CHAPTER ONE
1. Robert Dudley, “Evolutionary Origins of Human Alcoholism in Primate Frugivory,” Quarterly Review of Biology 75, no. 1 (March 2000): 3–15.
2. Ibid., 4.
3. Quoted in John T. Krumpelmann, “Sealsfield’s Inebriated Robins,” Monatschefte 46, no. 4 (1954): 225.
4. Steve Morris, David Humphreys, and Dan Reynolds, “Myth, Marula and Elephant: An Assessment of Voluntary Ethanol Intoxication of the African Elephant (Loxodonta Africana) following Feeding on the Fruit of the Marula Tree (Sclerocarya Birrea),” Physiological and Biochemical Zoology 78 (2006), http://www.jstor.org/stable/10.1086/499983(accessed April 26, 2012).
5. Genesis 9:20.
6. William Younger, Gods, Men and Wine (London: Michael Joseph, 1966), 27.
7. Mu-Chou Poo, “The Use and Abuse of Wine in Ancient China,” Journal of the Economic and Social History of the Orient 42 (1999): 123–24.
8. Carrie Lock, “Original Microbrews: From Egypt to Peru, Archaeologists Are Unearthing Breweries from Long Ago,” Science News 166 (October 2004): 216–18.
9. F. R. Allchin, “India: The Ancient Home of Distillation?,” Man 14 (1979): 55–63.
10. Patrick E. McGovern, Uncorking the Past: The Quest for Wine, Beer and Other Alcoholic Beverages (Berkeley: University of California Press, 2009), 38–39.
11. Patrick E. McGovern et al., “Chemical Identification and Cultural Implications of a Mixed Fermented Beverage from Late Prehistoric China,” Asian Perspectives 44 (2005): 251.
12. Patrick E. McGovern et al., “Fermented Beverages of Pre- and Proto-Historic China,” Proceedings of the National Academy of Sciences 101, no. 51 (December 21, 2004): 17597.
13. Poo, “Use and Abuse of Wine in Ancient China,” 127.
14. Patrick E. McGovern, Ancient Wine: The Search for the Origins of Viticulture (Princeton: Princeton University Press, 2003), 65–68.
15.http://news.nationalgeographic.com/news/2011/01/110111-oldest-wine-press-making-winery-armenia-science-ucla/ (accessed May 5, 2012).
16. Max Nelson, The Barbarian’s Beverage: A History of Beer in Ancient Europe (London: Routledge, 2005), 12–13.
17. McGovern, Uncorking the Past.
18. Rod Phillips, A Short History of Wine (London: Penguin, 2000), 18.
19. Ibid., 22.
20. Tim Unwin, Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade (London: Routledge, 1996), 64–66.
21. Nelson, Barbarian’s Beverage, 21–24.
22. Unwin, Wine and the Vine, 71–73.
23. Jean Bottéro, “Le Vin dans une Civilisation de la Bière: la Mésopotamie,” in In Vino Veritas, ed. Oswyn Murray and Manuela Tecuşan (London: British School at Rome, 1995), 30.
24. M. Civil, “A Hymn to the Beer Goddess and a Drinking Song,” in Studies Presented to Leo Oppenheim (Chicago: Oriental Institute of the University of Chicago, 1964), 67–89.
25. Phillips, Short History of Wine, 26.
26. Quoted in Michael M. Homan, “Beer and Its Drinkers: An Ancient Near Eastern Love Story,” Near Eastern Archaeology 67 (2004): 85.
27. Patrick M. McGovern, “The Funerary Banquet of ‘King Midas,’” Expedition 42 (2000): 21–29.
28. Justin Jennings, Kathleen L. Antrobus, Sam J. Antencio, Erin Glavich, Rebecca Johnson, German Loffler, and Christine Luu, “‘Drinking Beer in a Blissful Mood’: Alcohol Production, Operational Chains, and Feasting in the Ancient World,” Current Anthropology 46 (2005): 275.
29. Rachel Fulton, “‘Taste and see that the Lord is sweet’ (Ps. 33:9): The Flavor of God in the Monastic West,” Journal of Religion 86 (2006): 169–204.
30. Patrick E. McGovern, Armen Mirzoian, and Gretchen R. Hall, “Ancient Egyptian Herbal Wines,” Proceedings of the National Academy of Sciences of the United States of America, 2009, www.pnas.org/cgi/doi/10.1073/pnas.0811578106 (accessed February 12, 2011).
31. Phillips, Short History of Wine, 25.
32. Poo, “Use and Abuse of Wine in Ancient China,” 139.
33. Ibid., 139–40.
34. Ibid., 131.
35. Mu-Chou Poo, Wine and Wine-Offering in the Religion of Ancient Egypt (London: Kegan Paul International, 1995), 32.
36. Leonard H. Lesko, “Egyptian Wine Production during the New Kingdom,” in Origins and Ancient History of Wine, ed. Patrick McGovern et al. (London: Routledge, 1996), 217.
CHAPTER TWO
1. Max Nelson, The Barbarian’s Beverage: A History of Beer in Ancient Europe (London: Routledge, 2005), 13–15.
2. Christian Vandermersch, Vins et Amphores de Grande Grèce et de Sicile IVe–IIIe Siècles avant J.-C. (Naples: Centre Jean Bérard, 1994), 37.
3. Patrick E. McGovern et al., “Beginning of Viticulture in France,” Proceedings of the National Academy of Sciences 110 (2013): 10147–52.
4. Trevor Hodge, Ancient Greek France (Philadelphia: University of Pennsylvania Press, 1999), 214–15.
5. Nelson, Barbarian’s Beverage, 38–39.
6. Quoted in Christopher Hook, Helen Tarbet, and David Ball, “Classically Intoxicated,” British Medical Journal 335 (December 22–29, 2007): 1303.
7. Ibid.
8. Hugh Johnson, The Story of Wine (London: Mitchell Beazley, 1989), 44.
9. Nelson, Barbarian’s Beverage, 16.
10. Quoted in ibid., 17.
11. Ibid., 33–34.
12. Ibid., 35.
13. Ibid., 42–44.
14. Alison Burford, Land and Labour in the Greek World (Baltimore: Johns Hopkins University Press, 1993), 214.
15. Arthur P. McKinlay, “‘The Classical World’ and ‘Non-Classical Peoples,’” in Drinking and Intoxication: Selected Readings in Social Attitudes and Control, ed. Raymond McCarthy (Glencoe, Ill.: Free Press, 1959), 51.
16. Nicolas Purcell, “The Way We Used to Eat: Diet, Community, and History at Rome,” American Journal of Philology 124 (2003): 336–37.
17. Keith Nurse, “The Last of the (Roman) Summer Wine,” History Today 44 (1993): 4–5.
18. McGovern et al., “Beginning of Viticulture in France,” 10147.
19. Thomas Braun, “Emmer Cakes and Emmer Bread,” in Food in Antiquity, ed. John Wilkins, David Harvey, and Mike Dobson (Exeter: University of Exeter Press, 1995), 34–37.
20. Peter Jones and Keith Sidwell, eds., The World of Rome: An Introduction to Roman Culture (Cambridge: Cambridge University Press, 1997), 182.
21. Nicholas F. Hudson, “Changing Places: The Archaeology of the Roman Convivium,” American Journal of Archaeology 114 (2010): 664–65.
22. McKinlay, “‘Classical World’ and ‘Non-Classical Peoples,’” 59.
23. Quoted in Stuart J. Fleming, Vinum: The Story of Roman Wine (Glen Mills, Pa.: Art Flair, 2001), 71.
24. Johnson, Story of Wine, 64.
25. Rod Phillips, A Short History of Wine (London: Penguin, 2000), 57.
26. Marie-Claire Amouretti, “Vin, Vinaigre, Piquette dans l’Antiquité,” in Le Vin des Historiens, ed. Gilbert Garrier (Suze-la-Rousse: Université du Vin, 1990), 75–87.
27. N. Purcell, “Wine and Wealth in Ancient Italy,” Journal of Roman Studies 75 (1985): 13.
28. André Tchernia, Vin de l’Italie Romaine: Essaie d’Histoire Economique d’après les Amphores (Rome: Ecole Française de Rome, 1986), 16.
29. Quoted in Nelson, Barbarian’s Beverage, 69.
30. Ibid.
31. Ibid., 70–71.
32. Dan Stanislawski, “Dionysus Westward: Early Religion and the Economic Geography of Wine,” Geographical Review 65 (1975): 432–34.
33. Simon Hornblower and Anthony Spaworth, eds., Oxford Classical Dictionary (Oxford: Oxford University Press, 1996), 229.
34. Apicius: Cookery and Dining in Imperial Rome, ed. and trans. Joseph Dommers Vehling (New York: Dover, 1977), 45–47.
35. Marcius Porcius Cato, On Agriculture (London: Heineman, 1934), 105.
36. Ulpian, Digest, XXXIII:6, 11. Quoted in Phillips, Short History of Wine, 51.
37. Tchernia, Vin de l’Italie Romaine, 36.
38. Yvon Garlan, Vin et Amphores de Thasos (Athens: Ecole Française d’Athènes, 1988), 5.
39. T. J. Santon, “Columnella’s Attitude towards Wine Production,” Journal of Wine Research 7 (1996): 55–59.
40. Tchernia, Vin de l’Italie Romaine, 36.
41. Pliny the Elder, Histoire Naturelle (Paris: Société d’Edition “Les Belles Lettres,” 1958), bk. 4, 20–76.
42. Hippocrates (London: Heinemann, 1967), 325–29.
43. Hornblower and Spaworth, Oxford Classical Dictionary, 56.
44. Louis E. Grivetti and Elizabeth A. Applegate, “From Olympia to Atlanta: A Cultural-Historical Perspective on Diet and Athletic Training,” Journal of Nutrition 127 (1997): 863–64.
45. Nelson, Barbarian’s Beverage, 71–73.
CHAPTER THREE
1. Max Nelson, The Barbarian’s Beverage: A History of Beer in Ancient Europe (London: Routledge, 2005), 75.
2. Genesis 14:18.
3. Ecclesiastes 9:7.
4. 1 Timothy 5:23.
5. Luke 10:34.
6. Luke 1:15.
7. Proverbs 23:20.
8. 1 Timothy 3:8.
9. Genesis 9:20–27.
10. Devora Steinmetz, “Vineyard, Farm, and Garden: The Drunkenness of Noah in the Context of Primeval History,” Journal of Biblical Literature 113 (1994): 194–95.
11. Midrash Agadah on Genesis 9:21.
12. Genesis 19:32–35.
13. Deuteronomy 14:26.
14. Leviticus 23:13.
15. Psalms 104:15.
16. Isaiah 24:7, 11.
17. Jeremiah 8:13.
18. Michael D. Horman, “Did the Ancient Israelites Drink Beer?,” Biblical Archaeological Review, September–October 2010, 23.
19. Proverbs 31:6–7.
20. Randall Heskett and Joel Butler, Divine Vintage: Following the Wine Trail from Genesis to the Modern Age (New York: Palgrave, 2012), 88–97.
21. Saint Augustine, On Christian Doctrine, bk. 4, chap. 21.
22. The mosaic is reproduced in Hugh Johnson, The Story of Wine (London: Mitchell Beazley, 1989), 58.
23. John 2:1–11.
24. Nelson, Barbarian’s Beverage, 75–76.
25. Ibid., 79.
26. Ibid., 87.
27. Ibid., 89.
28. Edward Gibbon, The History of the Decline and Fall of the Roman Empire, ed. David Womersley (London: Penguin, 1994), 238.
29. Tim Unwin, “Continuity in Early Medieval Viticulture: Secular or Ecclesiastical Influences?,” in Viticulture in Geographical Perspective, ed. Harm de Blij (Miami: Miami Geographical Society, 1992), 37.
30. Ann Hagen, A Handbook of Anglo-Saxon Food (Pinner, U.K.: Anglo-Saxon Books, 1992), 94.
31. Kathy L. Pearson, “Nutrition and the Early-Medieval Diet,” Speculum 72 (1997): 15.
32. Richard W. Unger, Beer in the Middle Ages and the Renaissance (Philadelphia: University of Pennsylvania Press, 2004), 26. See pp. 15–36 generally on the early Middle Ages.
33. Nelson, Barbarian’s Beverage, 104.
34. Eigil, Life of Sturm, www.Fordham.edu/halsall/basis/sturm.html (accessed June 13, 2012).
35. Marcel Lachiver, Vins, Vignes et Vignerons: Histoire du Vignoble Français (Paris: Fayard, 1988), 46.
36. Desmond Seward, Monks and Wine (New York: Crown Books, 1979), 25–35.
37. Lachiver, Vins, Vignes et Vignerons, 45–46.
38. Rod Phillips, A Short History of Wine (London: Penguin, 2000), 71.
39. See Seward, Monks and Wine, 25–35.
40. Kathryn Kueny, The Rhetoric of Sobriety: Wine in Early Islam (Albany: State University of New York Press, 2001), 1.
41. Qur’an 5:92.
42. Kueny, Rhetoric of Sobriety, 43.
43. Nurdeen Deuraseh, “Is Imbibing Al-Khamr (Intoxicating Drink) for Medical Purposes Permissible by Islamic Law?,” Arab Law Quarterly 18 (2003): 356–60.
44. Ibid., 360–64.
45. Kitab Al-Ashriba (The Book of Drinks), no. 4977, http://www.usc.edu/org/cmje/religious-texts/hadith/muslim/023-smt.php (accessed April 7, 2013).
46. Kueny, Rhetoric of Sobriety, 35–36.
47. Lufti A. Khalil and Fatimi Mayyada al-Nammari, “Two Large Wine Presses at Khirbet Yajuz, Jordan,” Bulletin of the American Schools of Oriental Research 318 (2000): 41–57.
48. Raymond P. Scheindlin, Wine, Women and Death: Medieval Hebrew Poems on the Good Life (Philadelphia: Jewish Publication Society, 1986), 28–29. It is not clear how alcohol content would have been measured at this time.
49. Oleksander Halenko, “Wine Production, Marketing and Consumption in the Ottoman Crimea, 1520–1542,” Journal of the Economic and Social History of the Orient 47 (2004): 507–47.
50. M. B. Badri, Islam and Alcoholism (Plainfield, Ind.: American Trust Publications, 1976), 6.
51. Philip F. Kennedy, The Wine Song in Classical Arabic Poetry: Abu Nuwas and the Literary Tradition (Oxford: Clarendon Press, 1997), 105.
52. Thomas A. Glick, Islamic and Christian Spain in the Early Middle Ages (Princeton: Princeton University Press, 1979), 80.
53. Scheindlin, Wine, Women and Death, 19–25.
54. Omar Khayyam, The Ruba’iyat of Omar Khayyam, trans. Peter Avery and John Heath-Stubbs (London: Allen Lane, 1979), 68.
55. John T. McNeill and Helena M. Gamer, Medieval Handbooks of Penance (New York: Octagon Books, 1965), 230.
56. Ibid., 286.
57. Itzhak Hen, Culture and Religion in Merovingian Gaul, AD 481–751 (Leiden: Brill, 1995), 240.
CHAPTER FOUR
1. Ian S. Hornsey, A History of Beer and Brewing (Cambridge: Royal Society of Chemistry, 2003), 290.
2. Richard W. Unger, Beer in the Middle Ages and the Renaissance (Philadelphia: University of Pennsylvania Press, 2004), 38–42.
3. Ibid., 42.
4. Ibid., 46–48.
5. Hornsey, History of Beer and Brewing, 293.
6. Judith M. Bennett, Ale, Beer and Brewsters in England: Women’s Work in a Changing World, 1300–1600 (New York: Oxford University Press, 1996), 18–19.
7. Ibid., 28, fig. 2.3.
8. Ibid., 43–45.
9. Ibid., esp. 145–57.
10. Unger, Beer in the Middle Ages and the Renaissance, 59.
11. Christopher Dyer, “The Consumer and the Market in the Later Middle Ages,” Economic History Review 42 (1989): 309.
12. Unger, Beer in the Middle Ages and the Renaissance, 61.
13. The Exchequer Rolls of Scotland, ed. George Burnett (Edinburgh: H.M. General Register House, 1883), 6:644.
14. F. W. Carter, “Cracow’s Wine Trade (Fourteenth to Eighteenth Centuries),” Slavonic and East European Review 65 (1987): 537–78.
15. Ibid.
16. Jan Craeybeckx, Un Grand Commerce d’Importation: Les Vins de France aux Anciens Pays-Bas (XIIIe–XVIe Siècle) (Paris: SEVPEN, 1958), 9.
17. Koen Deconinck and Johan Swinnen, “War, Taxes, and Borders: How Beer Created Belgium,” American Association of Wine Economists: Working Paper No. 104 (Economics), April 2012.
18. Antoni Riera-Melis, “Society, Food and Feudalism,” in Food: A Culinary History from Antiquity to the Present, ed. Jean-Louis Flandrin and Massimo Montanari (London: Penguin, 2000), 260–61.
19. Constance Hoffman, Medieval Agriculture, the Southern French Countryside, and the Early Cistercians: A Study of Forty-Three Monasteries (Philadelphia: American Philosophical Society, 1986), 93.
20. Béatrice Bourély, Vignes et Vins de l’Abbaye de Cîteaux en Bourgogne (Nuits-St-Georges: Editions du Tastevin, 1998), 101.
21. Philip Ziegler, The Black Death (New York: John Day, 1969), 96–109.
22. Emmanuel Le Roy Ladurie, Montaillou: Cathars and Catholics in a French Village, 1234–1324 (London: Penguin, 1980), 9, 15.
23. Martine Maguin, La Vigne et le Vin en Lorraine, XIV–XVe Siècle (Nancy: Presses Universitaires de Nancy, 1982), 199–215.
24. P. W. Hammond, Food and Feast in Medieval England (Stroud: Allan Sutton, 1993), 13–14.
25. Billy Kay and Caileen MacLean, Knee-Deep in Claret: A Celebration of Wine and Scotland (Edinburgh: Mainstream Publishing, 1983), 9.
26. Patricia Labahn, “Feasting in the Fourteenth and Fifteenth Centuries: A Comparison of Manuscript Illumination to Contemporary Written Sources” (Ph.D. diss., St. Louis University, 1975), 60.
27. Georges Duby, Rural Economy and Country Life in the Medieval West (London: Hutchinson, 1952), 65.
28. Unger, Beer in the Middle Ages and the Renaissance, 129.
29. Christopher Dyer, “Changes in Diet in the Late Middle Ages: The Case of Harvest Workers,” Agricultural Historical Review 36 (1988): 26, table 2.
30. Yuval Noah Harari, “Strategy and Supply in Fourteenth-Century Western European Invasion Campaigns,” Journal of Military History 64 (2000): 302.
31. Hornsey, History of Beer and Brewing, 291–92.
32. Vernon L. Singleton, “An Enologist’s Commentary on Ancient Wine,” in Origins and Ancient History of Wine, ed. Patrick E. McGovern et al. (London: Routledge, 2004), 75.
33. Hammond, Food and Feast, 54.
34. Unger, Beer in the Middle Ages and the Renaissance, 127.
35. A. Lynn Martin, Alcohol, Violence and Disorder in Traditional Europe (Kirksville, Mo.: Truman State University Press, 2009), 57, table 3.8.
36. A good summary of known wine-consumption statistics is given in Susan Rose, The Wine Trade in Medieval Europe, 1000–1500 (London: Continuum, 2011), 113–32.
37. Quoted in Emilio Sereni, History of the Italian Agricultural Landscape (Princeton: Princeton University Press, 1997), 98.
38. The “Battle of the Wines” is described in Marcel Lachiver, Vins, Vignes et Vignerons: Histoire du Vignoble Français (Paris: Fayard, 1988), 102–5.
39. Ibid., 104.
40. Geoffrey Chaucer, The Canterbury Tales, trans. Nevill Coghill (Harmondsworth: Penguin, 1951), 271.
41. Hammond, Food and Feast, 74.
42. C. Anne Wilson, Water of Life: A History of Wine-Distilling and Spirits, 500 BC–AD 2000 (Totnes, U.K.: Prospect Books, 2006), 147–48.
43. Hammond, Food and Feast, 83.
44. Ibid., 74.
45. Hornsey, History of Beer and Brewing, 287.
46. John M. Bowers, “‘Dronkenesse is ful of stryvyng’: Alcoholism and Ritual Violence in Chaucer’s Pardoner’s Tale,” English Literary History 57 (1990): 760.
47. Chaucer, Canterbury Tales, 269–71.
48. James du Quesnay Adams, Patterns of Medieval Society (Englewood Cliffs, N.J.: Prentice Hall, 1969), 111.
49. Jean Dupebe, “La Diététique et l’Alimentation des Pauvres selon Sylvius,” in Pratiques et Discours Alimentaires à la Renaissance, ed. J.-C. Margolin and R. Sauzet (Paris: G.-P. Maisonneuve et Larose, 1982), 41–56.
50. Quoted in Rose, Wine Trade in Medieval Europe, 138.
51. Ibid.
CHAPTER FIVE
1. Mack P. Holt, “Wine, Community and Reformation,” Past and Present 138 (1993): 58–93.
2. Mack P. Holt, “Europe Divided: Wine, Beer and Reformation in Sixteenth-Century Europe,” in Alcohol: A Social and Cultural History, ed. Mack P. Holt (Oxford: Berg, 2006), 26–30.
3. Ibid., 33.
4. John Calvin, Theological Treatises, ed. J. K. S. Reid (London: SCM Press, 1954), 81.
5. Heinz Schilling, Civic Calvinism in Northwestern Germany and the Netherlands: Sixteenth to Nineteenth Centuries (Kirksville: Sixteenth Century Journal Publishers, 1991), 47, 57.
6. Holt, “Europe Divided,” 34.
7. Ibid., 35.
8. Jean Calvin, Institutes of the Christian Religion, ed. J. T. McNeill (London: SCM Press, 1961), 2:1425.
9. Jim West, “A Sober Assessment of Reformational Drinking,” Modern Reformation 9 (2000): 38–42.
10. Richard W. Unger, Beer in the Middle Ages and the Renaissance (Philadelphia: University of Pennsylvania Press, 2004), 130.
11. Rod Phillips, A Short History of Wine (London: Penguin, 2000), 133.
12. Benjamin Franklin’s Autobiography: A Norton Critical Edition, ed. J. A. Leo Lemay and P. M. Zall (New York: Norton, 1986), 58.
13. The following section on the Arsenal draws mainly on Robert C. Davis, “Venetian Shipbuilders and the Fountain of Wine,” Past and Present 156 (1997): 55–86.
14. Ibid., 75.
15. Ibid.
16. Ibid., 84.
17. From Unger, Beer in the Middle Ages and the Renaissance, 128, table 4.
18. Ibid., 127–29.
19. A. Lynn Martin, Alcohol, Violence and Disorder in Traditional Europe (Kirksville, Mo.: Truman State University Press, 2009), 55, table 3.5, and 57, table 3.8.
20. Carl I. Hammer, “A Hearty Meal? The Prison Diets of Cranmer and Latimer,” Sixteenth Century Journal 30 (1999): 653–80.
21. See, for example, Thomas Brennan, “The Anatomy of Inter-Regional Markets in the Early Modern Wine Trade,” Journal of European Economic History 23 (1994): 581–607; H. F. Kearney, “The Irish Wine Trade, 1614–15,” Irish Historical Studies 36 (1955): 400–442; and George F. Steckley, “The Wine Economy of Tenerife in the Seventeenth Century: Anglo-Spanish Partnership in a Luxury Trade,” Economic History Review 33 (1980): 335–50.
22. Ken Albala, Eating Right in the Renaissance (Berkeley: University of California Press, 2002), 8.
23. Daniel Rivière, “Le Thème Alimentaire dans le Discours Proverbial de la Renaissance Française,” in Pratiques et Discours Alimentaires à la Renaissance, ed. J.-C. Margolin and R. Sauzet (Paris: G.-P. Maisonneuve et Larose, 1982), 201–18.
24. William Harrison, The Description of England, quoted in William T. Harper, Origins and Rise of the British Distillery (Lewiston: Edwin Mellon, 1999), 38.
25. F. W. Carter, “Cracow’s Wine Trade (Fourteenth to Eighteenth Centuries),” Slavonic and East European Review 65 (1987): 568–69.
26. Tim Unwin, Wine and the Vine: An Historical Geography of Viticulture and the Wine Trade (London: Routledge, 1996), 223–24.
27. William Shakespeare, Henry IV, Part II, act 4, pt. 3.
28. Steckley, “Wine Economy of Tenerife,” 342, fig. 3.
29. Quoted in ibid., 342.
30. Englands Triumph; or, The subjects joy (London, 1675), 1.
31. Fynes Moryson, An Itinerary containing his Ten Yeeres Travel through the Twelve Dominions of Germany, Bohmerland, Sweitzerland, Netherland, Denmarke, Poland, Italy, Turky, France, England, Scotland, Ireland (Glasgow: James MacLehose, 1908), 43.
32. Phillips, Short History of Wine, 138, 245–46.
33. Carter, “Cracow’s Wine Trade,” 555.
34. Quoted in Ian S. Hornsey, A History of Beer and Brewing (Cambridge: Royal Society of Chemistry, 2003), 324.
35. Judith M. Bennett, Ale, Beer and Brewsters in England: Women’s Work in a Changing World, 1300–1600 (New York: Oxford University Press, 1996), 117.
36. Ibid., 93.
37. Hornsey, History of Beer and Brewing, 334. Pipes (Portuguese barrels) used for aging wine varied in size according to region, but the standard shipping pipe was 535 liters.
38. Mendelsohn, Drinking with Pepys (London: St. Martin’s Press, 1963), 51.
39. Chloe Chard, “The Intensification of Italy: Food, Wine and the Foreign in Seventeenth-Century Travel Writing,” in Food, Culture and History I, ed. Gerald Mars and Valerie Mars (London: London Food Seminar, 1993), 96.
40. Mendelsohn, Drinking with Pepys, 47.
41. Jean-Louis Flandrin, “Médicine et Habitudes Alimentaires Anciennes,” in Margolin and Sauzet, Pratiques et Discours Alimentaires, 86–87.
42. Ibid., 87.
43. Piero Camporesi, The Anatomy of the Senses: National Symbols in Medieval and Early Modern Italy (Cambridge: Polity Press, 1994), 80.
44. Rudolph M. Bell, How to Do It: A Guide to Good Living for Renaissance Italians (Chicago: University of Chicago Press, 1999), 162.
45. Flandrin, “Médicine et Habitudes,” 85.
46. Sarah Hand Meacham, “‘They Will Be Adjudged by Their Drink, What Kind of Housewives They Are’: Gender, Technology, and Household Cidering in England and the Chesapeake, 1690 to 1760,” Virginia Magazine of History and Biography 111 (2003): 120–21. See also Louise Hill Curth, “The Medicinal Value of Wine in Early Modern England,” Social History of Alcohol and Drugs 18 (2003): 35–50.
47. Michel Reulos, “Le Premier Traité sur le Cidre: Julien le Paulmier, De Vino et Pomace, traduit par Jacques de Cahaignes (1589),” in Margolin and Sauzet, Pratiques et Discours Alimentaires, 97–103.
48. Henri de Buttet, “Le Vin des Invalides au Temps de Louis XIV,” in Les Boissons: Production et Consommation aux XIXe et XXe Siècles (Paris: Comité des Travaux Historiques et Scientifiques, 1984), 39–51.
49. Holt, “Europe Divided,” 35–36.
50. Peter Clark, The English Alehouse: A Social History, 1200–1830 (London: Longman, 1983), 32–34, 40–44.
51. Ibid., 49.
52. Patricia Funnerton, “Not Home: Alehouses, Ballads, and the Vagrant Husband in Early Modern England,” Journal of Medieval and Early Modern Studies 32 (2002): 493–518.
53. Thomas E. Brennan, ed., Public Drinking in the Early Modern World: Voices from the Tavern, 1500–1800 (London: Pickering & Chatto, 2011), 1:51.
54. A Dreadful Warning for Drunkards (London, 1678), A2.
55. John Taylor, The Unnatural Father (London, 1621), 1.
56. Buckner B. Trawick, Shakespeare and Alcohol (Amsterdam: Editions Rodopi, 1978).
57. Beat Kumin, “The Devil’s Altar? Crime and the Early Modern Public House,” History Compass 2 (2005), http://wrap.warwick.ac.uk/289/1/WRAP_Kumin_Devils_altar_History_Compass.pdf (accessed May 27, 2013).
58. Old Bailey records online, April 29, 1674, Oldbaileyonline.org (accessed January 14, 2012). This and other references were collected by my former student Keegan On.
59. The following account is from Beverly Ann Tlusty, “Gender and Alcohol Use in Early Modern Augsburg,” in The Changing Face of Drink: Substance, Imagery and Behaviour, ed. Jack S. Blocker Jr. and Cheryl Krasnick Warsh (Ottawa: Publications Histoire Sociale/Social History, 1977), 21–42.
60. Hornsey, History of Beer and Brewing, 343.
CHAPTER SIX
1. Some scholars think distilling, if not alcohol distilling, was practiced much earlier. See C. Anne Wilson, Water of Life: A History of Wine-Distilling and Spirits, 500 BC–AD 2000 (Totnes, U.K.: Prospect Books, 2006), 17–34.
2. F. R. Allchin, “India: The Ancient Home of Distillation?” Man 14 (1979): 55–63.
3. Fernand Braudel, Civilisation and Capitalism, 15th–18th Centuries (New York: Harper & Row, 1985), 1:241.
4. William T. Harper, Origins and Rise of the British Distillery (Lewiston: Edwin Mellen, 1999), 11.
5. Allison P. Coudert, “The Sulzbach Jubilee: Old Age in Early Modern Europe and America,” in Old Age in the Middle Ages and the Renaissance: Interdisciplinary Approaches, ed. Albrecht Classen (Berlin: de Gruyter, 2005), 534.
6. Quoted in Harper, British Distillery, 11.
7. Ibid., 13–17.
8. Wilson, Water of Life, 149–50.
9. The Exchequer Rolls of Scotland, ed. George Burnett (Edinburgh: H.M. General Register House, 1883), 10:487.
10. B. Ann Tlusty, “Water of Life, Water of Death: The Controversy over Brandy and Gin in Early Modern Augsburg,” Central European History 31, no. 1–2 (1999): 8–11.
11. Walter Ryff, The New Large Book of Distilling (1545), quoted in Public Drinking in the Early Modern World: Voices from the Tavern, 1500–1800, ed. Thomas E. Brennan (London: Pickering & Chatto, 2011), 2:423.
12. Brunschwig Hieronymus, Das Buch zu Distilieren (Strasburg, 1532), fol. 39.
13. Harper, British Distillery, 26.
14. Rod Phillips, A Short History of Wine (London: Penguin, 2000), 124.
15. Lord Cecil quoted in Harper, British Distillery, 42.
16. Ibid., 26–30.
17. Charles MacLean, Scotch Whisky: A Liquid History (London: Cassell, 2003), 20 (my translation).
18. Brennan, Public Drinking in the Early Modern World, 2:7.
19. Harper, British Distillery, 27.
20. Brennan, Public Drinking in the Early Modern World, 2:173.
21. Ibid., 2:172.
22. Tlusty, “Water of Life,” 17.
23. Ibid., 15.
24. Brennan, Public Drinking in the Early Modern World, 2:162.
25. Tlusty, “Water of Life,” 18.
26. John Burnett, Liquid Pleasures: A Social History of Drinks in Modern Britain (London: Routledge, 1999), 161.
27. A. D. Francis, The Wine Trade (London: A & C Black, 1972), 74.
28. Brennan, Public Drinking in the Early Modern World, 1:51.
29. Gin got its name from eau de genièvre (juniper-water), which was corrupted to “geneva” by English soldiers and then shortened to “gin.”
30. MacLean, Scotch Whisky, 29.
31. Burnett, Liquid Pleasures, 160–61.
32. MacLean, Scotch Whisky, 33, 35.
33. Richard Foss, Rum: A Global History (London: Reaktion, 2012), 27.
34. Frederick H. Smith, Caribbean Rum: A Social and Economic History (Gainesville: University Press of Florida, 2005), 26.
35. Patricia Herlihy, Vodka: A Global History (London: Reaktion, 2012), 38–40.
36. William Pokhlebkin, A History of Vodka (London: Verso, 1992), 172–74.
37. Herlihy, Vodka, 46–47.
38. Dr. Duncan of the Faculty of Montpellier, Wholesome Advice Against the Abuse of Hot Liquors, Particularly of Coffee, Chocolate, Tea, Brandy, and Strong-Waters (London, 1706), 12, 16–17, 55.
39. Ibid., 16–17.
40. Richard Short, Of Drinking Water, Against our Novelists, that Prescribed it in England (London, 1656), 17–87 passim.
41. A Proposition for the Serving and Supplying of London, and other Places adjoyning, with a Sufficient Quantity of Good and Cleare Strong Water (London, [1675]), n.p.
42. Salt-Water Sweetened; or, A True Account of the Great Advantages of this New Invention both by Sea and Land (London, 1683), 5–10.
43. A Dissertation upon Drunkenness . . . Shewing to What an Intolerable Pitch that Vice is arriv’d at in this Kingdom (London, 1708), 2.
44. Jessica Warner discusses the statistical issues in “Faith in Numbers: Quantifying Gin and Sin in Eighteenth-Century England,” Journal of British Studies 50 (2011): 76–99.
45. M. Dorothy George, London Life in the Eighteenth Century (London, 1925), 51.
46. An Impartial Inquiry into the Present State of the British Distillery (London, 1736), 7.
47. Jessica Warner, Minghao Her, and Jürgen Rehm, “Can Legislation Prevent Debauchery? Mother Gin and Public Health in 18th-Century England,” American Journal of Public Health 91 (2001): 378.
48. Peter Clark, “The ‘Mother Gin’ Controversy in the Early Eighteenth Century,” Transactions of the Royal Historical Society, 5th ser., 38 (1988): 64.
49. In the early eighteenth century the English gallon held about 3.76 liters. In 1824 it was standardized at about 4.5 liters.
50. Distilled Spirituous Liquors the Bane of the Nation (London, 1736), 35–36.
51. A Dissertation on Mr. Hogarth’s Six Prints Lately Publish’d (London, 1751), 14.
52. Ibid.
53. Quoted in Jonathan White, “The ‘Slow but Sure Poyson’: The Representation of Gin and Its Drinkers, 1736–1751,” Journal of British Studies 42 (2003): 44.
54. Quoted in ibid.
55. Quoted in ibid., 41.
56. Quoted in ibid., 51.
57. Clark, “‘Mother Gin’ Controversy,” 68–70.
58. Ibid., 70.
59. Warner, Her, and Rehm, “Can Legislation Prevent Debauchery?,” 381–82.
CHAPTER SEVEN
1. José C. Curto, Enslaving Spirits: The Portuguese-Brazilian Alcohol Trade at Luanda and Its Hinterland, c. 1550–1830 (Leiden: Brill, 2004), 45.
2. Rod Phillips, A Short History of Wine (London: Penguin, 2000), 173–77.
3. B. S. Platt, “Some Traditional Alcoholic Beverages and Their Importance to Indigenous African Communities,” Proceedings of the Nutrition Society 14 (1955): 115.
4. Curto, Enslaving Spirits, 33.
5. Susan Diduk, “European Alcohol, History, and the State in Cameroon,” African Studies Review 36 (1993): 2–3.
6. Curto, Enslaving Spirits, 60–61.
7. Emma Sánchez Montañés, “Las Bebidas Alcohólicas en la América Indígina: Una Visión General,” in El Vino de Jerez y Otras Bebidas Espirituosas en la Historia de España y América (Madrid: Servicio de Publicaciones del Ayuntamiento de Jerez, 2004), 424.
8. Frederick H. Smith, “European Impressions of the Island Carib’s Use of Alcohol in the Early Colonial Period,” Ethnohistory 53 (2006): 545.
9. Ibid., 545–46.
10. Michael Owen Jones, “What’s Disgusting, Why, and What Does It Matter?,” Journal of Folklore Research 37, no. 1 (2000): 53–71.
11. Smith, “European Impressions,” 547–48.
12. Sánchez Montañés, “Las Bebidas Alcohólicas en la América Indígina,” 426–28.
13. Peter C. Mancall, Deadly Medicine: Indians and Alcohol in Early America (Ithaca: Cornell University Press, 1997), 134.
14. Lidio M. Valdez, “Maize Beer Production in Middle Horizon Peru,” Journal of Anthropological Research 62 (2006): 53–80.
15. Henry J. Bruman, Alcohol in Ancient Mexico (Salt Lake City: University of Utah Press, 2000), 71–72.
16. Ibid., 71.
17. Ibid., 63.
18. Daniel Nemser, “‘To Avoid This Mixture’: Rethinking Pulque in Colonial Mexico City,” Food and Foodways 19 (2011): 102.
19. José Jesús Hernández Palomo, “El Pulque: Usos Indígenas y Abusos Criollos,” in El Vino de Jerez y Otras Bebidas, 246.
20. Juan Pedro Viqueira Albán, Propriety and Permissiveness in Bourbon Mexico (Wilmington, N.C.: Scholarly Resources, 1999), 131.
21. Ibid., 132.
22. Nemser, “‘To Avoid This Mixture.’”
23. Rick Hendricks, “Viticulture in El Paso del Norte during the Colonial Period,” Agricultural History 78 (2004): 191.
24. Phillips, Short History of Wine, 156–58.
25. Ibid., 157–58.
26. Prudence M. Rice, “Wine and Brandy Production in Colonial Peru: A Historical and Archaeological Investigation,” Journal of Interdisciplinary History 27 (1997): 465.
27. Thomas Pinney, A History of Wine in America: From the Beginnings to Prohibition (Berkeley: University of California Press, 1989), 17.
28. Ibid., 31.
29. Robert C. Fuller, Religion and Wine: A Cultural History of Wine Drinking in the United States (Knoxville: University of Tennessee Press, 1996), 12.
30. William Wood, New England’s Prospect (Boston: Prince Society, 1865), 1:16.
31. George Percy quoted in Sarah Hand Meacham, “‘They Will Be Adjudged by Their Drink, What Kinde of Housewives They Are’: Gender, Technology, and Household Cidering in England and the Chesapeake, 1690 to 1760,” Virginia Magazine of History and Biography 111 (2003): 123.
32. James E. McWilliams, “Brewing Beer in Massachusetts Bay, 1640–1690,” New England Quarterly 71, no. 4 (1998): 544.
33. Meacham, “‘They Will Be Adjudged by Their Drink,’” 117.
34. Phillips, Short History of Wine, 163.
35. Thomas E. Brennan, ed., Public Drinking in the Early Modern World: Voices from the Tavern, 1500–1800 (London: Pickering & Chatto, 2011), 4:80.
36. Ibid., 4:82.
37. Mark Lender, “Drunkenness as an Offense in Early New England: A Study of ‘Puritan’ Attitudes,” Quarterly Journal of Studies on Alcohol 34 (1973): 359–61.
38. Brennan, Public Drinking in the Early Modern World, 4:94.
39. Ibid., 4:84.
40. Ibid., 4:100.
41. Gregg Smith, Beer in America: The Early Years, 1587–1840 (Boulder: Siris Books, 1998), 23.
42. Mancall, Deadly Medicine, 64.
43. Mark Edward Lender and James Kirby Martin, Drinking in America: A History (New York: Free Press, 1987), 24.
44. Quoted in Mancall, Deadly Medicine, 43.
45. Dean Albertson, “Puritan Liquor in the Planting of New England,” New England Quarterly 23, no. 4 (1950): 483.
46. Ibid., 484.
47. Mancall, Deadly Medicine, 44.
48. Brennan, Public Drinking in the Early Modern World, 4:297.
49. Mancall, Deadly Medicine, 67.
50. Ibid., 67–68.
51. Maia Conrad, “Disorderly Drinking: Reconsidering Seventeenth-Century Iroquois Alcohol Abuse,” American Indian Quarterly 23, no. 3&4 (1999): 1–11.
52. Ibid., 7.
53. Mancall, Deadly Medicine, 68.
54. Ibid., 139–40.
55. D. C. Dailey, “The Role of Alcohol among North American Indian Tribes as Reported in the Jesuit Relations,” Anthropologica 10 (1968): 54.
56. Gananath Obeyesekere, Cannibal Talk: The Man-Eating Myth and Human Sacrifice in the South Seas (Berkeley: University of California Press, 2005). Accounts of cannibalism sometimes associated it with the consumption of alcohol.
57. Mancall, Deadly Medicine, 6–8.
58. Quoted in ibid., 2.
59. Quoted in Albertson, “Puritan Liquor,” 485.
60. Brennan, Public Drinking in the Early Modern World, 4:98.
61. Quoted in Albertson, “Puritan Liquor,” 486.
62. C. C. Pearson and J. Edwin Hendricks, Liquor and Anti-Liquor in Virginia, 1619–1919 (Durham, N.C.: Duke University Press, 1967), 6.
CHAPTER EIGHT
1. The “Moral and Physical Thermometer” is reprinted in several books. See, for example, Mark Edward Lender and James Kirby Martin, Drinking in America: A History (New York: Free Press, 1987), 39.
2. Quoted in Dana Rabin, “Drunkenness and Responsibility for Crime in the Eighteenth Century,” Journal of British Studies 44 (2005): 459.
3. David Hancock, “Commerce and Conversation in the Eighteenth-Century Atlantic: The Invention of Madeira Wine,” Journal of Interdisciplinary History 29 (1998): 207.
4. Ibid., 215.
5. Ibid.
6. Andrea Stuart, Sugar in the Blood: A Family’s Story of Slavery and Empire (New York: Knopf, 2013), quoted in New York Times Book Review, March 31, 2013, 11.
7. Rod Phillips, A Short History of Wine (London: Penguin, 2000), 188.
8. Ibid., 188–89.
9. Hugh Johnson, The Story of Wine (London: Mitchell Beazley, 1989), 293–304.
10. Thomas B. Gilmore, “James Boswell’s Drinking,” Eighteenth-Century Studies 24 (1991): 340–41.
11. Oxford Today 11, no. 2 (Hilary Term, 1999): 63.
12. Phillips, Short History of Wine, 191–92.
13. Vivien E. Dietz, “The Politics of Whisky: Scottish Distillers, the Excise, and the Pittite State,” Journal of British Studies 36 (1997): 45.
14. Charles MacLean, Scotch Whisky: A Liquid History (London: Cassell, 2003), 61–65.
15. J. B. Gough, “Winecraft and Chemistry in Eighteenth-Century France: Chaptal and the Invention of Chaptalization,” Technology and Culture 39 (1998): 96–97.
16. Barbara Ketcham Wheaton, Savoring the Past: The French Kitchen and Table from 1300 to 1789 (New York: Touchstone, 1983), 215.
17. Quoted in Charles Ludongton, “‘Claret is the liquor for boys; port for men’: How Port Became the ‘Englishman’s Wine,’ 1750s to 1800,” Journal of British Studies 48 (2009): 364–90.
18. Rabin, “Drunkenness and Responsibility,” 457–77.
19. Quoted in ibid., 463.
20. Ibid., 458 n 3.
21. This statistic comes from the research of my former student Keegan On.
22. Rabin, “Drunkenness and Responsibility,” 473.
23. Roderick Phillips, Family Breakdown in Late Eighteenth-Century France: Divorces in Rouen, 1792–1804 (Oxford: Clarendon Press, 1980), 116–17. Other references in this section are from this source.
24. On this subject, see Paul E. Kopperman, “‘The Cheapest Pay’: Alcohol Abuse in the Eighteenth-Century British Army,” Journal of Military History 60 (1996): 445–70.
25. Ibid., 447–48.
26. Ibid., 450.
27. Ibid., 452.
28. Ibid., 450.
29. Ibid., 453.
30. Ibid., 454.
31. A. J. B. Johnston, “Alcohol Consumption in Eighteenth-Century Louisbourg and the Vain Attempts to Control It,” French Colonial History 2 (2002): 64.
32. Kopperman, “‘Cheapest Pay,’” 464.
33. Ibid., 463.
34. Ibid., 467.
35. Ibid., 460.
36. Benjamin Rush, “An Account of the Disorder occasioned by Drinking Cold Water in Warm Weather, and the Method of Curing it,” in Benjamin Rush, Medical Inquiries and Observations, 2nd ed. (Philadelphia: Thomas Dobson, 1794), 1:183.
37. Ibid., 186–87.
38. Kopperman, “‘Cheapest Pay,’” 467.
39. Lender and Martin, Drinking in America, 205–6.
40. Global Status Report on Alcohol and Health (Geneva: World Health Organization, 2011), 140.
41. See Dietz, “Politics of Whisky.”
42. David O. Whitten, “An Economic Inquiry into the Whiskey Rebellion of 1794,” Agricultural History 49 (1975): 495–96.
43. Ibid., 493–94.
44. Compare that to 1985, when the total 2.58 gallons was made up of beer (1.34), spirits (0.9) and wine (0.34). See Lender and Martin, Drinking in America, 205.
45. Quoted in Whitten, “Economic Inquiry,” 497.
46. Ibid., 501.
47. Denis Jeanson, ed., Cahiers de Doléances, Région Centre: Loire-et-Cher, 2 vols. (Tours: Denis Jeanson, 1989), 2:480.
48. Phillips, Short History of Wine, 208–11.
CHAPTER NINE
1. Scott C. Martin, “Violence, Gender, and Intemperance in Early National Connecticut,” Journal of Social History 34 (2000): 318–19.
2. James Samuelson, A History of Drink: A Review, Social, Scientific, and Political (London, 1880), 170–75, 192–93.
3. Quotes from Daryl Adair, “Respectable, Sober and Industrious? Attitudes to Alcohol in Early Colonial Adelaide,” Labour History 70 (1996): 131–34.
4. Kevin D. Goldberg, “Acidity and Power: The Politics of Natural Wine in Nineteenth-Century Germany,” Food and Foodways 19 (2011): 294–313.
5. Thomas Brennan, “Towards a Cultural History of Alcohol in France,” Journal of Social History 23 (1989): 76.
6. Brian Harrison, Drink and the Victorians: The Temperance Question in England, 1815–1872 (Pittsburgh: University of Pittsburgh Press, 1971), 66–67.
7. On the 1830 act and its consequences, see Nicholas Mason, “‘The Sovereign People Are in a Beastly State’: The Beer Act of 1830 and Victorian Discourses on Working-Class Drunkenness,” Victorian Literature and Culture 29 (2001): 109–27.
8. Quoted in ibid., 115.
9. Quoted in ibid., 118.
10. “Alcoholism in the Upper Classes,” British Medical Journal 2, no. 716 (September 19, 1874): 373.
11. Edmond Bertrand, Essai sur l’Intempérance (Paris: Guillaumin, 1872), 81.
12. On phylloxera, see Rod Phillips, A Short History of Wine (London: Penguin, 2000), 281–87.
13. Patricia E. Prestwich, Drink and the Politics of Social Reform: Antialcoholism in France since 1870 (Palo Alto: Society for the Promotion of Science and Scholarship, 1988), 24–26.
14. Marcel Lachiver, Vins, Vignes et Vignerons: Histoire du Vignoble Français (Paris: Fayard, 1988), 617–18.
15. Quoted in Doris Lander, Absinthe: The Cocaine of the Nineteenth Century (Jefferson, N.C.: McFarland, 1995), 15.
16. British Medical Journal 2, no. 1665 (November 26, 1892), 1187. See also Michael Marrus, “Social Drinking in the Belle Epoque,” Journal of Social History 7 (1974): 115–41.
17. On the Lanfray case, see Jad Adams, Hideous Absinthe: A History of the Devil in a Bottle (London: Tauris Parke, 2008), 205–7.
18. This is based on a widely reproduced table of U.S. alcohol consumption. See Mark Edward Lender and James Kirby Martin, Drinking in America: A History (New York: Free Press, 1987), 205–6.
19. Mark A. Vargas, “The Progressive Agent of Mischief: The Whiskey Ration and Temperance in the United States Army,” Historian 67 (2005): 201–2.
20. Ibid., 204.
21. Harold D. Langley, Social Reform in the United States Navy, 1798–1862 (Urbana: University of Illinois Press, 1967), 211–12.
22. D. H. Marjot, “Delirium Tremens in the Royal Navy and British Army in the 19th Century,” Journal of Studies on Alcohol 38 (1977): 1619, table I.
23. Ibid., 1618.
24. James S. Roberts, Drink, Temperance and the Working Class in Nineteenth-Century Germany (Boston: Allen & Unwin, 1984), 43–45.
25. Ibid., 48.
26. James S. Roberts, “Drink and Industrial Work Discipline in 19th-Century Germany,” Journal of Social History 15 (1981): 28.
27. Louis Chevalier, Labouring Classes and Dangerous Classes in Paris during the First Half of the Nineteenth Century (London: Routledge & Kegan Paul, 1973), 360.
28. Peter Mathias, “The Brewing Industry, Temperance, and Politics,” Historical Journal 1 (1958): 106.
29. A Transport Voyage to Mauritius and Back (London: John Murray, 1851), 24.
30. Loammi Baldwin, Report on the Subject of Introducing Pure Water into the City of Boston (Boston: John H. Eastburn, 1834), 74.
31. Henry R. Abraham, A Few Plain but Important Statements upon the Subject of the Scheme for Supplying Leeds with Water (London: C. Whiting, 1838), 4.
32. Jean-Pierre Goubert, The Conquest of Water (Princeton: Princeton University Press, 1986), 41–42.
33. James Salzman, Drinking Water: A History (New York: Overlook Duckworth, 2012), 87.
34. John Broich, “Engineering the Empire: British Water Supply Systems and Colonial Societies, 1850–1900,” Journal of British Studies 46 (2007): 350–51.
35. Goubert, Conquest of Water, 196.
36. Theo Engelen, John R. Shepherd, and Yang Wen-shan, eds., Death at the Opposite Ends of the Eurasian Continent: Mortality Trends in Taiwan and the Netherlands, 1850–1945 (Amsterdam: Aksant, 2011), 158–59.
37. Broich, “Engineering the Empire,” 356–61.
38. Ibid., 357.
39. This section on New York draws largely on Gerard T. Koeppel, Water for Gotham (Princeton: Princeton University Press, 2000), 141.
40. Ibid., 282.
41. This section on Boston draws on Michael Rawson, “The Nature of Water: Reform and the Antebellum Crusade for Municipal Water in Boston,” Environmental History 9 (July 2004): 411–35.
42. Quoted in ibid., 420–21.
43. Goubert, Conquest of Water, 196.
44. Thoughts about Water (n.p., n.d.), 15.
45. British Medical Journal 1, no. 492 (June 4, 1870): 580.
CHAPTER TEN
1. I refer to these varied organizations as “antialcohol.” Even though some were tolerant of alcohol and more concerned with what they considered its abuse, they were part of a general movement whose aim was to restrict the consumption of alcoholic beverages.
2. Jon Sterngass, “Maine Law,” in Alcohol and Temperance in Modern History: An International Encyclopedia, ed. Jack S. Blocker Jr., David M. Fahey, and Ian R. Tyrrell (Santa Barbara: ABC-CLIO, 2003), 1:393–94.
3. James D. Ivy, “Woman’s Christian Temperance Movement (United States),” in Blocker, Fahey, and Tyrell, Alcohol and Temperance in Modern History, 2:679–82.
4. Marni Davis, Jews and Booze: Becoming American in the Age of Prohibition (New York: New York University Press, 2012), 41–42.
5. Dierdre M. Moloney, “Combatting ‘Whiskey’s Work’: The Catholic Temperance Movement in Late Nineteenth-Century America,” U.S. Catholic Historian 16 (1998): 5.
6. Ibid., 8–9.
7. John F. Quinn, “Father Mathew’s Disciples: American Catholic Support for Temperance, 1840–1920,” Church History 65 (1996): 635.
8. K. Austin Kerr, “Anti-Saloon League of America,” in Blocker, Fahey, and Tyrell, Alcohol and Temperance in Modern History, 2:48–51.
9. Lilian Lewis Shiman, Crusade against Drink in Victorian England (New York: St. Martin’s Press, 1988), 9–10.
10. Ibid., 18–24.
11. Ibid., 33.
12. Andrew Davidson, “‘Try the Alternative’: The Built Heritage of the Temperance Movement,” Journal of the Brewery History Society 123 (2006): 92–109.
13. Edward Cox, Principles of Punishment (London, 1877), 99.
14. Roderick Phillips, Putting Asunder: A History of Divorce in Western Society (New York: Cambridge University Press, 1988), 497.
15. Shiman, Crusade against Drink, 81–82.
16. Neal Dow and Dio Lewis, “Prohibition and Persuasion,” North American Review 139 (1884): 179.
17. Tim Holt, “Demanding the Right to Drink: The Two Great Hyde Park Demonstrations,” Brewery History 118 (2005): 26–40.
18. Shiman, Crusade against Drink, 107.
19. Richard Cameron, Total Abstinence versus Alcoholism (Edinburgh, 1897), 3.
20. Souvenir of the Essay Competition in the Hull Elementary Schools, on “Physical Deterioration and Alcoholism,” May 1906 (Hull: Walker’s Central Printing, 1906), 11–13.
21. John Charles Bucknill, Habitual Drunkenness and Insane Drunkards (London: Macmillan, 1878), 1.
22. Ibid., 69.
23. Mimi Ajzenstadt, “The Changing Image of the State: The Case of Alcohol Regulation in British Columbia, 1871–1925,” Canadian Journal of Sociology 19 (1994): 441–60.
24. [George Gibbs], Diprose’s Christmas Sketches (London: Diprose and Bateman, 1859), 1, 4.
25. Patricia E. Prestwich, Drink and the Politics of Social Reform: Antialcoholism in France since 1870 (Palo Alto: Society for the Promotion of Science and Scholarship, 1988), 37.
26. W. Scott Haine, The World of the Paris Café: Sociability among the French Working Class, 1789–1914 (Baltimore: Johns Hopkins University Press, 1996), 95–96.
27. Dr. de Vaucleroy, The Adulteration of Spirituous Liquors (London: Church of England Temperance Society, 1890), 3.
28. This advertisement is reprinted in Rod Phillips, A Short History of Wine (London: Penguin, 2000), between pp. 176 and 177.
29. Prestwich, Drink and the Politics of Social Reform, 7–10.
30. Owen White, “Drunken States: Temperance and French Rule in Cote d’Ivoire, 1908–1916,” Journal of Social History 40 (2007): 663.
31. Quoted in Prestwich, Drink and the Politics of Social Reform, 24.
32. James S. Roberts, Drink, Temperance and the Working Class in Nineteenth-Century Germany (Boston: Allen & Unwin, 1984), 26–27.
33. Ibid., 114, table 6.1.
34. Susan Diduk, “European Alcohol, History, and the State in Cameroon,” African Studies Review 36 (1993): 7.
35. Jeffrey W. Alexander, Brewed in Japan: The Evolution of the Japanese Beer Industry (Vancouver: University of British Columbia Press, 2013), 44, table 4.
36. Ibid., 49.
37. Elizabeth Dorn Lublin, Reforming Japan: The Woman’s Christian Temperance Union in the Meiji Period (Honolulu: University of Hawai’i Press, 2010), 134–35.
38. Quoted in Shiman, Crusade against Drink, 9.
39. James M. Slade, An Address Explanatory of the Principles and Objects of the United Brothers of Temperance [July 3, 1847] (Vergennes, Vt.: E. W. Blaisdell, 1848), 7–9.
40. J. N. Radcliffe, The Hygiene of the Turkish Army (London: John Churchill, 1858), 29.
41. A Plea for the British Soldier in India (London: William Tweedie, 1867), 19.
42. Quoted in The Curse of Britain (n.p., n.d. [1857]), verso.
43. Catherine B. Drummond, An Outline of the Temperance Question (London: Church of England Temperance Society, 1906), 10–11.
44. Victor Horsley, What Women Can Do to Promote Temperance (London: Church of England Temperance Society, n.d.), 11.
45. British Medical Journal 2, no. 1870 (October 31, 1896): 1342.
46. “Alcohol and Mountaineering,” British Medical Journal 9 (July 1910): 102.
47. Jonathan Zimmerman, “‘When the Doctors Disagree’: Scientific Temperance and Scientific Authority, 1891–1906,” Journal of the History of Medicine 48 (1993): 171–97.
48. “Triner’s American Elixir of Bitter Wine” (1910) poster in possession of the author.
49. Thomas Graham and A. W. Hofmann, Report on the Alleged Adulteration of Pale Ales by Strychnine (London: Schulz and Co., 1852).
50. William Alexander, The Adulteration of Food and Drinks (London: Longman, 1856), 30.
51. The Bordeaux Wine and Liquor Dealers’ Guide: A Treatise on the Manufacture and Adulteration of Liquor, by a Practical Liquor Manufacturer (New York: Dick and Fitzgerald, 1857), vi–ix.
52. Science 12 (August 24, 1888): 89.
53. Alessandro Stanziani, “Information, Quality, and Legal Rules: Wine Adulteration in Nineteenth-Century France,” Business History 51, no. 2 (2009): 282.
54. Walter Johnson, Alcohol: What It Does; and What It Cannot Do (London: Simpkin, Marshall, and Co., n.d. [1840s]), 40.
55. Drummond, Outline of the Temperance Question, 13.
56. Joseph Harding, Facts, Relating to Intoxicating Drinks (London: J. Pasco, 1840), 1–2.
57. Curse of Britain, recto.
58. Bucknill, Habitual Drunkenness, 5.
59. Patricia E. Prestwich, “Drinkers, Drunkards, and Degenerates: The Alcoholic Population of a Parisian Asylum, 1867–1914,” in The Changing Face of Drink: Substance, Imagery and Behaviour, ed. Jack S. Blocker Jr. and Cheryl Krasnick Warsh (Ottawa: Publications Histoire Sociale/Social History, 1977), 120–21.
60. Mariana Valverde, “‘Slavery from Within’: The Invention of Alcoholism and the Question of Free Will,” Social History 22 (1997): 251–53.
61. Edmond Bertrand, Essai sur l’Intempérance (Paris: Guillaumin, 1872).
62. Mark Keller, “The Old and the New in the Treatment of Alcoholism,” in Alcohol Interventions: Historical and Sociocultural Approaches, ed. David L. Strug et al. (New York: Haworth, 1986), 23–40.
63. See, for example, William Cooke, The Wine Question (London: J. Pasco, 1840).
64. Jennifer L. Woodruff Tait, The Poisoned Chalice: Eucharistic Grape Juice and Common-Sense Realism in Victorian Methodism (Tuscaloosa: University of Alabama Press, 2010), 102.
65. Phillips, Short History of Wine, 275.
66. British Medical Journal 2, no. 1960 (July 23, 1898): 222.
CHAPTER ELEVEN
1. Susan Diduk, “European Alcohol, History and the State in Cameroon,” African Studies Review 36 (1993): 3.
2. John D. Hargreaves, France and West Africa: An Anthology of Historical Documents (London: Macmillan, 1959), 74.
3. Lynn Pan, Alcohol in Colonial Africa (Uppsala: Scandinavian Institute of African Studies, 1975), 7–8.
4. Diduk, “European Alcohol,” 7–8.
5. Raymond E. Dumett, “The Social Impact of the European Liquor Trade on the Akan of Ghana (Gold Coast and Asante), 1875–1910,” Journal of Interdisciplinary History 5 (1974): 72.
6. Ibid., 71.
7. Quoted in Pan, Alcohol in Colonial Africa, 11.
8. Robert G. Carlson, “Banana Beer, Reciprocity, and Ancestor Propitiation among the Haya of Bukoba, Tanzania,” Ethnology 29 (1990): 297–300.
9. José C. Curto, Enslaving Spirits: The Portuguese-Brazilian Alcohol Trade at Luanda and Its Hinterland, c. 1550–1830 (Leiden: Brill, 2004), 19–41.
10. Ibid., 155.
11. Simon Heap, “‘A Bottle of Gin Is Dangled before the Nose of the Natives’: The Economic Uses of Imported Liquor in Southern Nigeria, 1860–1920,” African Economic History 33 (2005): 75.
12. Quoted in ibid., 71.
13. Ibid., 78.
14. Ibid., 80–81.
15. Owen White, “Drunken States: Temperance and French Rule in Cote d’Ivoire, 1908–1916,” Journal of Social History 40 (2007): 663–66.
16. Ibid., 668–99.
17. Ibid., 669–70.
18. Dumett, “Social Impact of the European Liquor Trade,” 76–77.
19. Ibid., 78–79.
20. Ibid., 88–92.
21. Ayodeji Olukoji, “Prohibition and Paternalism: The State and the Clandestine Liquor Traffic in Northern Nigeria, c.1898–1918,” International Journal of African Historical Studies 24 (1991): 354.
22. Ibid., 361.
23. White, “Drunken States,” 674.
24. Diduk, “European Alcohol,” 10.
25. Quoted in Charles van Onselen, “Randlords and Rotgut, 1886–1903: An Essay on the Role of Alcohol in the Development of European Imperialism and Southern African Capitalism, with Special Reference to Black Mineworkers in the Transvaal Republic,” History Workshop 2 (1976): 50.
26. Ibid., 45–47.
27. Ibid., 52.
28. Pamela Scully, “Liquor and Labor in the Western Cape, 1870–1900,” in Liquor and Labor in Southern Africa, ed. Jonathan Crush and Charles Ambler (Athens: Ohio University Press, 1992), 69–70.
29. Van Onselen, “Randlords and Rotgut,” 81.
30. Kenneth Christmom, “Historical Overview of Alcohol in the African American Community,” Journal of Black Studies 25 (1995): 326–27.
31. Quoted in William E. Unrau, White Man’s Wicked Water: The Alcohol Trade and Prohibition in Indian Country, 1802–1892 (Lawrence: University of Kansas Press, 1996), 9. Much of the following section on alcohol in the nineteenth-century United States draws on this work.
32. Ibid., 17.
33. Peter Mancall, “Men, Women and Alcohol in Indian Villages in the Great Lakes Region in the Early Republic,” Journal of the Early Republic 15 (1995): 440.
34. Unrau, White Man’s Wicked Water, 9.
35. Ibid., 21.
36. Ibid., 35–36.
37. John R. Wunder, “Retained by the People”: A History of American Indians and the Bill of Rights (New York: Oxford University Press, 1994), 23.
38. Izumi Ishii, “Alcohol and Politics in the Cherokee Nations before Removal,” Ethnohistory 50 (2003): 670.
39. Unrau, White Man’s Wicked water, 97.
40. Andrei V. Grinëv, “The Distribution of Alcohol among the Natives of Russian America,” Arctic Anthropology 47 (2010): 73.
41. Ibid., 75.
42. Nella Lee, “Impossible Mission: A History of the Legal Control of Native Drinking in Alaska,” Wicazo Sa Review 12 (1997): 99.
43. Ibid., 100.
44. Robert A. Campbell, “Making Sober Citizens: The Legacy of Indigenous Alcohol Regulation in Canada, 1777–1985,” Journal of Canadian Studies 42 (2008): 106–7.
45. Mimi Ajzenstadt, “The Changing Image of the State: The Case of Alcohol Regulation in British Columbia, 1871–1925,” Canadian Journal of Sociology 19 (1994): 443–44.
46. Campbell, “Making Sober Citizens,” 108; Kathryn A. Abbott, “Alcohol and the Anishinaabeg of Minnesota in the Early Twentieth Century,” Western Historical Quarterly 30 (1999): 25–43.
47. Erica J. Peters, “Taste, Taxes, and Technologies: Industrializing Rice Alcohol in Northern Vietnam, 1902–1913,” French Historical Studies 27 (2004): 569.
48. Ibid., 590.
49. Ibid., 594–95.
50. Jeffrey W. Alexander, Brewed in Japan: The Evolution of the Japanese Beer Industry (Vancouver: University of British Columbia Press, 2013), 9.
51. Julia Lovell, The Opium War (London: Picador, 2011).
52. Neil Gunson, “On the Incidence of Alcoholism and Intemperance in Early Pacific Missions,” Journal of Pacific History 1 (1966): 50.
53. Ibid., 58.
54. Ibid.
55. Ibid., 60.
56. Charles F. Urbanowicz, “Drinking in the Polynesian Kingdom of Tonga,” Ethnohistory 22(1975): 40.
57. Mac Marshall and Leslie B. Marshall, “Holy and Unholy Spirits: The Effects of Missionization on Alcohol Use in Eastern Micronesia,” Journal of Pacific History 15 (1980): 142.
58. Ibid., 152.
59. Ibid., 160.
CHAPTER TWELVE
1. John Stevenson, British Society, 1914–45 (Harmondsworth: Penguin, 1984), 71.
2. Information provided by Professor Geoffrey Giles, University of Florida.
3. Sir Victor Horsley, The Rum Ration in the British Army (London: Richard J. James, 1915), 7.
4. Ibid., 4.
5. British Medical Journal 1, no. 2822 (January 30, 1915): 203–6.
6. John Ellis, Eye Deep in Hell (Glasgow: Collins, 1976), 95.
7. Henry Carter, The Control of the Drink Trade: A Contribution to National Efficiency, 1915–1917 (London: Longman, 1918), 282–83.
8. Patricia Herlihy, “‘Joy of the Rus’: Rites and Rituals of Russian Drinking,” Russian Review 50 (1991): 141.
9. British Medical Journal 1, no. 2825 (February 20, 1915): 344.
10. Horsley, Rum Ration, 7.
11. George E. Snow, “Socialism, Alcoholism, and the Russian Working Classes before 1917,” in Drinking: Behavior and Belief in Modern History, ed. Susanna Barrows and Robin Room (Berkeley: University of California Press, 1991), 257.
12. David Christian, “Prohibition in Russia, 1914–1925,” Australian Slavonic and East European Studies 9 (1995): 99–100.
13. “Alcohol and the Soldier,” British Medical Journal 1, no. 2876 (February 12, 1916): 247.
14. Times (London), January 11, 1917, quoted in Catherine J. Kudlick, “Fighting the Internal and External Enemies: Alcoholism in World War I France,” Contemporary Drug Problems 12 (1985): 136.
15. The Echo of the Trenches, quoted in Histoire Sociale et Culturelle du Vin, ed. Gilbert Garrier (Paris: Larousse, 1998), 366.
16. Ernest Hemingway, In Our Time (New York: Scribners, 1986), 13.
17. David Lloyd George, War Memoirs of David Lloyd George (London: Nicholson and Watson, 1933), 324–25.
18. L. Margaret Barnett, British Food Policy during the First World War (Boston: Allen & Unwin, 1985), 105–6.
19. British Medical Journal 1, no. 2833 (April 17, 1915): 687.
20. Ibid., 688.
21. E. M. Jellinek, “Interpretation of Alcohol Consumption Rates with Special Reference to Statistics of Wartime Consumption,” Quarterly Journal of Studies on Alcohol 3 (1942–43): 277.
22. David W. Gutzke, “Gender, Class, and Public Drinking in Britain during the First World War,” in The Changing Face of Drink: Substance, Imagery and Behaviour, ed. Jack S. Blocker Jr. and Cheryl Krasnick Warsh (Ottawa: Publications Histoire Sociale/Social History, 1977), 293.
23. Jellinek, “Alcohol Consumption Rates,” 277.
24. Gwylmor Prys Williams and George Thompson Brake, Drink in Great Britain, 1900–1979 (London: Edsall, 1980), 375.
25. Barnett, British Food Policy, 179–80.
26. Kudlick, “Fighting the Internal and External Enemies,” 147.
27. Ibid., 148.
28. Jean-Jacques Becker, The Great War and the French People (Leamington Spa: Berg, 1985), 128.
29. Jellinek, “Alcohol Consumption Rates,” 279–80.
30. Shirley E. Woods Jr., The Molson Saga (Scarborough, Ontario: Avon, 1983), 232–33.
31. Helena Stone, “The Soviet Government and Moonshine, 1917–1929,” Cahiers du Monde Russe et Soviétique 27 (1986): 359.
32. Ibid., 362.
33. John Joseph Pershing, My Experiences in the World War (New York: Frederick A. Stokes, 1931), 282.
34. Kudlick, “Fighting the Internal and External Enemies,” 133–36.
CHAPTER THIRTEEN
1. Nurdeeen Deuraseh, “Is Imbibing Al-Khamr (Intoxicating Drink) for Medical Purposes Permissible by Islamic Law?,” Arab Law Quarterly 18 (2003): 355–64.
2. Ricardo Campos Marin, Socialismo Marxista e Higiene Publica: La Lucha Antialcohólica en la II Internacional (1890–1914/19 (Madrid: Fundación de Investigaciones Marxistas, 1992), 119–39.
3. Laura L. Phillips, “Message in a Bottle: Working-Class Culture and the Struggle for Political Legitimacy, 1900–1929,” Russian Review 56 (1997): 25–26.
4. Stephen White, Russia Goes Dry: Alcohol, State and Society (Cambridge: Cambridge University Press, 1996), 16.
5. Kate Transchel, “Vodka and Drinking in Early Soviet Factories,” in The Human Tradition in Modern Russia, ed. William B. Husband (Wilmington, N.C.: Scholarly Resources, 2000), 136–37.
6. Carter Elwood, The Non-Geometric Lenin (London: Anthem Press, 2011), 133–35.
7. Phillips, “Message in a Bottle,” 32.
8. Helena Stone, “The Soviet Government and Moonshine, 1917–1929,” Cahiers du Monde Russe et Soviétique 27 (1986): 360.
9. White, Russia Goes Dry, 21–22.
10. Jack S. Blocker, “Did Prohibition Really Work?,” American Journal of Public Health 96 (2006): 236.
11. James Temple Kirby, “Alcohol and Irony: The Campaign of Westmoreland Davis for Governor, 1909–1917,” Virginia Magazine of History and Biography 73 (1965): 267.
12. Ernest R. Forbes, “The East-Coast Rum-Running Economy,” in Drink in Canada: Historical Essays, ed. Cheryl Krasnick Warsh (Montreal: McGill-Queen’s University Press, 1993), 166–67.
13. Gabriela Recio, “Drugs and Alcohol: US Prohibition and the Origin of the Drug Trade in Mexico, 1910–1930,” Journal of Latin American Studies 34 (2002): 32–33.
14. Alfred G. Hill, “Kansas and Its Prohibition Enforcement,” Annals of the American Academy of Political and Social Science 109 (1923): 134.
15. John J. Guthrie Jr., “Hard Times, Hard Liquor and Hard Luck: Selective Enforcement of Prohibition in North Florida, 1928–1933,” Florida Historical Quarterly 72 (1994): 437–38.
16. Joseph K. Willing, “The Profession of Bootlegging,” Annals of the American Academy of Political and Social Science 125 (1926): 47.
17. Professor W. Dixon of Cambridge University condemned the popularity of cocktails as “particularly pernicious for young people of either sex, who form a large percentage of cocktail drinkers, partly to lose their shyness and partly in a spirit of bravado. . . . [Cocktails help] to promote the habit of excessive drinking more than any other type of beverage” (British Medical Journa1, January 5, 1929, 31).
18. Jacob M. Appel, “‘Physicians Are Not Bootleggers’: The Short, Peculiar Life of the Medicinal Alcohol Movement,” Bulletin of the History of Medicine 82 (2008): 357.
19. Ibid., 361.
20. Ibid., 361–66.
21. Ambrose Hunsberger, “The Practice of Pharmacy under the Volstead Act,” Annals of the American Academy of Political and Social Science 109 (1923): 179–92.
22. Blocker, “Did Prohibition Really Work?,” 236.
23. Guthrie, “Hard Times, Hard Liquor,” 448.
24. Jeffrey A. Miron and Jeffrey Zwiebel, “Alcohol Consumption during Prohibition,” American Economic Review 81 (1991): 242–47.
25. Ben Fallaw, “Dry Law, Wet Politics: Drinking and Prohibition in Post-Revolutionary Yucatán, 1915–1935,” Latin American Research Review 37 (2001): 40–41.
26. Ibid., 46.
27. Recio, “Drugs and Alcohol,” 29–30.
28. Ibid., 27–28.
29. Craig Heron, Booze: A Distilled History (Toronto: Between the Lines, 2003), 179–81.
30. Ibid., 183.
31. Sturla Nordlund, “Norway,” in Alcohol and Temperance in Modern History: An International Encyclopedia, ed. Jack S. Blocker Jr., David M. Fahey, and Ian R. Tyrrell (Santa Barbara: ABC-CLIO, 2003), 2:459–60.
32. Mark Lawrence Shrad, The Political Power of Bad Ideas: Networks, Institutions, and the Global Prohibition Wave (Oxford: Oxford University Press, 2010), 96–97; Halfdan Bengtsson, “The Temperance Movement and Temperance Legislation in Sweden,” Annals of the American Academy of Political and Social Science 197 (1938): 134–53.
33. Shrad, Political Power of Bad Ideas, 97.
34. Ibid., 97–103.
35. “Atreya,” Towards Dry India (Madras: Dikshit Publishing, 1933), 82–83.
36. Ibid., 143.
37. Thomas Karlsson and Esa Österberg, “Belgium,” in Blocker, Fahey, and Tyrell, Alcohol and Temperance in Modern History, 1:105.
38. Charlotte Macdonald, “New Zealand,” in Blocker, Fahey, and Tyrell, Alcohol and Temperance in Modern History, 2:454.
39. Shrad, Political Power of Bad Ideas, 9.
CHAPTER FOURTEEN
1. Mark Edward Lender and James Kirby Martin, Drinking in America: A History (New York: Free Press, 1987), 135.
2. This discussion draws on John J. Guthrie Jr., “Rekindling the Spirits: From National Prohibition to Local Option in Florida, 1928–1935,” Florida Historical Quarterly 74 (1995): 23–39.
3. This section draws on Scott Thompson and Gary Genosko, Punched Drunk: Alcohol, Surveillance and the LCBO, 1927–1975 (Halifax: Fernwood Publishing, 2009).
4. Gwylmor Prys Williams and George Thompson Brake, Drink in Great Britain, 1900–1979 (London: Edsall, 1980), 83–84.
5. This draws on David W. Gutzke, “Improved Pubs and Road Houses: Rivals for Public Affection in Interwar England,” Brewery History 119 (2005): 2–9.
6. Ibid., 3.
7. Alcohol: Its Action on the Human Organism, 3rd ed. (London: HMSO, 1938).
8. Sylvanus Stall, What a Young Boy Ought to Know (Philadelphia: John C. Winston Co., 1936), 135–37.
9. Sarah Howard, “Selling Wine to the French: Official Attempts to Increase French Wine Consumption, 1931–1936,” Food and Foodways 12 (2004): 197–224.
10. Ibid., 203.
11. John Burnett, Liquid Pleasures: A Social History of Drinks in Modern Britain (London: Routledge, 1999), 136.
12. Howard, “Selling Wine to the French,” 209 fig. 1.
13. Ibid., 211.
14. Eugene, Ore., Register-Guardian, June 15, 1932, 6.
15. B. R. Mitchell, European Historical Statistics, 1750–1975, 2nd rev. ed. (London: Macmillan, 1981), 495.
16. Hermann Fahrenkrug, “Alcohol and the State in Nazi Germany, 1933–45,” in Drinking: Behavior and Belief in Modern History, ed. Susanna Barrows and Robin Room (Berkeley: University of California Press, 1991), 315–34.
17. Ibid., 322.
18. Ibid., 323.
19. Geoffrey J. Giles, “Student Drinking in the Third Reich: Academic Tradition and the Nazi Revolution,” in Barrows and Room, Drinking, 142.
20. Helena Stone, “The Soviet Government and Moonshine, 1917–1929,” Cahiers du Monde Russe et Soviétique 27 (1986): 362–63.
21. Ibid., 364.
22. Joseph Barnes, “Liquor Regulation in Russia,” Annals of the American Academy of Political and Social Science 163 (1932): 230.
23. Stephen White, Russia Goes Dry: Alcohol, State and Society (Cambridge: Cambridge University Press, 1996), 26–27.
24. Ibid., 27, 197 n. 133.
25. C. Langhammer, “‘A Public House Is for All Classes, Men and Women Alike’: Women, Leisure and Drink in Second World War England,” Women’s History Review 12 (2003): 423–43.
26. Tom Harrison, The Pub and the People (London, 1943; repr., London: Cresset, 1987), 135.
27. Christopher R. Browning, Ordinary Men: Reserve Battalion 101 and the Final Solution in Poland (New York: HarperCollins, 1992), 93, 100.
28. Fahrenkrug, “Alcohol and the State,” 331.
29. Quoted in Howard, “Selling Wine to the French,” 206.
30. Don Kladstrup and Petie Kladstrup, Wine and War: The French, the Nazis and the Battle for France’s Greatest Treasure (New York: Broadway Books, 2001), 76–77.
31. Charles K. Warner, The Winegrowers of France and the Government since 1875 (New York: Columbia University Press, 1960), 158–62.
32. Quoted in Lori Rotskoff, Love on the Rocks: Men, Women, and Alcohol in Post–World War II America (Chapel Hill: University of North Carolina Press, 2002), 47–48.
33. Ibid., 49.
CHAPTER FIFTEEN
1. Lori Rotskoff, Love on the Rocks: Men, Women, and Alcohol in Post–World War II America (Chapel Hill: University of North Carolina Press, 2002), 194–203.
2. Ibid., 208–9.
3. W. Scott Haine, “Drink, Sociability, and Social Class in France, 1789–1945: The Emergence of a Proletarian Public Sphere,” in Alcohol: A Social and Cultural History, ed. Mack P. Holt (Oxford: Berg, 2006), 140.
4. Patricia E. Prestwich, Drink and the Politics of Social Reform: Antialcoholism in France since 1870 (Palo Alto: Society for the Promotion of Science and Scholarship, 1988), 258–60.
5. Kim Munholland, “Mon docteur le vin: Wine and Health in France, 1900–1950,” in Holt, Alcohol, 85–86.
6. Prestwich, Drink and the Politics of Social Reform, 300, table F.
7. Gwylmor Prys Williams and George Thompson Brake, Drink in Great Britain, 1900–1979 (London: Edsall, 1980), 132–33.
8. Global Status Report on Alcohol and Health (Geneva: World Health Organization, 2011), 4.
9. Ibid., 188.
10. National Health Service (United Kingdom), Statistics on Alcohol 2012, 14,16. https://catalogue.ic.nhs.uk/publications/public-health/alcohol/alco-eng-2012/alco-eng-2012-rep.pdf (accessed February 25, 2013).
11. Global Status Report on Alcohol and Health, 140.
12. Haine, “Drink, Sociability, and Social Class in France.”
13.http://www.abc.state.va.us/facts/legalage.html (accessed August 11, 2012).
14. Global Status Report: Alcohol Policy (Geneva: World Health Organization, 2004), 13–15.
15. Williams and Brake, Drink in Great Britain, 387, table III.10; 516, table III.139.
16. Global Status Report on Alcohol and Health, 47.
17. Ibid., 11.
18.http://www.espad.org/Uploads/ESPAD_reports/2011/The_2011_ESPAD_Report_SUMMARY.pdf (accessed September 5, 2012).
19. Much of this section on the Soviet Union draws on Stephen White, Russia Goes Dry: Alcohol, State and Society (Cambridge: Cambridge University Press, 1996).
20. Vladimir G. Treml, Alcohol in the USSR: A Statistical Study (Durham, N.C.: Duke University Press, 1982), 68, table 6.1.
21. White, Russia Goes Dry, 70–73.
22. Ibid., 91.
23. Ibid., 103, table 4.1.
24. Ibid., 103.
25. Ibid., 141, table 6.1.
26. Global Status Report on Alcohol and Health, 203.
27. White, Russia Goes Dry, 165.
28. Pravda, April 4, 2011, http://english.pravda.ru/business/finance/04–04–2011/117436-alcohol_tobacco-0/ (accessed August 11, 2012).
29. RiaNovosti, April 5, 2012, http://en.rian.ru/business/20120405/172627949.html (accessed August 11, 2012).
30. James Nicholls, The Politics of Alcohol: A History of the Drink Question in England (Manchester: Manchester University Press, 2009), 1.
31. “French Paradox Now Available in Tablets,” Decanter, June 7, 2001, http://www.decanter.com/news/wine-news/488845/french-paradox-now-available-in-tablets (accessed February 21, 2013).
CONCLUSION
1. Global Status Report on Alcohol and Health (Geneva: World Health Organization, 2011), 140, 188, 234.