Short History Of The Art Of Distillation From The Beginnings Up To The Death Of Cellier Blumenthal
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A Short History Of The Art Of Distillation
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Author : Robert J. Forbes
language : en
Publisher: BRILL
Release Date : 1970
A Short History Of The Art Of Distillation written by Robert J. Forbes and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Science categories.
A Short History Of The Art Of Distillation
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Author : Robert Jacobus Forbes
language : en
Publisher:
Release Date : 1970
A Short History Of The Art Of Distillation written by Robert Jacobus Forbes and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Distillation categories.
Short History Of The Art Of Distillation From The Beginnings Up To The Death Of Cellier Blumenthal
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Author : Robert James Forbes
language : en
Publisher:
Release Date : 1948
Short History Of The Art Of Distillation From The Beginnings Up To The Death Of Cellier Blumenthal written by Robert James Forbes and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1948 with categories.
A Short History Of The Art Of Distillation From The Beginnings Up To The Death Of Cellier Blumenthal
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Author : R J Forbes
language : en
Publisher: BRILL
Release Date : 2024-01-22
A Short History Of The Art Of Distillation From The Beginnings Up To The Death Of Cellier Blumenthal written by R J Forbes and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-01-22 with Architecture categories.
Distillation is an art. And even an ancient one. It is strange to find that the history of this oldest and still most important method of producing chemically pure substances has ever been written. The reader looking at the bibliography appended to this book might object that many data existed. This may be true but the proper history of the art from the origin up to the present time was lacking.
A Short History Of The Art Of Distillation
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Author : Robert J. Forbes
language : en
Publisher: BRILL
Release Date : 1970
A Short History Of The Art Of Distillation written by Robert J. Forbes and has been published by BRILL this book supported file pdf, txt, epub, kindle and other format this book has been release on 1970 with Science categories.
The Oxford Companion To Spirits And Cocktails
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Author : Noah Rothbaum
language : en
Publisher: Oxford University Press
Release Date : 2021-10-14
The Oxford Companion To Spirits And Cocktails written by Noah Rothbaum and has been published by Oxford University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-10-14 with Cooking categories.
Anthropologists and historians have confirmed the central role alcohol has played in nearly every society since the dawn of human civilization, but it is only recently that it has been the subject of serious scholarly inquiry. The Oxford Companion to Spirits and Cocktails is the first major reference work to cover the subject from a global perspective, and provides an authoritative, enlightening, and entertaining overview of this third branch of the alcohol family. It will stand alongside the bestselling Companions to Wine and Beer, presenting an in-depth exploration of the world of spirits and cocktails in a groundbreaking synthesis. The Companion covers drinks, processes, and techniques from around the world as well as those in the US and Europe. It provides clear explanations of the different ways that spirits are produced, including fermentation, distillation, and ageing, alongside a wealth of new detail on the emergence of cocktails and cocktail bars, including entries on key cocktails and influential mixologists and cocktail bars. With entries ranging from Manhattan and mixology to sloe gin and stills, the Companion combines coverage of the range of spirit-based drinks around the world with clear explanations of production processes, and the history and culture of their consumption. It is the ultimate guide to understanding what is in your glass. The Companion is lavishly illustrated throughout, and appendices include a timeline of spirits and distillation and a guide to mixing drinks.
A Cultural History Of Chemistry In The Early Modern Age
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Author : Bruce T. Moran
language : en
Publisher: Bloomsbury Publishing
Release Date : 2023-12-14
A Cultural History Of Chemistry In The Early Modern Age written by Bruce T. Moran and has been published by Bloomsbury Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-12-14 with History categories.
A Cultural History of Chemistry in the Early Modern Age covers the period from 1500 to 1700, tracing chemical debates and practices within their cultural, social, and political contexts. This era in the history of chemistry was notable for natural philosophy, scientific discovery, and experimental method, and also as the high point of European alchemy - exemplified by the immensely popular writings of Paracelsus. Developments in the chemistry of metallurgy, medicine, distillation, and the applied arts encouraged attention to materials and techniques, linking theoretical speculation with practical know-how. Chemistry emerged as an academic discipline - supported by educational texts and based in classroom and laboratory instruction – and claimed a public place. The 6 volume set of the Cultural History of Chemistry presents the first comprehensive history from the Bronze Age to today, covering all forms and aspects of chemistry and its ever-changing social context. The themes covered in each volume are theory and concepts; practice and experiment; laboratories and technology; culture and science; society and environment; trade and industry; learning and institutions; art and representation. Bruce T. Moran is Professor of History and University Foundation Professor (emeritus) at the University of Nevada, Reno, USA. Volume 3 in the Cultural History of Chemistry set. General Editors: Peter J. T. Morris, University College London, UK, and Alan Rocke, Case Western Reserve University, USA.
Bibliography On The History Of Chemistry And Chemical Technology 17th To The 19th Century
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Author : Valentin Wehefritz
language : en
Publisher: Walter de Gruyter
Release Date : 2011-06-24
Bibliography On The History Of Chemistry And Chemical Technology 17th To The 19th Century written by Valentin Wehefritz and has been published by Walter de Gruyter this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-06-24 with Language Arts & Disciplines categories.
Science Alchemy And The Great Plague Of London
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Author : William Scott Shelley
language : en
Publisher: Algora Publishing
Release Date : 2017-11-10
Science Alchemy And The Great Plague Of London written by William Scott Shelley and has been published by Algora Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-11-10 with Science categories.
Science And Engineering Of Chinese Liquor Baijiu
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Author : Yan Xu
language : en
Publisher: Springer Nature
Release Date : 2023-01-27
Science And Engineering Of Chinese Liquor Baijiu written by Yan Xu and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-01-27 with Science categories.
This book provides a cutting-edge scientific overview of Chinese liquor, also known as Baijiu. Chinese liquor is one of the world’s most ancient fermented alcoholic beverages. Fermented foods and beverages are consumed worldwide as an indispensable constituent in our daily life. However, most fermented foods rely on traditional techniques with limited known scientific knowledge. These indigenous processes are typically empirical without scientifically-based control and technological insights. The book analyses Chinese liquor processing on the three most important disciplines of fermented foods: process technology/engineering, flavor chemistry, and microbiology. It also addresses the perspectives and future research needs associated with spontaneous fermented foods. This book offers a deep understanding of the science of Chinese liquor production to students, researchers, and related practitioners both in the academic and the industry. It would also benefit many other fields of fermented foods for their optimization, standardization, and modernization.