Red and White: The Globalization of Wine in the Anthropocene

The overarching question Red & White asks is how has science and technology been leveraged to expand the wine industry globally in the 20th and 21st centuries and how has that shifted the taste of the wines as the climate warms? Answering this question requires a set of interdisciplinary methods. My training in the history of science and technology as well as my work in sensory history (particularly my theory of a historical palate) only allows me to answer part of the question. To fully answer the question, I need to develop new skills in digital history and material culture studies that are firmly rooted in the environment, which is why UiS it the best place for me to train and carry out the project. Given its interdisciplinary focus and contemporary implications, Red & White will appeal to a number of diverse communities including academics, industry professionals, hospitality managers and the general public to better understand how the climate crisis is reshaping the industry and the flavor of wine across the globe.