The establishment of champagne in Britain, 1860-1914

Thesis

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: Harding, R

• DOI: 10.5287/ora-rvg5w5vrb
• Type of award: DPhil
• Level of award: Doctoral
• Awarding institution: University of Oxford
• Language: English
• Subjects: Branding; Champagne (Wine); Consumption; Wine marketing