Antiques & Collectibles

A Short History of Wine

Author: Rod Phillips

Publisher: Whitecap Books

ISBN:

Category: Antiques & Collectibles

Page: 370

View: 967

Wine has a history far larger than that of any mere beverage. Present at the earliest recorded points of human history, it has been heralded as the height of sophistication or the depths of debauchery, a precious part of religious ritual or a free-flowing social lubricant. This new edition explores the tourism and terroir driven global industry of today and reaches as far back as Ancient Greece and Rome. On the way it stops at significant points of wine history including the birth of Champagne, Venice in the 17th century, trade in the Middle Ages, and more. Celebratory and thorough, A Short History of Wine never lets the scale of history--wars, fraud, blight, colonization, Prohibition--get in the way of a good story or notable bottle.
Cooking

The 500 Best-Value Wines in the LCBO 2017

Author: Rod Phillips

Publisher: Whitecap Books

ISBN:

Category: Cooking

Page: 250

View: 665

Rod Phillips is back with his hugely popular guide to the best wines currently on sale from the Liquor Board of Ontario's General Purchase and Vintage Essential lists. Now in its ninth edition, Rod has sipped and re-sipped over 1500 wines to bring you his 500 top choices from the LCBO, adding over 100 new picks for 2017. The 500 Best-Value Wines in the LCBO is the wine purchaser's bible, with accessible, jargon-free descriptions of white, red, sparkling and dessert wines from around the world. Five-star ratings with suggested food pairings and a sweetness indicator help the consumer select what wine is right for any occasion, all with up-to-date prices and information on grape varieties and vintage. Each entry includes a space for notes, so you can keep track of your own preferences as you search for the perfect wine to accompany a meal, or just to enjoy on its own.
Medical

Biotechnology for Beginners

Author: Reinhard Renneberg

Publisher: Elsevier

ISBN:

Category: Medical

Page: 349

View: 504

Offering an exciting and colorful overview of biotechnology for professionals and students in a wide array of the life sciences, this book also appeals to the lay reader without a scientific background who is interested in an entertaining and informative introduction to the key aspects of biotechnology.
Cooking

Larousse Wine

Author: David Cobbold

Publisher: Hachette UK

ISBN:

Category: Cooking

Page: 656

View: 243

An expert guide to wine from the publishers of Larousse Gastronomique. This completely new and updated edition offers wide-ranging coverage of the key wine-producing regions of the world, with particular reference to French vineyards. A short history and analysis of each region is followed by a survey of the types of wines produced, the specific properties that make the region unique, and the appellations of the area. New to this edition are more than 60 features on key wine producers around the world, affording a fascinating insight into what is involved in high-quality wine-making. Boxes and features throughout also cover a vast range of subjects such as how to read a wine label and whether to decant wine, through to organic wine-growing and bio-dynamics.
Cooking

Wines of Eastern North America

Author: Hudson Cattell

Publisher: Cornell University Press

ISBN:

Category: Cooking

Page: 384

View: 945

In 1975 there were 125 wineries in eastern North America. By 2013 there were more than 2,400. How and why the eastern United States and Canada became a major wine region of the world is the subject of this history. Unlike winemakers in California with its Mediterranean climate, the pioneers who founded the industry after Prohibition—1933 in the United States and 1927 in Ontario—had to overcome natural obstacles such as subzero cold in winter and high humidity in the summer that favored diseases devastating to grapevines. Enologists and viticulturists at Eastern research stations began to find grapevine varieties that could survive in the East and make world-class wines. These pioneers were followed by an increasing number of dedicated growers and winemakers who fought in each of their states to get laws dating back to Prohibition changed so that an industry could begin. Hudson Cattell, a leading authority on the wines of the East, in this book presents a comprehensive history of the growth of the industry from Prohibition to today. He draws on extensive archival research and his more than thirty-five years as a wine journalist specializing in the grape and wine industry of the wines of eastern North America. The second section of the book adds detail to the history in the form of multiple appendixes that can be referred to time and again. Included here is information on the origin of grapes used for wine in the East, the crosses used in developing the French hybrids and other varieties, how the grapes were named, and the types of wines made in the East and when. Cattell also provides a state-by-state history of the earliest wineries that led the way.
Cooking

Understanding Wine Technology, 3rd Edition

Author: David Bird

Publisher: Board and Bench Publishing

ISBN:

Category: Cooking

Page: 328

View: 708

Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman friendly. The new material includes an expanded section on the production of red, rose, white, sweet, sparkling, and fortified wines; information on histamine, flash detente, maceration, and whole bunch and whole berry fermentation; an expanded chapter on wine faults, including Brettanomyces; a new section on HACCP analysis as applied to a winery; and much more.
Cooking

Alcohol

Author: Rod Phillips

Publisher: UNC Press Books

ISBN:

Category: Cooking

Page: 384

View: 628

Whether as wine, beer, or spirits, alcohol has had a constant and often controversial role in social life. In his innovative book on the attitudes toward and consumption of alcohol, Rod Phillips surveys a 9,000-year cultural and economic history, uncovering the tensions between alcoholic drinks as healthy staples of daily diets and as objects of social, political, and religious anxiety. In the urban centers of Europe and America, where it was seen as healthier than untreated water, alcohol gained a foothold as the drink of choice, but it has been more regulated by governmental and religious authorities more than any other commodity. As a potential source of social disruption, alcohol created volatile boundaries of acceptable and unacceptable consumption and broke through barriers of class, race, and gender. Phillips follows the ever-changing cultural meanings of these potent potables and makes the surprising argument that some societies have entered "post-alcohol" phases. His is the first book to examine and explain the meanings and effects of alcohol in such depth, from global and long-term perspectives.
Cooking

Understanding Wine Technology, 3rd Edition

Author: Bird, David

Publisher: Board and Bench Publishing

ISBN:

Category: Cooking

Page: 328

View: 628

Any student who has ever logged credits in a viticulture and enology class knows David Bird's book: it is the most widely assigned wine science primer in the English-speaking world. This completely revised and updated edition to Bird's classic textbook deciphers all the new scientific advances from the last several years, and conveys them in his typically clear and plainspoken style that renders even the densest subject matter freshman friendly. The new material includes an expanded section on the production of red, rose, white, sweet, sparkling, and fortified wines; information on histamine, flash detente, maceration, and whole bunch and whole berry fermentation; an expanded chapter on wine faults, including Brettanomyces; a new section on HACCP analysis as applied to a winery; and much more.