Northern California Science Writers Association

Proof: the Science of Booze

  • Wednesday, December 17, 2014
  • New Delhi restaurant, San Francisco
  • 0


  • For members and one guest.

Registration is closed

WHO: Wired Magazine editor Adam Rogers will join NCSWA members and AGU attendees to discuss his 2014 best-selling book, Proof: the Science of Booze. A New York Times review called the book a “lively new survey” of the connection between science and alcohol, delving in everything from the basics of yeast fermentation and brewing to the genetics of alcohol tolerance. Rogers will talk about his research for the book, which took him to brewers and labs around the world. For those who have not read it, the book will be on sale at the dinner..

Rogers is an award-winning science journalist whose feature, “The Angels’ Share,” a detective story about a mysterious fungus that lives on whiskey fumes, won the 2011 AAAS Kavli Science Journalism Award for magazine writing. He joined Wired following a Knight Science Journalism Fellowship at MIT. Prior to that, he was a writer and reporter at Newsweek.

WHEN: Wednesday, Dec. 17, 2014

6 p.m. - no-host happy hour with appetizers

7:30 p.m. - dinner and speaker

WHERE: New Delhi Restaurant is at 160 Ellis St., a 10-minute walk from the Moscone Center and 2 blocks from the MUNI/BART Powell Station. (See detailed directions below.)

Appetizer & buffet menu:

Bite Sized Vegetable Samosas, turnovers filled with lightly spiced potatoes

Hariyali Tikka, chicken barbecued in a tangy mint and cilantro marinade, served with mint and tamarind chutney

Murg Akbari, an exotic preparation of chicken with cashews and raisins, simmered in a blend of mild spices

Karahai Gosht, a flavorful lamb curry cooked in North Indian spices

Paneer Makhani, housemade paneer (cheese) cooked in tomato cream sauce and seasoned with fenugreek leaves

Alu Palak, spinach cooked with potatoes and seasoned with garlic

Kali Dal New Delhi, slow simmered black Lentils with ginger and tomatoes

Peas Pullao, saffron flavored basmati rice with green peas

Dishes accompanied by naan, raita, chutney, kachumber salad and condiments

Dessert: Chilled Rice Pudding with Alfanso Mango Float

Warm Gulab Jamun, milk dumpling in warm cardamom syrup

COST: $25 students, $35 members, $45 non-members. Link to the NCSWA website,, to register & pay for the event. Note that student members and regular members are allowed one guest ticket at the subsidized member price. Extra guests must pay the non-member price.


From Powell Station: Exit on the north side of Market St.; walk up Powell St. or Cyril Magnin Way to Ellis St.; turn left. The New Delhi Restaurant will be on the right, on the north side of the street.

From Moscone: Walk north up 4th St. from Moscone Center; as you cross Market St., Ellis St. will be a wide left; walk two blocks west to New Delhi, which will be on the right, on the north side of the street.

Contact: Robert Sanders, 

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