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The terroir of whiskey : a distiller's journey into the flavor of place /
"Turn over a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which changes the flavor of the wine....
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York :
Columbia University Press,
[2021]
|
| Colección: | Arts and traditions of the table.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000 i 4500 | ||
|---|---|---|---|
| 001 | JSTOR_on1159632871 | ||
| 003 | OCoLC | ||
| 005 | 20231005004200.0 | ||
| 006 | m o d | ||
| 007 | cr ||||||||||| | ||
| 008 | 200616s2021 nyu ob 001 0 eng | ||
| 010 | |a 2020026159 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d OCLCF |d OCLCO |d N$T |d TOH |d YDX |d OCLCO |d OCLCQ |d JSTOR |d CUV |d K6U |d DGITA |d OCLCO |d OCLCQ |d OCLCO | ||
| 020 | |a 9780231550895 |q electronic book | ||
| 020 | |a 0231550898 |q electronic book | ||
| 020 | |z 9780231194587 |q hardcover | ||
| 035 | |a (OCoLC)1159632871 | ||
| 037 | |a 22573/ctv1hphsgm |b JSTOR | ||
| 042 | |a pcc | ||
| 043 | |a n-us--- | ||
| 050 | 0 | 0 | |a TP605 |b .A767 2021 |
| 072 | 7 | |a CKB |x 088000 |2 bisacsh | |
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| 072 | 7 | |a CKB |x 002000 |2 bisacsh | |
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| 082 | 0 | 0 | |a 663/.50092 |2 23 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Arnold, Robert, |d 1987- |e author. | |
| 245 | 1 | 4 | |a The terroir of whiskey : |b a distiller's journey into the flavor of place / |c Rob Arnold. |
| 264 | 1 | |a New York : |b Columbia University Press, |c [2021] | |
| 300 | |a 1 online resource (ix, 351 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a Arts and traditions of the table : perspectives on culinary history | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a "Turn over a bottle of wine and you may well see a reference to its terroir, the total local environment of the vineyard that grew the grapes, from its soil to the climate. Winemakers universally accept that where a grape is grown influences its chemistry, which changes the flavor of the wine. A detailed system has codified the idea that where the grapes are grown matters to the wine. But why don't we feel the same way about 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, and Scotland. Arnold puts the spotlight on a new generation of distillers, plant breeders, and local farmers who are bringing back long-forgotten grain flavors and creating new ones in pursuit of terroir. In the twentieth century, we inadvertently bred distinctive tastes out of grains in favor of high agronomic yields-but today's artisans have teamed up to remove themselves from the commodity grain system, resurrect heirloom cereals, bring new varieties to life, and recapture the flavors of specific local ingredients. The Terroir of Whiskey makes the scientific and cultural cases that terroir is as important in whiskey as it is in wine"-- |c Provided by publisher. | ||
| 588 | |a Description based on online resource; title from digital title page (viewed on March 02, 2021). | ||
| 590 | |a JSTOR |b Books at JSTOR All Purchased | ||
| 590 | |a JSTOR |b Books at JSTOR Demand Driven Acquisitions (DDA) | ||
| 650 | 0 | |a Whiskey |z United States. | |
| 650 | 0 | |a Distilleries |z United States. | |
| 650 | 0 | |a Distillers |z United States. | |
| 650 | 6 | |a Whisky |z États-Unis. | |
| 650 | 6 | |a Distilleries |z États-Unis. | |
| 650 | 6 | |a Distillateurs |z États-Unis. | |
| 650 | 7 | |a COOKING / Beverages / Wine & Spirits |2 bisacsh | |
| 650 | 7 | |a Distilleries |2 fast | |
| 650 | 7 | |a Distillers |2 fast | |
| 650 | 7 | |a Whiskey |2 fast | |
| 651 | 7 | |a United States |2 fast | |
| 776 | 0 | 8 | |i Print version: |a Arnold, Robert, 1987- |t The terroir of whiskey |d New York : Columbia University Press, [2021] |z 9780231194587 |w (DLC) 2020026158 |
| 830 | 0 | |a Arts and traditions of the table. | |
| 856 | 4 | 0 | |u https://jstor.uam.elogim.com/stable/10.7312/arno19458 |z Texto completo |
| 938 | |a Digitalia Publishing |b DGIT |n DIGCOLUP0037 | ||
| 938 | |a EBSCOhost |b EBSC |n 2458716 | ||
| 994 | |a 92 |b IZTAP | ||