Chapter 14
In this chapter, we examine the emergence of the gastronomic restaurant, which appeared after the French Revolution in the midst of conflict between aristocracy and bourgeoisie. We meet Simón de Rojas Clemente, a pioneer of today’s ampelography, and we explore the work of André Jullien, who gives us an accurate picture of what wine was like before the phylloxera epidemic. During this period, Vitis vinifera is taken to Australia and New Zealand via English ships. Moreover, this period is characterised by important scientific advances, with contributions from well-known names such as Chaptal, Pasteur and Lavoisier, leading to a great industrialization of wineries. Gastronomic evolution is marked by three emblematic names: Grimon de la Reynier, Jean Anthelme Brillat-Savarin and Antoine Carême.
