Culinary

The topic of alcohol and the liver is long overdue for re-evaluation. The authors of this book have clearly taken up this challenge. Human interest in alcohol dates back to the Neolithic period (circa 10,000 BC). Only a small amount of alcohol is found naturally in food. Therefore, humans have yet to adapt to the high quantities of alcohol consumed daily by alcohol abusers. Alcohol is a simple carbohydrate and is metabolised as a fuel. However, unlike more naturally occurring carbohydrates such as glucose, the pathways for its metabolism are not subject to the same checks and balances. Ethanol oxidation reduces NAD+, which starves reactions that depend on this substrate. This accounts for the accumulation of fat in alcoholic steatosis. Alcohol metabolism generates significant amounts of reactive oxygen species (ROS), which damages mtDNA and subsequently mitochondrial integrity. The authors provide several lines of evidence that link the clinical picture of alcoholic liver disease with mitochondrial damage.

Alcohol consumption patterns are characterized as mild, moderate, social, heavy drinking, problem drinking, binge drinking and heavy episodic drinking may or may not lead to alcohol dependence. Excessive alcohol consumption has been associated with a variety of negative health consequences, acute or chronic, both the alcohol user and for society to which this drinker is inserted, ranging from injuries resulting from traffic accidents to diseases chronic such as cancer and cardiovascular disease. This book discusses alcohol consumption patterns, influences and health effects.

Tapping into the world of American beer, this CNBC Original program offers an in-depth case study of the industry leader, Anheuser-Busch. With unprecedented access to the company’s inner workings, the program depicts the history of Anheuser-Busch—including how it survived the Prohibition era—while illustrating the birth of the Budweiser brand and its eventual dominance of the U.S. beer market.

2016 International Association of Culinary Professionals Award Finalist! You'll learn all about the effects aroma, taste, preference, and personal experience can have on flavor. Then, on to the pairing. From classics like barbecue ribs with American Brown Ale to unusual matches like pineapple upside-down cake with Double India Pale Ale, you'll learn why some pairings stand the test of time and you'll find plenty of new ideas as well. With complete information for planning beer dinners and cooking with beer, tips from pro brewers, and geek-out science features, Julia and Gwen will make sure you never look at beer--or food--the same way again!

So what's the science behind beer? A science journalist with a taste for beer, and some artistic talent, breaks down the brewing process in a few simple steps.

The star sommelier of The Bernardin has his famous nose put to the test by neurochemist Terry Acree. How sophisticated can our sense of smell get? Aldo Sohm oversees a 15,000 bottle wine collection made up of 900 wine selections from 12 countries with vintages from as early as 1875. Terry Acree is Professor of Food Science at Cornell University. His laboratory is interested in why there is such a functional variation in taste and olfaction that has been observed for decades in human populations. Understanding the relationship between stimulant composition and perception becomes central to understanding the representation of chemical information in the brain and the impact of genetic diversity on the perception of food.

The best wine and food pairings create harmony among unexpected flavors. Chardonnay, Riesling, and Merlot are classic pairing choices, but less conventional grape varieties like Albariño, Grenache, Grüner Veltliner, Malbec, and Tempranillo are becoming increasingly popular, coveted by those with curious palates and a taste for good value. Master Sommelier Evan Goldstein shows how anyone can bring these emerging, exciting varieties to the table. He ventures into wine's new frontiers, exploring the flavors and pairing potential of thirty-six distinctive grapes from around the world, including Argentina, Spain, Italy, Greece, and France. In his entertaining and approachable style, Goldstein offers advice on crafting unforgettable wine and food pairings, suggests wines for everyday and special occasions, and recommends producers and importers. Thirty-six star chefs present recipes specially tailored to Goldstein's wine selections, and full-color photographs display these dishes in delectable splendor.

Demystifying the terminology and methodology of matching wine to food, Food and Wine Pairing: A Sensory Experience presents a practical, user-friendly approach grounded in understanding the direct relationships and reactions between food and wine components, flavors, and textures.

The World of Niagara Wine is a transdisciplinary exploration of the Niagara wine industry. In the first section, contributors explore the history and regulation of wine production as well as its contemporary economic significance. The second section focuses on the entrepreneurship behind and the promotion and marketing of Niagara wines. The third introduces readers to the science of grape growing, wine tasting, and wine production, and the final section examines the social and cultural ramifications of Niagara's increasing reliance on grapes and wine as an economic motor for the region.

Craft Distilling is a complete guide to  creating high-quality  whiskey, rum and more at home. Experienced brewer, distiller, and self- reliance expert Victoria Redhed Miller shares a wealth of invaluable information including: Quality  Spirits 101:  Step-by-step recipes and techniques Legal Liquor: An overview of the licensing process in the United States and Canada Raising the Bar: Advocacy for fair regulations for hobby distillers This unique resource will show you everything you need to know to get started crafting top-quality spirits on a small scale and do it legally.

Founders and award-winning distillers of Kings County Distillery Colin Spoelman and David Haskell follow up their successful Guide to Urban Moonshining with an extensive history of the figures who distilled American spirits. The book presents 50 fascinating--and sometimes morbid--biographies from this historic trade's bygone days, including farmers, scientists, oligarchs, criminals, and the occasional US president.

Divided Spirits tells the stories of tequila and mezcal, two of Mexico's most iconic products. In doing so, the book illustrates how neoliberalism influences the production, branding, and regulation of local foods and drinks. It also challenges the strategy of relying on "alternative" markets to protect food cultures and rural livelihoods. In recent years, as consumers increasingly demand to connect with the people and places that produce their food, the concept of terroir--the taste of place--has become more and more prominent. Tequila and mezcal are both protected by denominations of origin (DOs), legal designations that aim to guarantee a product's authenticity based on its link to terroir. Yet this book shows how the institutions that are supposed to guard "the legacy of all Mexicans" often fail those who are most in need of protection: the small producers, agave farmers, and other workers who have been making tequila and mezcal for generations. The consequences--for the quality and taste of tequila and mezcal, and for communities throughout Mexico--are stark.