Proof: The Science of Booze

Proof: The Science of Booze
AuthorAdam Rogers
PublisherHoughton Mifflin Harcourt
Publication dateJune 3, 2014
Pages272
ISBN978-0-547-89796-7

Proof: The Science of Booze is a 2014 nonfiction book by Adam Rogers, published by Houghton Mifflin Harcourt.[1]

Overview

The book explores all aspects of alcohol's production, consumption, and effects. It describes the process of producing alcoholic beverages, from fermentation to aging. It also explores the science of how humans are affected by alcohol, physiologically and psychologically, such as the hangover. Rogers also discusses the olfactory experience of alcohol.

Reception

The book received a starred review from Kirkus Reviews, which praised the book's "lucidity, brisk enthusiasm and humor, which helps lighten the science."[2] Diane Leach of PopMatters scored the book 8 out of 10 points.[3]

Gregory Cowles of The New York Times praised the book, writing that its "descriptions of the science behind familiar drinks exert a seductive pull" but that its "pert, gee-whiz tone" might put off some readers.[4]

Sam Kean of The Wall Street Journal "Mr. Rogers's book has much the same effect as a good drink. You get a warm sensation, you want to engage with the wider world, and you feel smarter than you probably are. Above all, it makes you understand just how deeply human it is to take a drink."[5]

References

  1. ^ Moskowitz, Clara (2014-05-01). "Book Review: Proof: The Science of Booze". Scientific American. Retrieved 2025-10-13.
  2. ^ PROOF | Kirkus Reviews.
  3. ^ Leach, Diane (2014-07-11). "In 'Proof', Science Writer Adam Rogers Investigates Booze, and Suffers Gladly for His Art » PopMatters". www.popmatters.com. Retrieved 2025-10-13.
  4. ^ "Raising a Glass to Chemistry (Published 2014)". 2014-07-21. Retrieved 2025-10-13.
  5. ^ Kean, Sam (2014-05-23). "Book Review: 'Proof: The Science of Booze' by Adam Rogers". Wall Street Journal. ISSN 0099-9660. Retrieved 2025-10-13.

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