[Alcoholism: yesterday and tomorrow]

The consumption of fermented drinks, made from fruit, grains, or milk, dates from antiquity. Distilled drinks have been manufactured world-wide since the XVth century. Inebriation was familiar, but the recognition of the health hazards due to persistent intoxication went unnoticed by societies and their doctors for centuries. In 1849, Magnus Huss (a Swede) classified all the pathological manifestations of excessive consumption under the term chronic alcoholism, thus rendering it a medical entity. It was not until the middle of the 20th century, however, that this "disease" could rid itself of moral and religious connotations. Throughout history, countries have made various attempts at reducing alcohol consumption: prohibition, rationing, limiting production and purchasing outlets, raising prices and taxes, reducing publicity, and improved health education. All of these methods have had temporary results; they can only be really effective if they are well coordinated, and if governments wish to choose between the income generated from alcohol and the illnesses it causes.