Paris, served with panache
Chris Newens' book offers an intriguing overview of the imported cuisines of the French capital.
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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: 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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Wine in history: Wine for breakfast
Has it ever been OK to begin the day with a glass of wine?
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Wine in history: Leaving mind and body behind
“Dancing is the soul’s petition for liberty, corporeal evidence that the rest of life is not lived in freedom.…
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Wine in history: Saguntum—An Ancient Roman DOC?Â
Archaeological discoveries in eastern Spain have cast new light on one of Ancient Rome’s most important wine regions.
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Changes on the menu
A new book explores the seductive history of the "world's favorite piece of paper."
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Wine in history: Self-portraits with wine
What do artists' depictions of their own wine-drinking tell us about changing attitudes to alcohol over the centuries?
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Anticipating by 20 centuries the nostrums of today’s healthy-living gurus
A spirited collection of gastronomic writing from Greek and Roman antiquity.
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