The history of wine is the primary subject of the book with a digression into spirits and spirit production. This historical approach includes understanding the cultural progression of wine, major events in the “evolution” of wine across the ages and an understanding of the biology of wine and wine making. Specific topics such as the ravages of phylloxera, climate change and wine making and neuroeconomics will also complement the historical approach we take.

Preliminary information:
a) Ian Tattersall / Rob DeSalle
b) iant@amnh.org / desalle@amnh.org
c) American Museum of Natural History
d) Teaching language: English