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A Natural History of Beer
Cooking > Beverages - Alcoholic - Beer
- Yale University Press
- Hardcover
- 9780300233674
- 8.8 X 5.8 X 1 inches
- 1.05 pounds
- Cooking > Beverages - Alcoholic - Beer
- (Single Author) Asian American
- English
Readara.com
Book Description
What can beer teach us about biology, history, and the natural world? From ancient Mesopotamian fermentation practices to the resurgent American craft brewery, Rob DeSalle and Ian Tattersall peruse the historical record and traverse the globe for engaging and often surprising stories about beer. They explain how we came to drink beer, what ingredients combine to give beers their distinctive flavors, how beer's chemistry works at the molecular level, and how various societies have regulated the production and consumption of beer.
Drawing from such diverse subject areas as animal behavior, ecology, history, archaeology, chemistry, sociology, law, genetics, physiology, neurobiology, and more, DeSalle and Tattersall entertain and inform with their engaging stories of beer throughout human history and the science behind it all. Readers are invited to grab a beer and explore the fascinating history of its creation.
Author Bio
Dr. DeSalle works in molecular systematics, microbial evolution, and genomics. His current research concerns the development of bioinformatic tools to handle large-scale genomics problems using phylogenetic systematic approaches.
Dr. DeSalle has worked closely with colleagues from Cold Spring Harbor Labs, New York University, and the New York Botanical Garden on seed plant genomics and development of tools to establish gene family membership on a genome- wide scale. His group also focuses on microbial genomics, taxonomy, and systematics.
In particular, they approach tree-of-life questions concerning microbial life using whole genome information. He also dabbles in Drosophila systematics.
Education
- Washington University, Ph.D, 1984
University of Chicago, B.A., 1976
Source: American Museum of Natural History
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