Méthode Anglaise

the Origins of Champagne

Authors

  • Garritt Van Dyk University of Sydney Author

DOI:

https://doi.org/10.1558/ppc.28225

Keywords:

Méthode Anglaise, champagne, winemaking, processes, England, national identity, france, iconic drinks, disguise, spoilage, wine trade, cultural preferences, economics

Abstract

This essay investigates the fact that, given the importance of history and prestige as marketing tools that have elevated champagne to its status as a symbol of Frenchness, it has not been widely accepted that the English first produced champagne as an elaborated sparkling wine, and that the French originally considered bubbles a wine-making mistake.

Author Biography

  • Garritt Van Dyk, University of Sydney

    Garritt Van Dyk is a PhD candidate in History at the University of Sydney. His work on the history of food and drink in seventeenth century England and France explores the relationship between cultural practices, self-fashioning of identity, and political economy. His contribution, published in this issue, was the winner of the 2014 Sophie Coe Prize.

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Published

2015-08-01

Issue

PPC 103 (2015)

Section

Articles

How to Cite

Van Dyk, Garritt. 2015. “Méthode Anglaise: The Origins of Champagne”. Petits Propos Culinaires, August, 75-109. https://doi.org/10.1558/ppc.28225.