Адам Роджерс - У барной стойки. Алкогольные напитки как наука и как искусство

Harrison, Mark A. «Beer/Brewing». In: Encyclopedia of Microbiology , edited by Moselio Schaechter. 3rd ed. San Diego: Academic Press, 2009: 23–33

Hevesi, Dennis. «GA Marlatt, Advocate of Shift in Treating Addicts, Dies at 69». New York Times , March 21, 2011. http://www.nytimes.com/2011/03/22/us/22marlatt.html?_r=0

Hilgard, E. R. Walter Richard Miles, 1885–1978 . Washington DC, 1985. http://www.nasonline.org/publications/biographical-memoirs/memoir-pdfs/miles-walter.pdf

Himwich, Harold E. «The Physiology of Alcohol». Journal of the American Medical Association 1446, no. 7 (1957): 545–549.

Hornsey, Ian. A History of Beer and Brewing . Cambridge: Royal Society of Chemistry, 2004.

Hornsey, Ian. The Chemistry and Biology of Winemaking . Cambridge: Royal Society of Chemistry, 2007.

Hornsey, Ian. Alcohol and Its Role in the Evolution of Human Society . Cambridge: Royal Society of Chemistry, 2012.

Hough, James S. The Biotechnology of Malting and Brewing . Cambridge: Cambridge University Press, 1985.

Huang, H. T. Science and Civilisation in China: Volume 6, Biology and Biological Technology, Part 5, Fermentations and Food . Cambridge: Cambridge University Press, 2000.

Hummel, T., J. F. Delwiche, C. Schmidt, and K.-B. Hüttenbrink. «Effects of the Form of Glasses on the Perception of Wine Flavors: a Study in Untrained Subjects». Appetite 41, no. 2 (October 2003): 197–202.

Independent Stave Company. International Barrel Symposium: Research Results and Highlights from the 5 th , 6 th , and 7 th Symposiums , 2008.

Ingham, Richard. «Champagne physicist reveals the secrets of bubbly». Phys.org . Last modifed September, 18, 2012. Accessed September 7, 2013. http://phys.org/news/2012-09-champagne-physicist-reveals-secrets.html

Isaacson, Walter. Benjamin Franklin: An American Life . New York: Simon and Schuster, 2003.

Johnson, Keith, David B. Pisoni, and Robert H. Bernacki. «Do Voice Recordings Reveal Whether a Person Is Intoxicated? A Case Study». Phonetica 47 (1990): 215–237.

Kaivola, S., J. Parantainen, T. Osterman, and H. Timonen. «Hangover Headache and Prostaglandins: Prophylactic Treatment with Tolfenamic Acid». Cephalalgia 3, no. 1 (March 1983): 31–36.

Katz, Sandor. The Art of Fermentation . White River Junction, VT: Chelsea Green Publishing, 2012.

Kawakami, KK. Jokichi Takamine: A Record of His American Achievements . New York: William Edwin Rudge, 1928.

Kaye, Joseph N., «Symbolic Olfactory Display». (PhD diss., Massachusetts Institute of Technology, 2001).

Kintslick, Michael. The U. S. Craft Distilling Market: 2011 and Beyond . Copper-sea Distiling, 2011.

Kitamoto, Katsuhiko. «Molecular Biology of the Koji Molds». Advances in Applied Microbiology 51 (January, 2002): 129–153.

Lagi, Marco, and R. S. Chase. «Distillation: Integration of a Historical Perspective». Australian Journal of Education in Chemistry no. 70 (2009): 5–10.

Leffngwell, John. «Update no. 5: Olfaction». Leffngwell Reports, 2 (May, 2002).

Lehrer, Adrienne. Wine & Conversation . 2 nded. New York: Oxford University Press, 2009.

Liger-Belair, Gérard. Uncorked: The Science of Champagne . Princeton: Princeton University Press, 2004.

Liger-Belair, Gérard, Guillaume Polidori, and Philippe Jeandet. «Recent Advances in the Science of Champagne Bubbles». Chemical Society Reviews 37, no. 11 (November 2008): 2490–2511.

Liu, KeShun, «Chemical Composition of Distillers Grains, a Review». Journal of Agricultural and Food Chemistry , 59 (March 9, 2011): 1508–1526.

Lund, Steven T. and Joerg Bohlmann. «The Molecular Basis for Wine Grape Quality – A Volatile Subject». Science 311 (February 10, 2006): 804–805.

MacAndrew, Craig and Robert Edgerton. Drunken Comportment . Clinton Corners, NY: Percheron Press, 2003. Originally Aldine: 1969.

Macatelli, Melina, John R. Piggott and Alistair Paterson. «Structure of etha-nol-water systems and its consequences for favor». In: New Horizons: Ener gy, Environment, and Enlightenment. Proceedings of the Worldwide Distilled Spirits Conference , 235–242. Edited by G. M. Walker and P. S. Hughes. Nottingham: Nottingham University, 2010.

Malnic, Bettina, Daniela C. Gonzalez-Kristeller, and Luciana M. Gutiyama. «Odorant Receptors». In: The Neurobiology of Olfaction , edited by Anna Menini, 181–202. Boca Raton, Fla.: CRC Press, 2010.

Marlatt, G. Alan, Barbara Demming, and John B. Reid. «Loss of Control Drinking in Alcoholics: An Experimental Analogue». Journal of Abnormal Psychology 81, no. 3 (1973): 233–241.

Marlatt, G. Alan. «This Week’s Citation Classic». ISI Current Contents: Social and Behavioral Sciences , 18 (May 6, 1985): 18.

Marshall, K., David G. Laing, A. L. Jinks, and I. Hutchinson. «The Capacity of Humans to Identify Components in Complex Odor-taste Mixtures». Chemical Senses 31, no. 6 (July 2006): 539–545.

McGovern, Patrick E. Ancient Wine: The Search for the Origins of Viticulture . Princeton: Princeton University Press, 2007.

McKenzie, Judith. The Architecture of Alexandria and Egypt 300 BC – AD 700 . New Haven: Yale University Press, 2007.

Meier, Sebastian, Magnus Karlsson, Pernille R. Jensen, Mathilde H. Lerche, and Jens Ø. Duus. «Metabolic Pathway Visualization in Living Yeast by DNP-NMR». Molecular bioSystems 7 (October 2011): 2834–2836.

Menz, Garry, Christian Andrighetto, Angiolella Lombardi, Viviana Corich, Peter Aldred, and Frank Vriesekoop. «Isolation, Identifcation, and Characterisation of Beer-spoilage Lactic Acid Bacteria from Micro-brewed Beer from Victoria, Australia». Journal of the Institute of Brewing 116 (2010): 14–22.

Michel, Rudolph H., Patrick E. McGovern, and Virginia R. Badler. «The First Wine & Beer: Chemical Detection of Ancient Fermented Bevera-ges». Analytical Chemistry 65, no. 8 (April 1993): 408A–413A.

Miles, W. R. Alcohol and Human Effciency . Washington DC: Carnegie Institute of Washington, 1924.

Moran, Bruce. Distilling Knowledge: Alchemy, Chemistry, and the Scientifc Revolution . Cambridge: Harvard University Press, 2005.

Morrot, Gil, Frédéric Brochet, and Denis Dubourdieu. «The Color of Odors». Brain and Language 79, no. 2 (2001): 309–320.

Mosedale, J. R., and Jean-Louis Puech. «Wood Maturation of Distilled Bever-ages». Trends in Food Science & Technology 9, no. 3 (March 1998): 95–101.

Mosedale, J. R. «Barrels: Wines, Spirits, and Other Beverages». Encyclopedia of Food Sciences and Nutrition , edited by Benjamin Caballero, Luiz C. Tru-go, and Paul M. Finglass. San Diego: Academic Press, 2003: 393–403.

Murray, Jim. «Tomorrow’s Malt». Whisky , 1 (1999): 56.

Negrul, A. M. «Method and Apparatus for Harvesting Grapes». US Patent 3,564,827 . USPTO. 1971.

Nicol, D. «Batch Distillation». In: The Science and Technology of Whiskies , 118–149. Edited by J. R. Piggott, R. Sharp, and R. E. B. Duncan. London: Longman Group, 1989.

Noll, Roger G. «The Wines of West Africa: History, Technology and Tasting Notes». Journal of Wine Economics 3 (2008): 85–94.

Oakes, Elizabeth H. Encyclopedia of World Scientists . New York: Infobase Learning, 2007.

Palmer, Geoff H. «Beverages: Distilled». In: Encyclopedia of Grain Science . Edited by Colin Wrigley, Harold Corke, and Charles E. Walker. 96–108. San Diego: Academic Press, 2004.