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Book Series

Routledge Studies of Gastronomy, Food and Drink

Series Editor: C. Michael Hall

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.

New and Published Books

1-6 of 6 results in Routledge Studies of Gastronomy, Food and Drink
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  1. The Consuming Geographies of Food

    Diet, Food Deserts and Obesity

    By Hillary J. Shaw

    Series: Routledge Studies of Gastronomy, Food and Drink

    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...

    Published April 17th 2014 by Routledge

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

    Edited by Peter J. Howland

    Series: Routledge Studies of Gastronomy, Food and Drink

    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...

    Published March 28th 2014 by Routledge

  3. Wine and Identity

    Branding, Heritage, Terroir

    Edited by Matt Harvey, Leanne White, Warwick Frost

    Series: Routledge Studies of Gastronomy, Food and Drink

    In an increasingly competitive global market, winemakers are seeking to increase their sales and wine regions to attract tourists. To achieve these aims, there is a trend towards linking wine marketing with identity. Such an approach seeks to distinguish wine products – whether wine or wine...

    Published January 9th 2014 by Routledge

  4. Alternative Food Networks

    Knowledge, Practice, and Politics

    By David Goodman, E. Melanie DuPuis, Michael K. Goodman

    Series: Routledge Studies of Gastronomy, Food and Drink

    Farmers’ markets, veggie boxes, local foods, organic products and Fair Trade goods – how have these once novel, "alternative" foods, and the people and networks supporting them, become increasingly familiar features of everyday consumption? Are the visions of "alternative worlds" built on ethics of...

    Published December 19th 2013 by Routledge

  5. Sustainable Culinary Systems

    Local Foods, Innovation, Tourism and Hospitality

    Edited by C. Michael Hall, Gossling Stefan

    Series: Routledge Studies of Gastronomy, Food and Drink

    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...

    Published November 29th 2012 by Routledge

  6. The Business of Champagne

    A Delicate Balance

    Edited by Steve Charters

    Series: Routledge Studies of Gastronomy, Food and Drink

    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...

    Published August 12th 2011 by Routledge

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