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Botany at the Bar: The Art and Science of Making Bitters

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About the Author

RACHEL MEYER, PhD, is a plant evolutionary biologist at NYU who specializes in the evolution of food. She works to show you every plant with an adaptation that leads to flavorful or medicinal properties, and explains how it came about in the first place. ASHLEY DUVAL, MESC, works at the Yale School of Forestry & Environmental Studies in plant conservation and consults on international agriculture. SELENA AHMED, PhD, is an Assistant Professor of Sustainable Food Systems at Montana State University examining the ecological, cultural, and health aspects of food systems with expertise in tea agro-forests of China.

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Product details

Hardcover: 192 pages

Publisher: Roost Books (July 2, 2019)

Language: English

ISBN-10: 1611804981

ISBN-13: 978-1611804980

Shipping Weight: 13 ounces (View shipping rates and policies)

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Amazon Best Sellers Rank:

#735,811 in Books (See Top 100 in Books)

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Botany at the Bar: The Art and Science of Making Bitters PDF

Botany at the Bar: The Art and Science of Making Bitters PDF

Botany at the Bar: The Art and Science of Making Bitters PDF

Botany at the Bar: The Art and Science of Making Bitters PDF