This course explores the history of wine, a rapidly growing research field. We will consider how wine has been produced, traded, and consumed in both continental Europe and the “New World” since circa 1600. We will try to view wine through comparative and world history approaches. Topics will include: approaches to commodity history; wine, terroir and the construction of national identity; protection and global markets; technological change and modernisation; networks, trade and information exchanges; and the creation of consumers and experts.
This is not a wine-appreciation or tasting class: it is a history class. There are no prerequisites, and it is suitable for all majors, provided you are willing to work (as a guide, you can expect to average 7 hours of work outside of class, for a 13-week semester). Class time will be spent on: lectures to provide background and context; discussion and analysis of assigned readings and primary sources; collaborative work, including a live-action role playing game; guest speakers; and student presentations. To succeed in this course, you need to do the reading before class and come prepared to analyze it in class discussions.
Cover image: Guyot pruning and trellising, Long Island, NY, 2025.
- Teacher: Jennifer Regan-Lefebvre