Uncorked: The Science of Champagne - Revised Edition
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...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Princeton, NJ
Princeton University Press
[2013]
|
| Ausgabe: | Revised edition with a New foreword by Hervé This |
| Schlagworte: | |
| Online-Zugang: | DE-1046 DE-859 DE-860 DE-739 DE-473 DE-1043 DE-858 Volltext |
| Zusammenfassung: | 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, 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 |
| Beschreibung: | Description based on online resource; title from PDF title page (publisher's Web site, viewed 08. Jul 2019) |
| Beschreibung: | 1 online resource 32 halftones. 13 line illus |
| ISBN: | 9781400847808 |
| DOI: | 10.1515/9781400847808 |
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| 520 | |a 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, 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 | ||
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| illustrated | Illustrated |
| index_date | 2024-07-03T14:15:29Z |
| indexdate | 2025-02-19T17:27:52Z |
| institution | BVB |
| isbn | 9781400847808 |
| language | English |
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| spelling | Liger-Belair, Gérard Verfasser aut Uncorked The Science of Champagne - Revised Edition Gérard Liger-Belair Revised edition with a New foreword by Hervé This Princeton, NJ Princeton University Press [2013] © 2013 1 online resource 32 halftones. 13 line illus txt rdacontent c rdamedia cr rdacarrier Description based on online resource; title from PDF title page (publisher's Web site, viewed 08. Jul 2019) 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, 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 In English SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) bisacsh Champagne (Wine) Champagne (Wine) Analysis Physik (DE-588)4045956-1 gnd rswk-swf Champagner (DE-588)4140686-2 gnd rswk-swf Champagner (DE-588)4140686-2 s Physik (DE-588)4045956-1 s 1\p DE-604 This, Hervé Sonstige oth https://doi.org/10.1515/9781400847808 Verlag URL des Erstveröffentlichers Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Liger-Belair, Gérard Uncorked The Science of Champagne - Revised Edition SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) bisacsh Champagne (Wine) Champagne (Wine) Analysis Physik (DE-588)4045956-1 gnd Champagner (DE-588)4140686-2 gnd |
| subject_GND | (DE-588)4045956-1 (DE-588)4140686-2 |
| title | Uncorked The Science of Champagne - Revised Edition |
| title_auth | Uncorked The Science of Champagne - Revised Edition |
| title_exact_search | Uncorked The Science of Champagne - Revised Edition |
| title_exact_search_txtP | Uncorked The Science of Champagne - Revised Edition |
| title_full | Uncorked The Science of Champagne - Revised Edition Gérard Liger-Belair |
| title_fullStr | Uncorked The Science of Champagne - Revised Edition Gérard Liger-Belair |
| title_full_unstemmed | Uncorked The Science of Champagne - Revised Edition Gérard Liger-Belair |
| title_short | Uncorked |
| title_sort | uncorked the science of champagne revised edition |
| title_sub | The Science of Champagne - Revised Edition |
| topic | SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) bisacsh Champagne (Wine) Champagne (Wine) Analysis Physik (DE-588)4045956-1 gnd Champagner (DE-588)4140686-2 gnd |
| topic_facet | SOCIAL SCIENCE / Agriculture & Food (see also POLITICAL SCIENCE / Public Policy / Agriculture & Food Policy) Champagne (Wine) Champagne (Wine) Analysis Physik Champagner |
| url | https://doi.org/10.1515/9781400847808 |
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