The Origin Of Wine Book Summary

The Origin of Wine by Brendan Borrell posted on the Scientific American Website and Food of the Gods: A History of Chocolate are the two website articles that talk passionately about the origin of the two vitals drinks in the world today, chocolate and wine. Food of the Gods starts with a fascinating approach as various perspectives of chocolate come into play, the use of the word cacao and the transformation of the same into what we call chocolate in the modern world and society today. The introduction of the book presents the origin of Wine and its evolution into being one of the largest used beverage.
Food of the Gods: A History of Chocolate, on the other hand, starts with the invention of the wine with claims of the roles of microbes in the development of alcohol. The writer further takes an interesting twist in the introduction stating that although microbes have a role in developing alcohol, the mammals that master the art and actually enjoy the benefit of the wine. The article further expounds on the drunken nature of animals especially elephants and monkeys that enjoy the shrubs of trees that produce alcohol. The introductory part ends by talking about the role of the liver in digesting the alcoholic content …show more content…
The author dwells on various stages of wine.For example, the author asks a question on just how long it took human beings to turn fruits into wine and goes ahead to answer the same question using information from other sources. The author says, “According to bimolecular” to indicate inferences of information from other sources. This gives the article authenticity and enhances credibility. This means that the article is convincing and one can use it to refer to when answering questions about wine. The age of the wine is not only a reference point, but informative at the same time.The purpose of the two articles is the same, and it is to act as reference points and informational at the same