At the bar

For ten thousand years, people improved the production of alcohol, but only relatively recently scientists began to use the achievements of science in order to create their ideal composition. In a bright tour of cultures and continents, Adam Rogers leads us through leading world laboratories, bars and drinking institutions, where the science of drinking is being improved. The author describes the physical, biological and chemical foundations of the ideal drink, separately dwelling on psychological and neurobiological processes that provoke the desire to sip a glass. If you were someday interested in what is happening with an alcohol drink before you uncorked a bottle, and what reactions it launches in your body, the book “at the bar” is your indispensable companion, an incomparable addition to exquisite drinks