regardless of the health consequences, in any way that they can. And the public is starting to scrutinize sugary sodas in the same way that they do cigarettes. Soda consumption is falling, and Americans are only partially replacing soda with other sugary drinks. This did not happen accidentally: the fall in soda sales is a result of successful food advocacy. Soda Politics provides the overwhelming evidence to keep up pressure on all those involved in the production, marketing, sales, and subsidization of soda.
(source: Nielsen Book Data)9780190263430 20160619
SAL1&2 (on-campus shelving)
176 pages : illustrations (chiefly color) ; 21 cm.
With its unique aroma and heady buzz - the perfect accompaniment to even the spiciest tacos - tequila has won its way into drinkers' hearts worldwide. There are few places on earth besides Mexico that have the climate and terrain to evolve the agave plant from which tequila is made, and there are even fewer people who have the patience to wait the seven years or more that it takes 'the tree of marvels' to grow. Tequila is a lively history of this potent and popular drink.Mayans, Olmecs and Aztecs fermented a drink called pulque from the sap of the agave. It was reserved for pregnant women and priests - and their sacrifices. Later the Mexicans began to use distillation to make tequila and mescal and since its humble beginnings as a local firewater, it has exploded into global popularity. Ian Williams visits countless tequila producers, distributors and connoisseurs to tell the story of how tequila started in the agave lands of Mexico, became an icon of youthful inebriation and then developed into a truly artisanal product which today draws the most discerning drinkers. Including recipes for cocktails, as well as advice on the buying, storing, tasting and serving of tequila, mescal and other agave spirits, this book will delight beverage aficionados and anyone interested in the history of Mexico and its unique drinking culture.
(source: Nielsen Book Data)9781780234359 20160619
SAL1&2 (on-campus shelving)
160 pages : illustrations (some color) ; 21 cm.
Pilsners, blonde ales, India pale ales, lagers, porters, stouts: the varieties and styles of beer are endless. But as diverse as the drink is, its appeal is universal - beer is the most-consumed alcoholic beverage in the world. From pubs and inns to restaurants, bars and microbreweries, beer has made itself a staple drink around the globe. Celebrating the heritage of the world's favourite tipple, Gavin D. Smith traces beer from its earliest days to its contemporary consumption. After exploring the evolution of brewing technology, the book travels from Mexico to Milwaukee, Beijing, Bruges and beyond, demonstrating the dazzling variety of beer styles and brewing processes to be found around the world. Once brewed in monasteries to be consumed as 'liquid bread' on fast days, beer is now the drink of choice at festivals and celebrations worldwide. Containing a wealth of detail in its concise, wonderfully illustrated pages, Beer will appeal to connoisseurs and casual fans alike.
(source: Nielsen Book Data)9781780232607 20160613
SAL1&2 (on-campus shelving)
xi, 121 p. : ill. ; 24 cm.
SAL1&2 (on-campus shelving)
151 pages : illustrations (chiefly color) ; 21 cm.
Made from distilled grape wine and produced in countries spanning the globe, brandy is a spirit loved by many, long associated with refined taste and sophisticated consumption. Yet it has recently welcomed a new surge in popularity thanks to exciting new cocktail trends - today it has taken on a new life in the world of mixology. Cognac - the illustrious and elegant, amber brandy - is currently one of the most fashionable components of high-end mixed drinks, consumed in the world's coolest bars. From the spirit's most recognized examples to often overlooked varieties such as Armagnac, this book delves into the fascinating history of this globally consumed beverage. A richly illustrated book, Brandy takes readers on a journey from the alchemists of the Middle Ages to present-day mixology hotspots, chronicling the contributions of many cultures to the history of the drink and the beautiful locations in which it is produced. For those also inclined to imbibe, the book offers advice on buying, storing and serving brandy, and features classic and new cocktail recipes for both connoisseurs and first-time drinkers to enjoy.
(source: Nielsen Book Data)9781780233482 20160618
SAL1&2 (on-campus shelving)
259 pages ; 19 cm
SAL1&2 (on-campus shelving)
341 pages : illustrations ; 25 cm
SAL1&2 (on-campus shelving)