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Discovering yamaguchi sake
A new and remarkable look at the sake produced in Japan’s Yamaguchi Prefecture. This book is the first of its kind, a deep-dive into a single sake-producing region to highlight its delicious brews as well as the people, land, and culture behind them. Brewing in Yamaguchi — in southern Honshu, Jap...
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Drinking history
A companion to Andrew F. Smith's critically acclaimed and popular Eating History: Thirty Turning Points in the Making of American Cuisine, this volume recounts the individuals, ingredients, corporations, controversies, and myriad events responsible for America's diverse and complex beverage scene...
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Neuroenology
A pioneer of neurogastronomy writes an engaging treatment of the brain’s role in creating the taste of wine.
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The terroir of whiskey
The master distiller Rob Arnold reveals how innovative whiskey producers are recapturing a sense of place to create distinctive, nuanced flavors. He takes readers on a world tour of whiskey and the science of flavor, stopping along the way at distilleries in Kentucky, New York, Texas, Ireland, an...
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The winemaker's hand
Winemakers reveal how a vintner’s approach affects the nature of the wine they produce.
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