The Science of Mate

About the Book

The Science of Mate (pronounced /mah-teh/) is a fast-paced book that combines in-depth research with engaging, intriguing data—ideal for any curious reader, whether driven by a gastronomic interest or scientific curiosity.

Excerpt

Every mate drinker knows there is something magical about the ritual surrounding this beverage. But what is less widely known is that mate also has a scientific side, connected to the chemical reactions that take place during brewing, to its effects on our neurons, and to the flavors it can add to our meals.

This book aims to understand what has been happening for centuries (and what happens to us) every time hot water is poured over yerba mate leaves.

Written by a scientist and a yerba mate sommelier, these pages trace the history of a plant that has been the object of political dispute, delve into the stages of the industrial production of yerba mate, and describe in detail the preparation process, including the secret formula for the perfect mate.

The authors also explore the effects of mate on the body, and even offer tips for pairing mate with food.

Translated by Sandra Botta - Edited by Cecilia Della Croce