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Introduction

Tony Collins

Tony Collins is Professor of History in the International Centre for Sports History and Culture at De Montfort University. His previous books include Rugby’s Great Split, Rugby League in Twentieth Century Britain, and A Social History of English Rugby Union, each of which won the Aberdare prize for sports history book of the year. In 2009, his Social History of English Rugby Union was selected as a book of the year by the New Statesman, the Guardian and the Independent on Sunday. @collinstony Author affiliation details are correct at time of print publication.

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Wray Vamplew

Tony Collins is Research Fellow, International Centre for Sports History and Culture, De Montfort University. Wray Vamplew is Research Professor, University of Stirling. Author affiliation details are correct at time of print publication.

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Mud, Sweat and Beers : A Cultural History of Sport and Alcohol

Berg, 2002

Book chapter

...‘Football is a fascination of the devil and a twin sister of the drink system,’ declared an Anglican vicar in 1893. Yorkshire Post, 22 March 1893. Although the leisure interests of Satan lie beyond the scope...

Llamas and Alpacas

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The llama (Lama glama) and alpaca (Lama pacos) are among the few domesticated ungulates whose most important function has not been that of providing food for the people who control them. The llama has been kept primarily as a beast...

Conclusion: More than Beer and Skittles?

Tony Collins

Tony Collins is Professor of History in the International Centre for Sports History and Culture at De Montfort University. His previous books include Rugby’s Great Split, Rugby League in Twentieth Century Britain, and A Social History of English Rugby Union, each of which won the Aberdare prize for sports history book of the year. In 2009, his Social History of English Rugby Union was selected as a book of the year by the New Statesman, the Guardian and the Independent on Sunday. @collinstony Author affiliation details are correct at time of print publication.

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and

Wray Vamplew

Tony Collins is Research Fellow, International Centre for Sports History and Culture, De Montfort University. Wray Vamplew is Research Professor, University of Stirling. Author affiliation details are correct at time of print publication.

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Mud, Sweat and Beers : A Cultural History of Sport and Alcohol

Berg, 2002

Book chapter

...The seeming contradiction between the healthy lifestyle offered by participation in sport and the dangers to mind and body inherent in alcohol have led many to question the link between the two: is there an alternative to the symbiotic...

Food as Aphrodisiacs and Anaphrodisiacs?

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...According to the first edition of the Encyclopaedia Britannica (1771), aphrodisiacs are “medicines which increase the quantity of seed, and create an inclination for venery.” Since the twentieth-century advent of sexual endocrinology...

Conclusion

Susan Rose

Susan Rose was Senior Research Fellow at Roehampton University, UK, and is now retired. She is the author of The Medieval Sea and Medieval Naval Warfare, 1000–1500. Author affiliation details are correct at time of print publication.

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The Wine Trade in Medieval Europe 1000–1500

Continuum, 2014

Book chapter

...In Greek and Roman times it can be argued that all high-volume trades were concerned solely with basic commodities, the very necessities of life; grain, olive oil, and in Mediterranean society, wine can plausibly be placed...

Kava

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Kava is both a plant and a drink made from that plant for ritual occasions. Kava usage is limited mostly to the Pacific basin, where it occurs widely from New Guinea in the west to the Marquesas in the east, and from Hawaii in the north...

Drinking

Food Words : Essays in Culinary Culture

Bloomsbury Academic, 2015

Book chapter

...Drinking © Angela Meah. Drinking has been going on throughout human history, but it doesn’t just happen. As a child, it is one of the very first and most essential tasks...

Water

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...The ingestion of water in some form is widely recognized as essential for human life. But we usually do not consider water as food because it does not contain any of those substances we regard as nutriments. Yet if its status as a foodstuff...

Coconut

The Cambridge World History of Food

© Cambridge University Press, 2000

Encyclopedia entry

...Milk Bottle on the Doorstep of MankindIn prehistoric times, the water content of the immature coconut fruit was more important as a drink than was any part of the mature nut as a food. In recent history, the emphasis has also been...

Introduction

Rachel E. Black

Rachel E. Black is assistant professor and coordinator of the Gastronomy Program at Boston University, USA. She edited Alcohol in Popular Culture: An Encyclopedia (Greenwood, 2011) and has a forthcoming monograph Porta Palazzo: Food, Place and Community at the market (University of Pennsylvania Press) that is an ethnographic study of an open-air market in Italy. Author affiliation details are correct at time of print publication.

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Robert C. Ulin

Robert C. Ulin is Professor of Anthropology at Rochester Institute of Technology, USA where he also served for two years as Dean of the College of Liberal Arts. Prior to coming to RIT, Ulin served as Chair of Anthropology at Western Michigan University. He is the author of Vintages and Traditions and numerous articles on the anthropology of wine. He is also well known for his work on hermeneutics, critical theory and historical anthropology. Author affiliation details are correct at time of print publication.

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Wine and Culture : Vineyard To Glass

Bloomsbury Academic, 2013

Book chapter

...Wine has long been and continues to be an important commodity that generates significant interest because of its commercial, symbolic, cultural, and aesthetic value. On the academic side, historians, geographers, and economists continue...