When Champagne Became French - Wine and the Making of a National Identity

Informationen zum Autor Kolleen M. Guy is an associate professor of history at the University of Texas at San Antonio. Klappentext In the world of food and drink, champagne enjoys special status-an accompaniment to life's momentous occasions, a sign of joy, a drink originally and jealously French. A student of French history but also of business and consumption, Kolleen M. Guy examines how this bubbly wine achieved its elevated position. The answer takes us into regional rivalries, marketing strategies, and the rise of "gourmet" as a sensibility before leading, naturally, to government regulation. "The first comprehensive scholarly study of the production, consumption, and representation of champagne. . . a highly attractive and appealing book. " --W. Scott Haine, author of World of the Paris Cafe

Product details

• Authors: Kolleen M Guy, Kolleen M. Guy, Kolleen M. (Associate Professor Guy
• Publisher: Johns Hopkins University Press
• Languages: English
• Product format: Hardback
• Released: 18.07.2003
• EAN: 9780801871641
• ISBN: 978-0-8018-7164-1
• No. of pages: 280
• Series: Johns Hopkins University Studi; Johns Hopkins University Studi
• Subjects: Guides > Food & drink > General, dictionaries, tables; Humanities, art, music > History > Regional and national histories; Natural sciences, medicine, IT, technology > Natural sciences (general)