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| #231997 in Books | imusti | 2015-11-10 | Original language:English | PDF # 1 | 8.75 x24.00 x5.75l,.0 | File type: PDF | 264 pages | YALE UNIVERSITY PRESS ACADEMIC||3 of 3 people found the following review helpful.| This book was a disappointment for me|By Houston-consumer|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 ca||
“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
A captivating survey of the science of wine and winemaking for anyone who has ever wondered about the magic of the fermented grape
An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two—one a palaeoanthrop...
You can specify the type of files you want, for your device.A Natural History of Wine | Ian Tattersall, Rob DeSalle. I have read it a couple of times and even shared with my family members. Really good. Couldnt put it down.
