Social, Cultural and Economic Impacts of Wine in New Zealand.
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blanc
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Cellar Door Sales
central
Central Otago
critical perspectives on New Zealand wine industry
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Hawke's Bay
Hawke’s Bay
industry
Middle Class Distinction
noir
oenology research
otago
pinot
Pinot Gris
Pinot Noir
production
regional identity formation
sauvignon
Sauvignon Blanc
Smaller Wineries
sustainable agricultural practices
Sustainable Winegrowing
terroir studies
tourism
Vineyard Area
viticulture sociology
Waiheke Island
Waipara River
Wine Brand
Wine Consumers
Wine Consumption
Wine Industry
Wine Tourism
wine tourism analysis
winegrowers
Winery Buildings
Winery Visitation
Zealand Industry
Zealand Wine
Zealand Wine Industry
Zealand Winegrowers
Zealand Wineries
Product details
- ISBN 9781138082281
- Weight: 510g
- Dimensions: 156 x 234mm
- Publication Date: 16 Jun 2017
- Publisher: Taylor & Francis Ltd
- Publication City/Country: GB
- Product Form: Paperback
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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.
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.
