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Inventing Wine: A New History of One of the…
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Inventing Wine: A New History of One of the World's Most Ancient Pleasures (edició 2012)

de Paul Lukacs (Autor)

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881304,717 (3.5)Cap
This work describes the eight thousand year history of wine, chronicling the changes that have taken place in preparation and taste as the ancient world gave way to the scientific, industrial, social, and ideological revolutions of modern times. It tells the story of how wine, as enjoyed by millions of people today, came into existence. 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. Here the author chronicles 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 relates 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, the author offers a new way to look at the present as well as the past.… (més)
Membre:Chica3000
Títol:Inventing Wine: A New History of One of the World's Most Ancient Pleasures
Autors:Paul Lukacs (Autor)
Informació:W. W. Norton & Company (2012), Edition: Illustrated, 384 pages
Col·leccions:La teva biblioteca, Llegint actualment, Llista de desitjos, Per llegir, Llegit, però no el tinc, Preferits
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Etiquetes:food-to-read

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Inventing Wine: A New History of One of the World's Most Ancient Pleasures de Paul Lukacs

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A very thorough and informative book on the history of wine. First believing this might be the ultimate book on the history of wine-making, new facts about the history of wine were discovered before I finished reading the book. All in all a very good book. However, the final chapters describing wines from the new world and modern day winemaking get a bit lost in the overwhelming amount of data about wine varieties, wineries and vineyards. Still, this would be a very good book to start with if you are interested in wine. ( )
  edwinbcn | Feb 18, 2020 |
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This work describes the eight thousand year history of wine, chronicling the changes that have taken place in preparation and taste as the ancient world gave way to the scientific, industrial, social, and ideological revolutions of modern times. It tells the story of how wine, as enjoyed by millions of people today, came into existence. 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. Here the author chronicles 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 relates 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, the author offers a new way to look at the present as well as the past.

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