Title
When Champagne Became French: Wine and the Making of a National Identity (The Johns Hopkins University Studies in Historical and,Used
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Winner of the 2002 Manuscript Award from Phi Alpha ThetaWinner of the Gourmand World Cookbook Awards for English Wine, Best Wine History Book, and Best Book on French WineWinner of the Clicquot Wine Book of the Year CompetitionWinner of the Outstanding Manuscript Award from Phi Alpha Theta, this work explains how nationhood emerges by viewing countries as cultural artifacts, a product of 'invented traditions.' In the case of France, scholars sharply disagree, not only over the nature of French national identity but also over the extent to which diverse and sometimes hostile provincial communities became integrated into the nation. In When Champagne Became French: Wine and the Making of a National Identity, Kolleen M. Guy offers a new perspective on this debate by looking at one of the central elements in French national cultureluxury wineand the rural communities that profited from its production.Focusing on the development of the champagne industry between 1820 and 1920, Guy explores the role of private interests in the creation of national culture and in the nationbuilding process. Drawing on concepts from social and cultural history, she shows how champagne helped fuel the revolution in consumption as social groups searched for new ways to develop cohesion and to establish status. By the end of the nineteenth century, Guy concludes, the champagneproducing provinces in the department of Marne had developed a rhetoric of French identity that promoted its own marketing success as national. This ability to mask local interests as national concerns convinced government officials of the need, at both national and international levels, to protect champagne as a French patrimony.
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This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
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- Q: What is the main theme of 'When Champagne Became French'? A: The main theme of 'When Champagne Became French' is the exploration of how the champagne industry contributed to the formation of French national identity between 1820 and 1920, highlighting the intersection of culture, luxury, and nationhood.
- Q: Who is the author of this book? A: The author of 'When Champagne Became French' is Kolleen M. Guy.
- Q: How many pages does the book have? A: The book contains 280 pages.
- Q: Is this book a paperback edition? A: Yes, 'When Champagne Became French' is available in a paperback edition.
- Q: What awards has this book won? A: The book has won several awards, including the 2002 Manuscript Award from Phi Alpha Theta and the Gourmand World Cookbook Awards for Best Wine History Book.
- Q: When was 'When Champagne Became French' published? A: The book was published on September 1, 2007.
- Q: What type of reader would benefit from this book? A: Readers interested in French history, cultural studies, and the history of wine would find this book particularly beneficial.
- Q: Does the book discuss the economic impact of the champagne industry? A: Yes, the book discusses the economic impact of the champagne industry, particularly how it influenced local communities and their integration into national identity.
- Q: Is there a focus on any specific historical events in the book? A: The book focuses on the development of the champagne industry in France and its relation to social changes from 1820 to 1920, including the revolution in consumption.
- Q: Can this book be used for academic research? A: Yes, 'When Champagne Became French' is suitable for academic research, especially in the fields of history, political science, and cultural studies.