Isbn: 9781041312222 - the making of natural wine in spain: the legal and cultural history (routledge food studies) (17 resultados)

Hardcover. Condición: Very Good. 1st Edition. This book has been read but is in a clean and very good condition. All pages are intact with no highlighting or writing contained within. The spine remains undamaged with a tight binding. Fast dispatch within and from the UK. 100% money back guarantee.

Condición: New.

Condición: New.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

HRD. Condición: New. New Book. Shipped from UK. Established seller since 2000.

Condición: New.

Condición: New. 2026. 1st Edition. hardcover. . . . . .

Condición: New.

Condición: New.

Hardback. Condición: New. This book explains how "natural wine" was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalized specific technical interventions while preserving the label natural.The book argues that wine labeled as "natural" was not the preservation of a traditional product but the product of a legal fiction that allowed wines with additives to be normalized and protected under law. In doing so, the book explores the emergence and changing meanings of natural wine. Rather than providing a fixed definition, it analyzes how the boundaries of "natural" shifted from period to period. It shows how natural wine ended up being used in the historical- legal sense that crystallized in late nineteenth- and early-twentieth-century Spain and culminated in 1932. Through detailed archival research, the book explores debates around adulteration, chemistry, purity, and authenticity, using historical food studies and legal analysis as its framework. It introduces the Spanish case as a significant but overlooked moment in the broader European shift toward legally codified standards of food authenticity and quality. Drawing primarily on the work of Alessandro Stanziani and influenced by Bruno Latour's perspective on scientific authority and socio-technical networks, the book bridges the fields of legal history, enology, and cultural politics. This historical analysis sheds light on contemporary controversies surrounding wine regulation, appellation systems, and the global natural wine movement.The book will be of great interest to students and scholars of food and wine studies, legal and economic history, anthropology, science and technology studies, and European agrarian history.…

Condición: New. 2026. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.

Buch. Condición: Neu. Neuware - This book explains how 'natural wine' was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalized specific technical interventions while preserving the label natural.The book argues that wine labeled as 'natural' was not the preservation of a traditional product but the product of a legal fiction that allowed wines with additives to be normalized and protected under law. In doing so, the book explores the emergence and changing meanings of natural wine. Rather than providing a fixed definition, it analyzes how the boundaries of 'natural' shifted from period to period. It shows how natural wine ended up being used in the historical- legal sense that crystallized in late nineteenth- and early-twentieth-century Spain and culminated in 1932. Through detailed archival research, the book explores debates around adulteration, chemistry, purity, and authenticity, using historical food studies and legal analysis as its framework. It introduces the Spanish case as a significant but overlooked moment in the broader European shift toward legally codified standards of food authenticity and quality. Drawing primarily on the work of Alessandro Stanziani and influenced by Bruno Latour's perspective on scientific authority and socio-technical networks, the book bridges the fields of legal history, enology, and cultural politics. This historical analysis sheds light on contemporary controversies surrounding wine regulation, appellation systems, and the global natural wine movement.The book will be of great interest to students and scholars of food and wine studies, legal and economic history, anthropology, science and technology studies, and European agrarian history.…

Hardcover. Condición: Brand New. 200 pages. 9.18x6.12x9.45 inches. In Stock.

Hardback. Condición: New. This book explains how "natural wine" was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalized specific technical interventions while preserving the label natural.The book argues that wine labeled as "natural" was not the preservation of a traditional product but the product of a legal fiction that allowed wines with additives to be normalized and protected under law. In doing so, the book explores the emergence and changing meanings of natural wine. Rather than providing a fixed definition, it analyzes how the boundaries of "natural" shifted from period to period. It shows how natural wine ended up being used in the historical- legal sense that crystallized in late nineteenth- and early-twentieth-century Spain and culminated in 1932. Through detailed archival research, the book explores debates around adulteration, chemistry, purity, and authenticity, using historical food studies and legal analysis as its framework. It introduces the Spanish case as a significant but overlooked moment in the broader European shift toward legally codified standards of food authenticity and quality. Drawing primarily on the work of Alessandro Stanziani and influenced by Bruno Latour's perspective on scientific authority and socio-technical networks, the book bridges the fields of legal history, enology, and cultural politics. This historical analysis sheds light on contemporary controversies surrounding wine regulation, appellation systems, and the global natural wine movement.The book will be of great interest to students and scholars of food and wine studies, legal and economic history, anthropology, science and technology studies, and European agrarian history.…

Hardcover. Condición: new. Hardcover. This book explains how natural wine was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalized specific technical interventions while preserving the label natural.The book argues that wine labeled as natural was not the preservation of a traditional product but the product of a legal fiction that allowed wines with additives to be normalized and protected under law. In doing so, the book explores the emergence and changing meanings of natural wine. Rather than providing a fixed definition, it analyzes how the boundaries of natural shifted from period to period. It shows how natural wine ended up being used in the historical legal sense that crystallized in late nineteenth- and early-twentieth-century Spain and culminated in 1932. Through detailed archival research, the book explores debates around adulteration, chemistry, purity, and authenticity, using historical food studies and legal analysis as its framework. It introduces the Spanish case as a significant but overlooked moment in the broader European shift toward legally codified standards of food authenticity and quality. Drawing primarily on the work of Alessandro Stanziani and influenced by Bruno Latours perspective on scientific authority and socio-technical networks, the book bridges the fields of legal history, enology, and cultural politics. This historical analysis sheds light on contemporary controversies surrounding wine regulation, appellation systems, and the global natural wine movement.The book will be of great interest to students and scholars of food and wine studies, legal and economic history, anthropology, science and technology studies, and European agrarian history. This book explains how natural wine was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalised specific technical interventions while preserving the label natural. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Hardcover. Condición: new. Hardcover. This book explains how natural wine was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalized specific technical interventions while preserving the label natural.The book argues that wine labeled as natural was not the preservation of a traditional product but the product of a legal fiction that allowed wines with additives to be normalized and protected under law. In doing so, the book explores the emergence and changing meanings of natural wine. Rather than providing a fixed definition, it analyzes how the boundaries of natural shifted from period to period. It shows how natural wine ended up being used in the historical legal sense that crystallized in late nineteenth- and early-twentieth-century Spain and culminated in 1932. Through detailed archival research, the book explores debates around adulteration, chemistry, purity, and authenticity, using historical food studies and legal analysis as its framework. It introduces the Spanish case as a significant but overlooked moment in the broader European shift toward legally codified standards of food authenticity and quality. Drawing primarily on the work of Alessandro Stanziani and influenced by Bruno Latours perspective on scientific authority and socio-technical networks, the book bridges the fields of legal history, enology, and cultural politics. This historical analysis sheds light on contemporary controversies surrounding wine regulation, appellation systems, and the global natural wine movement.The book will be of great interest to students and scholars of food and wine studies, legal and economic history, anthropology, science and technology studies, and European agrarian history. This book explains how natural wine was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalised specific technical interventions while preserving the label natural. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability.…

Hardcover. Condición: new. Hardcover. This book explains how natural wine was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalized specific technical interventions while preserving the label natural.The book argues that wine labeled as natural was not the preservation of a traditional product but the product of a legal fiction that allowed wines with additives to be normalized and protected under law. In doing so, the book explores the emergence and changing meanings of natural wine. Rather than providing a fixed definition, it analyzes how the boundaries of natural shifted from period to period. It shows how natural wine ended up being used in the historical legal sense that crystallized in late nineteenth- and early-twentieth-century Spain and culminated in 1932. Through detailed archival research, the book explores debates around adulteration, chemistry, purity, and authenticity, using historical food studies and legal analysis as its framework. It introduces the Spanish case as a significant but overlooked moment in the broader European shift toward legally codified standards of food authenticity and quality. Drawing primarily on the work of Alessandro Stanziani and influenced by Bruno Latours perspective on scientific authority and socio-technical networks, the book bridges the fields of legal history, enology, and cultural politics. This historical analysis sheds light on contemporary controversies surrounding wine regulation, appellation systems, and the global natural wine movement.The book will be of great interest to students and scholars of food and wine studies, legal and economic history, anthropology, science and technology studies, and European agrarian history. This book explains how natural wine was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalised specific technical interventions while preserving the label natural. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…