Social, Cultural and Economic Impacts of Wine in New Zealand.

Edited by Peter J. Howland

© 2014 – Routledge

260 pages | 36 B/W Illus.

Purchasing Options:
Hardback: 9780415639798
pub: 2014-03-27
US Dollars$144.00
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About the Book

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 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 “life of commodities”, “social class” and “place and people”. 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.

Table of Contents

1. From ‘Civilising’ Māori To Fruit-Driven Exuberance: An Introduction To Wine In New Zealand Peter J. Howland Production 2. Boutiques And Behemoths: The Transformation Of The New Zealand Wine Industry 1990-2012 John Overton and Warwick Murray 3. Finding A Place For New Zealand Wine: Terroir And Regional Denominations John Overton and Warwick Murray 4. New Zealand Wine And Environmental Sustainability C. Michael Hall and Tim Baird 5. Working The Vines: Ni-Vanuatu Labour, Central Otago Pinot, And Economic Development In Vanuatu Rochelle Bailey 6. Beyond The Flawed Narratives Of A Crisis Of Over-Supply: A Conceptual Fix For New Zealand Wine Nicolas Lewis Promotion 7. Brand New Zealand Wine: Architecture, Positioning And Vulnerability In The Global Marketplace C. Michael Hall and Tim Baird 8. What’s In A Name? Labels And Branding In The New Zealand Wine Industry Glenn Banks 9. Wine And Architecture – Structure And Elegance David Kernohan Consumption 10. Wine Consumption And Behaviour In New Zealand C. Michael Hall, Stuart Heyworth and Tim Baird 11. Wines of distinction: From Elite Refinement To Reflexive Democratization Peter J. Howland 12. Between The Vines: Wine Tourism In New Zealand Tim Baird and C. Michael Hall Place Studies 13. Waiheke Island Lucy Baragwanath and Nicolas Lewis 14. Martinborough: A Tourist Idyll Peter J. Howland 15. Waipara John Overton, Glenn Banks and Warwick Murray

About the Editor

Peter J. Howland has a PhD in Anthropology (Canterbury University) and is an independent researcher with interests in middle-class consumption, identity, distinction and sociality.

About the Series

Routledge Studies of Gastronomy, Food and Drink

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 this as academic disciplines as well as food movements as part of economic and social development. The books in the series are interdisciplinary & 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 & Food Studies, as well as related disciplines such as Tourism, Hospitality, Leisure, Hotel Management, cultural studies, anthropology, geography and marketing.

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Subject Categories

BISAC Subject Codes/Headings:
BUS081000
BUSINESS & ECONOMICS / Industries / Hospitality, Travel & Tourism