A History of Wine in Europe, 19th to 20th Centuries, Volume II

<p>1.&nbsp;Terroir, Institutions and Improvements in European Wine History: an Introduction;&nbsp;Silvia A. Conca Messina, Stéphane Le Bras, Paolo Tedeschi, Manuel Vaquero Piñeiro.- 2. Bordeaux wine challenging cycles and competition (from the 1820s to present times); Hubert Bonin.- 3. Quantity is not Quality. Expansion and limits of wine-producing in Sicily; Francesco Dandolo.- 4. The Development and Promotion of Controlled Designations of Origin (Appellations d’Origine Contrôlées) in Burgundy: The Recognition of Terroir Wines (1884-1970); Olivier Jacquet.- 5. No more credit: Languedoc wines facing their reputation, 1850s-1970; Stéphane Le Bras.- 6. The wines of Apulia: the creation of a regional brand; Ezio Ritrovato.- 7. &nbsp;The Evolution of Catalan Winemaking in the 19^th and 20^th Centuries: Without wine merchants there is no Viticulture; Liorenç Ferrer-Alòs.- 8. Wine production, markets and institutions in Italy between 19th and early 20th centuries: A historical survey; Silvia A. Conca Messina.- 9. The Metonymical Institutionalisation of Wine Production and Consumption in Luxembourg. Convergence of Terroir Typicity, Political Symbolism, Regulations and Scientific Knowledge; Rachel Reckinger.- 10. Foundations for a comparative research programme between wine markets in the 20th century; Romain Blancaneaux.- 11. The Role of Quality in Wine Production and Market: European rules, CAP and new technology; Stefanella Stranieri and Paolo Tedeschi.</p>