Stuart Walton

Home truths from a talented poet.

Lethal Candour Review 31 is an online literary review.

How much wine is too much?

Wine in history: Wine gluts As the wine world grapples once again with a crisis of overproduction, Stuart Walton looks at the history of the wine glut.

Looking at the father of intoxication.

Wine in history: Ways of seeing Dionysus Stuart Walton explores the many and varied depictions of Dionysus (or Bacchus), the god of wine, through the history of art.

Dining with the Finns.

Reindeer toasties, plum tarts and a pop-up chef to remember: where to eat in Helsinki | Feature | The Good Food Guide Brave the Artic breeze and Helsinki’s dining scene makes for a delicious winter weekend away. Good Food Guide correspondent Stuart Walton explores its best markets, cheery bistros and high-concept counters, finding Finnish winter resilience plated with berries, reindeer and gold dust.

Whirling

Wine in history: Leaving mind and body behind From Dionysian and Sufi rituals, to Northern Soul and the tarantella, Stuart Walton loses himself in the transporting history of wine dance.

What we learn about changing attitudes to alcohol from the changing styles of self-portraits with wine.

Wine in history: Self-portraits with wine Stuart Walton traces the evolving meanings of self-portraits with wine, from the Late Renaissance to the beginning of the 20th century.

Pop history from the Marxist viewpoint.

Can Music Change the World? Review 31 is an online literary review.

Wine at the dawn of cinema.

Wine in history: Vin et Lumière Examples of early cinema such as the Lumière brothers’ Partie de Cartes remind us of the central significance of wine in French culture.

Not for the first time, Professor Freud appears not to know whereof he speaks.

Wine in history: Freudian sips Stuart Walton is troubled by a curious analogy between inebriation and erotic pleasure in a 1912 essay by Sigmund Freud.

On Alan Hollinghurst's new novel, Our Evenings.

Toujours la même chose Review 31 is an online literary review.

Wine, plus a little something else.

Wine in history: Spiked! Stuart Walton explores the long strange history of the practice of adding other psychoactive substances to alcohol.