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| International Wine and Food Society | |
|---|---|
| Name | International Wine and Food Society |
| Formation | 1933 |
| Type | Non-profit society |
| Headquarters | London |
| Region served | International |
| Language | English |
| Leader title | President |
International Wine and Food Society is an international dining and gastronomy organization founded in 1933 that promotes appreciation of wine and food through tastings, lectures, and publications. It fosters connections among professionals and amateurs linked to institutions such as the Royal Academy of Culinary Arts, Guild of Fine Food, Confrérie des Chevaliers du Tastevin, and Institute of Masters of Wine. The Society has intersected with figures and bodies including Harold McGee, Julia Child, Raymond Blanc, Paul Bocuse, Auguste Escoffier, Émile Peynaud, André Simon, Robert Mondavi, Baron Philippe de Rothschild, Pétrus, Château Margaux, Bordeaux Wine Official Classification of 1855, Burgundy, Champagne, Riesling, Sauternes, Port wine, Sherry (wine), Chianti, Barolo, Brunello di Montalcino, Domaine de la Romanée-Conti, Château Lafite Rothschild, Château Latour, Société Nationale des Meilleurs Ouvriers de France, James Beard Foundation, Slow Food, Foie gras, Truffle and culinary institutions like Le Cordon Bleu.
The Society was established in 1933 by a group including André Simon, prominent in the milieu of London and Paris dining rooms, with early interactions involving Firenze Treves de Bonafede salons, Claridge's suppers, and the interwar cultural networks connected to A.J.A. Symons and Harold Nicolson. During the Second World War the Society maintained links with expatriate communities in New York City, Paris, and Buenos Aires, alongside organizations such as the British Council and the Allied Works Council. Postwar expansion paralleled developments in viticulture and international trade embodied by entities like the European Economic Community, the International Organisation of Vine and Wine, and wineries such as Château d'Yquem and Tokaji. The late 20th century saw collaboration with personalities including Robert Parker, Jancis Robinson, Michael Broadbent, and institutions like the Wine & Spirit Education Trust, while chapters proliferated in cities like Sydney, Vancouver, Hong Kong, Singapore, Rome, Madrid, Berlin, Amsterdam, Copenhagen, and Stockholm.
The Society is organized as a network of autonomous chapters modeled after historical clubs such as the Gastronomical Society and the Society of Dilettanti, with governance reflecting principles used by bodies like the Chartered Institute of Management Accountants and Institute of Chartered Accountants in England and Wales. National and regional convenors coordinate with an international council akin to structures in the International Federation of the Phonographic Industry and the International Federation of Journalists. Leadership roles include a President, Vice-Presidents, a Treasurer, and secretaries, who liaise with organizations including the Institute of Hospitality and the British Museum for venue partnerships. Legal status, fundraising, and charitable activities engage frameworks similar to those used by Oxfam and Save the Children in the United Kingdom and comparable NGOs elsewhere.
Membership traditionally includes sommeliers from establishments such as The Savoy, The Ivy, and Restaurant Gordon Ramsay, chefs from kitchens of Noma, El Bulli, The French Laundry, and Alinea, as well as wine merchants like Berry Bros. & Rudd, Nicolas (wine retailer), and Pernod Ricard representatives. Chapters operate in major cultural centers linked to institutions like the Metropolitan Museum of Art, Victoria and Albert Museum, Tate Modern, Carnegie Hall, and universities including University of Oxford and Harvard University. The Society has collaborated with culinary schools such as Culinary Institute of America and trade fairs like Vinexpo, ProWein, and SIAL Paris.
Typical programming mirrors events organized by Taste of London, Terroir, and London Wine Fair: vertical and horizontal tastings, paired dinners, masterclasses, and symposiums often featuring speakers from the Institute of Masters of Wine, Court of Master Sommeliers, International Culinary Center, and chefs affiliated with James Beard Awards and the Michelin Guide. Special events have taken place in historic venues such as Kensington Palace, Windsor Castle, and Grand Hôtel Stockholm, and have included collaborations with festivals like Edinburgh Festival Fringe and Milan Food Week.
The Society has issued journals, tasting notes, and newsletters comparable to publications like Decanter (magazine), The World of Fine Wine, and works by critics such as Hugh Johnson and Clive Coates. Its communications strategy engages digital platforms in the manner of Instagram, YouTube, and webcasts used by TED Conferences and the NPR Food section, while archival material has been cited in monographs and bibliographies alongside titles from Bloomsbury Publishing and Phaidon Press.
The Society has conferred medals, diplomas, and recognitions that echo honors from bodies like the James Beard Foundation Awards, the French Legion of Honour, and industry accolades such as Decanter World Wine Awards and The World's 50 Best Restaurants listings. Notable awardees have included figures associated with Michelin stars, World's 50 Best Chefs, and vintners from estates such as Château Mouton Rothschild and Screaming Eagle.
The Society has influenced trends linked to movements and publications including New French Cuisine, Nouvelle Cuisine, Molecular Gastronomy, and authors like Elizabeth David, Marcella Hazan, and Anthony Bourdain. Its networks intersect with culinary tourism destinations such as Bordeaux, Tuscany, Catalonia, and Douro Valley and with research institutions including École hôtelière de Lausanne and Université de Bourgogne. Through tastings, scholarships, and partnerships the Society has shaped collecting practices, sommelier education, and public appreciation comparable to the impact of Wine Spectator, Jancis Robinson's Guide, and the Oxford Companion to Wine.
Category:Food and drink organizations Category:Wine organizations Category:Culinary societies