Herve This: Building a Meal: From Molecular Gastronomy to Culinary Constructivism. Translated by Malcolm DeBevoise. Columbia University Press, New York, 2009, 135 pp., ISBN 978-0-231-14466-7, $19.95. - Gerard Liger-Belair: Uncorked: The Science of Champagne. Princeton University Press, Princeton, 2004, 152 pp., ISBN 0-691-11919-8, $27.97. - Jonathan Nossiter: Liquid Memory: Why Wine Matters. Farrar, Straus, and Giroux, New York, 2009, 262 pp., ISBN 978-0-374-27257-9, $26.00

Musolf, Peter

Herve This: Building a Meal: From Molecular Gastronomy to Culinary Constructivism. Translated by Malcolm DeBevoise. Columbia University Press, New York, 2009, 135 pp., ISBN 978-0-231-14466-7, $19.95. - Gerard Liger-Belair: Uncorked: The Science of Champagne. Princeton University Press, Princeton, 2004, 152 pp., ISBN 0-691-11919-8, $27.97. - Jonathan Nossiter: Liquid Memory: Why Wine Matters. Farrar, Straus, and Giroux, New York, 2009, 262 pp., ISBN 978-0-374-27257-9, $26.00

Peter Musolf

Journal of Wine Economics, 2010, vol. 5, issue 1, 196-201

Date: 2010
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