Showing results by author "Rob DeSalle" in All Categories

An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two - one a palaeoanthropologist, the other a molecular biologist - to begin exploring the many intersections between science and wine. This audiobook presents their fascinating, freewheeling answers to the question.

Suddenly, research findings require a paradigm shift in our view of the microbial world. The Human Microbiome Project at the National Institutes of Health is well under way, and unprecedented scientific technology now allows the censusing of trillions of microbes inside and on our bodies as well as in the places where we live, work, and play. This intriguing, up-to-the-minute book for scientists and nonscientists alike explains what researchers are discovering about the microbe world and what the implications are for modern science and medicine.

What can beer teach us about biology, history, and the natural world? From ancient Mesopotamian fermentation practices to the resurgent American craft brewery, authors Rob DeSalle and Ian Tattersall peruse the historical record and traverse the globe for engaging and often surprising stories about beer. They explain how we came to drink beer, what ingredients combine to give beers their distinctive flavors, how beer's chemistry works at the molecular level, and how various societies have regulated the production and consumption of beer.

Over the past decade neuroscience has uncovered a wealth of new information about our senses and how they serve as our gateway to the world. This splendidly accessible book explores the most intriguing findings of this research. With infectious enthusiasm, Rob DeSalle illuminates not only how we see, hear, smell, touch, taste, maintain balance, feel pain, and rely on other less familiar senses, but also how these senses shape our perception of the world aesthetically, artistically, and musically.

In this follow-up book to A Natural History of Wine and A Natural History of Beer, authors Rob DeSalle and Ian Tattersall yet again use alcoholic beverages as a lens through which to gain a greater appreciation of natural history.

Over the years, color has dazzled, enhanced, and clarified the world we see. The experimental palettes of painting, the advent of the color photograph, Technicolor pictures, color printing, and so on have created a vivid and vibrant continuum. These ways of representing reality in “living color” echo our evolutionary reliance on and indeed privileging of color as a complex and vital form of consumption, classification, and creation. It’s everywhere we look, yet do we really know much of anything about it?

Race has provided the rationale and excuse for some of the worst atrocities in human history. Yet, according to many biologists, physical anthropologists, and geneticists, there is no valid scientific justification for the concept of race. To be more precise, although there is clearly some physical basis for the variations that underlie perceptions of race, clear boundaries among "races" remain highly elusive from a purely biological standpoint.

When you think of evolution, the picture that most likely comes to mind is a straight-forward progression, the iconic illustration of a primate morphing into a proud, upright human being. But in reality, random events have played huge roles in determining the evolutionary histories of everything from lions to lobsters to humans. However, random genetic novelties are most likely to become fixed in small populations. It is mathematically unlikely that this will happen in large ones.