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Herve This: Building a Meal: From Molecular Gastronomy to Culinary Constructivism. Translated by Malcolm DeBevoise. Columbia University Press, New York, 2009, 135 pp., ISBN 978-0-231-14466-7, $19.95. - Gerard Liger-Belair: Uncorked: The Science of Champagne. Princeton University Press, Princeton, 2004, 152 pp., ISBN 0-691-11919-8, $27.97. - Jonathan Nossiter: Liquid Memory: Why Wine Matters. Farrar, Straus, and Giroux, New York, 2009, 262 pp., ISBN 978-0-374-27257-9, $26.00.

Review products

Herve This: Building a Meal: From Molecular Gastronomy to Culinary Constructivism. Translated by Malcolm DeBevoise. Columbia University Press, New York, 2009, 135 pp., ISBN 978-0-231-14466-7, $19.95.
Gerard Liger-Belair: Uncorked: The Science of Champagne. Princeton University Press, Princeton, 2004, 152 pp., ISBN 0-691-11919-8, $27.97.
Jonathan Nossiter: Liquid Memory: Why Wine Matters. Farrar, Straus, and Giroux, New York, 2009, 262 pp., ISBN 978-0-374-27257-9, $26.00.

Published online by Cambridge University Press:  08 June 2012

Peter Musolf
Peter Musolf
Affiliation:
Yokohama
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Type
Book Reviews
Information
Journal of Wine Economics , Volume 5 , Issue 1 , Spring 2010 , pp. 196 - 201
Copyright
Copyright © American Association of Wine Economists 2010

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References

Goode, Jamie. (2007). “Wine and the Brain.” Questions of Taste: The Philosophy of Wine. Edited by Smith, Barry C.. New York: Oxford University Press.Google Scholar