Expressing sense of place and terroir through wine tourism encounters

Hill, Rory; Fountain, Joanna

doi:10.4324/9781003034711-14

Cited by 4 publications

(4 citation statements)

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“…Culinary tourism encompasses a wide range of experiences, including culinary trips/tours, cooking classes, wine tasting, tours of breweries, marketing experiences, culinary competitions, festivals, visits to food production facilities and, recently, even cooking while on holiday [ 16 , 17 , 18 ].…”

Section: Literature Reviewmentioning

confidence: 99%

Polish-Lithuanian Border Cuisine as an Idea for the Promotion and Expansion of the Region’s Tourist Attractiveness

Soroka

Mazurek-Kusiak

Chmielewski

et al. 2023

Foods

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Culinary tourism is one of the most rapidly developing forms of tourism in the world. The objective of this study is to evaluate the role of and tourists’ familiarity with cuisine in the area along the Polish-Lithuanian border. The survey included adult tourists visiting areas on both sides of the border between Poland (Podlaskie Voivodship) and Lithuania (Olicki District). A total of 789 questionnaires were completed, of which 759 were included in the study: 376 from Olicki District in Lithuania and 383 from Podlaskie Voivodship in Poland. The questions in the authorial questionnaire pertained to six dishes representing the most popular regional specialities in the area on both sides of the Polish-Lithuanian border. For all the responses, a five-point Likert scale was used. The results of the work show that tourists want to explore a given region by tasting local cuisine and that they are in search of unique products while paying much attention to the smell and taste of the dishes they consume. The product’s appearance is of less significance while making purchasing or consumption decisions. Flavour-related experiences associated with and preferences for individual dishes representing Polish-Lithuanian cuisine were very similar for both groups of respondents. It indicates there is a possibility of establishing cooperation to promote the products in the study area and thus enhance its tourist appeal.

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Section: Literature Reviewmentioning

confidence: 99%

Polish-Lithuanian Border Cuisine as an Idea for the Promotion and Expansion of the Region’s Tourist Attractiveness

Soroka

Mazurek-Kusiak

Chmielewski

et al. 2023

Foods

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“…Terroir, in its essence, represents a form of economic capital endowed by nature and the environment. In addition, numerous scholars have attributed cultural significance to the term (Tomasik, 2001;Cappeliez, 2017;Hill and Fountain, 2022;Unwin, 2022). Notably, Cappeliez (2017) highlighted the transformation of terroir from a simple one-dimensional reference to the land into a culturally recognised and institutionally established classification.…”

Section: Origin and Attributes Of Terroirmentioning

confidence: 99%

Terroir, Wine Varieties, Brands and Their Translations into Chinese

Niu

2023

IJCETI

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This paper explores the intricate relationship between terroir (a fundamental concept in viticulture that connects wines to a complex tapestry of factors encompassing place, culture, economy, and society), grape varieties, and wine branding in the Chinese cultural context. It examines how these elements are perceived in both Western and Chinese cultural domains. Terroir is a key element in Western viticulture and grape varieties define wines, thus influencing their identity. To foster familiarity and positive connections with Chinese consumers some Western wine brands have incorporated traditional Chinese cultural elements. Through a comprehensive review of literature, fieldwork and interviews, this study contends that in the Chinese language, viticultural terminology from Western languages can be translated, enriched, and elevated to offer a deeper comprehension of these terms. This research reinforces the idea that terroir can be eloquently conveyed in Chinese, preserving its connotations from the original language. It demonstrates how Chinese translations of wine varieties augment their intrinsic meaning, and how Western wine brands effectively resonate with the Chinese market through auspicious translations. Furthermore, this research argues for the efficacy of fieldwork and interviews as valuable tools for both translation practice and research in this context.

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“…Food tourism can be passive, such as watching a famous chef prepare a meal, or take the active form of pick-your-own fruit or vegetables. It may focus on a cultural experience of local foodways and techniques (often referred to as "culinary tourism") or integrate more broadly the role of food within the culture, lifestyle and environment of a community, so that one may "taste place" (Hill and Fountain, 2021). These holistic cultural experiences may be referred to as "gastronomy tourism" (Bj€ ork and Kauppinen-R€ ais€ anen, 2014).…”

Section: Literature Reviewmentioning

confidence: 99%

The future of food tourism in a post-COVID-19 world: insights from New Zealand

Fountain

2021

JTF

Self Cite

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PurposeThis paper considers two sectors critical to New Zealand's economy and identity – food and tourism – and addresses the question: what role will – or could – food and drink play in a more resilient tourism future for the country?Design/methodology/approachThis is largely a conceptual paper, informed by the academic literature, media commentary and recent market research.FindingsThe paper concludes that there are trends apparent in the food and tourism sectors prior to the COVID-19 pandemic that have intensified during lockdown and which are likely to influence the resetting of tourism on a more resilient and regenerative pathway. Three potential trends in food and drink tourism are identified, labelled “Getting back to basics”, “Valuing local and locals” and “Food for well-being”.Originality/valueBy synthesising recent research and academic, industry and media commentaries, this paper provides a timely assessment of a potential future role of food and drink tourism in a reimagined tourism sector for New Zealand, with this assessment offering a starting point for further discussions about a more regenerative, equitable and inclusive tourism future.

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Expressing sense of place and terroir through wine tourism encounters

Cited by 4 publications

References 0 publications

Polish-Lithuanian Border Cuisine as an Idea for the Promotion and Expansion of the Region’s Tourist Attractiveness

Polish-Lithuanian Border Cuisine as an Idea for the Promotion and Expansion of the Region’s Tourist Attractiveness

Terroir, Wine Varieties, Brands and Their Translations into Chinese

The future of food tourism in a post-COVID-19 world: insights from New Zealand

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