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DRPS : Course Catalogue : School of History, Classics and Archaeology : History

Undergraduate Course: Wine in Global History: Regulation, Consumption and Contention (HIST10349)

Course Outline
SchoolSchool of History, Classics and Archaeology CollegeCollege of Humanities and Social Science
Course typeStandard AvailabilityAvailable to all students
Credit level (Normal year taken)SCQF Level 10 (Year 3 Undergraduate) Credits20
Home subject areaHistory Other subject areaNone
Course website None Taught in Gaelic?No
Course descriptionThe course examines the history of wine (natural wine and its distilled forms)as a global commodity from the late eighteenth century to the present. It looks at the international wine and spirits trade (including its association with the slave trade), national crises provoked by diseases of the vine (notably phylloxera in the nineteenth century), measures taken to deal with recurrent problems of overproduction, the impact of the global temperance movement and Prohibition, the relationship between wine and nationalism, and current debates about the globalisation of taste. The course deals principally with the wine industries of France, South Africa, Italy, the United States and Australia, but will also consider consumption and liquor debates in a wider range of countries. The course emerges out of the course organizer's ongoing
interests in wine and temperance in South Africa.
Entry Requirements (not applicable to Visiting Students)
Pre-requisites Co-requisites
Prohibited Combinations Other requirements A pass or passes in 40 credits of first level historical courses or equivalent and a pass or passes in 40 credits of second level historical courses or equivalent.
Before enrolling students on this course, Personal Tutors are asked to contact the History Honours Admission Secretary to ensure that a place is available (Tel: 503783).
Additional Costs None
Information for Visiting Students
Pre-requisitesVisiting students should have at least 3 History courses at grade B or above (or be predicted to obtain this). We will only consider University/College level courses. Applicants should note that, as with other popular courses, meeting the minimum does NOT guarantee admission.

** as numbers are limited, visiting students should contact the Visiting Student Office directly for admission to this course **
Displayed in Visiting Students Prospectus?Yes
Course Delivery Information
Delivery period: 2013/14 Semester 1, Available to all students (SV1) Learn enabled:  Yes Quota:  19
Web Timetable Web Timetable
Course Start Date 16/09/2013
Breakdown of Learning and Teaching activities (Further Info) Total Hours: 200 ( Seminar/Tutorial Hours 22, Summative Assessment Hours 2, Programme Level Learning and Teaching Hours 4, Directed Learning and Independent Learning Hours 172 )
Additional Notes
Breakdown of Assessment Methods (Further Info) Written Exam 67 %, Coursework 33 %, Practical Exam 0 %
Exam Information
Exam Diet Paper Name Hours & Minutes
Main Exam Diet S2 (April/May)2:00
Delivery period: 2013/14 Semester 1, Part-year visiting students only (VV1) Learn enabled:  No Quota:  5
Web Timetable Web Timetable
Course Start Date 16/09/2013
Breakdown of Learning and Teaching activities (Further Info) Total Hours: 200 ( Seminar/Tutorial Hours 22, Summative Assessment Hours 2, Programme Level Learning and Teaching Hours 4, Directed Learning and Independent Learning Hours 172 )
Additional Notes
Breakdown of Assessment Methods (Further Info) Written Exam 67 %, Coursework 33 %, Practical Exam 0 %
No Exam Information
Summary of Intended Learning Outcomes
By the end of this course students will be expected to demonstrate through written work, an exam and participation in seminars:
1. an awareness of how wine sheds light on global historical processes
2. an ability to compare the social, cultural, economic and political significance of wine in different historical contexts.
3. a capacity to engage critically with academic debates, deploying both theoretical insights and empirical data as appropriate
4. a capacity to evaluate critically the work of other students in seminars
5. an ability to produce high-quality presentations in co-operation with other students, deploying visual aids as appropriate
6. an ability to produce a well-argued and documented essay on a specific topic in accordance with the common marking scale
Assessment Information
Students will complete one essay of 3,000 words and sit one two-hour Degree Examination. The final mark will be composed of the essay mark, weighted at one third of the final mark, and the exam mark, weighted at two thirds of the final mark.
Special Arrangements
Additional Information
Academic description Not entered
Syllabus 1. What is Wine, What is Global History?
2. The Global Wine Trade in the Eighteenth and Nineteenth Centuries
3. The Slave Trade, Slavery and Wine
4. Phylloxera and the Birth of Modern Wine Science
5. Wine Wars in France
6 The Roots of the AOC in France
7. Prohibition and Wine in America
8. Temperance and Regulation in South Africa
9. Nossiter's Mondovino
10. The New World, Globalisation and its Critics
11. The Aesthetics of Taste
Transferable skills Students wiil acquire an enhanced capacity to:
1. Present their material in a group setting, making use of a variety of media as appropriate, in co-operation with fellow students (nomally two students per presentation).
2. By acting as a discussant for the presentations of fellow students, be able to reflect critically and supportively upon the work of their peers
3. Through seminars and essay work to explicitly engage with the work of comparison across cases and time periods
4. Write critically and analytically on clearly framed topics
Reading list - Gwynn Campbell and Nathalie Guibert (eds.), Wine, Society and Globalization: Multidiscplinary Perpsectives on the Wine Industry (2007).
- Jose Curto, Enslaving Spirits: The Portuguese-Brazilian Alcohol Trade at Luanda and its Hinterland (2009)
- Marion Demossier, Wine Drinking Culture in France: A National Myth or a Modern Passion? (2010).
- Nicholas Faith, Australia's Liquid Gold (2003).
- George Gale, Dying on the Vine: How Phylloxera Transformed Wine (2011).
- Kolleen M. Guy, When Champagne Became French: Wine and the Making of National Identity (2003).
- David Hancock, Oceans of Wine: Madeira and the Emergence of American Trade and Taste (2009).
- Leo A. Loubčre, The Wine Revolution in France: The Twentieth Century (1990).
- Leo A. Loubčre, The Red and the White: The History of Wine in France and Italy in the Nineteenth Century (1978)
- Elin McCoy, The Emperor of Wine: The Rise of Robert M Parker Jnr. and the Reign of American Taste (2005).
- Richard Mendelson and Margrit Mondavi, From Demon to Darling: A Legal History of Wine in America (2010)
- Harry W. Paul, Science, Vine and Wine in Modern France (1996).
- Thomas Pinney, A History of Wine in America: Volume I - From the Beginnings to Prohibition (2007).
- = =, A History of Wine in America: Volume II - From Prohibition to the Present (Berkeley, Los Angeles & London: University of California Press, 2005),
- Barry Smith (ed.), Questions of Taste: The Philosophy of Wine (2007).
- I.R. Tyrrell, Woman's World/Womans Empire: The Woman Christian Temperance Union in International Perspective, 1880-1930 (2006),
- John Varriano, Wine: A Cultural History (2010)
- Jean Viall, Wilmost James and Jake Gerwel, Grape: From Slavery to BEE (2011)
- Charles Warner, The Winegrowers of France and the Government Since 1875 (1960).
- James E. Wilson, Terroir: The Role of Geology, Climate and Culture in the Making of French Wines (1998).

Study Abroad Not entered
Study Pattern 200 hours for a 20 credit course
KeywordsWine in Global Hist
Course organiserProf Paul Nugent
Tel: (0131 6)50 3756
Course secretaryMs Marie-Therese Rafferty
Tel: (0131 6)50 3780
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