Graham Harding – författare

This title was a prize winner at the OIV (International Organisation of Vine and Wine) Awards 2023.The link between culture and wine reaches back into the earliest history of humanity. The Routledge Handbook of Wine and Culture brings together a newly comprehensive, interdisciplinary overview of contemporary research and thinking on how wine fits into the cultural frameworks of production, intermediation and consumption.Bringing together many leading researchers engaged in studying these phenomena, it explores the different ways in which wine is constructed as a social artefact and how its representation and use acquire symbolic meaning. Wine can be analysed in different ways by varying disciplines involved in exploring wine and culture (anthropology, economics and business, geography, history and sociology, and as text). The Handbook uses these as lenses to consider how producers, intermediaries and consumers use and create cultural significance. Specifically, the work addresses the following: how wine relates to place, belief systems and accompanying rituals; how it may be used as a marker of the identity and mechanisms of civilising processes (often in conjunction with food and the arts); how its framing intersects with science and nature; the ideologies and power relations which arise around all these activities; and the relation of this to wine markets and public institutions.This is essential reading for researchers and students in education for the wine industry and in the humanities and social sciences engaged in understanding patterns of human ingenuity and interaction, such as sociology, anthropology, economics, health, geography, business, tourism, cultural studies, food studies and history.

This title was a prize winner at the OIV (International Organisation of Vine and Wine) Awards 2023.The link between culture and wine reaches back into the earliest history of humanity. The Routledge Handbook of Wine and Culture brings together a newly comprehensive, interdisciplinary overview of contemporary research and thinking on how wine fits into the cultural frameworks of production, intermediation and consumption.Bringing together many leading researchers engaged in studying these phenomena, it explores the different ways in which wine is constructed as a social artefact and how its representation and use acquire symbolic meaning. Wine can be analysed in different ways by varying disciplines involved in exploring wine and culture (anthropology, economics and business, geography, history and sociology, and as text). The Handbook uses these as lenses to consider how producers, intermediaries and consumers use and create cultural significance. Specifically, the work addresses the following: how wine relates to place, belief systems and accompanying rituals; how it may be used as a marker of the identity and mechanisms of civilising processes (often in conjunction with food and the arts); how its framing intersects with science and nature; the ideologies and power relations which arise around all these activities; and the relation of this to wine markets and public institutions.This is essential reading for researchers and students in education for the wine industry and in the humanities and social sciences engaged in understanding patterns of human ingenuity and interaction, such as sociology, anthropology, economics, health, geography, business, tourism, cultural studies, food studies and history.

Winner of the 2022 OIV AWARD 2022 in the History categoryFrom 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.