A Half Century in Food and Wine Technology

This vintage book contains information on the history of winemaking in America in relation to the work of William Vere Cruess. William Vere Cruess (1886-1968) was a food scientist whose research significantly influenced the rebirth of the wine industry after the repealing of Prohibition in 1933. This volume is highly recommended for those with an interest in the history of winemaking in America, and would make for a fantastic addition to collections of related literature. Contents include: "Student Years," Teaching and Research in the Wine Industry," "The California Wine Industry During Prohibition," "The Field of Food Technology Begins," "Experiments on Flor Sherry," "Olive Researches," "Publications and Food Industry Associations," "Work with Wine Following Repeal," et cetera. Many vintage books like this are becoming increasingly rare and expensive. We are republishing this volume now in an affordable, high-quality addition complete with a specially commissioned new introduction on winemaking.