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An imaginative natural history survey of the wide world of spirits, from whiskey and gin to grappa and moonshine In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history. This volume considers highly alcoholic spirits in the context of evolution, ecology, history, primatology, molecular biology, physiology, neurobiology, chemistry, and even astrophysics. With the help of illustrator Patricia Wynne, DeSalle and Tattersall address historical and cultural aspects and ingredients, the distillation process, and spirits and their effects. They also call on an international group of colleagues to contribute chapters on brandy, vodka, tequila, whiskies, gin, rum, eaux-de-vie, schnapps, baiju, grappa, ouzo, and cachaça. Covering beverages from across the globe and including descriptions of the experience of tasting each drink, this book offers an accessible and comprehensive exploration of the scientific dimensions of spirits.
The proposed ANSi C++ standard contains over 600 pages of dense, technical specifications, making it an impractical reference for C++ programmers who need only to be reminded quickly of the proper technical format for major C++ constructs. A manageable 224 pages, this book serves as an inexpensive and accessible "Cliff Notes & reg;" for that lengthy standard. This book covers the important subjects of lexical elements, constants, declarations and scope rules, linkage rules, types, conversion rules, expressions and operators, functions, classes, inheritance templates, exceptions, input/output, and the string library. in addition, the book summarizes the new proposed features of ANSi C++, highlights the Standard Template Library (STL), and points out compatibility issues to watch out for.
Distilled Spirits is the "go-to guide for identifying the best practices and options available for distilled spirits product development. The book is a valuable reference for current and prospective distillers, including researchers in distilling and chemical engineering and students brewing and distilling programs. With an increase in the number of new start distilleries, the need for guidance on distilled spirits production has risen dramatically. This book examines the impact of raw materials and production processes on spirit quality, flavor and aroma compounds, and as indicators of poor quality. The book covers the entire production process, derivation of flavor and aroma compounds, definition of spirit quality, and identification of defects for Scotch whiskey, vodka, rum, and gin. - Includes chemical methods of analysis for assessing spirit quality - Presents best practices for designing and running a sensory panel - Provides identification methods to determine aroma and flavor defects