New Books - Wine
Sun, Sea, Soil, Wine: Winemaking on the North Fork of Long Island by
Growing up a stone's throw away from New York City in a small house on suburban Long Island, Richard Olsen-Harbich always dreamed of being a farmer. After graduating from Cornell with a degree in viticulture, he found himself back on the Island at the heart of an emerging wine region that was struggling to find itself. Starting from the ground up with little information or experience, Olsen-Harbich began a lifelong quest to master the art and science of growing wine grapes less than 90 miles from Manhattan. In the last half-century, the North Fork's bucolic seaside towns and humble potato farms were transformed into one of this country's most compelling agricultural success stories, garnering praise from wine critics around the world. Olsen-Harbich charts the meteoric rise of North Fork winemaking from the historic failures of colonial times to the modern triumph of becoming one of the most important wine-producing districts on the East Coast. Through a poetic interweaving of personal anecdotes with scientific reporting about climate, soils, geology, and botany, Olsen-Harbich drills deep into the topic, giving the world a new language for talking about wine. In doing so, he redefines what it means to make wine in the New World.
Publication Date: 2024-01-01
¡Vino!: The History and Identity of Spanish Wine by
¡Vino! explores the history and identity of Spanish wine production from the mid-nineteenth century to today. Nineteenth-century infestations of oidium fungus and phylloxera aphids devastated French and Italian vineyards but didn't extend to the Iberian Peninsula at first, giving Spanish vintners the opportunity to increase their international sales. Once French and Italian wineries rebounded, however, Spanish wine producers had to up their game. Spain could not produce only table wine; it needed a quality product to compete with the supposedly superior French wines. After the Spanish Civil War the totalitarian Franco regime turned its attention to Spain's devastated agricultural sector, but the country's wine industry did not rebound until well after World War II. In the postwar years, it rebranded itself to compete in a more integrated European and international marketplace with the creation of a new wine identity. As European integration continued, Spanish wine producers and the tourism industry worked together to promote the uniqueness of Spain and the quality of its wines. Karl J. Trybus explores the development of Spanish wine in the context of national and global events, tracing how the wine industry has fared and ultimately prospered despite civil war, regional concerns, foreign problems, and changing tastes.
Call Number: TP559.S7 T79 2023
Italian Wine: The History, Regions, and Grapes of an Iconic Wine Country by
Journey through all twenty regions of Italy to discover the grapes, terrain, and historical techniques that have influenced modern Italian winemaking in this accessible and stunning guide to Italian wines. "A brilliant look into the past, present, and future of wine and food in Italy."-Rajat Parr, owner-operator of Phelan Farm and author of Secrets of Sommeliers and The Sommelier's Atlas of Taste From award-winning sommelier Shelley Lindgren, who has long been recognized (and now knighted!) for her promotion of lesser-known Italian wines, and acclaimed cookbook author Kate Leahy comes a user-friendly and charming guide to Italian wines two decades in the making. The dynamic storytelling duo takes you through a beautifully photographed and delightfully comprehensive journey to understand what Italian wine looks like today- the makers shaping the industry, the innovative ways farmers are adapting to climate change, and the history that paved the path for this current movement. Travel vicariously through all twenty regions with Leahy and Lindgren and expand your palate beyond Chianti, Pinot Grigio, and Lambrusco. Immerse yourself in the untold stories of how ancient winemaking techniques, the shifts of power and the movement of families, and the terrain and climate have influenced modern Italian winemaking. The curiosity and passion Lindgren and Leahy have is infectious and inviting, and you'll leave with a buzz and a richer understanding of the country's wines. Let Italian Wine be your in-depth and fun guide into this endlessly fascinating, diverse world of wine.
Call Number: HP 559.I8 L57 2023
Winemaking: Basics and Applied Aspects by
Wine is one of the oldest forms of alcoholic beverages known to man. Estimates date its origins back to 6000 B.C. Ever since, it has occupied a significant role in our lives, be it for consumption, social virtues, therapeutic value, its flavoring in foods, etc. A study of wine production and the technology of winemaking is thus imperative. The preparation of wine involves steps from harvesting the grapes, fermenting the must, maturing the wine, stabilizing it finally, to getting the bottled wine to consumers. The variety of cultivars, methods of production, and style of wine, along with presentation and consumption pattern add to the complexity of winemaking. In the past couple of decades, there have been major technological advances in wine production in the areas of cultivation of grapes, biochemistry and methods of production of different types of wines, usage of analytical techniques has enabled us to produce higher quality wine. The technological inputs of a table wine, dessert wine or sparkling wine, are different and has significance to the consumer. The role played by the killer yeast, recombinant DNA technology, application of enzyme technology and new analytical methods of wine evaluation, all call for a comprehensive review of the advances made. This comprehensive volume provides a holistic view of the basics and applied aspects of wine production and technology. The book comprises production steps, dotted with the latest trends or the innovations in the fields. It draws upon the expertise of leading researchers in the wine making worldwide.
Publication Date: 2022-09-17
On Champagne: A Tapestry of Tales to Celebrate the Greatest Sparkling Wine of All by Call Number: TP555.K44 2022
Drinking with the Valkyries: Writings on Wine by Call Number: TP548.J445 2022
Hugh Johnson's Pocket Wine Book 2023 by
Hugh Johnson's Pocket Wine Book is the essential reference book for everyone who buys wine - in shops, restaurants, or on the internet.
Call Number: TP 548.H699 2023
The Science of Wine: From Vine to Glass by
A thoroughly revised and updated third edition of this essential and groundbreaking reference gives a comprehensive overview of one of the most fascinating, important, and controversial trends in the world of wine: the scientific and technological innovations that are now influencing how grapes are grown and how wine is made.
Call Number: TP548.G626 2021
Biodynamic wine growing : understanding the vine and its rhythms by
This beautifully illustrated and informative book will be of interest to current biodynamic wine growers and those considering converting to biodynamic methods. It includes: an introduction to the theory of biodynamic viniculture and the Goethean method of observation in relation to vines; practical articles on all aspects of wine growing, including biodiversity, pruning, treating and preventing disease; case studies of biodynamic vineyards from around the world.
Publication Date: 2021
South of Somewhere: Wine, Food and the Soul of Italy by
"Robert V. Camuto, a prolific wine and travel writer . . . gives us a delicious pre-pandemic travelogue through southern Italy in South of Somewhere. . . . He gives us an engaging snapshot of a region chafing at its inferior stature compared with northern Italy."—Dave McIntyre, Washington Post
Publication Date: 2021
The World of Natural Wine: What it is, who makes it, and why drink it by
Meet the obsessive, often outspoken, winemakers; learn about the regions of France where natural wine culture first appeared and continues to flourish today; and explore natural wine in Spain, Italy, Georgia, and beyond.
Call Number: TP548.6.O74 A97 2022
Wine Girl : the obstacles, humiliations, and triumphs of America's youngest sommelier by
An affecting memoir from the country's youngest sommelier, tracing her path through the glamorous but famously toxic restaurant world.
Publication Date: 2020-03-24
New Books - Spirits
American Whiskey (Second Edition) by
An expert guide to the American whiskey renaissance. In American Whiskey, Kentucky-born, internationally recognized whiskey expert Richard Thomas guides readers through the American whiskey renaissance. Featuring over 300 distinctive expressions of whiskeys that embrace both tradition and innovation, this book will appeal to obsessive collectors eager to discover the next Pappy Van Winkle as well as those just starting to sample the dynamic flavor profiles of these American spirits. In this guide, you will discover: - Detailed tasting notes for 300+ expressions from 100+ distilleries - Interviews with master distillers - Regional chapters that make it easy to find distilleries nationwide - Hundreds of photographs of bottles, distillers, and distilleries Both whiskey lovers and those looking to learn more about the nation's spirit will find this book worth reading. The history of whiskey straddles Kentucky and Tennessee, but American Whiskey proves that today exceptional whiskey is made across the country.
Call Number: TP605.T46 2022
Whisky and Other Spirits : Technology, Production and Marketing by
Whisky and Other Spirits: Technology, Production and Marketing, Third Edition continues to provide details from raw materials to the finished product, including production, packaging and marketing. It focuses on the science and technology of the process as well as the environment in which it is produced.
Publication Date: 2021
The Joy of Mixology, Revised and Updated Edition by
A thoroughly updated edition of the 2003 classic that home and professional bartenders alike refer to as their cocktail bible.
A Good Drink: In pursuit of sustainable spirits by
In A Good Drink, Farrell goes in search of the bars, distillers, and farmers who are driving a transformation to sustainable spirits.
Publication Date: 2021
Crushed: How a Changing Climate is Altering the Way We Drink by
Take a tour of wine and spirit production around the world and how climate change is affecting it at every stage - from cultivation to consumption.
Call Number: TP548.5.C55 F74 2023
The Language of Whisky by
Whisky, or "whiskey" if you prefer, is a billion-dollar industry that spans the globe; it is made from New York to Tasmania. Although whisky is an umbrella term that includes everything from Bourbon to Irish and back again, it is most synonymous with Scotch and its success as a brand. But, how did an obscure drink from the far reaches of Europe rise to become a worldwide phenomenon? That's the first question asked in this book. Secondly, most decent bars and stores have a wide range of Scotches, but what do their names actually mean? It's not something we really think about, but it lies rooted in the social history of Scotland. A large proportion of these derive from farm names, which is understandable since whisky was mostly an agricultural by-product. The names, in turn, reflect the various languages historically spoken across the country. Whisky gives us a glimpse into the world of our ancestors and allows us to see that world through their eyes. That's the essence of The Language of Whisky. This book also strips away the veneer of self-proclaimed expert-speak and brings whisky back to where it belongs: hearth, home, and, of course, good company. David McNicoll was born and raised in the Scottish Highlands; and after leaving Aberdeen University with a geography degree, he went to work at his local distillery: Blair Athol. From there, he moved to Edinburgh, working for a travel company specializing in small group tours of Scotland. In 2004, he set up his own firm called Scottish Routes, which was dedicated to whisky travel. He moved to America in 2010 and has represented several Scotches as Brand Ambassador in New York. In addition, he hosts night classes in the history of Scotland and freelances as a whisky specialist in private tasting sessions across the city.
Call Number: TP605.M46 2020
The Unofficial Hogwarts Cocktail Book by
What better way to celebrate your love of Hogwarts and its host of beloved characters than by bringing out your potions cauldron (or cocktail shaker) and mixing up a host of spectacular cocktails? Bring your love for wizardry and magic into a coupe, tumbler, or highball glass with The Unofficial Hogwarts Cocktail Book - the perfect gift for any Potterhead. With 50 delicious drink recipes and spellbinding, full-colour photographs, any fan of the boy who lived is sure to be stupefied. Bottoms up!
Call Number: TX951.B376 2022
New Books - Beer
The Anchor Brewing Story : America's first craft brewery and San Francisco's original anchor steam beer by
"The highly illustrated story of America's oldest and most iconic craft brewery, featuring a history of American brewing traditions and clone beer recipes for Anchor's top brews including Anchor Steam and California Lager"-- Provided by publisher.
Call Number: HD9397.U53 S363 2022
Building a Sensory Program: A Brewer's Guide to Beer Evaluation by
Building a Sensory Program will discuss sensory systems, sources of bias, tasting techniques, required equipment, taster training, and panel maintenance. Learn about different testing methods, data use, and how to use sensory to respond to consumer complaints, set shelf life, adjust recipes, design new brands, and blend barrel-aged beer.
Call Number: TP577.F34 2021
Tapping the West : how Alberta's craft beer industry bubbled out of an economy gone flat by
Winner of a 2020 Gourmand World Cookbook Award The story behind Alberta's craft beer boom. An insider's look that brings together tasting notes, social history, politics, and science.
Publication Date: 2020
Kansas Beer by
Author Bob Crutchfield explores the state's breweries and recounts the Sunflower State's hoppy history.
Publication Date: 2019-02-18
The Drink That Made Wisconsin Famous: beer and brewing in the Badger state by
From grain to glass--a complete illustrated history of brewing and breweries in the state more famous for beer than any other.
Call Number: TP573.U6 H68 2019Publication Date: 2019
Egypt's Beer: Stella, Identity, and the Modern State by
Weaving cultural studies with business history, Egypt's Beer traces Egyptian history from 1880 to 2003 through the study of social, economic, and technological changes that surrounded the production and consumption of Stella beer in Egypt.
Call Number: HD9397.E32 F63 2019Publication Date: 2019
The Craft Brewing Handbook: a practical guide to running a successful craft brewery by
The Craft Brewing Handbook: A Practical Guide to Running a Successful Craft Brewery covers the practical and technical aspects required to set up and grow a successful craft brewing business.
The Microbrewery Handbook: craft, brew, & build your own microbrewery success by
Focused on practical guidance, author D.C. Reeves distills his experience founding Perfect Plain Brewing Company in Pensacola, Florida into an engaging, up-to-date resource for microbrewers everywhere. Clearly showing readers what works in the industry and, just as importantly, what doesn't work.
Publication Date: 2020
Vegas Brews: craft beer and the birth of a local scene by
An inside look at how craft beer makers and IPA devotees come together to brew, taste, and enjoy fine ale while also building a sense of community in Las Vegas.
Publication Date: 2019
Craft Beer Culture and Modern Medievalism: brewing dissent by
This book discusses the desire for the local, the non-corporate, and the pre-modern in the discourse of craft brewing, forming a strong counter-cultural narrative.
Publication Date: 2019
Heineken in Africa: a multinational unleashed by
A complex tale of a company operating in a country defined by perpetual conflict and warlordism . . . this book it is an important window into how careless corporate behavior can impede Africa's development."--African Business
Publication Date: 2019
A Natural History of Beer by
A celebration of beer--its science, its history, and its impact on human culture. The authors explain how we came to drink beer, what ingredients combine to give beers their distinctive flavors, how beer's chemistry works at the molecular level, and how various societies have regulated the production and consumption of beer.
Publication Date: 2019
Denver Beer: A History of Mile High Brewing by
Journalist and author Jonathan Shikes captures the Mile High City's sudsy stories from then until now.
Publication Date: 2020
Beer: from production to distribution by
This compilation provides a critical review of a tailor-made concept for the production of beer with high biological value, reviewing the changes in phenolic capacity and antioxidant activity of malt and hops as the main phenolic component sources in beer.
Publication Date: 2020
Philosophy of Beer by
In The Philosophy of Beer, Jane Peyton, the UK's first Beer Sommelier of the Year, distills practical advice from the incredible history of this beverage, spanning the earliest evidence of beer 13,000 years ago, its central role in monasteries and on naval ships, its significance in the discovery of cholera, and its enduring popularity today.
Call Number: TP577.P49 2021
Other Beverages
Cider Planet: Exploring the producers, practices, and unique traditions of craft cider and perry from around the world by
From internationally-acclaimed author and fermented beverage expert Claude Jolicoeur comes a globe-trotting, full-color cultural history and guide celebrating the methods, terroir, and traditions of world-class cider. In Cider Planet, Claude Jolicoeur--a longtime, passionate cider maker and author of the international bestseller New Cider Maker's Handbook--takes readers with him to the world's greatest cider regions, providing an expertly guided tour laced with his deep understanding and appreciation for how this "Prince of Beverages" is made.
Call Number: TP563 .J65 2022
American Cider: Modern Guide to a Historic Beverage by
American Cider is a guide to enjoying cider, but even more so, it is a guide to being part of a community of consumers, farmers, and fermenters making the nation's oldest beverage its newest must-try drink.
Call Number: TP563.P83 2020
A Rich and Tantalizing Brew: a History of How Coffee Connected the World by
A Rich and Tantalizing Brew traces the history of coffee from its cultivation and brewing first as a private pleasure in the highlands of Ethiopia and Yemen through its emergence as a sought-after public commodity served in coffeehouses first in the Muslim world, and then traveling across the Mediterranean to Italy, to other parts of Europe, and finally to India and the Americas.
Publication Date: 2019
The Craft and Science of Coffee by
The Craft and Science of Coffee follows the coffee plant from its origins in East Africa to its current role as a global product that influences millions of lives though sustainable development, economics, and consumer desire.
Publication Date: 2017
Coffee Sapiens: Innovation Through Understanding by
This is the perfect companion for those who want to approach the worlds of coffee and gastronomy from a practical and intellectual point of view, either as a culinary professional or a curious coffee enthusiast.
Call Number: TX 817.C6 C6513 2019
Cider Country: How and Ancient Craft Became a Way of Life by Call Number: TP 563.C76 2021
