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Introductory Science of Alcoholic Beverages Beer Wine and Spirits

Introductory Science of Alcoholic Beverages provides readers an engaging introduction to the science behind beer wine and spirits. It illustrates not only the chemical principles that underlie what alcoholic beverages are why they are the way they are and what they contain but also frames them within the context of historical and societal developments. Discussed chapter topics include introductions to beer wine and spirits; the principles behind fermentation and distillation; and overviews of how each beverage class is made. The chapters highlight the unique chemistries that lend beer wine and spirits their individuality as well as the key chemicals that impart their characteristic aroma and flavor profiles. This book goes beyond focused descriptions of individual alcoholic beverages by summarizing their common chemical lineage and illuminating the universal scientific principles that underpin them. It will be of interest to students of physics and chemistry as well as enthusiasts and connoisseurs of beer wine and spirits. | Introductory Science of Alcoholic Beverages Beer Wine and Spirits

GBP 84.99

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Agritourism Wine Tourism and Craft Beer Tourism Local Responses to Peripherality Through Tourism Niches

This book delves into the development opportunities for peripheral areas explored through the emerging practices of agritourism wine tourism and craft beer tourism. It celebrates the entrepreneurial spirit of people living in peri-urban regions. Peripheral areas tend to be far from urban hubs providing essential services but also typically suffering from marginalisation and remoteness despite the access to environmental cultural and social resources. In this sense this book investigates the linkages between local agency and tourism in peripheral areas the role of existing policies and the evolving bottom-up practices in fostering local development. The basic aim is to disestablish the dichotomies that often emerge when dealing with issues of rural–urban and/or centre–periphery relationships; innovation vs tradition; authenticity vs mise en scène; agency vs inertia; and social cultural economic mobility vs immobility; etc. With focused attention on the possible compliance or conflicting strategies of local actors with the existing policies the book considers how local actors and communities respond to the implications of peripherality in areas often impacted by marginalising processes. Drawing upon case studies from North America and Europe this book presents this connection as a global phenomenon which will be of interest to community and economic development planners and entrepreneurs. | Agritourism Wine Tourism and Craft Beer Tourism Local Responses to Peripherality Through Tourism Niches

GBP 38.99

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Understanding Video Games The Essential Introduction

From Pong to virtual reality Understanding Video Games 4th Edition takes video game studies into the next decade of the twenty-first century highlighting changes in the area including mobile social and casual gaming. In this new edition of the pioneering text students learn to assess the major theories used to analyze games such as ludology and narratology and gain familiarity with the commercial and organizational aspects of the game industry. Drawing from historical and contemporary examples the student-friendly text also explores the aesthetics of games evaluates the cultural position of video games and considers the potential effects of both violent and serious games. Extensively illustrated and featuring discussion questions a glossary of key terms and a detailed video game history timeline this new edition is an indispensable resource for students scholars and teachers interested in examining the ways video games continue to reshape entertainment and society. | Understanding Video Games The Essential Introduction

GBP 48.99

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Post-Fermentation and -Distillation Technology Stabilization Aging and Spoilage

While most wine and spirits books focus on vineyard and crop management or fermentation and distillation processes few address critical post process aspects of stabilization aging and spoilage. This book serves as a comprehensive source of information on post-fermentation and -distillation technology applied to wine beer vinegar and distillates in a broad spectrum. Post-Fermentation and -Distillation Technology: Stabilization Aging and Spoilage thoroughly describes all of the operations related to these products after the fermentation or distillation steps focusing on the complex issues related to their stabilization aging and spoilage. The final product must be stable against microbial activity as well as undesirable chemical and physical chemical reactions that occur in the bottle. For example clarity stability compositional adjustment style development and packaging represent the five goals of finishing a wine. Concerning the visual defects associated with spoilage it is crucial that wine at the point of consumption not be cloudy or contain any haze or precipitate especially white wines. Similarly it is also important to prevent unwanted microbial growth from occurring in the wine after the primary fermentation is complete affecting the flavor and aroma profile in unpredicted ways. The book addresses all of these issues and more. Moreover the discussion also involves beer vinegar and distillates giving this book a novel and interesting approach. The book combines referenced research with practical applications and case studies of novel technologies such as square barrels synthetic closures and Tetra Pak®. | Post-Fermentation and -Distillation Technology Stabilization Aging and Spoilage

GBP 170.00

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Handbook of Brewing

With a foreword written by Professor Ludwig Narziss—one of the world’s most notable brewing scientists—the Handbook of Brewing Third Edition as it has for two previous editions provides the essential information for those who are involved or interested in the brewing industry. The book simultaneously introduces the basics—such as the biochemistry and microbiology of brewing processes—and also deals with the necessities associated with a brewery which are steadily increasing due to legislation energy priorities environmental issues and the pressures to reduce costs. Written by an international team of experts recognized for their contributions to brewing science and technology it also explains how massive improvements in computer power and automation have modernized the brewhouse while developments in biotechnology have steadily improved brewing efficiency beer quality and shelf life.

GBP 180.00

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An Analysis of W. Chan Kim and Renée Mauborgne's Blue Ocean Strategy How to Create Uncontested Market Space

In Blue Ocean Strategy W. Chan Kim and Renée Mauborgne tackle the central problem facing all businesses: how to perform better than your competitors? Their solution involves taking a creative approach to the normal view of competition. In the normal framework competition is a zero-sum game: if there are two companies competing for the same market as one does better the other has to do worse. The authors’ creative leap is to suggest one can beat the competition by not competing. Companies should avoid confronting competitors in crowded marketplaces what they call “red oceans ” and instead seek out new markets or “blue oceans. ” Once the blue oceans have been identified companies can get down to the task of creating unique products which exploit that market. Chan and Mauborgne argue for example that a wine company might decide to start appealing to a group previously uninterested in wine. This would be a “blue ocean” market giving the winemaker a huge advantage which they could exploit by creating a wine that appealed to the tastes of a beer-drinking demographic. A classic of business writing Blue Ocean Strategy is creative thinking and problem solving at its best. | An Analysis of W. Chan Kim and Renée Mauborgne's Blue Ocean Strategy How to Create Uncontested Market Space

GBP 6.50

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