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The International Wine & Food Society Ltd. (formerly the Wine and Food Society) is a not-for-profit〔International Wine & Food Society. ("About Us" ). Retrieved on 9 September 2014.〕 gastronomical organization founded in 1933 by André Simon and A.J.A. Symons.〔Symons, Julian (1950). "A.J.A. Symons. His Life and Speculations", p. 143. Eyre & Spottiswoode, London.〕 According to its website, the society's mission is "the promotion of a broad knowledge and understanding of both wine and food, the enhancement of their appreciation, and the nurturing of camaraderie among those who share the pleasures of the table." With branches in Europe, North America, Africa, Australia and Asia, its members host a series of events throughout the year that have included dinners, wine tastings and food appreciation courses. As of 2015, there are over 130 branches and more than 6,500 members worldwide.〔International Wine & Food Society. ("Organization of the IW&FS" ). Retrieved on 2 January 2015.〕 == History == Being an influential figure in the English wine trade,〔Edwards, Patricia; Peckham, Peter (2008). "Antique Trader Collectible Cookbooks Price Guide", p. 184. Krause Publications. ISBN 1440221413.〕 Simon had published a number of books on viticulture including ''(In Vino Veritas )'' (1913) and ''(Wine and the Wine Trade )'' (1921) where he wrote: "Wine-making is an art which the genius of discovered at the dawn of the world's history, and which has largely contributed to the well-being of mankind and to the growth of all arts ever since."〔Simon, André L. (1921). "Wine and the Wine Trade", p. 12. Bath, UK: Sir Isaac Pitman & Sons, Ltd.〕 With the assistance of his friend A.J.A. Symons,〔Lewis, Jeremy (2012). "Cyril Connolly: A Life", p. 280. Random House. ISBN 1446499707.〕 Simon decided to create a society where individuals could come together to appreciate food and wine as an essential part of personal contentment and good health.〔 Meeting for the first time in 1933, the objectives of the Wine & Food Society were: * To promote a greater interest in, and knowledge of, food, wine and the arts of the table. * To organize, periodicially, luncheons, tastings and dinners at which experimental and inexpensive dishes will be tried, accompanies by suitable wines. * To supply advice and assistance to members in all matters relating to food and wine. * To publish books and pamphlets relating to food and wine, and their history. * To collect from members, and publish, information as to hotels and restaurants where good food and wine may be enjoyed. * To oppose legislative restrictions prejudicial to the enjoyment of food and wine. * To maintain a library, which shall be accessible to members, relating to the art of good living. * To organize tours by members of the Society to the vineyards in vintage time under favourable conditions. Also during this time, Simon established and edited a quarterly journal titled ''Wine and Food'', which helped to transform the study of gastronomy before, during and after the Second World War.〔 Sent to members of the society, the influential publication printed articles about the history of wine and food, book reviews and critical assessments of hotels and restaurants.〔Mennell, Stephen (1996). "All Manners of Food: Eating and Taste in England and France from the Middle Ages to the Present", p. 278. University of Illinois Press. ISBN 0252064909.〕 In 1934 and 1935, Simon traveled to the United States,〔Cattell, Hudson (2013). "Wines of Eastern North America: From Prohibition to the Present", p. 26. Cornell University Press. ISBN 0801469007.〕〔Pinney, Thomas (2012). "The Makers of American Wine: A Record of Two Hundred Years", p. 181. University of California Press. ISBN 0520269535.〕 where prohibition had just ended. During those years, he helped to establish North America's first branches that included New York City, Boston, Chicago and San Francisco.〔〔〔Jones, Evan (1992). "Epicurean Delight: Life and Times of James Beard", pp. 93-94. Simon & Schuster. ISBN 0671750267.〕 Subsequent trips to Australia and South Africa brought about in an increased membership across the globe, resulting in the organization changing its name to the International Wine & Food Society in 1968.〔International Wine & Food Society. ("History of the IW&FS" ). Retrieved on 9 January 2015.〕 Former members of the IWFS have included Maynard Amerine,〔 Jack Drummond,〔Drummond, J.C.; Wilbraham, Anne (2012). "The Englishman's Food: Five Centuries of English Diet", p. 4. Random House. ISBN 144647545X.〕 Julian Street〔 and Frank Schoonmaker.〔 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「International Wine and Food Society」の詳細全文を読む スポンサード リンク
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