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Book
xxii, 436 pages, 26 unnumbered pages of plates : illustrations, map ; 23 cm
SAL3 (off-campus storage)
Book
303 pages : color illustrations ; 32 cm
SAL3 (off-campus storage)
Book
xiv, 311 pages, 24 unnumbered pages of plates : illustrations ; 26 cm
  • The sixties, headwaters of the American Rhône
  • A place and its progeny: a guide to the varieties of the Rhône Valley
  • How Rhône varieties got to American soil
  • The curious case of American Petite Sirah
  • Rhône varieties through Prohibition and after
  • The path to California's first modern Rhône variety wine
  • Syrah's proud father : Gary Eberle and the making of modern Syrah
  • Other pioneers : from the north coast to gold country
  • Randall Grahm, the movement's cosmic impresario
  • Steve Edmunds, the quiet Iconoclast
  • Sean Thackrey, the thinking Man's Rhônist
  • Manfred Krankl, the first superstar
  • Viognier, the Rhône movement's flower child
  • The purloined Rhône : how suitcase clones shaped the movement
  • Tablas Creek : the validator
  • The American Rhône in Washington State
  • The birth of the Rhône Ranger, 1987-1990
  • The academic backup for the American Rhône movement
  • The bridge from California to France : the colloquium to bring the Rhônes together
  • Hospice du Rhône : a festival to bring the Rhône world home
  • The rise and fall of American Syrah
  • What we talk about when we talk about American Syrah.
"No wine category has seen more dramatic growth in recent years than American Rhône-variety wines. Winemakers are devoting more energy, more acreage, and more bottlings to Rhône than ever before. The flagship Rhône red, Syrah, is routinely touted as one of California's most promising varieties, capable of tremendous adaptability as a vine, wonderfully variable in style, and highly expressive of place. With each passing year it becomes more characterful, interesting, and higher in quality. There has never been better time for the American Rhône wine producer. American Rhône is the untold history of the American Rhône wine movement. The popularity of these wines has been hard fought; this is a story of fringe players, unknown varieties, and longshot efforts finding their way to the mainstream. It's the story of winemakers gathering sufficient strength in numbers to create a movement, a triumph of the obscure and the brash. But, more than this, it is a story of the maturation of the American palate, a new republic of wine lovers whose restless tastes and curiosity led them to Rhône wines just as those wines were reaching a critical mass in the marketplace. Patrick Comiskey's history of the American Rhône wine movement is both a compelling underdog success story and an essential reference for the wine professional."--Provided by publisher.
Green Library
Book
xi, 335 pages : illustrations, maps ; 24 cm
  • LIST OF ILLUSTRATIONS A NOTE ON USAGE INTRODUCTION 1. FROM THE BEGINNINGS TO 1000 CE 2. THE MIDDLE AGES: 1000-1500 3. NEW WINES, NEW REGIONS: 1500-1700 4. ENLIGHTENMENT AND REVOLUTION: 1700-1800 5. STABILITY AND GROWTH: 1800-1870 6. PHYLLOXERA AND RENEWAL: 1870-1914 7. PINARD AND POSTWAR FRANCE: 1914-1930 8. FROM DEPRESSION TO LIBERATION: 1930-1945 9. FRENCH WINE REINVENTED: 1945 TO THE PRESENT CONCLUSION NOTES SELECTED BIBLIOGRAPHY INDEX.
  • (source: Nielsen Book Data)9780520285231 20170621
For centuries, wine has been associated with France more than with any other country. France remains one of the world's leading wine producers by volume and enjoys unrivalled cultural recognition for its wine. If any wine regions are global household names, they are French regions such as Champagne, Bordeaux, and Burgundy. Within the wine world, products from French regions are still benchmarks for many wines. French Wine is the first synthetic history of wine in France: from Etruscan, Greek, and Roman imports and the adoption of wine by beer-drinking Gauls to its present status within the global marketplace. Rod Phillips places the history of grape growing and winemaking in each of the country's major regions within broad historical and cultural contexts. Examining a range of influences on the wine industry, wine trade, and wine itself, the book explores religion, economics, politics, revolution, and war, as well as climate and vine diseases. French Wine is the essential reference on French wine for collectors, consumers, sommeliers, and industry professionals.
(source: Nielsen Book Data)9780520285231 20170621
Green Library
Book
x, 252 pages : illustrations (some color) ; 23 cm
An excellent bottle of wine can be the spark that inspires a brainstorming session. Such was the case for Ian Tattersall and Rob DeSalle, scientists who frequently collaborate on book and museum exhibition projects. When the conversation turned to wine one evening, it almost inevitably led the two-one a palaeoanthropologist, the other a molecular biologist-to begin exploring the many intersections between science and wine. This book presents their fascinating, freewheeling answers to the question "What can science tell us about wine?" And vice versa. Conversational and accessible to everyone, this colorfully illustrated book embraces almost every imaginable area of the sciences, from microbiology and ecology (for an understanding of what creates this complex beverage) to physiology and neurobiology (for insight into the effects of wine on the mind and body). The authors draw on physics, chemistry, biochemistry, evolution, and climatology, and they expand the discussion to include insights from anthropology, primatology, entomology, Neolithic archaeology, and even classical history. The resulting volume is indispensible for anyone who wishes to appreciate wine to its fullest.
(source: Nielsen Book Data)9780300211023 20160619
Science Library (Li and Ma)
Book
illustrations (some color) ; 205 pages ; 31 cm.
SAL3 (off-campus storage)
Book
277 p. ; 24 cm.
  • Chapter one Wine and health -- Wine's Nature and Role in Medieval Dietary Theories -- Elements of Physiology: the Basics of Digestion -- Wine's Warmth: Benefits and Dangers -- Wine's Impact on the Preservation or Destruction of Body Moisture -- Wine's taxonomy: a Drink, a Food, and a Medicine -- Wine as a Drink -- Wine as a Food -- Wine as a Medicine -- Wine and Blood -- Symbolic Analogy -- Analogical Motif or Similarity of Substance? Medical Explanations -- Eggs: Substitute or Supplement? -- Chapter two searching for a nomenclature of medieval wines -- The Land, the Vine, and the Grape -- Medieval Terroirs -- The Fruits of the Land: Vines and Grapes -- The Weight of Substance -- Nature and Effects of Wines in Ancient Lore -- Medieval Authorities -- Inconsistencies in Enumerating and Describing Wines -- Main Criteria -- Indicators of Quality -- Medieval Typologies of Wine -- By Color -- By Substance -- By Fragrance -- By Age -- Chapter three Terminology of drinking -- Knowing How to Drink -- Regional and Climatic Influence -- Wine and Water: On the Intricate "Art of Mixture" -- Good Taste, Reason, and the Medieval Connoisseurship -- Sociology of drinkers -- Wine and Temperaments -- Wine and Genders -- The Poet: a Marginal Drinker -- From Drinker to Drunk -- Definitions of Drunkenness -- Physiognomy of Drunkards -- The Drunkard's Turpitude -- Chapter four The decrepit drunkard: body and soul -- Organs, Virtues, and Spirits -- Fundamentals of Medieval Physiology -- Medical Analyses of Drunkenness -- Altered States of Perception -- Optics and Optical Illusion -- Restlessness -- Melancholia: a Fragmented Discourse for a Split Personality -- Humors and Mixtures -- Black Bile and Wine -- Enotherapy -- Hair of the Dog.
"Why is it so puzzling for people to decide whether to censure wine, or to celebrate it? In this book, Azélina Jaboulet-Vercherre traces a history of wine drinking by mining historical sources for descriptions of wine's properties. Relying mainly on French and Italian natural philosophical sources, with a special focus on the late Middle Ages, Professor Jaboulet-Vercherre examines and illuminates the disparate and often conflicting opinions of writers on wine with respect to both the preservation and restoration of health and the quest for pleasure. She also explores their analyses of wine's potentially dangerous impacts. The thirteenth to fifteenth centuries were a lime when medical experts had profound insights to offer on the subject of wine, opinions gained not from the experimental laboratory, but rather from the steady application of their cognitive skias. This study bridges gaps in our understanding of the role of wine in late medieval civilization and, by extension, our own."--P. [4] of cover.
Green Library
Book
1 online resource (317 pages)
Book
347 pages : illustrations (some color), map ; 23 cm.
Green Library
Book
vii, 324 pages ; 25 cm
The story of self-made billionaire Jess Jackson, who put Chardonnay on America's tables as he built the Kendall--Jackson wine empire from a few mountainous acres of grapes, and raced the Horse of the Year three years in a row, is a remarkable tale of romance, risk, and reinvention--perhaps the greatest second act in the history of American business. Jess Stonestreet Jackson was one of a small band of pioneering entrepreneurs who put California's Wine Country on the map. His life story is a compelling slice of history, daring, innovation, feuds, intrigue, talent, mystique, and luck. Admirers and detractors alike have called him the Steve Jobs of wine--a brilliant, infuriating, contrarian gambler who seemed to win more than his share by anticipating consumers' desires with uncanny skill. Time after time his decisions would be ignored and derided, then envied and imitated as competitors struggled to catch up. He founded Kendall--Jackson with a single, tiny vineyard and a belief that there could be more to California Wine Country than jugs of bottom-shelf screw-top. Today, Kendall--Jackson and its 14,000 acres of coastal and mountain vineyards produce a host of award-winning wines, including the most popular Chardonnay in the world, which was born out of a catastrophe that nearly broke Jackson. The empire Jackson built endures and thrives as a family-run leader of the American wine industry. Jess Jackson entered the horseracing game just as dramatically. He brought con men to justice, exposed industry-wide corruption in court and Congress, then exacted the best revenge of all: race after race, he defied conventional wisdom with one high-stakes winner after another, capped by the epic season of Rachel Alexandra, the first filly to win the Preakness in nearly a century, cementing Jackson's reputation as America's king of wine and horses.
(source: Nielsen Book Data)9781610392853 20160612
Green Library
Book
175 p. : ill. (some col.) ; 21 cm.
  • Introduction 1 The Grape: The Triumph of Vitis vinifera 2 Across Wine-dark Seas: A Brief Overview of the Spread of Viticulture 3 The Great Vineyards of Europe 4 A World of Wine 5 From Grape to Glass 6 Final Thoughts Recipes Bibliography Websites and Associations Acknowledgements Photo Acknowledgements Index.
  • (source: Nielsen Book Data)9781780231112 20160611
Look. Swirl. Sniff. Taste. Savour. Whether you're tasting a refreshing white or an aromatic red, these well-known steps are the only proper way to take the first sip of wine. How did wine surpass all other beverages to achieve global domination? In Wine, Marc Millon travels back to the origins of modern man to find the answer, discovering that this heady drink is intertwined with the roots of civilization itself. Wine traces the long history of the most complex, mysterious and magical of the world's beverages. It takes us from the Transcaucasus some 8,000 years ago across the Mediterranean Sea and throughout Europe with classical civilization, to the New World with the conquistadors, on to the distant lands of Australia and New Zealand and now to the burgeoning economies of India and China, where wine culture has exploded in the past decade. Wine explains winemaking techniques past and present, looking at every part of the process from vine-growing to bottling and marketing, as well as exploring the culture - and character - of wines around the world. Crisp and concise, it is the perfect introduction for novices while offering an engaging chronicle for experts.
(source: Nielsen Book Data)9781780231112 20160611
Green Library
Book
vi, 323 pages ; 25 cm.
  • Introduction - Rachel Black (Boston University, USA) and Robert Ulin (Rochester Institute of Technology, USA) Section One - Rethinking Terroir Section Introduction - Robert Ulin (Rochester Institute of Technology, USA) The Social Life of Terroir among Bordeaux Winemakers - Sarah Daynes (University of North Carolina Greensboro, USA) Rethinking Terroir in Australia - Robert Swinburn (University of Melbourne, Australia) Space and Terroir in the Chilean Wine Industry - Nicolas Sternsdorff (Harvard University, USA) Terroir and Locality: An Anthropological Perspective - Robert Ulin (Rochester Institute of Technology, USA) Section Two - Relationships of Power and the Construction of Place Section Introduction - Rachel Black (Boston University, USA) Tasting Wine in Slovakia: Post-socialist Elite Cultural Particularities - Juraj Buzalka (Comenius University, Bratislava) Wine Histories, Wine Memories and Local Identities in Western Poland - Ewa Kopczynska (Jagiellonian University, Poland) El Sabor de Galicia: Wine as Performance in Galicia, Spain - Christina Ceisel (University of Illinois at Urbana Champaign, USA) Local, Loyal and Constant: The Legal Construction of Wine in Bordeaux - Erica Farmer (University College London, UK) Traces of the Past: Cultural Patrimony and the Bureaucratization of Wine - Yuson Jung (Wayne State University, USA) Section Three - Labor, Commodification and the Politics of Wine Section Introduction - Robert Ulin (Rochester Institute of Technology, USA) Following Grands Crus: Global Markets, Transnational Histories and Wine - Marion Demossier (University of Southampton, UK) Georgian Wine: The Transformation of Socialist Quantity into Post-socialist Quality - Adam Walker (City University of New York Graduate School, USA) and Paul Manning (Trent University) Regimes of Regulation, Gender and Divisions of Labor in Languedoc Viticulture - Winnie Lem (Trent University, Canada) Section Four - Technology and Nature Section Introduction - Rachel Black, (Boston University, USA) Pursuits of Quality in the Vineyards: French Oenologists at Work in Lebanon - Elizabeth Saleh (Goldsmiths, University of London, UK) The Artifice of Natural Wine: Jules Chauvet and the Reinvention of Vinification in Postwar France - Paul Cohen (University of Toronto, Canada) Vino Naturale: Tensions Between Nature and Technology in the Glass - Rachel Black (Boston University, USA) Contributor Biographies Bibliography.
  • (source: Nielsen Book Data)9780857854018 20160612
Wine is one of the most celebrated and appreciated commodities around the world. Wine writers and scientists tell us much about varieties of wines, winegrowing estates, the commercial value and the biochemistry of wine, but seldom address the cultural, social, and historical conditions through which wine is produced and represented. This path-breaking collection of essays by leading anthropologists looks not only at the product but also beyond this to disclose important social and cultural issues that inform the production and consumption of wine. The authors show that wine offers a window onto a variety of cultural, social, political and economic issues throughout the world. The global scope of these essays demonstrates the ways in which wine changes as an object of study, commodity and symbol in different geographical and cultural contexts. This book is unique in covering the latest ethnography, theoretical and ethnohistorical research on wine throughout the globe. Four central themes emerge in this collection: terroir; power and place; commodification and politics; and technology and nature. The essays in each section offer broad frameworks for looking at current research with wine at the core.
(source: Nielsen Book Data)9780857854018 20160612
Green Library
Book
175 p. : ill. (some col.).
Book
xvii, 665 p. : ill., maps ; 23 cm.
  • The outline history of fermented beverages-- Yeast structure and molecular biology-- The process of fermentation-- 'Mainstream' beverages-- Indigenous fermentations-- Anthropological, archaeological, and sociological perspectives-- Ethanol and the body-- Health aspects of alcoholic beverages-- Appendix: The physicochemistry of ethanol.
  • (source: Nielsen Book Data)9781849731614 20160608
Archaelogists and anthropologists (especially ethnologists) have for many years realised that man's ingestion of alcoholic beverages may well have played a significant part in his transition from hunter-gatherer to agriculturalist. This unqiue book provides a scientific text on the subject of 'ethanol' that also aims to include material designed to show 'non-scientists' what fermentation is all about. Conversely, scientists may well be surprised to find the extent to which ethanol has played a part in evolution and civilisation of our species.
(source: Nielsen Book Data)9781849731614 20160608
SAL3 (off-campus storage)
Book
xv, 350 p., [16] p. of plates : ill., ports. ; 25 cm.
Drinking wine can be traced back 8,000 years, yet the wines we drink today are radically different from those made in earlier eras. While its basic chemistry remains largely the same, wine's social roles have changed fundamentally, being invented and reinvented many times over many centuries. In Inventing Wine, Paul Lukacs tells the enticing story of wine's transformation from a source of spiritual and bodily nourishment to a foodstuff valued for the wide array of pleasures it can provide. He chronicles how the prototypes of contemporary wines first emerged when people began to have options of what to drink, and he demonstrates that people selected wine for dramatically different reasons than those expressed when doing so was a necessity rather than a choice. During wine's long history, men and women imbued wine with different cultural meanings and invented different cultural roles for it to play. The power of such invention belonged both to those drinking wine and to those producing it. These included tastemakers like the medieval Cistercian monks of Burgundy who first thought of place as an important aspect of wine's identity; nineteenth-century writers such as Grimod de la Reyniere and Cyrus Redding who strived to give wine a rarefied aesthetic status; scientists like Louis Pasteur and Emile Peynaud who worked to help winemakers take more control over their craft; and a host of visionary vintners who aimed to produce better, more distinctive-tasting wines, eventually bringing high-quality wine to consumers around the globe. By charting the changes in both wine's appreciation and its production, Lukacs offers a fascinating new way to look at the present as well as the past.
(source: Nielsen Book Data)9780393064520 20160610
Green Library
Book
ix, 267 p. : ill., maps ; 24 cm.
  • The Success of Piedmontese Winemakers in California and the "Pavesian Myth"
  • Producing Winescapes : Immigrant Labor on California Land
  • The Culture and Economy of Wine in Piedmont and California
  • One Nation : The Importance of Ethnic Cooperation
  • The Spirit and Social Ethics of Ethnic Entrepreneurship
  • The Ethnic Edge : The Economy of Matrimonial Strategies and Family Culture
  • Between Work and Home : Social Capital, Race, and Paternalism
  • Piedmontese Winemakers and the American System
  • Wine and the Alchemy of Race I : The Social and Cultural Economy of Italian Regionalism
  • Wine and the Alchemy of Race II : Prohibition.
From Ernest and Julio Gallo to Francis Ford Coppola, Italians have shaped the history of California wine. More than any other group, Italian immigrants and their families have made California viticulture one of America's most distinctive and vibrant achievements, from boutique vineyards in the Sonoma hills to the massive industrial wineries of the Central Valley. But how did a small group of nineteenth-century immigrants plant the roots that flourished into a world-class industry? Was there something particularly "Italian" in their success? In this fresh, fascinating account of the ethnic origins of California wine, Simone Cinotto rewrites a century-old triumphalist story. He demonstrates that these Italian visionaries were not skilled winemakers transplanting an immemorial agricultural tradition, even if California did resemble the rolling Italian countryside of their native Piedmont. Instead, Cinotto argues that it was the wine-makers' access to "social capital, " or the ethnic and familial ties that bound them to their rich wine-growing heritage, and not financial leverage or direct enological experience, that enabled them to develop such a successful and influential wine business. Focusing on some of the most important names in wine history - particularly Pietro Carlo Rossi, Secondo Guasti, and the Gallos - he chronicles a story driven by ambition and creativity but realized in a complicated tangle of immigrant entrepreneurship, class struggle, racial inequality, and a new world of consumer culture. Skilfully blending regional, social, and immigration history, Soft Soil, Black Grapes takes us on an original journey into the cultural construction of ethnic economies and markets, the social dynamics of American race, and the fully transnational history of American wine.
(source: Nielsen Book Data)9780814717387 20160609
Green Library
Book
xxxvii, 318 p. : ill., maps.
  • European wine on the eve of the railways
  • Phylloxera and the development of scientific viti-viniculture
  • Surviving success in the Midi : growers, merchants, and the state
  • Selling to reluctant drinkers : the British market and the international wine trade
  • Bordeaux
  • Champagne
  • Port
  • From sherry to Spanish white
  • Big business and American wine : the California Wine Association
  • Australia : the tyranny of distance and domestic beer drinkers
  • Argentina : New World producers and Old World consumers.
Book
xxxvii, 318 p. : ill., maps ; 24 cm.
  • List of Illustrations xi List of Tables xiii Acknowledgments xv Maps xvii Introduction xxxi Weights, Measures, and Currencies xxxix Acronyms and Abbreviations xli Part I: Technological and Organizational Change in Europe, 1840-1914 1 Chapter 1: European Wine on the Eve of the Railways 3 What Is Wine? 3 Family Producers 7 The Production of Grapes prior to Phylloxera 11 Traditional Wine-Making Technologies 17 Markets, Institutions, and Wine Consumption 21 The Development of Fine Export Wines 24 Chapter 2: Phylloxera and the Development of Scientific Viti-Viniculture 30 The Growth in Wine Consumption in Producer Countries 31 Phylloxera and the Destruction of Europe's Vines 34 Phylloxera and the International Response in Spain and Italy 41 Wine Making, Economies of Scale and the Spread of Viticulture to Hot Climates 48 La Viticulture Industrielle and Vertical Integration: Wine Production in the Midi 53 Chapter 3: Surviving Success in the Midi: Growers, Merchants, and the State 58 Phylloxera and Wine Adulteration 59 Politics, Phylloxera, and the Vineyard during France's Third Republic 63 The Midi: From Shortage to Overproduction 65 From Informal to Formal Cooperation: La Cave Cooperative Vinicole 71 Part II: The Causes of Export Failure 77 Chapter 4: Selling to Reluctant Drinkers: The British Market and the International Wine Trade 81 The Political Economy of the Wine Trade in Britain prior to 1860 83 Gladstone and the Rise and Decline in Consumption in the Late Nineteenth Century 87 The Retail Market and Product Adulteration 92 Who Controls the Chain? Experiments at "Buyer-Led" Commodity Chains 98 Part III: Institutional Innovation: Regional Appellations 107 Chapter 5: Bordeaux 111 Claret, Trade, and the Organization of Production 112 The 1855 Classification and the Branding of Claret 115 Supply Volatility, Vine Disease, and the Decline in Reputation of Fine Claret 120 Response to Overproduction: A Regional Appellation 126 Chapter 6: Champagne 132 The Myth of Dom Perignon and the Development of Champagne 134 Economies of Scale, Brands, and Marketing 138 The Response to Phylloxera 141 Organization of a Regional Appellation 145 Chapter 7: Port 154 Port and the British Market 155 Product Development and the Demands of a Mass Market 159 Rent Seeking, Fraud, and Regional Appellations 164 Chapter 8: From Sherry to Spanish White 171 The Organization of Wine Production in Jerez 172 Sherry and the British Market 178 Product Innovation and Cost Control 183 Wine Quality and the Demand for a Regional Appellation 187 Part IV: The Great Divergence: The Growth of Industrial Wine Production in the New World 191 Chapter 9: Big Business and American Wine: The California Wine Association 195 Creating Vineyards and Wineries in a Labor-Scarce Economy 197 Production Instability and the Creation of the California Wine Association 204 The California Wine Association and the Market for California's Wines 209 Chapter 10: Australia: The Tyranny of Distance and Domestic Beer Drinkers 220 Learning Grape Growing and Wine Making 221 Organization of Wine Production 225 In Search of Markets 230 Chapter 11: Argentina: New World Producers and Old World Consumers 240 Establishing the Industry 242 Redefining the Industry 248 The Limits to Growth and the Return to Crisis 256 Conclusion 263 Old World Producers and Consumers 263 New World Producers and Consumers 267 The Wine Industry in the Twentieth Century 270 Appendix 1: Vineyards and Wineries 273 A.1. Area of Vines and Output per Winery in France, 1924 and 1934 274 A.2 Number of Growers and Area of Vines by County, California, 1891 276 A.3. Winery Size in the Midi and Algeria, 1903 278 Appendix 2: Wine Prices 279 A.4. Farm and Paris Wine Prices, July 1910 279 A.5. Price List, Berry Brothers, London, 1909 281 Glossary 291 Bibliography 293 Index 313.
  • (source: Nielsen Book Data)9780691136035 20160606
Today's wine industry is characterized by regional differences not only in the wines themselves but also in the business models by which these wines are produced, marketed, and distributed. In Old World countries such as France, Spain, and Italy, small family vineyards and cooperative wineries abound. In New World regions like the United States and Australia, the industry is dominated by a handful of very large producers. This is the first book to trace the economic and historical forces that gave rise to very distinctive regional approaches to creating wine. James Simpson shows how the wine industry was transformed in the decades leading up to the First World War. Population growth, rising wages, and the railways all contributed to soaring European consumption even as many vineyards were decimated by the vine disease phylloxera. At the same time, new technologies led to a major shift in production away from Europe's traditional winemaking regions. Small family producers in Europe developed institutions such as regional appellations and cooperatives to protect their commercial interests as large integrated companies built new markets in America and elsewhere. Simpson examines how Old and New World producers employed diverging strategies to adapt to the changing global wine industry. Creating Wine includes chapters on Europe's cheap commodity wine industry; the markets for sherry, port, claret, and champagne; and the new wine industries in California, Australia, and Argentina.
(source: Nielsen Book Data)9780691136035 20160606
Green Library
Book
280 p. : ill. (chiefly col.) ; 25 cm.
Wine has been made by almost every civilization throughout history, in every part of the world. It has played a part in religious ceremonies, from Dionysus and Bacchus in Ancient Greece and Rome to the Catholic Eucharist and the Jewish Kiddush; it has inspired artists, thinkers, writers and poets through the ages; has been used as a medicine by the healing professions; and has served as a pleasant relaxant for countless generations. Yet overindulgence causes drunkenness and bad behaviour, and this has led to both spirited condemnation and joyful justification of its consumption. Wine can make you philosophical or stupid; it can heal wounds or damage health; it can bring society together or rend it apart. In Wine: A Cultural History John Varriano takes us on a tour of wine's history, revealing the polarizing effect wine has had on society and culture through the ages. From its origins in ancient Egypt and Mesopotamia to the growing industry in the new world today, Varriano examines how wine is made, and how it has been used in rituals, revelries and remedies throughout history. He investigates wine's transformative effects on body and soul in art, literature and science around the world, from the mosaics of ancient Rome to the paintings of Caravaggio, Bosch and Manet. This book will delight all those who like a glass of Pinot Noir with their dinner, as well as those who are interested in the rich history of human creativity and consumption.
(source: Nielsen Book Data)9781861897909 20160605
Green Library
Book
280 p. : col. ill.

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