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A Natural History of Wine, by Ian Tattersall
PDF Download A Natural History of Wine, by Ian Tattersall
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Review
"A Natural History of Wine is modest in size, but not in scope. Co-authors Ian Tattersall, a paleoanthropologist, and Rob DeSalle, a molecular biologist, roam through the natural and social sciences to reveal vistas sure to surprise even well-versed wine buffs."—Peter Hellman, The Wall Street Journal"Unlike many exploratory books of its kind, written by wine industry pros dabbling in science, A Natural History is authored by two science guys (a molecular biologist and an anthropologist) who just happen to love wine. The two American Museum of Natural History colleagues take readers on a journey that starts at the world’s oldest winery, goes deep inside the beverage to the molecular level and explains the phenomenon of drunkenness, busting myths along the way."—Carson Demmond, from Food and Wine’s "Best Wine Books of 2015 (and Who to Give Them to)""Chemistry. Evolutionary biology. Genetics. This book is an excellent layman's refresher on these diverse topics, and many more, and how they fit into the grand scheme of wine. . . . A fact-packed and accessible read that goes a long way toward explaining why and how wine became such an important component in our enjoyment of the natural world."—Kim Marcus, Wine SpectatorA Wall Street Journal Best Book for Wine Lovers"A Natural History of Wine fills an important gap in our understanding of how the Eurasian grapevine evolved over millions of years to become the wine grape par excellence."—Patrick E. McGovern, author of Ancient Wine and Uncorking the Past"An afflatus of the freshest air amid the smog of today's wine blather. Cuts through the unctuous astrology of so much oeno-sophism with, thank Dionysos, the balm of fact. A Lucretius for wine epicures."—William Fitch, Wine Director, Vinegar Hill House"In this unique and most enjoyable work, the enthusiasm of these two wine-loving scholars is compelling as they examine in depth one of life's greatest pleasures."—Brian Flanagan, Director of Wine Education at Burgundy Wine Company"Wine is art. Wine is ritual. Wine is culture. Wine is romance. But in the hands of Tattersall and DeSalle, who are boundlessly curious naturalists, we learn that wine is also science. And that enhanced awareness serves only to magnify your appreciation of this timeless beverage."—Neil deGrasse Tyson, Astrophysicist (& Wine Lover), American Museum of Natural History"Tattersall and DeSalle have given us an original, in-depth yet accessible book which will excite wine lovers and wine professionals alike with new perspectives on the subject . . . A great addition to the literature."—Pascaline Lepeltier, Master Sommelier, Rouge Tomate Chelsea
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About the Author
Ian Tattersall is curator emeritus in the Division of Anthropology, American Museum of Natural History (AMNH), New York City. Rob DeSalle is curator of entomology in the Sackler Institute for Comparative Genomics, AMNH.
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Product details
Hardcover: 264 pages
Publisher: Yale University Press (November 10, 2015)
Language: English
ISBN-10: 0300211023
ISBN-13: 978-0300211023
Product Dimensions:
5.8 x 0.9 x 8.8 inches
Shipping Weight: 1.6 pounds (View shipping rates and policies)
Average Customer Review:
4.5 out of 5 stars
11 customer reviews
Amazon Best Sellers Rank:
#243,454 in Books (See Top 100 in Books)
I was attracted to this book because Ian Tattersall is coauthor, and I've enjoyed his books on paleoanthropology. I very much enjoyed the book, although I wouldn't recommend it to someone just getting into wine. Some background in the subject will help you with this book.Each chapter is tied to a wine, but the range of the book is great. History, geography, climate, anthropology, archaeology, chemistry, physiology, and various other disciplines are tied in here. This book is about two very smart, wine-loving scientists pooling their knowledge to better understand wine. The reader is along for the ride; the more you know at the start the easier the ride will be.Ultimately I really enjoyed the book. Just don't go into it expecting an introduction to the subject.
Great writer, great subject!
A bit botany and 101, yet a great book for a bourgeoning oenophile.
This book was a disappointment for me. The majority of the book is spent on incredibly basic aspects of biology and chemistry. The scientific discussion is relatively generic and not really specific to wine. If you paid attention in high school science and understand what a gene is and how photosynthesis works, you can skip the first half of the book. What I was hoping for was more discussion about the history of wine and more scientific discussion about what makes a pino noir different from a merlot and more of a biochemical explanation of what a bouquet of cherries, chocolate, etc actually is.This book could have been much better if more attention was placed in certain areas and less in others.
Well written while some aspects such as variety of grapes vs. processing or taste of wine are not covered.Story on fake wine is interesting.
A great expose on our favorite beverage by our favorite natural history guy
Nice and well written book!
Great book for wine lovers!
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