Archaelogists and anthropologists (especially ethnologists) have for many years realised that man's ingestion of alcoholic beverages may well have played asignificant part in his transition from hunter-gatherer to agriculturalist. This unqiue book provides a scientific text on the subject of 'ethanol' that also aims to include material designed to show 'non-scientists' what fermentation is all about. Conversely, scientists may well be surprised to find the extent to which ethanol has played a part in evolution and civilisation of our species. Subjects that affect us all, such the beneficial and deleterious effects of ethanol, will also be considered, as will the way in which the body deals with the compound once it has been ingested. Some of our more recent impacts ofalcohol on society e.g. opening hours will also be included. Appealing to a broad market, professionals in the alcohol industry (technical, marketing, consumer insight) and social scientists will find substantial amounts of material to interest them. INDICE: The outline history of fermented beverages; Yeast structure and molecular biology; The process of fermentation; 'Mainstream' beverages; Indigenous fermentations; Anthropological, archaeological, and sociological perspectives; Ethanol and the body; Health aspects of alcoholic beverages; Appendix: Thephysicochemistry of ethanol
- ISBN: 978-1-84973-161-4
- Editorial: Royal Society of Chemistry
- Encuadernacion: Cartoné
- Páginas: 350
- Fecha Publicación: 31/12/2011
- Nº Volúmenes: 1
- Idioma: Inglés