In today's dining section I write about a recent analysis of the fact and fiction surrounding absinthe and its distinguishing ingredient, wormwood. And about the latest from the bubble laboratory of Gérard Liger-Belair, deep in champagne country. And what happens when you mix absinthe and champagne.
Anyone who enjoys sparkling wine will love Professor Liger-Belair's informative and poetic book Uncorked: The Science of Champagne, published by Princeton University Press in 2004.
Lachenmeier, D.W. et al. Absinthe: a review. Critical Reviews in Food Science and Nutrition, 2006, 46: 365-77.
Liger-Belair, G. et al. Modeling the kinetics of bubble nucleation in champagne and carbonated beverages. J. Physical Chem. B 2006, 110: 21145-51.
Liger-Belair, G. Et al. Champagne experiences various rhythmical bubbling regines in a flute. J. Agric. Food Chem. 2006, 54: 6989-6994.