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Synopsis
This book explains how “natural wine” was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalized specific technical interventions while preserving the label natural.
The book argues that wine labeled as “natural” was not the preservation of a traditional product but the product of a legal fiction that allowed wines with additives to be normalized and protected under law. In doing so, the book explores the emergence and changing meanings of natural wine. Rather than providing a fixed definition, it analyzes how the boundaries of “natural” shifted from period to period. It shows how natural wine ended up being used in the historical– legal sense that crystallized in late nineteenth- and early-twentieth-century Spain and culminated in 1932. Through detailed archival research, the book explores debates around adulteration, chemistry, purity, and authenticity, using historical food studies and legal analysis as its framework. It introduces the Spanish case as a significant but overlooked moment in the broader European shift toward legally codified standards of food authenticity and quality. Drawing primarily on the work of Alessandro Stanziani and influenced by Bruno Latour’s perspective on scientific authority and socio-technical networks, the book bridges the fields of legal history, enology, and cultural politics. This historical analysis sheds light on contemporary controversies surrounding wine regulation, appellation systems, and the global natural wine movement.
The book will be of great interest to students and scholars of food and wine studies, legal and economic history, anthropology, science and technology studies, and European agrarian history.
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About the Author
Pablo Alonso González is Senior Researcher at the Spanish National Research Council (IPNA-CSIC), where he leads the Social Sciences, Heritage and Food Research Group (SOCIALPAT). He specializes in wine history, food regulation, and cultural heritage, and is the author of Uncorked: Negotiating Science and Belief in the Natural Wine Movement (2025). He has been awarded a prestigious Consolidator Grant by the European Research Council and is a member of the Spanish Young Academy (AJE).
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The Making of Natural Wine in Spain (Hardcover)
Published by
Taylor & Francis Ltd, London, 2026
ISBN 10: 1041312229
ISBN 13: 9781041312222
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Hardcover. Condition: new. Hardcover. This book explains how natural wine was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalized specific technical interventions while preserving the label natural.The book argues that wine labeled as natural was not the preservation of a traditional product but the product of a legal fiction that allowed wines with additives to be normalized and protected under law. In doing so, the book explores the emergence and changing meanings of natural wine. Rather than providing a fixed definition, it analyzes how the boundaries of natural shifted from period to period. It shows how natural wine ended up being used in the historical legal sense that crystallized in late nineteenth- and early-twentieth-century Spain and culminated in 1932. Through detailed archival research, the book explores debates around adulteration, chemistry, purity, and authenticity, using historical food studies and legal analysis as its framework. It introduces the Spanish case as a significant but overlooked moment in the broader European shift toward legally codified standards of food authenticity and quality. Drawing primarily on the work of Alessandro Stanziani and influenced by Bruno Latours perspective on scientific authority and socio-technical networks, the book bridges the fields of legal history, enology, and cultural politics. This historical analysis sheds light on contemporary controversies surrounding wine regulation, appellation systems, and the global natural wine movement.The book will be of great interest to students and scholars of food and wine studies, legal and economic history, anthropology, science and technology studies, and European agrarian history. This book explains how natural wine was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalised specific technical interventions while preserving the label natural. This item is printed on demand. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Seller Inventory # 9781041312222
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The Making of Natural Wine in Spain (Hardcover)
Published by
Taylor & Francis Ltd, London, 2026
ISBN 10: 1041312229
ISBN 13: 9781041312222
New
Hardcover
Seller: CitiRetail, Stevenage, United Kingdom
Seller rating 5 out of 5 stars
Hardcover. Condition: new. Hardcover. This book explains how natural wine was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalized specific technical interventions while preserving the label natural.The book argues that wine labeled as natural was not the preservation of a traditional product but the product of a legal fiction that allowed wines with additives to be normalized and protected under law. In doing so, the book explores the emergence and changing meanings of natural wine. Rather than providing a fixed definition, it analyzes how the boundaries of natural shifted from period to period. It shows how natural wine ended up being used in the historical legal sense that crystallized in late nineteenth- and early-twentieth-century Spain and culminated in 1932. Through detailed archival research, the book explores debates around adulteration, chemistry, purity, and authenticity, using historical food studies and legal analysis as its framework. It introduces the Spanish case as a significant but overlooked moment in the broader European shift toward legally codified standards of food authenticity and quality. Drawing primarily on the work of Alessandro Stanziani and influenced by Bruno Latours perspective on scientific authority and socio-technical networks, the book bridges the fields of legal history, enology, and cultural politics. This historical analysis sheds light on contemporary controversies surrounding wine regulation, appellation systems, and the global natural wine movement.The book will be of great interest to students and scholars of food and wine studies, legal and economic history, anthropology, science and technology studies, and European agrarian history. This book explains how natural wine was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalised specific technical interventions while preserving the label natural. This item is printed on demand. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9781041312222
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The Making of Natural Wine in Spain (Routledge Food Studies)
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ISBN 10: 1041312229
ISBN 13: 9781041312222
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The Making of Natural Wine in Spain (Hardcover)
Published by
Taylor & Francis Ltd, London, 2026
ISBN 10: 1041312229
ISBN 13: 9781041312222
New
Hardcover
Seller: AussieBookSeller, Truganina, VIC, Australia
Seller rating 5 out of 5 stars
Hardcover. Condition: new. Hardcover. This book explains how natural wine was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalized specific technical interventions while preserving the label natural.The book argues that wine labeled as natural was not the preservation of a traditional product but the product of a legal fiction that allowed wines with additives to be normalized and protected under law. In doing so, the book explores the emergence and changing meanings of natural wine. Rather than providing a fixed definition, it analyzes how the boundaries of natural shifted from period to period. It shows how natural wine ended up being used in the historical legal sense that crystallized in late nineteenth- and early-twentieth-century Spain and culminated in 1932. Through detailed archival research, the book explores debates around adulteration, chemistry, purity, and authenticity, using historical food studies and legal analysis as its framework. It introduces the Spanish case as a significant but overlooked moment in the broader European shift toward legally codified standards of food authenticity and quality. Drawing primarily on the work of Alessandro Stanziani and influenced by Bruno Latours perspective on scientific authority and socio-technical networks, the book bridges the fields of legal history, enology, and cultural politics. This historical analysis sheds light on contemporary controversies surrounding wine regulation, appellation systems, and the global natural wine movement.The book will be of great interest to students and scholars of food and wine studies, legal and economic history, anthropology, science and technology studies, and European agrarian history. This book explains how natural wine was made and not discovered by Spanish lawmakers, chemists, merchants, and theologians, showing how Spain consolidated a legal construct that normalised specific technical interventions while preserving the label natural. This item is printed on demand. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. Seller Inventory # 9781041312222
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