International Wine and Food Society

Being an influential figure in the English wine trade, 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." With the assistance of his friend A.J.A. Symons, 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. 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. In 1934 and 1935, Simon travelled to the United States, 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. 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. Former members of the IWFS have included Maynard Amerine, Julian Street and Frank Schoonmaker. == Current Structure ==

Presently, the IWFS is divided into three geographic regions: the Americas (AMS), Europe Africa (EA) and Asia Pacific (AP). The leadership throughout the Society is voluntary and without compensation. In the Americas (AMS), IWFS Americas Inc. oversees activity in Canada, the United States, Mexico, the Caribbean and South America. Individual branches in this region – while mostly autonomous in terms of membership and organisation – must meet certain criteria every year in order to maintain their charters. For a any city, town or geographic region to be considered for a new branch, they must meet a number of rules and requirements set forth by IWFS Americas Inc. If they meet these criteria, a two-year probationary status begins, after which they will receive their permanent charter. In addition, The International Council of Management oversees issues of an international perspective with regards to the IWFS. The council is made up of seven members: three from the Americas, two from Europe Africa and two from Asia Pacific who meet three times annually. == Festivals ==

Each region organises events and festivals that are held throughout the year and are usually open to all IWFS members. Additionally, all of the regions come together to host an International Festival that is held once every three years. == Publications ==

Since 1996, the International Wine & Food Society has published a total of 25 monographs dealing with numerous food and wine subjects. The list of titles include Sparkling Wines of the World by Essi Avellan MW, The World of Tea by Will Battle, Pinot Noir Around the World by Anne Krebiehl MW, The Essential Guide to Modern Madeira by Richard Mayson, Exploring Blended Scotch by Charles MacLean MBE and Stuart Leaf, Spices of the World by Jill Norman, The Essential Guide to English Wine by Susie Barrie MW and Peter Richards MW, Sonoma County by Tina Caputo, Around the World with Olive Oil by Judy Ridgway, Taming of the Screwcap by Dr Jamie Goode, Reflections through a wine glass, some contemporary issues explored by Bob Campbell MW, An Appreciation of the Age of Wine by Sid Cross, Biodynamics in Wine by Beverly Blanning MW and The Science of Taste by Ruth Binney. Quarterly magazines are published and printed by two of the regions for their respective members – the Americas Wine Food & Friends The IWFS also produces a Vintage Card each year which takes the form of the Society's annual membership card. The card is thoroughly reviewed each year by respected wine specialists around the world. The Guildhall Library in the City of London houses an extensive record of Society events and their menus and is open to the public for reference. ==References==