Books in the Routledge Studies of Gastronomy, Food and Drink series

Wine, Terroir and Utopia critically explores these three concepts from multi-disciplinary and intersecting perspectives, focusing on the ways in which they collide to make new worlds, new wines, new places and new peoples.

Wine, Terroir and Utopia critically explores these three concepts from multi-disciplinary and intersecting perspectives, focusing on the ways in which they collide to make new worlds, new wines, new places and new peoples.

Food tourism has emerged as a topic of increasing importance for many destinations yet despite this there is no book that directly focuses on the role of food tourism in regional development and implications for policy.

This book offers a critical synthesis of social psychology's contribution to the study of contemporary racism, with a special emphasis on aspects that have been relatively neglected.

New ZealandΓÇÖs wine came to the worldΓÇÖs attention in the late 1980ΓÇÖs with its production of some of the best quality sauvignon blancs. Since then the industry has grown significantly and has increasingly gained an international reputation as a producer of quality, boutique wines.This volume provides an innovative, multi-disciplinary and critical review of wine production and consumption focusing specifically on the fascinating wine industry of New Zealand. It considers the history, production, aesthetics, consumption and role of place (identity) from multi-disciplinary perspectives to offer insight into the impacts of wine production and consumption. By linking the study of wine to broadly constructed social, cultural, historical and transnational processes  the book contributes to contemporary debates on the ΓÇ£life of commoditiesΓÇ¥, ΓÇ£social classΓÇ¥ and ΓÇ£place and peopleΓÇ¥. Throughout comparisons are made to other internationally recognized wine regions such as Bordeaux and Burgundy.This title furthers the understanding of the social/cultural context of wine production and consumption in this region and will be valuable reading to students, researchers and academics interested in gastronomy, wine studies, tourism and hospitality.

In an increasingly competitive global market winemakers are seeking to increase their sales and wine regions to attract tourists. To achieve these aims they are starting to link wine marketing with identity, distinguishing wine products from their competitors by focusing on cultural and geographical attributes. This timely book examines this phenomena and how it is leading to changes in the wine and tourism industries for the first time. It takes a global approach, drawing on research studies from around the world including old and new world wine regions. The book critically explores wine culture, history, marketing, management, `sense of place¿ and tourism to offer insight into utilizing identity to sell wine and how this leads to reimagining and/or reinforcement of regional identities and cultural heritage.

This is the first book to offer a complete overview of the way in which champagne as a product is organized, managed and marketed and what its future prospects are. The book covers the entire range of issues surrounding the management of the champagne industry by reviewing the current context of champagne (structural, economic and legal), the role of `place¿ (identity and terroir and tourism), marketing the `myth¿ of champagne (image and competitive advantage) and the management of the industry (accountability, people and the territorial brand). The book brings together leading academics and examines the champagne region from multidisciplinary perspectives.

This book consolidates into a single volume what is known about cuisines and foodways from a heritage perspective and examines and challenge the existing paradigms, concepts and practices related to gastronomic practices, intergenerational traditions, sustainable agriculture, indigenous rituals, immigrant stories and many more heritage elements.

Food tourism has emerged as a topic of increasing importance for many destinations yet despite this there is no book that directly focuses on the role of food tourism in regional development and implications for policy.

New Zealand¿s wine came to the world¿s attention in the late 1980¿s with its production of some of the best quality sauvignon blancs. Since then the industry has grown significantly and has gained an international reputation as a producer of quality, boutique wines.This volume provides an innovative, multi-disciplinary and critical review of wine production and consumption focusing on the fascinating wine industry of New Zealand. It considers the history, production, aesthetics, consumption and role of place from multi-disciplinary perspectives to offer insight into the social, cultural and economic impacts of wine production and consumption in this region. The title will be valuable reading to students, researchers and academics interested in gastronomy, wine studies, tourism and hospitality.

In an increasingly competitive global market winemakers are seeking to increase their sales and wine regions to attract tourists. To achieve these aims they are starting to link wine marketing with identity, distinguishing wine products from their competitors by focusing on cultural and geographical attributes. This timely book examines this phenomena and how it is leading to changes in the wine and tourism industries for the first time. It takes a global approach, drawing on research studies from around the world including old and new world wine regions. The book critically explores wine culture, history, marketing, management, `sense of place¿ and tourism to offer insight into utilizing identity to sell wine and how this leads to reimagining and/or reinforcement of regional identities and cultural heritage.

This is the first volume to examine the concept of sustainable culinary systems, particularly with specific reference to tourism and hospitality. Divided into two parts, firstly the notion of the local is explored, reflecting the increased interest in the championing of local food production and consumption. Secondly treatment of sustainability in food and food tourism and hospitality in settings that reach beyond the local in a business and socio-economic sense is reviewed. The book therefore, reflects much of the contemporary public interest in the conscious or ethical consumption and production food, as well as revealing the inherent tensions between local and broader goals in both defining and achieving sustainable culinary systems and the environmental, social and economic implications of food production and consumption.

This is the first book to offer a complete overview of the way in which champagne as a product is organized, managed and marketed and what its future prospects are. The book covers the entire range of issues surrounding the management of the champagne industry by reviewing the current context of champagne (structural, economic and legal), the role of `place¿ (identity and terroir and tourism), marketing the `myth¿ of champagne (image and competitive advantage) and the management of the industry (accountability, people and the territorial brand). The book brings together leading academics and examines the champagne region from multidisciplinary perspectives.