Buch, Englisch, 367 Seiten, Format (B × H): 157 mm x 235 mm, Gewicht: 747 g
Buch, Englisch, 367 Seiten, Format (B × H): 157 mm x 235 mm, Gewicht: 747 g
ISBN: 978-0-521-49745-9
Verlag: Cambridge University Press
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.
Autoren/Hrsg.
Fachgebiete
- Sozialwissenschaften Psychologie Psychologie / Allgemeines & Theorie Geschichte der Psychologie
- Naturwissenschaften Agrarwissenschaften Ackerbaukunde, Pflanzenbau Weinbau
- Naturwissenschaften Chemie Chemie Allgemein Geschichte der Chemie
- Naturwissenschaften Physik Physik Allgemein Geschichte der Physik
- Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines Geschichte der Naturwissenschaften, Formalen Wissenschaften & Technik
- Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines Geschichte der Human- und Sozialwissenschaften
- Geisteswissenschaften Geschichtswissenschaft Geschichtliche Themen Wissenschafts- und Universitätsgeschichte
Weitere Infos & Material
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.
