Drinking in Victorian and Edwardian Britain: Beyond the Spectre of the Drunkard

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Nicholls J. 2011 . The Politics of Alcohol: A History of the Drink Question in England: Manchester: Manchester University Press.

One keen collector interviewed by the Sunday Mail newspaper even described this rare tinnie as the “Ming vase of Tennent’s Lager Lovelies”.

The following years saw new pictures released, with the occasional model swapped out for a new ‘Lager Lovely’. While the whole concept seems completely alien today, some of the women involved said the project was one of their favourites. The rally will be attended by Unite members from Glasgow and Strathclyde universities who will march to the rally from their workplaces. The workers will be joined by other Unite members from the Glasgow School of Art and Glasgow Caledonian University. Members from other trade unions including UCU, Unison and EIS-FELA will also join the march. When Ann retired from modelling in 1969, Tennent’s decided to instead feature a range of models on its famous cans, who became known as the Lager Lovelies. Recent studies of the temperance movement and the medicalization of alcoholism focus on the ‘devi... more Recent studies of the temperance movement and the medicalization of alcoholism focus on the ‘deviant’ drinking habits of the Victorian working classes. However most people in Victorian Britain were not viewed as ‘deviant’ drinkers or alcoholics. People of all social classes were in fact classed as moderate drinkers. Yet we know very little about the drinking habits of this 'silent majority'. Concepts of moderate drinking were as vague and controversial in the late Victorian period, as they are now. However, certain social groups were considered to be more ‘naturally disposed’ towards moderate consumption than others.

Yeomans, H. (2014), Alcohol and moral regulation: Public attitudes, spirited measures and Victorian hangoversIn cases of anaemia, ordinary debility from overwork, feeble digestion etc., a sound red claret is almost as good a prescription as most of the tonic drugs in the Pharmacopeia and is always an advantageous adjunct to this class of remedies. Of course, it must only be taken with the meals and in no case should more than half a bottle be permitted with the meal. In this quantity, the amount of alcohol is very small. 39 Supervisors: Dr Liam Bell (Creative Writing, University of Stirling), Dr Laura Kelly (History of Medicine, University of Strathclyde) Jennifer Farquharson The general hospitals throughout the country have very materially reduced their expenditure on alcohol in all its forms, but the general hospitals have not abandoned its use in toto … The class of cases in the union infirmaries [where no alcohol was prescribed] are exactly identical with those in the general hospitals. The workhouse medical officer has to treat pneumonia and other acute diseases and grave surgical operations are performed in many union hospitals. At the Leeds General Infirmary alcohol is used. Must we conclude that the staff of Leeds General Infirmary are wrong in continuing this agent? 12

Eva completed a bachelor’s degree in History and Spanish at Wake Forest University in North Carolina. She was a recipient of a 2016-2017 Fulbright Student Research Award, which funded a master’s degree in Politics at the University of Strathclyde. She is currently enrolled at the University of Strathclyde as a first year PhD student in History.Her PhD comprises part of Professor James Mills Wellcome Trust Award Investigation ‘The Asian Cocaine Crisis: Pharmaceuticals, Consumers and Control in South & East Asia c1900-1945’. Her research focuses on the consumption of psychoactive substances in the colonial Philippines during the first half of the twentieth century.Her research interests include public policy and substate nationalism, early modern and modern colonial history in the Americas and Asia, and drugs history and politics. Jasmine Wood Both articles aimed to educate doctors on the composition and therapeutic value of various types of French wines. This was achieved by providing chemical analyses of the four basic constituents of wines, namely alcohol, sugar, acid and tannin. The articles claimed that differing levels of each of these constituents not only altered the taste and quality of the wine but also its therapeutic value. 38 In the case of claret it was noted that there were huge differences in the quality and chemical composition of this particular type of wine but it was still believed to have medicinal applications I think one of the answers is that the advertisements are most extremely attractive and alluring. I have brought a group of advertisements here … One advertisement states that ‘Wincarnis is a natural nerve and brain food’ … I do not consider that anything which contains twenty percent of alcohol, which is a nerve depressant and a nerve irritant, has any claim to be called a brain food. Then there is the advertisement: ‘Nurse? One moment please. Wincarnis gives a strength that is lasting because in each wineglassful of Wincarnis there is a standardized amount of nutriment.’ That is calculated to make people think that it is really a nutritious mixture and when it comes to the analysis, we find that the little amount of meat extract is nothing approaching the amount of an ordinary cup of beef tea. My point is the misleading influence of the advertisements. 43 It was a part of working-class drinking culture,” she says. “They were always brought out at key family celebrations at Hogmanay and Christmas.” Greenaway J. 2003. Drink and British Politics Since 1830: A Study in Policy Making: Basingstoke: Palgrave Macmillan.They were signed up on three-year contracts, which included photoshoots, promotional work and football events. This research follows on from her Masters dissertation which concentrated on the history of dietary advice pertaining to sugar in the United States in the 20th century. Her main interests include the history of food and nutrition, in particular the ways in which diet has been perceived in health and disease throughout the 20th century. Brian Howard Harrison (1994) Drink and the Victorians: the temperance question in England, 1815-1872