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JAMIE GOODE : I Taste Red: The Science of Tasting Wine. University of California Press, Oakland CA, 2016, 224 pp., ISBN 978-0-520-29224-6 (hardcover), $29.95.

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JAMIE GOODE : I Taste Red: The Science of Tasting Wine. University of California Press, Oakland CA, 2016, 224 pp., ISBN 978-0-520-29224-6 (hardcover), $29.95.

Published online by Cambridge University Press:  19 December 2017

Denton Marks
Denton Marks*
Affiliation:
University of [email protected]
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Type
Book Reviews
Information
Journal of Wine Economics , Volume 12 , Issue 3 , August 2017 , pp. 340 - 344
Copyright
Copyright © American Association of Wine Economists 2017 

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References

Ashton, R. (2017). Dimensions of expertise in wine evaluation. Journal of Wine Economics, 12(1), 59–83.Google Scholar
Bickle, J. (ed.). (2013). The Oxford Handbook of Philosophy and Neuroscience. Oxford: Oxford University Press.Google Scholar
Goode, J. (2014). The Science of Wine: From Vine to Glass. 2nd ed. Berkeley: University of California Press.Google Scholar
Shepherd, G. (2017). Neuroenology. New York: Columbia University Press.Google Scholar