Fast Download speed and ads Free! Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents almost 4, entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to the present day. The esteemed contributors including over 50 new to this edition range from internationally renowned academics to some of the most famous wine writers and wine specialists in the world.
Now exhaustively updated, this fourth edition incorporates the very latest international research to present over new entries on topics ranging from additives and wine apps to WSET and Zelen. Over 60 per cent of all entries have been revised; and useful lists and statistics are appended, including a unique list of the world's controlled appellations and their permitted grape varieties, as well as vineyard area, wine production and consumption by country.
Illustrated with almost 30 updated maps of every important wine region in the world, many useful charts and diagrams, and 16 stunning colour photographs, this Companion is unlike any other wine book, offering an understanding of wine in all of its wider contexts--notably historical, cultural, and scientific--and serving as a truly companionable point of reference into which any wine-lover can dip and browse.
New to this editionComprehensively revised and updated throughout Over brand-new entries Significant new updates on hundreds of topics such as China, screwcaps, and the origins of viniculture Impressive global coverage of wine regions, including new entries on Alaska, Lesotho, Norway, and Tahiti Includes brand-new colour photographs and black and white line drawings Maps of wine regions have been updated. This will be the go-to guide for aspiring sommeliers, wine aficionados who want to improve their blind tasting skills, and amateur enthusiasts looking for a straightforward and visceral way to understand and describe wine.
In this seminal addition to the wine canon, noted experts Rajat Parr and Jordan Mackay share everything they've learned in their decades of tasting wine. The result is the most in-depth study of the world's greatest wine regions ever published. There are books that describe the geography of wine regions. And there are books that describe the way basic wines and grapes should taste. But there are no books that describe the intricacies of the way wines from various subregions, soils, and appellations should taste.
Now, for the first time ever, you can learn about the differences between wines from the 7 grand crus and 40 premier crus of Chablis, or the terroirs in Barolo, Champagne, and Bordeaux. Paying attention to styles, winemakers, soils, and the most cutting-edge of trends, this book explains how to understand the wines of the world not in the classical way, but in the modern way--appellation by appellation, soil by soil, technique by technique--making it an essential reference and instant classic.
Yet, after all of these thousands of years we are still finding new ways to combine the same four basic ingredients - milk, bacteria, salt, and enzymes - into new and exciting products with vastly different shapes, sizes, and colors, and equally complex and varied tastes, textures, and, yes, aromas.
In fact, after a long period of industrialized, processed, and standardized cheese, cheesemakers, cheesemongers, affineurs, and most of all consumers are rediscovering the endless variety of cheeses across cultures. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing A-Z entries on cheese history, culture, science, and production.
The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly cow, goat, sheep and not so commonly think yak, camel, and reindeer used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow.
Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage. The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing.
The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research.
The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. Wine is now one of the most popular drinks in the world.
Many wine drinkers wish they knew more about it without having to understand every detail or go on a wine course. From the. Combining meticulously-researched fact with refreshing opinion and wit, The Oxford Companion to Wine presents entries on every wine-related topic imaginable, from regions and grape varieties to the owners, connoisseurs, growers, and tasters in wine through the ages; from viticulture and oenology to the history of wine, from its origins to.
The Companion covers drinks, processes, and techniques around the world as well as those in the US and Europe. It provides clear explanations of the different ways that. An introduction to wine provides advice on buying, storing, serving, and tasting wine; describes the winemaking process; and offers a guide to the wine-producing countries of the world. An indispensable book for every wine lover, from some of the world's leading wine experts. The Oxford Companion to Cheese is the first major reference work dedicated to cheese, containing A-Z entries on cheese history, culture, science, and production.
From cottage cheese to Camembert, from Gorgonzola to Gruyere, there are entries on all of the major cheese varieties globally, but also many cheeses that are not well known outside of their region of production. The concentrated whey cheeses popular in Norway, brunost, are covered here, as are the traditional Turkish and Iranian cheeses that are ripened in casings prepared from sheep's or goat's skin. There are entries on animal species whose milk is commonly cow, goat, sheep and not so commonly think yak, camel, and reindeer used in cheesemaking, as well as entries on a few highly important breeds within each species, such as the Nubian goat or the Holstein cow.
Regional entries on places with a strong history of cheese production, biographies of influential cheesemakers, innovative and influential cheese shops, and historical entries on topics like manorial cheesemaking and cheese in children's literature round out the Companion's eclectic cultural coverage.
The Companion also reflects a fascination with the microbiology and chemistry of cheese, featuring entries on bacteria, molds, yeasts, cultures, and coagulants used in cheesemaking and cheese maturing. The blooms, veins, sticky surfaces, gooey interiors, crystals, wrinkles, strings, and yes, for some, the odors of cheese are all due to microbial action and growth. And today we have unprecedented insight into the microbial complexity of cheese, thanks to advances in molecular biology, whole-genome sequencing technologies, and microbiome research.
The Companion is equally interested in the applied elements of cheesemaking, with entries on production methodologies and the technology and equipment used in cheesemaking. An astonishing authors contributed entries to the Companion, residing in 35 countries. These experts included cheesemakers, cheesemongers, dairy scientists, anthropologists, food historians, journalists, archaeologists, and on, from backgrounds as diverse as the topics they write about.
Every entry is signed by the author, and includes both cross references to related topics and further reading suggestions.
The endmatter includes a list of cheese-related museums and a thorough index. Two page color inserts and well over a hundred black and white images help bring the entries to life. This landmark encyclopedia is the most wide-ranging, comprehensive, and reliable reference work on cheese available, suitable for both novices and industry insiders alike.
Author : Andrew F. Smith Publisher: Oxford University Press ISBN: Category: Cooking Page: View: Read Now » A panoramic history of the culinary traditions, culture, and evolution of American food and drink features nearly one thousand entries, essays, and articles on such topics as fast food, celebrity chefs, regional and ethnic cuisine, social and cultural food history, food science, and more, along with hundreds of photographs and lists of food museums, Web sites, festivals, and organizations.
Author : Gillian Riley Publisher: Oxford University Press ISBN: Category: Cooking Page: View: Read Now » A comprehensive food reference covers all aspects of the history and culture of Italian cuisine, including dishes, ingredients, cooking methods, implements, regional specialties, the appeal of Italian cuisine, and outside culinary influences. Author : Elizabeth Schneider Publisher: Chronicle Books ISBN: Category: Cooking Page: View: Read Now » This is a fun but respectful and very comprehensive guide to everything you ever wanted to know about wine from the creator and host of the popular podcast Wine for Normal People, described by Imbibe magazine as "a wine podcast for the people.
Rich with charts, maps, and lists—and the author's deep knowledge and unpretentious delivery—this vividly illustrated, down-to-earth handbook is a must-have resource for millennials starting to buy, boomers who suddenly have the time and money to hone their appreciation, and anyone seeking a relatable introduction to the world of wine. Author : J. Three scientists—Joseph Weiner, Kenneth Oakley, and Wilfrid Le Gros Clark—described their investigations into the important fossilized human remains found at Piltdown in Sussex in the early s.
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