Undergraduate Course: Wine in Global History: Regulation, Consumption and Contention (HIST10349)
|School||School of History, Classics and Archaeology
||College||College of Arts, Humanities and Social Sciences
|Credit level (Normal year taken)||SCQF Level 10 (Year 3 Undergraduate)
||Availability||Available to all students
|Summary||The course examines the history of wine as a global commodity from the late eighteenth century to the present. It deals with the Atlantic trade and the transformation of the wine world in the wake of phylloxera. It also seeks to understand why some parts of the world have been more receptive to wine, and to specific variants than others.
The course provides an insight into Global History using the prism of wine as a commodity that has had a truly international reach. It aims to compare the social, cultural, economic and political significance of wine in different historical contexts, and to relate these to larger academic debates. The course looks at the global 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)
||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: 504030).
Information for Visiting Students
|Pre-requisites||Visiting 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 **
|High Demand Course?
Course Delivery Information
|Academic year 2020/21, Available to all students (SV1)
|Learning and Teaching activities (Further Info)
Seminar/Tutorial Hours 22,
Summative Assessment Hours 2,
Programme Level Learning and Teaching Hours 4,
Directed Learning and Independent Learning Hours
|Assessment (Further Info)
|Additional Information (Assessment)
||- One 3000-word essay, weighted at one third of the overall assessment for the course
- One 2-hour examination, weighted at two-thirds of the overall assessment
||Students will receive written feedback on their coursework, and will have the opportunity to discuss that feedback further with the Course Organiser during their published office hours or by appointment.
||Hours & Minutes
|Main Exam Diet S2 (April/May)||2:00|
On completion of this course, the student will be able to:
- Demonstrate, by way of coursework and examination as required, command of the body of knowledge considered in the course;
- Demonstrate, by way of coursework and examination as required, an ability to read, analyse and reflect critically upon relevant scholarship;
- Demonstrate, by way of coursework and examination as required, an ability to understand, evaluate and utilise a variety of primary source material;
- Demonstrate, by way of coursework and examination as required, the ability to develop and sustain scholarly arguments in oral and written form, by formulating appropriate questions and utilising relevant evidence;
- Demonstrate independence of mind and initiative; intellectual integrity and maturity; an ability to evaluate the work of others, including peers.
|Gwynn Campbell and Nathalie Guibert (eds.), Wine, Society and Globalization: Multidiscplinary Perpsectives on the Wine Industry (2007)|
Marion Demossier, Wine Drinking Culture in France: A National Myth or a Modern Passion? (2010)
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).
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), and A History of Wine in America: Volume II - From Prohibition to the Present (Berkeley, Los Angeles & London: University of California Press, 2005),
I.R. Tyrrell, Woman's World/Womans Empire: The Woman Christian Temperance Union in International Perspective, 1880-1930 (2006).
Jean Viall, Wilmost James and Jake Gerwel, Grape: From Slavery to BEE (2011)
James E. Wilson, Terroir: The Role of Geology, Climate and Culture in the Making of French Wines (1998).
|Graduate Attributes and 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
|Keywords||Wine in Global Hist
|Course organiser||Prof Paul Nugent
Tel: (0131 6)50 3756
|Course secretary||Miss Katy Robinson
Tel: (0131 6)50 3780