MAYNARD A. JOSLYN : A TECHNOLOGIST VIEWS THE CALIFORNIA WINE INDUSTRY. An Interview Conducted by Ruth Teiser. With an Introduction by Gordon Mackinney.

Published by The Bancroft Library, University of California Berkeley, Regional Oral History Project. Copyright 1974 by The Regents of the University of California. FIRST EDITION, FIRST PRINTING, this being hand numbered copy no. 18.

From the "Interview History" page: "Two initial interview sessions were held on May 2 and June 3, 1969... the two final sessions were (held) on April 17 and June 28, 1973... The transcripts of the first two session were sent to Professor Joslyn on April 11, 1973, to read over before the next session. The transcripts of the third and fourth sessions were sent to him on September 6, 1973. All were returned before the end of that month, meticulously edited by Professor Joslyn... The final transcript was also reviewed by Dr. Joslyn..." - Ruth Teiser, Interviewer and Editor, 19 August 1974, Regional Oral History Office, University of California at Berkeley.

Listings sometimes incorrectly state that this book was published in 1969. Rather misleading given the fact that the final two interviews for this book were in 1973, the transcripts for this book were reviewed and edited in 1973, and the actual book was published by UC Berkeley in a first and numbered edition in August, 1974.

Hardcovers, blue cloth covered boards, gilt titling on the spine, 8.5x11 inches. Pagination: [3], v, 151 pages, pages printed on one side only. Includes an 4.5x5.5 inch b&w photograph pasted onto a prelim page.

VERY GOOD condition, the covers upper corner tips are bumped, overall tight, bright, clean and clear. A solid, very nice copy.

This ORIGINAL UC BERKELEY FIRST EDITION is Hard to Find.

About MAYNARD ALEXANDER JOSLYN (from Wikipedia):

******Maynard Alexander Joslyn, b.1904 d.1984, was a Russian-born, American food scientist who was involved in the rebirth of the American wine industry in California following the repeal of Prohibition in 1933. Joslyn was also involved in the development of analytical chemistry as it applied to food, leading to the advancement of food chemistry as a scientific discipline. Joslyn won two Diplome d'Honneur (honorary diplomas) from the French Office International de la Vigne et du Vin (International French Wine and Vineyard Office) in Paris. He also earned the Merit Award from the American Society for Enology and Viticulture in 1971.******

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