Professor Rod Phillips’s book French Wine: A History, which was first published by the University of California Press in 2016, has just been published in paperback.
The book has sold very well and has been widely and positively reviewed, being described variously as “an absolute tour de force, sure to be an instant classic,” “addictively readable history,” and having “so much exquisite detail and yet with the rare ability to keep looping the reader back to the big picture.”
With a French colleague, Rod is currently completing an edition of the wine diaries of an eighteenth-century Burgundian priest. He is now embarking on a book-length study of the impact of the French Revolution on the long-term development of French wine production, trade, and consumption – a project that brings to bear his research on the French Revolution and the history of wine.