By Ian Tattersall, Rob DeSalle
A good bottle of wine may be the spark that evokes a brainstorming consultation. Such was once the case for Ian Tattersall and Rob DeSalle, scientists who often collaborate on e-book and museum exhibition tasks. whilst the dialog became to wine one night, it virtually unavoidably led the two—one a palaeoanthropologist, the opposite a molecular biologist—to start exploring the numerous intersections among technology and wine. This booklet offers their attention-grabbing, freewheeling solutions to the query “What can technological know-how let us know approximately wine?” And vice versa.
Conversational and obtainable to every person, this colorfully illustrated publication embraces virtually each conceivable quarter of the sciences, from microbiology and ecology (for an realizing of what creates this complicated beverage) to body structure and neurobiology (for perception into the results of wine at the brain and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and so they extend the dialogue to incorporate insights from anthropology, primatology, entomology, Neolithic archaeology, or even classical historical past. The ensuing quantity is indispensible for somebody who needs to understand wine to its fullest.
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1 5 7 - 1 6 0 . New Y o r k : A c a d e m i c P r e s s , F l e i s c h e r H . , Z e r z a w y R . and Bachmann Κ . (1974) Combined t e l e m e t r y o f c a r d i o v a s c u l a r p a r a m e t e r s i n s p o r t s . I n P . A . Neukomm ( e d . ) , Biotelemetry II, pp. 115-117. Basel: Karger. F r y e r T . B . , Deboo G . J . and W i n g e t C . M . (1966) M i n i a t u r e l o n g - l i f e t e m p e r a t u r e t e l e m e t r y s y s t e m . J , Appl, Physiol, 2J_, 2 9 5 - 2 9 8 . F r y e r T .
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A Natural History of Wine by Ian Tattersall, Rob DeSalle