232 pages | 41 B/W Illus.
Grape wine has been produced for at least 4,000 years, having been aged, stored and transported in every conceivable type of vessel. Its seductiveness has been enhanced by this packaging: primarily three strikingly different containers – amphorae, wooden barrels and glass bottles.
Henry H. Work brings extensive wine experience as a cooper, working with wine barrels and living in California’s Napa Valley to provide a richly detailed and vivid account of wine containers through the ages. This book delves into the history, evolution, and present use of containers, vessels, and stoppers; from animal skin sacks to barrels, from glass bottles to upstart packaging such as wine casks, and even aluminium cans. It considers the advantages and weaknesses of their construction, designs and labels, methods of shipment and storage, as well as their impact on marketing wine to customers.
This is an enlightening and innovative read which draws on the most current archaeological research, scientific data and wine business trends. It is richly peppered throughout with the author’s own visits to many of the locations explored in the book, bringing history to life. This book will appeal to individuals within the wine industry, undergraduates in the fields of history, archaeology, food and hospitality, as well as all people interested in wine.
1. Animal Hide Sacks and Early Ceramic Pots and Jugs 2. Amphorae 3. Wooden Barrels: Origins to 1500 CE 4. Wooden Barrels: from 1500 CE to Current Times 5. Glass Bottles and Other Glass Vessels 6. Large Fermenting and Storage Vessels for Wine 7. Alternative Packaging: Bag-in-box, Plastic Bottles and Aluminium Cans 8. Wine Container Stoppers and Closures 9. Labels for Wine Containers 10. Moving Wine Around the World 11. Wine Packaging Sustainability: Recycling and Waste
This groundbreaking series focuses on cutting edge research on key topics and contemporary issues in the area of gastronomy, food and drink to reflect the growing interest in these as academic disciplines as well as food movements as part of economic and social development. The books in the series are interdisciplinary and international in scope, considering not only culture and history but also contemporary issues facing the food industry, such as security of supply chains. By doing so the series will appeal to researchers, academics and practitioners in the fields of gastronomy and food studies, as well as related disciplines such as tourism, hospitality, leisure, hotel management, cultural studies, anthropology, geography and marketing.