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German wine and the fermentation of ...

Goldberg, Kevin Douglas.

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German wine and the fermentation of modern taste, 1850-1914.

Record Type:	Language materials, printed : Monograph/item
Title/Author:	German wine and the fermentation of modern taste, 1850-1914./
Author:	Goldberg, Kevin Douglas.
Description:	316 p.
Notes:	Source: Dissertation Abstracts International, Volume: 72-01, Section: A, page: 0328.
Contained By:	Dissertation Abstracts International72-01A.
Subject:	Anthropology, Cultural. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3437496
ISBN:	9781124373201

German wine and the fermentation of modern taste, 1850-1914.
Goldberg, Kevin Douglas.

German wine and the fermentation of modern taste, 1850-1914. - 316 p.

Source: Dissertation Abstracts International, Volume: 72-01, Section: A, page: 0328.

Thesis (Ph.D.)--University of California, Los Angeles, 2010.

This dissertation integrates the German wine trade, between the 1848 revolutions and the start of the First World War, particularly along the Mosel River, into a broader historiographical context. Through changes in winemaking technology and innovations in product differentiation, there came to be massive modifications in the ways that wine, as a popular and luxury good, was defined. Concerns over purity and place, as well as the lack of trust between wine producers, merchants, and consumers drove the often embittered nature of the trade. By controlling innovation and information, the winegrowers of the Middle-Mosel rose from obscurity to leaders in the luxury segment of the trade. Subsequently the cultural category of taste is demonstrated to have roots in the misleadingly trivial and mundane matters of regional politics and competitive market strategies. In the end, power is shown not to have rested in the hands of parliamentarians or bureaucrats in Berlin, but rather in the provincial "tastemakers" of Trier, Bernkastel, and Koblenz.

ISBN: 9781124373201Subjects--Topical Terms:

735016
Anthropology, Cultural.

German wine and the fermentation of modern taste, 1850-1914.
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020 $a 9781124373201
035 $a (UMI)AAI3437496
035 $a AAI3437496
040 $a UMI $c UMI
100 1 $a Goldberg, Kevin Douglas. $3 1684701
245 1 0 $a German wine and the fermentation of modern taste, 1850-1914.
300 $a 316 p.
500 $a Source: Dissertation Abstracts International, Volume: 72-01, Section: A, page: 0328.
500 $a Adviser: David Sabean.
502 $a Thesis (Ph.D.)--University of California, Los Angeles, 2010.
520 $a This dissertation integrates the German wine trade, between the 1848 revolutions and the start of the First World War, particularly along the Mosel River, into a broader historiographical context. Through changes in winemaking technology and innovations in product differentiation, there came to be massive modifications in the ways that wine, as a popular and luxury good, was defined. Concerns over purity and place, as well as the lack of trust between wine producers, merchants, and consumers drove the often embittered nature of the trade. By controlling innovation and information, the winegrowers of the Middle-Mosel rose from obscurity to leaders in the luxury segment of the trade. Subsequently the cultural category of taste is demonstrated to have roots in the misleadingly trivial and mundane matters of regional politics and competitive market strategies. In the end, power is shown not to have rested in the hands of parliamentarians or bureaucrats in Berlin, but rather in the provincial "tastemakers" of Trier, Bernkastel, and Koblenz.
590 $a School code: 0031.
650 4 $a Anthropology, Cultural. $3 735016
650 4 $a History, European. $3 1018076
650 4 $a Geography. $3 524010
690 $a 0326
690 $a 0335
690 $a 0366
710 2 $a University of California, Los Angeles. $3 626622
773 0 $t Dissertation Abstracts International $g 72-01A.
790 1 0 $a Sabean, David, $e advisor
790 $a 0031
791 $a Ph.D.
792 $a 2010
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=3437496