Product details:
| ISBN13: | 9780521525213 |
| ISBN10: | 0521525217 |
| Binding: | Paperback |
| No. of pages: | 368 pages |
| Size: | 226x153x24 mm |
| Weight: | 550 g |
| Language: | English |
| Illustrations: | 8 b/w illus. 1 map 10 tables |
| 0 |
Category:
Natural sciences in general, history of science, philosophy of science
Engineering in general
Food and tobacco industry, food sciences
Drinks
Food sciences
Natural sciences in general, history of science, philosophy of science (charity campaign)
Engineering in general (charity campaign)
Food and tobacco industry, food sciences (charity campaign)
Drinks (charity campaign)
Food sciences (charity campaign)
Science, Vine and Wine in Modern France
Edition number: New ed
Publisher: Cambridge University Press
Date of Publication: 18 July 2002
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Short description:
Examines viticulture and oenology, and the civilization of wine in modern France.
Long description:
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 of 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 the understanding of the complex structure of wine that eventually resulted in the development of the widespread wine models of Bordeaux, Burgundy, and Champagne. This is the first analysis of the scientific battle over the best way to save the French vineyards and the first account of the growth of oenological science in France since Chaptal and Pasteur.
'This book will doubtless interest all wine connoisseurs and entertain scientists. It is, moreover, extremely useful in turning the attention of historians towards a neglected science, one whose hybrid status between science and technology, and between cognition and commerce, is fascinating.' Bernadette Bensaude-Vincent, Nature
'This book will doubtless interest all wine connoisseurs and entertain scientists. It is, moreover, extremely useful in turning the attention of historians towards a neglected science, one whose hybrid status between science and technology, and between cognition and commerce, is fascinating.' Bernadette Bensaude-Vincent, Nature
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.
