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

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

Table of Contents

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    Book Overview
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    Chapter 1 Terroir, Institutions and Improvements in European Wine History: An Introduction
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    Chapter 2 Bordeaux Wine Challenging Cycles and Competition (From the 1820s to Present times)
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    Chapter 3 Quantity Is Not Quality: Expansion and Limits of Wine-Producing in Sicily
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    Chapter 4 The Development and Promotion of Controlled Designations of Origin (Appellations d’Origine Contrôlées) in Burgundy: The Recognition of Terroir Wines (1884–1970)
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    Chapter 5 No More Credit: Languedoc Wines Facing Their Reputation (1850s–1970)
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    Chapter 6 The Wines of Apulia: The Creation of a Regional Brand
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    Chapter 7 The Evolution of Catalan Winemaking in the Nineteenth and Twentieth Centuries: Without Wine Merchants There Is No Viticulture
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    Chapter 8 Wine Production, Markets and Institutions in Italy Between Nineteenth and Early Twentieth Centuries: A Historical Survey
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    Chapter 9 Converging Terroir Typicity for Political Usage and Didactic Normativity. The Metonymical Institutionalization of Wine in Luxembourg
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    Chapter 10 Foundations for a Comparative Research Programme Between Wine Markets in the Twentieth Century
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    Chapter 11 The Role of Quality in Wine Production and Market: European Rules, CAP and New Technology
Attention for Chapter 8: Wine Production, Markets and Institutions in Italy Between Nineteenth and Early Twentieth Centuries: A Historical Survey
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Chapter title
Wine Production, Markets and Institutions in Italy Between Nineteenth and Early Twentieth Centuries: A Historical Survey
Chapter number 8
Book title
A History of Wine in Europe, 19th to 20th Centuries, Volume II
Published by
Palgrave Macmillan, Cham, January 2019
DOI 10.1007/978-3-030-27794-9_8
Book ISBNs
978-3-03-027793-2, 978-3-03-027794-9
Authors

Silvia A. Conca Messina

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