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Vodka

David Christian

in ‘Living Water’: Vodka and Russian Society on the Eve of Emancipation

Published in print:
1990
Published Online:
October 2011
ISBN:
9780198222866
eISBN:
9780191678516
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780198222866.003.0003
Subject:
History, European Modern History

Vodka consists in principle (and sometimes in practice) of little more than pure alcohol and water. Of these two, it is, of course, the alcohol that is the active ingredient. The word ‘alcohol’ has ... More


Heritage and Process

Karl Raitz

in Making Bourbon: A Geographical History of Distilling in Nineteenth-Century Kentucky

Published in print:
2020
Published Online:
September 2020
ISBN:
9780813178752
eISBN:
9780813178769
Item type:
chapter
Publisher:
University Press of Kentucky
DOI:
10.5810/kentucky/9780813178752.003.0002
Subject:
History, American History: 19th Century

American spirits distilling grew from European and colonial traditions and the age-old knowledge that grains could be milled into a fine meal, mixed with malted barley, and fermented and distilled ... More


Ferment: An Ecology of the Body

E. Melanie DuPuis

in Dangerous Digestion: The Politics of American Dietary Advice

Published in print:
2015
Published Online:
September 2016
ISBN:
9780520275478
eISBN:
9780520962132
Item type:
chapter
Publisher:
University of California Press
DOI:
10.1525/california/9780520275478.003.0008
Subject:
Sociology, Social Theory

This chapter discusses how scientists of the human metabiome have revealed a new conception of how the body relates to, and is part of, the world. The body is not a bounded being but is created by ... More


Toward a Fermentive Politics

E. Melanie DuPuis

in Dangerous Digestion: The Politics of American Dietary Advice

Published in print:
2015
Published Online:
September 2016
ISBN:
9780520275478
eISBN:
9780520962132
Item type:
chapter
Publisher:
University of California Press
DOI:
10.1525/california/9780520275478.003.0009
Subject:
Sociology, Social Theory

This chapter explains how new ideas of the body can help in showing the possibilities of social change beyond the system of purity and order. Particularly, fermentive imaginaries represent a set of ... More


Alcohol in Ancient Worlds: Nature and the Human Hand

Rod Phillips

in Alcohol: A History

Published in print:
2014
Published Online:
January 2015
ISBN:
9781469617602
eISBN:
9781469617626
Item type:
chapter
Publisher:
University of North Carolina Press
DOI:
10.5149/northcarolina/9781469617602.003.0002
Subject:
History, Cultural History

This chapter discusses the history of alcohol in the ancient world. While alcoholic beverages made by humans can be traced back to around 7000 bc, prehistoric man had consumed alcohol in fruits and ... More


A Scientific Monopoly

Gerard Sasges

in Imperial Intoxication: Alcohol and the Making of Colonial Indochina

Published in print:
2017
Published Online:
May 2018
ISBN:
9780824866884
eISBN:
9780824876883
Item type:
chapter
Publisher:
University of Hawai'i Press
DOI:
10.21313/hawaii/9780824866884.003.0003
Subject:
History, Asian History

Today, Albert Calmette is remembered as a pioneer of modern medicine for his work on the BCG tuberculosis vaccine, still in use today. Yet in 1891 he was an inexperienced naval doctor, recently ... More


The Rise of Baking Powder Business: The Northeast, 1856–1876

Linda Civitello

in Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking

Published in print:
2017
Published Online:
January 2018
ISBN:
9780252041082
eISBN:
9780252099632
Item type:
chapter
Publisher:
University of Illinois Press
DOI:
10.5406/illinois/9780252041082.003.0004
Subject:
Sociology, Culture

In antebellum America, baking powder experimentation moved out of women’s kitchens and into men’s laboratories as chemistry became a serious discipline. In 1856, Eben Horsford, a chemistry professor ... More


Gánti’s Chemoton Model and Life Criteria

James Griesemer and Eörs Szathmáry

in Protocells: Bridging Nonliving and Living Matter

Published in print:
2008
Published Online:
August 2013
ISBN:
9780262182683
eISBN:
9780262282093
Item type:
chapter
Publisher:
The MIT Press
DOI:
10.7551/mitpress/9780262182683.003.0022
Subject:
Biology, Microbiology

This chapter discusses the basic energetics of the living state. The main energy sources used by living systems, such as photochemistry, thermally activated electron transfer, fermentation, and ... More


From Milk to Cheeses

Massimo Montanari

in Medieval Tastes: Food, Cooking, and the Table

Published in print:
2015
Published Online:
November 2015
ISBN:
9780231167864
eISBN:
9780231539081
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231167864.003.0008
Subject:
History, European Medieval History

This chapter talks about milk and cheeses. The image of milk is naturally associated with infancy, and it is generally rejected as a food for adults. The consumption of milk in adulthood thus became ... More


Introduction: Food from the Inside Out

Alan Kelly

in Title Pages

Published in print:
2019
Published Online:
November 2020
ISBN:
9780190687694
eISBN:
9780197559819
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190687694.003.0004
Subject:
Chemistry, Organic Chemistry

First, I have a confession to make. I am a food scientist. I have spent a large part of my life in a white coat, or working with students in white coats, studying, analyzing, and creating food ... More


On the Origin of the Spices (and Other Foodstuffs)

Alan Kelly

in Title Pages

Published in print:
2019
Published Online:
November 2020
ISBN:
9780190687694
eISBN:
9780197559819
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190687694.003.0005
Subject:
Chemistry, Organic Chemistry

The beginning of the story of food is what is termed food production. This might sound logically like the process of making food, such as a chef or food company might, but this term is rather ... More


Consistency and Change: Proteins in Food

Alan Kelly

in Molecules, Microbes, and Meals: The Surprising Science of Food

Published in print:
2019
Published Online:
November 2020
ISBN:
9780190687694
eISBN:
9780197559819
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190687694.003.0006
Subject:
Chemistry, Organic Chemistry

Proteins are, in my view, the most impressive molecules in food. They influence the texture, crunch, chew, flow, color, flavor, and nutritional quality of food. Not only that, but they can ... More


The Many Roles of Microorganisms: The Good, the Bad, and the Ugly

Alan Kelly

in Molecules, Microbes, and Meals: The Surprising Science of Food

Published in print:
2019
Published Online:
November 2020
ISBN:
9780190687694
eISBN:
9780197559819
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190687694.003.0010
Subject:
Chemistry, Organic Chemistry

As mentioned already several times, the world of living things can be divided quite simply into that which we can see (animals, plants, us!) and that which we cannot see. We share this planet with ... More


The Rising Power of Yeast

Alan Kelly

in Molecules, Microbes, and Meals: The Surprising Science of Food

Published in print:
2019
Published Online:
November 2020
ISBN:
9780190687694
eISBN:
9780197559819
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190687694.003.0011
Subject:
Chemistry, Organic Chemistry

In the last chapter, yeast was mentioned a few times as one of the generally less-problematic microbial denizens of food systems, and in fact the roles of yeast in the production of two of our most ... More


From Napoleon to NASA: The Development of Food Processing

Alan Kelly

in Molecules, Microbes, and Meals: The Surprising Science of Food

Published in print:
2019
Published Online:
November 2020
ISBN:
9780190687694
eISBN:
9780197559819
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190687694.003.0013
Subject:
Chemistry, Organic Chemistry

One term that has acquired a particular air of consumer suspicion in recent years is “processed food. ” Processing is seen as being something that is used to make food less fresh, less natural, and ... More


The Kitchen and the Lab

Alan Kelly

in Molecules, Microbes, and Meals: The Surprising Science of Food

Published in print:
2019
Published Online:
November 2020
ISBN:
9780190687694
eISBN:
9780197559819
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190687694.003.0020
Subject:
Chemistry, Organic Chemistry

To this point, my focus has been largely on the transformations and processes that convert raw materials and ingredients into packaged final food products, while considering the relationships ... More


Ethanol: A Renewable Energy Type

Paul F. Meier

in The Changing Energy Mix: A Systematic Comparison of Renewable and Nonrenewable Energy

Published in print:
2020
Published Online:
February 2021
ISBN:
9780190098391
eISBN:
9780190098421
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780190098391.003.0009
Subject:
Environmental Science, Environmental Sustainability

This chapter examines the use of biomass to make ethanol, or bioethanol, as a transportation fuel. Biomass is defined as any organic material that can be used as a fuel. However, in the United States ... More


The Natural Biology of Dietary Ethanol, and its Implications for Primate Evolution

Robert Dudley

in Alcohol and Humans: A Long and Social Affair

Published in print:
2019
Published Online:
January 2020
ISBN:
9780198842460
eISBN:
9780191878442
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780198842460.003.0002
Subject:
Psychology, Developmental Psychology

Ethanol derives from the fermentation of simple sugars, and fermentative yeasts are common within terrestrial ecosystems. Animals that routinely consume sugar-rich fruits and nectars thus chronically ... More


Uncorking the Past: Alcoholic Fermentation as Humankind’s First Biotechnology

Patrick E. McGovern

in Alcohol and Humans: A Long and Social Affair

Published in print:
2019
Published Online:
January 2020
ISBN:
9780198842460
eISBN:
9780191878442
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780198842460.003.0006
Subject:
Psychology, Developmental Psychology

To substantiate and illustrate the centrality of molecular archaeology in bridging the divide between the natural sciences and the humanities, this chapter draws upon laboratory research on ... More


The Nature of Sweetness: An Indigenous Fermentation Complex in Amazonian Guyana

Lewis Daly

in Alcohol and Humans: A Long and Social Affair

Published in print:
2019
Published Online:
January 2020
ISBN:
9780198842460
eISBN:
9780191878442
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/oso/9780198842460.003.0009
Subject:
Psychology, Developmental Psychology

This chapter is an ethnographic case study of the fermentation of cassava beer among the indigenous Makushi people of southern Guyana. The chapter constitutes the first in-depth anthropological study ... More


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