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This Salon presents an overview of the Australian reliance on French models to develop viticulture, wine making and a wine-drinking culture in the nineteenth century. 

From the very early days of the first colony, British settlers wanted to establish vineyards. With great enthusiasm but almost no experience and little understanding of viticulture and winemaking, they turned to France for both theoretical and practical knowledge and for proven grape varieties.    

Barbara Santich is a culinary historian whose research focuses on both Australia and France. Her next book, The Beginnings of Provençal Cuisine: Food, Cooking and Eating in 18th-century Provence, will be published by Bloomsbury in 2022. In her teaching career at the University of Adelaide, she instituted the first postgraduate courses in Australia in gastronomy/food studies. As a member of the ISFAR Research Committee she has initiated the 'France Australia Wine' research project to draw attention to the long history of French-Australian exchanges and collaborations in wine.