Graham Harding, 'The History of Champagne & Sparkling Wine'
Wednesday 29 January 2025, 6pm - 7.30pm
Lower Lecture Room, Lincoln College, Turl Street, Oxford OX4 3DR
There will be a small fee (£5) to cover the cost of this event and spaces will be limited.
Buy your ticket here, and join the Critical Food Studies Network's mailing list for more details.
Join us as we kick off the new term with a very special seminar and wine tasting led by wine historian Graham Harding.
After professional careers in publishing and marketing, Graham Harding returned to the study of history. He is now an Oxford-based wine historian and Wine Steward of St. Cross College, Oxford. The history of champagne in Britain remains a particular interest but he has also written widely on the long-term development of marketing and branding in the wine trade.
Drawing on his prize-winning book, Champagne in Britain 1800-1914: how the British transformed a French luxury (Bloomsbury 2021), Graham Harding will speak on the history of sparkling wine and champagne from the early modern period through to the present day. How was it created? Which Oxford figures played major roles in its development? What does the champagne trade tell us about models of luxury branding? Wine will be provided.
To receive extracts of the readings and to be kept updated about our other upcoming events, please join our mailing list.
Please follow us on X (@OxCFSNetwork), Bluesky (@oxcfsnetwork.bsky.social), and Instagram (@criticalfoodstudiesox)
Critical Food Studies Network is part of TORCH Student Networks
