In November 2020, upon learning that the company’s Covid-19 vaccine trial had been successful, the head of Pfizer’s Vaccine Research and Development, Kathrin Jansen, celebrated with champagne – “some really good stuff”. Bubbles seem to go naturally with celebration, and champagne is fundamentally associated with bubbles. Yet, until the late-seventeenth century, champagne was a still wine, and it only reached the familiar levels of bubbliness in the late-nineteenth century. During this period and on into the early twentieth century, “champagne” was in many ways created, defined, and defended. A “champagne bubble” was created, within which the “nature” of champagne was contested and constructed. Champagne today is the result of hundreds of years of labour by many sorts of bubble-makers: those who make the bubbly drink, and those who construct, maintain, and defend the champagne bubble. In this article, I explore some elements of the champagne bubble, in order to understand both its fragility and rigidity over the years and today.

Fabricating Effervescence: Creating, Maintaining, and Defending Champagne’s Bubble(s) / Almila, Anna Mari. - In: M/C. - ISSN 1441-2616. - (2021). [10.5204/mcj.2741]

Fabricating Effervescence: Creating, Maintaining, and Defending Champagne’s Bubble(s)

Anna-Mari Almila
2021

Abstract

In November 2020, upon learning that the company’s Covid-19 vaccine trial had been successful, the head of Pfizer’s Vaccine Research and Development, Kathrin Jansen, celebrated with champagne – “some really good stuff”. Bubbles seem to go naturally with celebration, and champagne is fundamentally associated with bubbles. Yet, until the late-seventeenth century, champagne was a still wine, and it only reached the familiar levels of bubbliness in the late-nineteenth century. During this period and on into the early twentieth century, “champagne” was in many ways created, defined, and defended. A “champagne bubble” was created, within which the “nature” of champagne was contested and constructed. Champagne today is the result of hundreds of years of labour by many sorts of bubble-makers: those who make the bubbly drink, and those who construct, maintain, and defend the champagne bubble. In this article, I explore some elements of the champagne bubble, in order to understand both its fragility and rigidity over the years and today.
2021
Champagne; sociology of wine; bubbles
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Fabricating Effervescence: Creating, Maintaining, and Defending Champagne’s Bubble(s) / Almila, Anna Mari. - In: M/C. - ISSN 1441-2616. - (2021). [10.5204/mcj.2741]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11573/1634140
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