By Graham Harding (Oxford) This post is part of the European Institute for the History and Cultures of Food (IEHCA) series “Summer University on Food and Drink Studies” ‘When will France […] learn that champagne should be drunk with roast meat and not introduced as an incubus after dinner’ demanded a letter in The Times in September 1860. The writer was reflecting the growing trend amongst middle and upper-class households in Britain to serve champagne not as a sweet wine to start or end the meal … Continue reading ‘When will France learn…?’: champagne as a dinner wine, 1850-1900
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