Historical Distillates

Historical Distillates examines the history of the Chemistry Department at the University of Toronto from its beginnings in 1843, when it was housed in simple quarters in the Parliament Buildings on Front Street and had just one faculty member. During the founding era (1843-1920) three British gentlemen professors guided the department through four homes; between 1920 and 1960 three Canadian heads built a highly influential department. Since 1960 eight chairmen have effectively managed a growing and diverse department while it ventured into exciting new fields and emerging sub-disciplines. New colleges and a Nobel Prize have been highlights of the past two decades. With the completion of recent renovations and additions (such as the Davenport Research Building and Garden), with its distinguished faculty, top-rate staff, and excellent students, and with its dazzling array of equipment to support research, the department's future indeed looks bright.

Historical Distillates examines the history of the Chemistry Department at the University of Toronto, describing important events and triumphs through the years.

Historical Distillates examines the history of the Chemistry Department at the University of Toronto from its beginnings in 1843, when it was housed in simple quarters in the Parliament Buildings on Front Street and had just one faculty member. During the founding era (1843-1920) three British gentlemen professors guided the department through four homes; between 1920 and 1960 three Canadian heads built a highly influential department. Since 1960 eight chairmen have effectively managed a growing and diverse department while it ventured into exciting new fields and emerging sub-disciplines. New colleges and a Nobel Prize have been highlights of the past two decades. With the completion of recent renovations and additions (such as the Davenport Research Building and Garden), with its distinguished faculty, top-rate staff, and excellent students, and with its dazzling array of equipment to support research, the department's future indeed looks bright.

Handbook of Laboratory Distillation

Distillation is an art. And even an ancient one. It is strange to find that the history of this oldest and still most important method of producing chemically pure substances has ever been written. The reader looking at the bibliography appended to this book might object that many data existed. This may be true but the proper history of the art from the origin up to the present time was lacking.

“Wine is art. Wine is ritual. Wine is culture. Wine is romance. But in the hands of Tattersall and DeSalle . . . we learn that wine is also science.”—Neil deGrasse Tyson A Wall Street Journal Best Book for Wine Lovers 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 book presents their fascinating, freewheeling answers to the question “What can science tell us about wine?” And vice versa. Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding of what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even classical history. The resulting volume is indispensable for anyone who wishes to appreciate wine to its fullest. “Chemistry. Evolutionary biology. Genetics. This book is an excellent layman’s refresher on these diverse topics, and many more, and how they fit into the grand scheme of wine . . . A fact-packed and accessible read that goes a long way toward explaining why and how wine became such an important component in our enjoyment of the natural world.”—Wine Spectator