Sensitive Crystallization

This is an excellent introduction to the process of sensitive crystallisation, giving historical origins and a detailed description of the process itself, while explaining the underlying idea of formative forces in Nature. Crystallisation is produced with the preparation of 10% copper chloride, adding the substance to be tested and allowing it to evaporate into a pattern that can subsequently be photographed. Some chapters focus on contrasting patterns produced by conventional and biodynamic cultivation, while others focus on different types and ages of wine. It is striking that the most harmonious patterns correspond to good wine at its peak, while poor wine and wine past its peak begins to lose its structure. This also applies to cooking methods, especially the effect on structure of microwaving. Thus the visual images reinforce the argument of the book.