Author: Publisher:
ISBN:
Category : Wine industry
Languages : en
Pages : 450
Book Description
The Australian & New Zealand Wine Industry Directory
Author: The Australian & New Zealand Wine Industry Journal
Author: The Australian & New Zealand Grapegrower & Winemaker
Author: Australian and New Zealand Wine For Dummies
Author: Maryann EganPublisher: John Wiley & Sons
ISBN: 174031008X
Category : Cooking
Languages : en
Pages : 454
Book Description
How to choose wines with confidence. Enhance your wine knowledge and enjoyment while sipping your way through Australian & New Zealand Wine For Dummies. In plain English, this book helps you appreciate the rich choice of wines produced in these two serious winemaking countries. Whether buying online, over the counter or across the cellar door, this friendly reference guide is your perfect companion. Discover how to: Find out about the wine regions of Australia and New Zealand Interpret wine labels Understand grape varieties Locate great wines Track down your favorite wines online Hone your own wine tastes
Australia's Liquid Gold
Author: Nicholas FaithPublisher: Mitchell Beazley
ISBN: 1845336097
Category : Cooking
Languages : en
Pages : 240
Book Description
How did Australia achieve such phenomenal success in its wine business? Historian and critically acclaimed wine writer Nicholas Faith gives an indepth account of the growth and international boom of Australia's wine industry and describes how these wines have risen to the point of becoming the world's number one choice. This is the first book to chart the success story of Austalia's wine trade.
Wine Grape Varieties
Author: George H KerridgePublisher: CSIRO PUBLISHING
ISBN: 0643102906
Category : Technology & Engineering
Languages : en
Pages : 218
Book Description
This book describes 92 of the most popular wine grape varieties currently used by wine makers around the world plus some that may have a place in the future. It builds on the earlier edition of Wine Grape Varieties of Australia, by including new varieties of grape and updating critical information. The book enables readers to easily identify a particular variety using lavish colour photographs of the leaves, shoots, canes and fruit. Each grape variety is further described with a brief history, its current world plantings and the wines, including blends, that are manufactured from it.
Agri-food Chain Relationships
Author: Christian FischerPublisher: CABI
ISBN: 1845936434
Category : Business & Economics
Languages : en
Pages : 290
Book Description
This book is the result of several years of research activity on the topic of how to better link farmers, processors and retailers with each other in order to ensure and improve the supply of food products which meet consumer needs and wants. The book is structured in three parts. Starting with an overview regarding main developments in the agri-food sector with relevance for chain relationships (chapter 1), Part I is mainly concerned with providing the theoretical foundations for analysing agrifood chain relations (chapters 2, 3 and 4). Building on this conceptual basis, the second part presents in-depth empirical evidence for different countries, food chains and chain stages regarding the issues of trust and sustainable relationships in agri-food chains (chapters 5 to 14). The red meat industry (beef and pigmeat) is the focus of chapters 5, 7 and 9. Cereals (bread and malting barley) are analysed in chapters 5, 7, 8, 10 and 13. Horticultural products (fresh produce and wine) are investigated in chapters 6, 12 and 14. Regionally, the studies cover Europe, North America (the USA), China, Australia and the Philippines. While most studies were conducted in developed markets, chapters 6 and 12 look at the particularities of transition or developing economies. As to individual agri-food chain stakeholders, a number of chapters (chapters 5 to 12, 14 and 15) offer and discuss separate findings for farmers, food processors or retailers. Based on the theoretical and empirical findings in the first two parts of the book, recommendations for agribusiness managers (chapter 15) and policy-makers (chapter 16) are described in the third part. Chapter 17 discusses avenues for future research.
Growth and Cycles in Australia’s Wine Industry
Author: Kym AndersonPublisher: University of Adelaide Press
ISBN: 1925261093
Category : Business & Economics
Languages : en
Pages : 612
Book Description
A Statistical Compendium, 1843 to 2013
Sustainable Culinary Systems
Author: C. Michael HallPublisher: Routledge
ISBN: 1136289593
Category : Business & Economics
Languages : en
Pages : 328
Book Description
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.
Handbook of Research on Innovation in Tourism Industries
Author: Gry Agnete AlsosPublisher: Edward Elgar Publishing
ISBN: 1782548416
Category : Business & Economics
Languages : en
Pages : 377
Book Description
The tourism sector _ already one of the fastest growing industries in the world _ is currently undergoing extensive change thanks to strong market growth and a transition to more experience-based products. The capacity for firms to innovate and adapt t