Journals Higher Education

Chemistry Giveaway

The Oxford Handbook of Food Fermentations and Beer: Tap Into the Art and Science of Brewing 

Thank you so much for entering! The 10 winners of The Oxford Handbook of Food Fermentations, edited by Charles W. Bamforth and Robert E. Ward, Oxford University Press is running a paired giveaway with this new handbook and Charles Bamforth's other must-read book, the third edition of Beer, have been selected and all entrants will be notified of their status this upcoming week. While the giveaway is over, you can always discover more with our e-newsletters, Facebook, Twitter, Tumblr, and the OUP Blog.

Best of luck and thank you for participating!


About The Oxford Handbook of Food Fermentations

Fermentation, as a chemical and biological process, is everywhere. Countless societies throughout history have used it to form a vast array of foods and drinks, many of which were integral and essential to those cultures; it could be argued that the production of beer and bread formed the basis of many agriculture-based civilizations. Today, nearly every person on the planet consumes fermented products, from beer and wine, to bread and dairy products, to certain types of meat and fish. Fermentation is a nearly ubiquitous process in today's food science, and an aspect of chemistry truly worth understanding more fully.
In The Oxford Handbook of Food Fermentations, Charles W. Bamforth and Robert E. Ward have collected and edited contributions from many of the world's experts on food fermentation, each focused on a different fermentation product. The volume contains authoritative accounts on fermented beverages, distilled beverages, and a diverse set of foods, as well as chapters on relevant biotechnology. Each chapter embraces the nature of the product, its production, and its final composition. The text also touches on the raw materials and processes involved in producing packaged foodstuff, and the likely future trends in each area. In the conclusion, Bamforth and Ward present a comparison between the various products and the diverse technologies employed to produce them. Fermentation is a multifaceted process that affects a wide variety of products we consume, and The Oxford Handbook of Food Fermentations is the definitive resource that captures the science behind fermentation, as well as its diverse applications.

About Beer: Tap Into the Art and Science of Brewing

 Written by one of the world's leading authorities and hailed by American Brewer as "brilliant" and "by a wide margin the best reference now available," Beer offers an amusing and informative account of the art and science of brewing, examining the history of brewing and how the brewing process has evolved through the ages. The third edition features more information concerning the history of beer especially in the United States; British, Japanese, and Egyptian beer; beer in the context of health and nutrition; and the various styles of beer. Author Charles Bamforth has also added detailed sidebars on prohibition, Sierra Nevada, life as a maltster, hopgrowing in the Northwestern U.S., and how cans and bottle are made. Finally, the book includes new sections on beer in relation to food, contrasting attitudes towards beer in Europe and America, how beer is marketed, distributed, and retailed in the US, and modern ways of dealing with yeast.




The Sweepstakes may only be entered in or from the 50 United States and the District of Columbia and entries originating from any other jurisdiction are not eligible for entry. This Sweepstakes is governed exclusively by the laws of the United States. You are not authorized to participate in the Sweepstakes if you are not located within the United States. The Contest is VOID WHERE PROHIBITED BY LAW.

By entering these Sweepstakes, entrants accept and agree to be bound by these Official Rules. Any violation of these rules may, at Oxford University Press USA's ("OUP") sole discretion, result in disqualification.

1. SWEEPSTAKES PERIOD. August 8th, 2014 - August 14th, 2014.

2. ELIGIBILITY. This sweepstakes (the "Sweepstakes") is only open to legal residents of the United States who are at least 18 years old as of the date of entry. Employees of OUP and immediate family members (spouse, parents, siblings and children) and household members of each such employee are prohibited from winning any prizes. This Sweepstakes is void outside of the United States, and where prohibited by law. You are not authorized to participate in the Sweepstakes if you are not located within and a legal resident of the United States.

3. HOW TO ENTER. Send an email to with the word CHEMISTRY in the subject line.   OUP is not responsible for and will not consider as potential contest winners any incomplete or incorrect entries or emails sent but not received by OUP for any reason. Sweepstakes entry is limited to one entry per individual. OUP will not verify receipt of entries. Automated entries are prohibited, and any use of such automated devices or programs will cause disqualification.

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5. PRIZE DESCRIPTION. The Winners will receive the following prize: One copy of The Oxford Handbook of Food Fermentations, edited by Charles W. Bamforth and Robert E. Ward (ISBN: 9780199742707), and one copy of Beer: Tap into the Art and Science of Brewing, Third Edition, by Charles Bamforth (ISBN: 9780195305425).  All federal, state and/or local income and other taxes, if any, are the Winner's sole responsibility.

6.  APPROXIMATE RETAIL VALUE ("ARV"). The ARV of each prize is $204.95. Winners will not receive the difference between actual and approximate retail value.  Prizes cannot be exchanged for cash. 

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16. WINNER INFORMATION.  The names of the Winners will be available after August 18, 2014. You may request this name by sending a self-addressed, stamped envelope between August 18-September 18 to: Oxford University Press USA c/o Kate Pais 198 Madison Avenue, New York, NY 10016.

17. Chemistry Sweepstakes is in no way sponsored, endorsed or administered by, or associated with, Facebook, Twitter, or Tumblr. Each entrant recognizes that s/he is giving information to OUP and not to Facebook, Twitter, or Tumblr.