HIST 425 - Foreign Cultures (Beer) - History Resources (UNH Durham)

Welcome!

This library guide was created to support the study of history at The University of New Hampshire.

Please use this guide to help develop your research. If you need additional assistance, please don't hesitate to contact me by email or by using the Schedule Appointment button in my profile box. I can also meet at other times to discuss your research needs or for one-on-one instruction on search strategies and sources.

As the Arts & Humanities Librarian, I serve as subject librarian to the History Department, so if you want to purchase or gain access to monographs, periodicals, media, or other resources that are not available at UNH, let me know and we'll determine the best strategy for connecting you with the information you need.

I welcome your suggestions for changes or additions to this guide, as well as those geared towards enhancing services provided by the UNH Library.

Selected Books from the Catalog

Beer: Tap into the Art and Science of Brewing by Charles Bamforth
Call Number: Kingsbury: Engr/Math Library TP577 .B34 2009
ISBN: 9780195305425
Publication Date: 2009-04-03
Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer.
Food, Fermentation, and Micro-Organisms by David J. Cook; Charles W. Bamforth
Call Number: Online
ISBN: 1119557453
Publication Date: 2019-02-08
Fermentation and the use of micro-organisms is one of the most important aspects of food processing - an industry that is worth billions of US dollars world-wide. Integral to the making of goods ranging from beer and wine to yogurt and bread, it is the common denominator between many of our favorite things to eat and drink.
Crafty Bastards: The History of Beer in New England from the Mayflower to modern day by Lauren Clark
Call Number: Dimond - Level 2 TP577 .C53 2014
ISBN: 9781934598115
Publication Date: 2014-05-01
Brewing in New England goes back four centuries beginning with the Pilgrims who dropped anchor in Plymouth because their supply of beer was running low. Making beer in New England hasn't always been easy. Puritan housewives, industrial era beer moguls, and contemporary craft brewers alike have concocted humankind's oldest beverage in the face of scarce ingredients, legal hurdles, and public indifference.
Froth! The Science of Beer by Mark Denny; M. Denny
Call Number: Online
ISBN: 9780801891328
Publication Date: 2009-04-30
Ever wonder where the bubbles in your beer came from, which way they are going, and why? Have you considered the physical differences among ales, lambics, and lagers? Denny defines the main concepts and terms involved in the process and shows how you can subject the technical aspects of brewing to scientific analysis.
A Natural History of Beer by Rob DeSalle; Ian Tattersall; Patricia J. Wynne (Illustrator)
Call Number: Online
ISBN: 9780300244984
Publication Date: 2019-02-26
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.
The Chemistry of Beer: The Science in the Suds by Roger Barth
Call Number: Online
ISBN: 1118733797
Publication Date: 2013-08-29
All the science of beer and beer making is explained in clear, non-technical language, so you don't need to be a PhD scientist to read this book and develop a greater appreciation for the world's most popular alcoholic drink.