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| Uncorked: The Science of Champagne | 
 enlarge | Author: Gerard Liger-belair
Publisher: Princeton University Press
Category: Book
List Price: £11.95
Buy Used: £2.51
You Save: £9.44 (79%)
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Avg. Customer Rating:  1 reviews
Sales Rank: 74701
Media: Hardcover
Number Of Items: 1
Pages: 160
Shipping Weight (lbs): 1.2
Dimensions (in): 7.8 x 7.6 x 0.7
ISBN: 0691119198
Dewey Decimal Number: 641.2224
EAN: 9780691119199
ASIN: 0691119198
Publication Date: September 27, 2004
Availability: Usually dispatched within 1-2 business days
Condition: Over 28,000 Feedbacks Posted!!! SHIPS FROM THE USA!! **EXPECTED DELIVERY 14-21 WORKING DAYS** Great Buy!!!*** Never Used*** May Have a Publisher's Mark~We have over 3,500,000 Books Sold!!!
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| Customer Reviews:
Illustrated history of a champagne bubble January 26, 2005
4 out of 5 found this review helpful
Uncorked : the science of champagne or how all to learn on this festive and sparkling beverage so much appreciated throughout the world?
In a very pleasant prose to read, the author : Gerard Liger-Belair, an associate professor in Physical Sciences at the University of Reims Champagne-Ardenne and consultant for the research department of Moet & Chandon, describes elegantly and for the first time the fragile and transitory life of a champagne bubble from its birth to its burst on the surface. Furthermore superb and fascinating black and white photographs permit to visualize what the naked eye cannot perceive like the formation of geometrical structures in the shape of flowers or dynamics of the bubbles such galaxies at the liquid surface. This book is a real concentrate of knowledge combining with brilliance history, science and art. Here is a physicist in love with bubbles and phenomenon of effervescence which makes the dynamics of fluids attractive! I think that Uncorked is a remarkable tool for popularisation, accessible to the greatest number and Gerard Liger-Belair, a professor that any student would dream to have. Never again you will look at a champagne flute in the same way!A lover of champagne
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