"When cash-strapped Pierre Lafond opened Santa Barbara Winery, the first urban winery of its kind, in downtown Santa Barbara, CA in 1964, he did not realize that his model one day would become a global movement. Now, after 50 years, the urban winery and movement has burst beyond its initial urban dwelling to over 200 urban wineries on four continents. What initially began as a practical and cost-wise decision by Lafond, against the prohibitively expensive and traditional rural winery-vineyard combination, has ripened into a globalized phenomenon. True to its urban appellation, the urban winery and movement has converged with the recent and on-going gentrification and urban renewal taking place across America and abroad. More importantly, the urban winery and movement has not only captured the attention of world-renown wine critics, such as Robert Parker, but also the newest generation of oenophiles, the Millennials. Indeed, the urban wineries' recent successes mirror those of their sibling industries: beer and spirits. Because the urban winery and movement has and will continue to grow globally, it needs to be adequately examined and defined. As such, an urban winery must meet two criteria: first, it is a premise in which wine is produced for consumption or sale within a defined territory or area of more than 2,500 people; second, it is categorized first into one of three "purist" or commercial winery models (proprietary, custom crush, or DIY), then, if applicable, a following "blended" model that incorporates one or more of these functions: gastro, entertainment, oenotourism, and education. Just as humans began to cultivate grapes in the first vineyards millennia ago, globalized grapes are being crushed under humanity's monumental and historical migration from the rural environment into the urban one a migration marked by the advent of the urban winery. In the end, the urban winery and movement reminds oenophiles everywhere that there is more than one way to crush a grape"--Abstract.

Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.

Winner, TopShelf Magazine Book Awards Historical Non-fiction Finalist, Northern California Book Awards General Non-Fiction Look. Smell. Taste. Judge. Crush is the 200-year story of the heady dream that wines as good as the greatest of France could be made in California. A dream dashed four times in merciless succession until it was ultimately realized in a stunning blind tasting in Paris. In that tasting, in the year of America's bicentennial, California wines took their place as the leading wines of the world. For the first time, Briscoe tells the complete and dramatic story of the ascendancy of California wine in vivid detail. He also profiles the larger story of California itself by looking at it from an entirely innovative perspective, the state seen through its singular wine history. With dramatic flair and verve, Briscoe not only recounts the history of wine and winemaking in California, he encompasses a multidimensional approach that takes into account an array of social, political, cultural, legal, and winemaking sources. Elements of this history have plot lines that seem scripted by a Sophocles, or Shakespeare. It is a fusion of wine, personal histories, cultural, and socioeconomic aspects. Crush is the story of how wine from California finally gained its global due. Briscoe recounts wine’s often fickle affair with California, now several centuries old, from the first harvest and vintage, through the four overwhelming catastrophes, to its amazing triumph in Paris.

A guide to growing grapes in your garden, on an allotment or other urban space and making delicious home made wine. This book tells the story of amateur vintner and vigneron Paul Olding as he follows his dream to establish a successful urban vineyard in the suburbs of southeast London. An award winning television producer and director by day, for years Paul harboured a dream of setting up a vineyard somewhere close to home, home being the suburbs of London. But was it possible to grow grapes and make fabulous wine in the (sub)urban jungle? He decided to give it a go. With the help of his family, Paul realised his dream and now shares his experience so you too can create your own urban vineyard.

- Georgia has a fascinating wine background, claiming to be the birthplace of wine - The historic Georgian qvevri method has seen a rise in popularity due to the currently fashionable natural winemaking movement - Georgia's rich culture puts wine at its center and wine is uniquely important to its people - Lisa Granik is a Master of Wine with long connections with the country, making her ideally placed to comment on its wines Georgia has for the last 25 years been resurrecting its unique winemaking tradition and rediscovering the distinctiveness of its native varieties. A handful of producers in 1997 has now exploded to more than 1,300. Wine is arguably more important to Georgia than to any other country and its people firmly believe their country to be the birthplace of wine. Yet Georgian wines are still largely unknown in the West. Lisa Granik, who began visiting Georgia 30 years ago, starts The Wines of Georgia with a brisk tour through the history of the country and analysis of its complex geology, before moving on to consider Georgian wine culture. She explains not only winemaking methods and viticulture but also the centrality of wine to Georgian culture. Georgia can claim more than 400 native Vitis vinifera varieties; here Granik profiles the most commonly planted grapes, as well as the many 'lost' varieties being revived. The second half of the book details each of the major regions. Of Georgia's 20 PDOs, 15 are in the east, in Kakheti. With a history of wine education dating back 900 years, this prolific winemaking region is home to the qvevri, the conical clay vessel that for many represents Georgian winemaking. Stretching west, the regions become more sparsely populated; some places are still pioneer wine territory, with more amateur and self-taught winemakers. Granik provides details on the most significant producers, along with tips on sites of interest and places to eat and stay, for those visiting the country. This definitive book on Georgian wine is an essential text for anybody studying or making wine today.

An all-access pass to the most unique, inspiring, and life-changing experiences on Earth. Travel isn't just about the destination—it's about the experience. Now, the very best places to experience anything—from bungee-jumping and French cooking classes to whitewater rafting and seeing the Northern Lights—are revealed and collected in this inspiring and definitive guide. New York Times bestselling author and travel expert Peter Greenberg shares more than two decades of his own extensive worldwide travel, uniquely organized by affinity, accessibility, and affordability. Whether readers are looking to embark on outdoor adventures or savor the simplest pleasures, there are hundreds of ideas here that are sure to inspire—from shark diving, train spotting, and cheesemaking to safari camping, truffle-hunting, scenic hot-air balloon rides—even the best authentic beginner Argentine tango class (the Hotel Mansion Dandi in Buenos Aires). Packed with fascinating facts, industry secrets, and expert advice, The Best Places for Everything is the definitive guide for thrill-seekers and armchair travelers alike. No matter what's on readers' wish lists, they will always end up in the perfect spot.

Here’s the inside scoop on the wine world. Globalization has pushed back the borders of the wine world, creating a complex, interconnected market where Old World and New World wines and producers compete head to head. Writing with wit and verve, Mike Veseth (a.k.a. the Wine Economist) tells the compelling story of the war between the market forces that are redrawing the world wine map and the terroirists who resist them. This is the battle for the future of wine—and for its soul. The fight isn't just over bottles bought and sold, however; power and taste are also at stake. Who will call the shots in the wine market of the future? Who will set the price? Whose palate will prevail? Veseth masterfully brings all of these questions together in the only book on the wine business written for all lovers of wine. Wine Wars II begins by exploring wine globalization, where readers follow “Missionaries, Migrants, and Market Reforms” to faraway New Zealand and learn how to unlock the secrets of their local retail “Wine Wall” by mastering the “DaVino Code.” Globalization brings a world of wine to our doorsteps. Commodification helps us make sense of the resulting embarrassment of riches, but at a cost. Readers must decide if they are Martians or Wagnerians, consider why “They Always Buy the Ten Cent Wine,” and then probe the puzzle of “Outlaws, Prisoners, and the Great Escape.” Who stands in the way of the global wine market's assault on wine's very soul? The“Revenge of the Terroirists!” Resistance is not futile, because 'We Are All Terroirists Now,” but that doesn't mean the future of wine is secure. A final section explores “Wine's Triple Crisis,” environmental crisis plus economic crisis, plus identity crisis. Taken together these crises pose the most serious threat to wine as we know and love it. Each section of Wine Wars II ends with a suggested wine tasting that invites readers to experience the book's ideas and arguments with all their senses by sampling a few carefully chosen wines. Can the soul of wine survive – and thrive – in this unfriendly environment? You'll have to read Wine Wars II to find out!