Ethyl alcohol or ethanol is one of the most ubiquitous chemical compounds in the history of
the chemical sciences. The generation of alcohol via fermentation is also one of the oldest
forms of chemical technology with the production of fermented beverages such as mead beer and
wine predating the smelting of metals. By the 12th century the ability to isolate alcohol from
wine had moved this chemical species from a simple component of alcoholic beverages to both a
new medicine and a powerful new solvent. Of course this also began the long tradition of
production of liqueurs and strong spirits for consumption. The use of alcohol as a fuel
however did not occur until significantly later periods. This volume presents a general
overview of the early history and chemistry of alcohol production and isolation as well as a
discussion of its early uses in both the chemical arts and medicine.
