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Author: Henry Vizetelly
Publisher:
ISBN:
Category : Sherry
Languages : en
Pages : 146
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Book Description
Author: Henry Vizetelly
Publisher:
ISBN:
Category : Sherry
Languages : en
Pages : 146
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Book Description
Author: Henry Vizetelly
Publisher:
ISBN:
Category : Sherry
Languages : en
Pages : 0
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Book Description
Author: Henry Vizetelly
Publisher:
ISBN:
Category : Madeira wine
Languages : en
Pages : 304
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Book Description
Author: André Louis Simon
Publisher:
ISBN:
Category : Liqueurs
Languages : en
Pages : 356
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Book Description
Author: Henry Vizetelly
Publisher:
ISBN:
Category : Champagne (Wine)
Languages : en
Pages : 314
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Book Description
Author: Pennsylvania State Library
Publisher:
ISBN:
Category : Pennsylvania
Languages : en
Pages : 72
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Book Description
Includes catalogs of accessions and special bibliographical supplements.
Author: Graham Harding
Publisher: Bloomsbury Publishing
ISBN: 1350202886
Category : History
Languages : en
Pages : 439
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Book Description
Winner of the 2022 OIV AWARD 2022 in the History category From its introduction to British society in the mid-17th century champagne has been a wine of elite celebration and hedonism. Champagne in Britain, 1800-1914 is the first book for over a century to study this iconic drink in Britain. Following the British wine market from 1800 to 1914, Harding shows how champagne was consumed by, branded for and marketed to British society. Not only did the champagne market form the foundations of the luxury market we know today, this book shows how it was integral to a number of 19th century social concerns such as the 'temperate turn', anxieties over adulteration and the increasingly prosperous British middle class. Using archival sources from major French producers such as Moët & Chandon, Veuve Clicquot and Pommery & Greno alongside records from British distributors, newspapers, magazines and wine literature, Champagne in Britain shows how champagne became embedded in the habits of Victorian society. Illustrating the social and marketing dynamics that centered on champagne's luxury status, it reveals the importance of fashion as a driver of choice, the power of the label and the illusion of scarcity. It shows how, through the reach of imperial Britain, the British taste for Champagne spread across the globe and became a marker for status and celebration.
Author: Christina M. Anderson
Publisher: Oxford University Press
ISBN: 019092358X
Category : Art
Languages : en
Pages : 257
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Book Description
Despite the central importance of connoisseurship in the rarefied world of art collecting, it occupies an uncomfortable position in modern scholarship. On the one hand, the concept retains a significant role in the study of art and the care of public and private collections when it is linked with art appreciation, qualities visible to the attuned eye, or the processes of attribution and authentication. On the other hand, the last century has seen connoisseurship marginalized in academic discourse: it is often associated with amateurism, social elitism, status-display, and intellectual mystification. The present collection of essays enters this breach and--by adopting a broad, interdisciplinary approach--considers connoisseurship afresh, investigating its practice in both familiar and unexpected places. Essays on the role of connoisseurship in Western art history appear alongside innovative, global perspectives on Chinese numismatics and walnut collecting, wine and coffee expertise, the market for geological specimens, and the parallels between Morellian connoisseurship and modern forensics. These essays resonate with one another in surprising ways and create new dialogues about connoisseurship's meaning and application, demonstrating that its practice can be both intuitive and scientific.
Author: Pennsylvania State Library and Museum (Harrisburg)
Publisher:
ISBN:
Category :
Languages : en
Pages : 72
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Book Description
Author: James Simpson
Publisher: Princeton University Press
ISBN: 1400838886
Category : Business & Economics
Languages : en
Pages : 361
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Book Description
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.
