A Natural History of Wine (Hardcover)
Special Order - may be out of print
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 palaeoanthropologist, the other a molecular biologist—to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question “What can science tell us about wine?” And vice versa.
Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding of what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even classical history. The resulting volume is indispensible for anyone who wishes to appreciate wine to its fullest.
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.
"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 Spectator
A 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