"Paul's scholarship is impeccable; the book is a lively account of the role of science in the development of the French wine industry. 'Science, Vine, and Wine in Modern France' should be required reading for so-called wine pundits and anyone else interested in the world of wine." The Quarterly Review of Biology
"...a penetrating analysis...will doubtless interest all wine connoisseurs and entertain scientists. It is, moreover, useful in turning the attention of historians towards a neglected science, one whose hybrid status between science and technology, and between cognition and commerce, is fascinating." Bernadette Bensaude-Vincent, Nature
"This book will be of particular interest to specialists in the history of alcohol, for whom it fills a serious gap in the literature, and to historians of science....Paul is interested in the best science and the best wine; the result of his extensive research and his evident good taste in wine is a stimulating book. Given the wealth of detail in this study and its value for specialists in both the history of wine and of science." Patricia E. Prestwich, Canadian Journal of History
"Dense with technical detail, this is a book for experts and connoisseurs. It aptly proves its point that science has been a boon to the production of fine wine....Science, Vine, and Wine in Modern France offers a careful study of how pure and applied science saved, transformed, and ultimately improved the greatest agricultural enterprise of modern France." Martha Hanna, Agricultural History
"This book is indispensable to anyone concerned with the history of wine. It will also be of interest to those who deal with the relations among government, science, technology and industry. Much of Paul's story has been told before, in bits and pieces, here and there, but nowhere has it been told all together and in such rich and engaging detail." Jerry B. Gough, Isis
"...this book is a valuable resource for those who wish to examine viticulture in the history of the French countryside from the perspective of science." James R. Lehning, American Hstorical Review
The Science of Vine and Wine in France, 1750-1990, examines the role of science in the civilization of wine in modern France. Viticulture, the science of the vine itself, and oenology, the science of winemaking, are its subjects. Together they created the vines that repopulated late-nineteenth-century vineyards devastated by phylloxera and developed the understanding of the complex structure of wine that eventually resulted in the development of the widespread wine models of Bordeaux, Burgundy, and Champagne.