Wine in history: Benjamin Franklin and the American way of wine
“An inveterate Francophile, he established a legendary cellar stuffed with the finest productions of French viniculture."
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Stuart Walton
Stuart Walton has been writing on wine and food, as well as aspects of cultural history, since 1991. His books include Out of It: A Cultural History of Intoxication (2001), and Humanity: An Emotional History (2004).
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Wine in history: Wine gluts
"Next to prohibition, the worst calamity that can happen to a wine economy is overproduction."
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Wine in history: Ways of seeing Dionysus
Stuart Walton explores the many and varied depictions of the god of wine through the history of art.
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Paris, served with panache
Chris Newens' book offers an intriguing overview of the imported cuisines of the French capital.
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Wine in history: St Scholastica’s Day Wine Riot
Bad wine had a lot to answer for in 14th-century Oxford.
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Wine in history: Non-intoxication
A history of alcohol avoidance, from oxycrat and anzir to Dr Welch's Unfermented Wine.
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Wine in history: A vinous New Year’s Eve
How the world rings in the new year with wine (and grapes).
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Wine in history: Shiraz, Syrah, and Shirazi
The true history of the “dark red wine that smells of musk.”
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Wine in history: Sir Walter Ralegh and the Farm of Wines
How a vinous gift from the Queen contributed to the Elizabethan adventurer's vast fortune.
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