Verwandte Artikel zu Uncorked: The Science of Champagne - Revised Edition
Inhaltsangabe
Uncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing an unprecedented close-up view of the beauty in the bubbles, Gerard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "born" out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character. Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot--the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure.
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Über die Autorin bzw. den Autor
Gerard Liger-Belair is a physics professor at the University of Reims, located in the Champagne region of France.
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"No one knows bubbliness better than Gérard Liger-Belair, and this new edition of his delightful Uncorked brings fresh insights--and beautiful photographs--to illuminate its sparkling subject."--Harold McGee, author of On Food and Cooking: The Science and Lore of the Kitchen
Aus dem Klappentext
"No one knows bubbliness better than Gérard Liger-Belair, and this new edition of his delightfulUncorked brings fresh insights--and beautiful photographs--to illuminate its sparkling subject."--Harold McGee, author ofOn Food and Cooking: The Science and Lore of the Kitchen
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Uncorked
Verlag:
Princeton University Press, 2013
ISBN 10: 069115872X
ISBN 13: 9780691158723
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Uncorked : The Science of Champagne - Revised Edition
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Princeton University Press, 2013
ISBN 10: 069115872X
ISBN 13: 9780691158723
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Uncorked: The Science of Champagne
Verlag:
Princeton University Press, 2013
ISBN 10: 069115872X
ISBN 13: 9780691158723
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Uncorked: The Science of Champagne - Revised Edition
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Zustand: New. 2013. Revised edition with a New foreword by Herv? This. Hardcover. Through lively prose and photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Num Pages: 216 pages, 32 halftones. 13 line illus. BIC Classification: PDZ; WBXD1. Category: (G) General (US: Trade); (U) Tertiary Education (US: College). Dimension: 192 x 185 x 17. Weight in Grams: 582. . . . . . Bestandsnummer des Verkäufers V9780691158723
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UNCORKED
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Uncorked : The Science of Champagne - Revised Edition
Verlag:
Princeton University Press Jun 2013, 2013
ISBN 10: 069115872X
ISBN 13: 9780691158723
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Buch. Zustand: Neu. Neuware - The spectacular science behind champagne's effervescenceUncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade And why does serving champagne in a long-stemmed flute prolong its chill and effervescence Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about.Providing an unprecedented close-up view of the beauty in the bubbles, Gérard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are 'born' out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character.Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot-the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure. Bestandsnummer des Verkäufers 9780691158723
Anzahl: 1 verfügbar
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Uncorked: The Science of Champagne - Revised Edition
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Uncorked: The Science of Champagne (Revised Edition)
Verlag:
Princeton University Press, United States, New Jersey, 2013
ISBN 10: 069115872X
ISBN 13: 9780691158723
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Paperback. Zustand: Very Good. Uncorked quenches our curiosity about the inner workings of one of the world's most prized beverages. Esteemed for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, how long they last, or how they behave before they fade? And why does serving champagne in a long-stemmed flute prolong its chill and effervescence? Through lively prose and a wealth of state-of-the-art photos, this revised edition of Uncorked unlocks the door to what champagne is all about. Providing an unprecedented close-up view of the beauty in the bubbles, Gerard Liger-Belair presents images that look surprisingly like lovely flowers, geometric patterns, even galaxies as the bubbles rise through the glass and burst forth on the surface. He illustrates how bubbles form not on the glass itself but are "born" out of debris stuck on the glass wall, how they rise, and how they pop. Offering a colorful history of champagne, Liger-Belair tells us how it is made and he asks if global warming could spell champagne's demise. In a brand-new afterword, he updates the reader on new developments in the world of bubble science and delves even more deeply into the processes that give champagne its unique and beautiful character. Bubbly may tickle the nose, but Uncorked tackles what the nose and the naked eye cannot--the spectacular science that gives champagne its charm and champagne drinkers immeasurable pleasure. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Bestandsnummer des Verkäufers GOR008033474
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