the business of champagne a delicate balance routledge studies of gastronomy food and drink

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The Business Of Champagne

Author : Steve Charters
ISBN : 9781136670800
Genre : Business & Economics
File Size : 28. 35 MB
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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 range of characteristics which make it interesting to the modern business world. 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. Examining the champagne region provides insight into a range of management, production-management, branding and consumer-related issues and will be of interest to students, researchers and academics interested in Gastronomy, Wine Studies, Tourism, Hospitality, Marketing and Business.

Food Tourism And Regional Development

Author : C. Michael Hall
ISBN : 9781317430889
Genre : Business & Economics
File Size : 77. 16 MB
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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 from tourism through local agricultural systems and supply chains and the local food system. From a regional development perspective this book goes beyond culinary tourism to also look at some of the ways in which the interrelationships between food and tourism contribute to the economic, environmental and social wellbeing of destinations, communities and producers. It examines the way in which tourism and food can mutually add value for each other from the fork to the plate and beyond. Looking at products, e.g. cheese, craft beer, noodles, wine; attractions, restaurants and events; and diverse regional examples, e.g. Champagne, Hong Kong, Jamaica, Margaret River, southern Sweden, and Tuscany; the title highlights how clustering, networking and the cultural economy of food and tourism and foodscapes adds value for regions. Despite the attention given to food, wine and culinary tourism no book has previously directly focused on the contribution of food and tourism in regional development. This international collection has contributors and examples from almost every continent and provides a comprehensive account of the various intersections between food tourism and regional development. This timely and significant volume will inform future food and tourism development as well as regional development more widely and will be valuable reading for a range of disciplines including tourism, development studies, food and culinary studies, regional studies, geography and environmental studies.

The Consuming Geographies Of Food

Author : Hillary J. Shaw
ISBN : 9781136679322
Genre : Business & Economics
File Size : 85. 89 MB
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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 public arena implies a dissonance regarding the boundaries of food; where do we draw the line between food as private and food as public? What are the rights of society to impinge upon individual food consumption, and what conflicts will ensue when this boundary is disputed? The Consuming Geographies of Food explores these multiple issues of food across different regions of the world from the consumer’s perspective. It uniquely explicates the factors that lead customers towards certain typologies of consumption and towards certain types of retailing, offering a comprehensive review of the obesity problem, the phenomenon of food deserts and the issue of exclusion from a healthy diet. It then considers the effects of food on the consumer, the dynamic relationship between food and people, and the issue of food exclusion before concluding with possible futures for food consumption, from low-technology projects to high-technology scenarios. Based on original research into food access, ethics and consumption in both developed and less-developed countries this book will be of interest to students, researchers and academics in the fields of geography, economics, hospitality health, marketing, nutrition and sociology.

Sustainable Culinary Systems

Author : Colin Michael Hall
ISBN : 9780415533706
Genre : Business & Economics
File Size : 89. 67 MB
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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, Slow Food, Fair Trade, and a desire to buy and 'eat locally'. Food related hospitality and tourism is integral to this process because of the way in which it simultaneously acts to globalise and localise food consumption and create new foodways and commodity chains. This book therefore aims to provide an integrated understanding of the contemporary interest in food and food tourism through the use of an international collection of illustrative case study chapters as well as the provision of a novel integrative framework for the book, a sustainable culinary system. 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 book provides the reader with an integrated approach to understanding the subject of how culinary systems may be made more sustainable and will be valuable reading to all those interested in sustainable food and food tourism.

Essen Ohne Sinn Und Verstand

Author : Brian Wansink
ISBN : 9783593403779
Genre : Social Science
File Size : 77. 66 MB
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Es wird gegessen, was auf den Tisch kommt, und es wird auch aufgegessen – bis zum bitteren Ende. Die Gründe, warum, was und wie viel wir essen, sind vielfältig. Nur wenn wir sie kennen, haben wir eine Chance, unsere Gewohnheiten zu ändern.

Die Feinen Unterschiede

Author : Pierre Bourdieu
ISBN : 3518576259
Genre : Aesthetics, French
File Size : 83. 34 MB
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Die Analyse des kulturellen Konsums ist für alle von Interesse, die geneigt sind, ihre eigenen, meist als selbstverständlich aufgefassten kulturellen Vorlieben und Praktiken zu prüfen. Der Reiz und das Verdienst des Buches liegen darin, dass der Autor immer im Kontakt zum konkreten Alltag bleibt. Die Lektüre der Feinen Unterschiede wird ein spannender Selbsterfahrungsprozess.

Physiologie Des Geschmacks

Author : Jean Anthelme Brillat-Savarin
ISBN : 9783861952787
Genre :
File Size : 71. 24 MB
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Nachdruck der 5. Auflage (1888) des wohl ber hmtesten Kochbuchs aller Zeiten.

Slow Tourism

Author : Christian Antz
ISBN : 3899752309
Genre : Heritage tourism
File Size : 83. 69 MB
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Unter dem Begriff -Slow Tourism- lassen sich verschiedene Formen des Reisens zusammenfassen, die von Langsamkeit, Musse, Sinnhaftigkeit und Sinnlichkeit gepragt sind. Entstanden in den Nischen und Zwischenraumen des globalisierten Tourismus, stehen sie beispielsweise fur Reisetrends in Richtung Wandern (Langsamkeit), Authentizitat (Kultur) oder Natur (Musse). Zusammengenommen stellen die unterschiedlichen Aktivitaten der -Slow--Reisenden auf der Suche nach der selbstbestimmten Einfachheit des Lebens in vielen postindustriellen Gesellschaften bereits einen bedeutenden Teil des Gesamtmarktes dar.<BR> In diesem Sammelband stellen namhafte Autorinnen und Autoren aus Wissenschaft und Praxis die verschiedenen Tendenzen und Facetten des Slow Tourism u. a. in den Themen Natur, Wandern und Wasser, Kultur, Architektur und Garten, Musse, Slow Food, Stadte und Spiritualitat vor."

M Ssig Und Gefr Ssig

Author : Annemarie Hürlimann
ISBN : 3851652215
Genre : Food habits
File Size : 26. 73 MB
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Der Zorn Der W Lfe

Author : Jiang Rong
ISBN : 9783641025465
Genre : Fiction
File Size : 42. 47 MB
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Die Stunde des Wolfs ist da! - Das Abenteuer-Epos aus dem Reich der Mitte! Der chinesische Student Chen Zhen wird während der Kulturrevolution in den 60er Jahren in die Innere Mongolei geschickt. Dort soll er das Leben der nomadisierenden Viehzüchter kennenlernen. Sofort ist er völlig in den Bann gezogen von dieser ihm gänzlich unbekannten und archaischen Welt. An der Seite Bilgees, seines alten mongolischen Lehrers, trotzt er Schneestürmen und sengender Hitze, und er erhält Einblick in die alten Mythen und Traditionen des mongolischen Volkes. Vor allem aber macht Chen Zhen die Bekanntschaft mit den Wölfen, deren Klugheit und Mut die Mongolen von jeher fasziniert haben – und bald verbindet ihn eine tiefe Liebe zu einem Wolfsjungen, das er aufzieht. Doch dann kündigt sich Unheil an, denn als die Chinesen das wirtschaftliche Potenzial der mongolischen Steppe wittern, drohen Profitgier und blinder Fortschrittsglaube das Jahrhunderte währende Gleichgewicht zwischen Mensch und Natur zu zerstören ...

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