000 | 03279cam a22003974i 4500 | ||
---|---|---|---|
005 | 20211102070712.0 | ||
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 _beng _erda _cDLC _dC#P _dUKM _dBAKER _dYBM _dNLGGC _dUWC _dIG# _dBTCTA _dYDXCP _dOCLCG _dDEBBG _dYUS _dATU |
||
042 | _apcc | ||
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 _a(2)c _b20-03-18 _cm _da _feng _gnju _h0 |
||
945 |
_a641.2224 LIG _g1 _iA263816B _j0 _lcmain _o- _p$26.19 _q- _r- _s- _t0 _u1 _v0 _w0 _x0 _y.i12165153 _z29-10-15 |
||
942 | _cB | ||
999 |
_c1155297 _d1155297 |