Science, Vine and Wine in Modern France: SCIENCE VINE & WINE IN MODERN

by Harry W. Paul

Cambridge University Press | September 28, 1996 | Hardcover |

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This book examines the role of science in the civilization of wine in modern France by examining viticulture, the science of the wine itself, and oenology, the study of winemaking. Together they can boast of at least two major triumphs: the creation of the post-phylloxera vines that repopulated the late-nineteenth-century vineyards devastated by the disease; and the understanding of the complex structure of wine that eventually resulted in the development of the widespread wine models of Bordeaux, Burgundy, and Champagne. For those interested in agriculture, oenologists and historians of France, this is the first analysis of the scientific battle over how to save the French vineyards and the first account of the growth of oenological science in France since Chaptal and Pasteur.

Format: Hardcover

Dimensions: 368 Pages, 5.91 × 8.66 × 0.79 in

Published: September 28, 1996

Publisher: Cambridge University Press

The following ISBNs are associated with this title:

ISBN - 10: 0521497450

ISBN - 13: 9780521497459

Found in: Wine and Spirits

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– More About This Product –

Science, Vine and Wine in Modern France: SCIENCE VINE & WINE IN MODERN

Science, Vine and Wine in Modern France: SCIENCE VINE & WINE IN MODERN

by Harry W. Paul

Format: Hardcover

Dimensions: 368 Pages, 5.91 × 8.66 × 0.79 in

Published: September 28, 1996

Publisher: Cambridge University Press

The following ISBNs are associated with this title:

ISBN - 10: 0521497450

ISBN - 13: 9780521497459

Table of Contents

Preface; Part I. Reinventing the Vine for Quality Wine Production: 1. Death and Resurrection in the Phylloxeric Vineyard; 2. Scientific Programs for the Spread of the Grafted Vine; 3. Direct Production Hybrids: Quality Wines?; 4. The Fall of the Hybrid Empire and the Victory of Vitis vinifera; Part II. Laying the Foundations of Oenology: 5. Jean-Antoine Chaptal; 6. Louis Pasteur; Part III. Oenology in Champagne, Burgundy, and Languedoc: 7. Champagne: the Science of Bubbles; 8. Burgundy: The Limits of Empirical Science; 9. Languedoc-Roussillon: innovations in tradition; Part IV. Oenology in Bordeaux: 10. The pastorian oenology of Ulysse Gayon; 11. The Ionic Gospel of the New Oenology; 12. The Production of Oenologists; Conclusion: Mopping-up Operations or Contemporary Oenology as Normal Science; Notes; Bibliography; Index.

From the Publisher

This book examines the role of science in the civilization of wine in modern France by examining viticulture, the science of the wine itself, and oenology, the study of winemaking. Together they can boast of at least two major triumphs: the creation of the post-phylloxera vines that repopulated the late-nineteenth-century vineyards devastated by the disease; and the understanding of the complex structure of wine that eventually resulted in the development of the widespread wine models of Bordeaux, Burgundy, and Champagne. For those interested in agriculture, oenologists and historians of France, this is the first analysis of the scientific battle over how to save the French vineyards and the first account of the growth of oenological science in France since Chaptal and Pasteur.

From the Jacket

Science, Vine, and Wine in Modern France examines the role of science in the civilization of wine in modern France. Viticulture, the science of the vine itself, and oenology, the science winemaking are its subjects. Together, they can boast of at least two major triumphs: the creation of the post-phylloxera vines that repopulated late-nineteenth-century vineyards devastated by the disease; and an understanding of the complex structure of wine that eventually resulted in the development of the widespread wine models of Bordeaux, Burgundy, and Champagne.

Editorial Reviews

"...this book is a valuable resource for those who wish to examine viticulture in the history of the French countryside from the perspective of science." James R. Lehning, American Hstorical Review
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