This groundbreaking series focuses on cutting edge research on key topics and contemporary issues in the area of gastronomy, food and drink to reflect the growing interest in these as academic disciplines as well as food movements as part of economic and social development. The books in the series are interdisciplinary and international in scope, considering not only culture and history but also contemporary issues facing the food industry, such as security of supply chains. By doing so the series will appeal to researchers, academics and practitioners in the fields of gastronomy and food studies, as well as related disciplines such as tourism, hospitality, leisure, hotel management, cultural studies, anthropology, geography and marketing.
By Ludger Mees
May 27, 2024
This title was a prize winner at the OIV (International Organisation of Vine and Wine) Awards 2023. The History of Rioja Wine offers an informative, chronological and in-depth account of Rioja wine from the mid-nineteenth century to the present. This book illuminates the fascinating and largely ...
Edited
By Jacqueline Dutton, Peter J. Howland
July 02, 2019
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 are all rooted in natural, spatial and temporal ...
By Henry H. Work
July 19, 2018
Grape wine has been produced for at least 4,000 years, having been aged, stored and transported in every conceivable type of vessel. Its seductiveness has been enhanced by this packaging: primarily three strikingly different containers – amphorae, wooden barrels and glass bottles. Henry H. Work ...
Edited
By Christof Pforr, Ian Phau
May 10, 2018
The growth of the Chinese economy and the emergence of the Chinese middle class have fuelled the rapid expansion of China’s outbound tourism market, with many destinations around the world trying to capitalise on the opportunities created by the growing number of Chinese visitors. This book ...
Edited
By C. Michael Hall, Stefan Gössling
April 25, 2018
Food tourism is a topic of increasing importance for many destinations. Seen as a means to potentially attract tourists and differentiate destinations and attractions by means of the association with particular products and cuisines, food is also regarded as an opportunity to generate added value ...
Edited
By Dallen J. Timothy
April 25, 2018
Food is one of the most fundamental elements of culture and a significant marker of regional and ethnic identity. It encompasses many other elements of cultural heritage beyond the physical ingredients required for its production. These include folklore, religion, language, familial bonds, social ...
Edited
By Peter J. Howland
June 16, 2017
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 increasingly gained an international reputation as a producer of quality, boutique wines.This volume provides...
Edited
By C. Michael Hall, Stefan Gossling
May 25, 2017
There is increasing public and academic interest in local and sustainable foods and food tourism. These interests have been reflected in such diverse elements as the growth of farmers markets, green restaurants, food miles, crabon and sustainability labelling, concerns over food supply and security...
By Hillary J. Shaw
May 25, 2017
The consumption and distribution of food, as well as its production, has become a major public policy issue over the past few decades; what we eat is no longer merely a private matter but carries significant externalities for wider society. Its increasing significance within the ...
Edited
By Matt Harvey, Leanne White, Warwick Frost
May 24, 2017
In an increasingly competitive global market, winemakers are seeking to increase their sales and wine regions to attract tourists. To achieve these aims, there is a trend towards linking wine marketing with identity. Such an approach seeks to distinguish wine products – whether wine or wine ...
Edited
By Steve Charters
May 18, 2017
The world of champagne offers a fascinating insight into the complexity of modern business management and marketing. Champagne is at the same time a wine, a luxury product and a regional brand – it is tied to the place from which it comes, and can be made nowhere else. It therefore highlights a ...
By David Goodman, E. Melanie DuPuis, Michael S. Goodman
December 21, 2013
Farmers’ markets, veggie boxes, local foods, organic products and Fair Trade goods – how have these once novel, "alternative" foods, and the people and networks supporting them, become increasingly familiar features of everyday consumption? Are the visions of "alternative worlds" built on ethics of...