The History of Wine as a Medicine: From its Beginnings in China to the Present Day

Dyonisos_Paphos_mosaic
Hellenistic mosaic depicting Dionysus, god of wine, discovered close to the city of Paphos. Source: Wikimedia Commons

Today’s featured book, The History of Wine as a Medicine: From its Beginnings in China to the Present Day, is the first scholarly volume to describe mankind’s 5,000 year history of using wine as a medicine. As the principal author Dr Phillip Norrie notes, “wine is our oldest, most documented and best preventative medicine.”

According to the research contained in the book, it can substantially reduce the rate of death from all causes (for example, by minimising vascular diseases such as heart attacks and strokes by up to 50%).

The book rewrites the history of wine by showing that the first grape wine was actually made in China and not Georgia, as current theory suggests. It contains a unique detailed chronology of wine as a medicine from 9,500 years ago in China until today, and details some interesting stories about wine, such as its use to help keep convicts alive during their long voyage to Australia and its use in Australian lunatic asylums.

The book also contains a chapter on one of the main health components of wine, resveratrol. The section is written by Professor Joseph Maroon, the famous American neurosurgeon for the American NFL who is an expert on concussion injuries and a great advocate for the use of resveratrol to delay the aging process.

Cambridge Scholars are offering a 20% discount on the study, an offer which you can redeem by using the code ‘WINE20’ at checkout on our website. If purchased in conjunction with Campania’s Wine on the Net: A Translational-Terminological Analysis of Winespeak by Francesco Nacchia, you can get a 30% discount on both texts. For the double offer, check out with the code ‘WINE30’.

Dr Philip Anthony Norrie is a Conjoint Senior Lecturer at the University of New South Wales and the University of Newcastle, Australia. He is also a Research Fellow at Western Sydney University and the Vice Chairman of the Medical Advisory Committee at the Northern Cancer Institute, Sydney. He has published 17 books about wine and medical history, and, after completing his PhD, decided to take the topic of wine and health one step further through making wine even healthier by inventing the world’s first full strength Resveratrol Enhanced Wine.

Dr Joseph Maroon, Clinical Professor of Neurosurgery at the University of Pittsburgh Medical Center, conducts research on the use of natural products to treat pain and inflammation. He is also the author of The Longevity Factor: How Resveratrol and Red Wine Activate Genes for a Longer and Healthier Life (2009). Jeff Bost, a Neurosurgical Physician Assistant and Clinical Instructor in the Department of Neurosurgery at the University of Pittsburgh Medical Center is also a contributor to the book. He has a special interest in minimally invasive spine and brain surgery, and has conducted clinical research on resveratrol and other natural products used to advance health and longevity. He is recognized as an expert in the field.

You can click here to purchase the book or to read an extract.

Happy reading!

 

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