Grape vs. Grain: A Historical, Technological, and Social Comparison of Wine and Beer

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Cambridge University Press, Mar 10, 2008 - Science
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Why is wine considered more sophisticated even though the production of beer is much more technologically complex? Why is wine touted for its health benefits when beer has more nutrition value? Why does wine conjure up images of staid dinner parties while beer denotes screaming young partiers? Charles Bamforth explores several paradoxes involving beer and wine, paying special attention to the culture surrounding each. He argues that beer can be just as grown-up and worldly as wine and be part of a healthy, mature lifestyle. Both beer and wine have histories spanning thousands of years. This is the first book to compare them from the perspectives of history, technology, the market for each, and the effect that they have on human health and nutrition.
 

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User Review  - BrianFannin - LibraryThing

A missed opportunity. Bamforth's technical knowledge and love of beer is obvious, but I doubt he'll do much to convert people from wine to beer. He starts with the premise that beer ought to be as ... Read full review

Contents

Preface
ix
Some Social Commentary
1
2 A Brief History of Wine
13
3 A Brief History of Beer
23
4 How Wine Is Made
61
5 How Beer Is Made
79
6 The Quality of Wine
105
7 The Quality of Beer
115
8 Types of Wine
129
9 Types of Beer
141
10 The Healthfulness of Wine and Beer
163
11 Conclusions about Beer and Wine and the Future
181
Further Reading
199
Index
201
Copyright

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About the author (2008)

Charles Bamforth is Chair of the Department of Food Science and Technology and Anheuser-Busch Endowed Professor of Malting and Brewing Sciences at the University of California, Davis. He is Editor in Chief of the Journal of the American Society of Brewing Chemists and a member of the editorial boards of Master Brewers Association of the Americas Quarterly, the Journal of the Science of Food and Agriculture, and the Journal of the Institute of Brewing. Bamforth has been referred to as one of the top two or three brewing scientists of his generation.

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