FoodReference.com Logo

FoodReference.com - Recommended Books Section
Recommended Cookbooks, Recipe Books; Culinary Biographies; Food Reference Books, History & Science

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . Recipes . . Quotes . . Who's Who . . Food Timeline . . Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . COOKBOOK REVIEWS . . Food Posters . . Magazines . . Recipe Contests . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You Are Here >  Home

  > BOOK REVIEWS >   > Food History Books >   > I'll Drink to That >

Next

Bookmark and Share 

Search for Books etc
 

 • BOOK REVIEWS
 • Newest Book Listings
 • Cook Books pg 1
 • Cookbooks pg 2
 • Cookbooks pg 3
 • Cookbooks pg 4
 • Cookbooks pg 5
 • Cookbooks pg 6
 • Culinary Biographies
 • Food Reference Books
 • Food History Books
 • Food Science Books
 • Other F & B Books
 • By Hrayr Berberoglu

 


 

 

 

 

 

 

 

 

 

I'll Drink to That: Beaujolais and the French Peasant Who Made It the World's Most Popular Wine
by Rudolph Chelminski

Book Description
The remarkable saga of the wine and people of Beaujolais and Georges Duboeuf, the peasant lad who brought both world recognition.

Every third week of November, wine shops around the world announce “Le Beaujolais Nouveau est arrivι” and in a few short weeks, over seven million bottles are sold and drunk. Although often scorned by the wine world’s snob set, the annual delivery of each year’s new Beaujolais wine brings a welcome ray of sunshine to a morose November from New York to Tokyo. The surprising Cinderella tale behind the success of Beaujolais Nouveau captures not just the story of a wine but also the history of a fascinating region. At the heart of this fairy tale is the peasant wine grower named Georges Duboeuf, whose rise as the undisputed king of Beaujolais reads like a combination of suspenseful biography and luscious armchair travel.

I’ll Drink to That transports us to the unique corner of France where medieval history still echoes and where the smallholder peasants who made Beaujolais wines on their farms battled against the contempt of the entrenched Burgundy and Bordeaux establishment. With two bottles of wine in his bike’s saddlebag, young Duboeuf set out to revolutionize the stodgy wine business, becoming the richest and most famous individual wine dealer in France. But this is more than one man’s success story. As The Perfectionist used Bernard Loiseau to tell the layered history of French haute cuisine, here Chelminski uses Duboeuf’s story to paint the portrait of the often endearing, sometimes maddening but always interesting inhabitants of a little-known corner of France, offering at the same time a witty, panoramic view of the history of French winemaking.

About the Author
Rudolph Chelminski is the author of The Perfectionist: Life and Death in Haute Cuisine (Gotham Books, 2005). His articles have appeared in numerous national magazines, ranging from People and Time to The Atlantic Monthly. He holds a degree from Harvard and has studied at the Institut d’Etudes Politiques. Raised in Connecticut, he began living in Europe more than thirty years ago, when LIFE magazine dispatched him to Paris.

 

 

•Food History Books• •A Moveable Feast• •Revolution in Taste• •A Thousand Years Over A Hot Stove• •The Accomplisht Cook• •Americas Finest Cuisines• •America's Kitchens• •American Pie• •Ancient Wine• •Archestratos• •Beans: A History• •Beer & Food• •Beyond the Ice Cream Cone• •Big Shots• •Bless This Food• •Cambridge World History of Food• •Chicken A La King & The Buffalo Wing• •Choice Cuts• •Cod: A Biography• •Culture of the Fork• •Dangerous Tastes• •De Agri Cultura (On Farming) Cato the Elder• •Everything You Pretend to Know About Food• •Exploring History Through Simple Recipes• •Food and Culture• •Food in Antiquity• •The Food Chronology• •Food in History• •The Food Journal of Lewis and Clark• •Fork It Over• •From Hardtack to Home Fries• •Grandma's Wartime Kitchen• •Hob and Hominy• •I'll Drink to That• •In the Devil's Garden• •In Memory's Kitchen• •A Mediterranean Feast• •Military High Life• •Near a Thousand Tables• •The Omnivore's Dilemma• •100 Vegetables and Where They Came From• •Organic Inc.• •The Origins of Fruit & Vegetables• •The Potato• •Salt: A World History• •Sweetness and Power• •Tastes of Paradise• •The True History of Chocolate• •United States of Arugula• •Why Do Donuts Have Holes?•


. Home . . About & Contact . . Recipes . . Food Posters . . Magazines . . Link Directory .

Please feel free to link to any pages of FoodReference.com from your website.
No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

 


3 Young Chefs
Click on the 3 Young Chefs
for the best
Culinary Schools
Restaurant, Hospitality & Hotel Management Schools


 

 

 

Get a FREE trial issue of
SAVEUR
Saveur Magazine
The award-winning magazine for
those passionate about food, drink, travel & adventure.

 

Free Magazine Subscriptions