Thesis
The establishment of champagne in Britain, 1860-1914
- Abstract:
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Short abstract
This thesis is the first to study the history of champagne in nineteenth-century Britain, a period in which the usage and style of champagne changed fundamentally. From a sweet, lightly effervescent wine drunk on its own or with desserts, it became a fully dry and fully sparkling wine drunk throughout the meal. The central questions I address are why these changes occurred and what role the marketing and branding of champagne played in these changes. This analy...
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Authors
Contributors
+ Whyte, W
Department:
Faculty of History
Role:
Supervisor
+ de Bellaigue, C
Department:
Faculty of History
Role:
Supervisor
Bibliographic Details
- Type of award:
- DPhil
- Level of award:
- Doctoral
- Awarding institution:
- University of Oxford
Item Description
- Language:
- English
- Subjects:
- UUID:
-
uuid:05ec3ce2-c262-4456-9ab6-e3e482497a71
- Deposit date:
- 2018-10-09
Related Items
Terms of use
- Copyright holder:
- Harding, R
- Copyright date:
- 2018
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