At the Georgian table
A new book on the history of eating out in Georgian London is a beguiling and splendidly panoramic survey of public eating.
By
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: 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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A stimulating disquisition
A new book offers an inspiring study of the relations between drinking and thinking.
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