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008 040402s2004 njua b 001 0 eng d
010 _a 2004044604
011 _aBIB MATCHES WORLDCAT
020 _a0691119198
_qcloth (acid-free paper)
020 _a9780691119199
_qcloth (acid-free paper)
035 _a(ATU)b10952469
035 _a(OCoLC)54822000
040 _aDLC
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050 0 0 _aTP555
_b.L54 2004
082 0 0 _a641.2224
_222
100 1 _aLiger-Belair, Gérard,
_d1970-
_9255791
245 1 0 _aUncorked :
_bthe science of champagne /
_cGérard Liger-Belair.
264 1 _aPrinceton :
_bPrinceton University Press,
_c[2004]
264 4 _c©2004
300 _a152 pages :
_billustrations ;
_c20 cm
336 _atext
_btxt
_2rdacontent
337 _aunmediated
_bn
_2rdamedia
338 _avolume
_bnc
_2rdacarrier
504 _aIncludes bibliographical references (pages 145-147) and index.
505 0 0 _g1.
_tIntroduction --
_g2.
_tThe history of champagne --
_g3.
_tThe making of champagne --
_g4.
_tA flute or a goblet? --
_g5.
_tThe birth of a bubble --
_g6.
_tThe bubble rises --
_g7.
_tThe bubble bursts --
_g8.
_tAfterword : the future of champagne wines.
520 _a"Uncorked is the first book to quench our curiosity about the inner workings of one of the world's most popular drinks. Prized for its freshness, vitality, and sensuality, champagne is a wine of great complexity. Mysteries aplenty gush forth with the popping of that cork. Just what is that fizz? Can you judge champagne quality by how big the bubbles are, by how long they last, by how they behave before they fade? Why exactly does serving champagne in a long-stemmed flute prolong both the chill and the effervescence?; Through lively prose and a wealth of state-of-the-art, high-speed photos, this book unlocks the door to the mystery of what champagne effervescence is really all about. Ge;rard Liger-Belair provides an unprecedented close-up view of the beauty in the bubbles--images that look surprisingly like lovely flowers, geometric patterns, even galaxies as they rise through the glass and then burst forth on the surface. He fully illustrates: how bubbles form not on the glass itself but are instead "born" out of debris stuck on the glass wall; how they rise; and how they burst--the most picturesque and functional stage of the bubble's fleeting life.; Uncorked also provides a colorful history of champagne, tells us how it is made, and asks: could global warming spell its demise? Bubbly may tickle the nose, but this book tackles what the nose and the naked eye cannot--the spectacular science of that which gives champagne its charm and gives us our pleasure."--Publisher description.
588 _aMachine converted from AACR2 source record.
650 0 _aChampagne (Wine)
_9315151
856 4 2 _3Contributor biographical information
_uhttp://catdir.loc.gov/catdir/enhancements/fy0734/2004044604-b.html
907 _a.b10952469
_b10-06-19
_c27-10-15
998 _a(2)b
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