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Article
Publication date: 27 November 2023

Peter H. Reid, Elliot Pirie and Rachael Ironside

This research explored the storytelling (collection, curation and use) in the Cabrach, a remote Scottish glen. This study aims to capture the methodological process of…

Abstract

Purpose

This research explored the storytelling (collection, curation and use) in the Cabrach, a remote Scottish glen. This study aims to capture the methodological process of storytelling and curation of heritage knowledge through the lens of the Cabrach's whisky distilling history, a central part of the area's cultural heritage, tangible and intangible. This research was conceptualised as “telling the story of telling the story of the Cabrach”. It was concerned with how the history, heritage, historiography and testimony associated with the parish could be harvested, made sense of and subsequently used.

Design/methodology/approach

The study was epistemological in nature and the research was concerned with how heritage knowledge is gathered, curated and understood. It was built around the collection of knowledge through expert testimony from Colin Mackenzie and Alan Winchester, who have extensively researched aspects of life in the Cabrach. This was done using a series of theme-based but free-flowing conversational workshop involving participants and research team. Issues of trust and authority in the research team were crucial. Data were recorded, transcribed and coded. A conceptual model for heritage storytelling in the Cabrach was developed together with a transferable version for other contexts.

Findings

The research was conceived around identifying the stories of the Cabrach and grouping them into cohesive narrative themes focused on the most important aspect of the glen's history (the development of malt whisky distilling). The research showed how all crucial narratives associated with the Cabrach were interconnected with that malt whisky story. It was concerned with identifying broad thematic narratives rather than the specific detailed stories themselves, but also from a methodological perspective how stories around those themes could be collected, curated and used. It presents the outcome of “expert testimony” oral history conversations and presents a conceptual model for the curation of heritage knowledge.

Practical implications

This paper reports on research which focuses on the confluence of those issues of heritage-led regeneration, intangible cultural heritage, as well as how stories of and from, about and for, a distinctive community in North-East Scotland can be collected, curated and displayed. It presents methodological conceptualisations as well as focused areas of results which can be used to create a strong and inclusive narrative to encapsulate the durable sense of place and support the revival of an economically viable and sustainable community.

Social implications

This conceptual model offers a framework with universal elements (Place, People, Perception) alongside a strong core narrative of storytelling. That core element may vary but the outer elements remain the same, with people and place being omnipresent and the need to build an emotional or visceral connection with visitors being crucial, beyond “telling stories” which might be regarded as parochial or narrowly focused. The model informs how communities and heritage organisations tell their stories in an authentic and proportionate manner. This can help shape and explain cultures and identities and support visitors' understanding of, and connection with, places they visit and experience.

Originality/value

The originality lies in two principal areas, the exploration of the narratives of a singularly distinctive community – the Cabrach – which plays a disproportionately significant role in the development of malt whisky distilling in Scotland; and also in terms of the methodological approach to the collection and curation of heritage storytelling, drawing not on first-hand accounts as in conventional oral history approaches but through the expert testimony of two historical and ethnographic researchers. The value is demonstrating the creation of a conceptual model which can be transferred to other contexts.

Details

Journal of Documentation, vol. 80 no. 2
Type: Research Article
ISSN: 0022-0418

Keywords

Book part
Publication date: 30 November 2017

Bernard Forgues and Tristan May

A multimodal perspective highlights the importance of attending to the different modes, mostly verbal and visual, which organizations use when conveying messages. We complement…

Abstract

A multimodal perspective highlights the importance of attending to the different modes, mostly verbal and visual, which organizations use when conveying messages. We complement this perspective by adding an additional layer, namely the medium through which messages appear. We suggest that organizations can fine-tune messages not only by playing with possible interactions across modes, but also across media. We build our reasoning around the communication of identity claims. Specifically, we are interested in how identity elements are referenced in verbal and visual modes of meaning making, and how these modes interrelate both with one another and with the respective channels of communication on which they appear. We propose that organizations differentially select identity elements across diverse media and draw on specific identity elements modally in their quest for legitimate distinctiveness. We propose three ways in which multimodal identity claims interact: intensifying, in which messages draw from the same theme to reinforce claims; complementing, in which messages complement each other to enhance meaning; and transposing, in which a dominant theme in one message is transposed into another theme elsewhere. We provide an illustration with identity claims made by single-malt Scotch whisky distilleries.

Details

Multimodality, Meaning, and Institutions
Type: Book
ISBN: 978-1-78743-332-8

Keywords

Article
Publication date: 1 February 1939

The following is a partial abstract, with acknowledgments, of the latest report issued by the Ministry of Health. “This Report,” it is said, “should be of service to public…

Abstract

The following is a partial abstract, with acknowledgments, of the latest report issued by the Ministry of Health. “This Report,” it is said, “should be of service to public analysts, analytical chemists and all those concerned with the determination of lead in food.” The condensed and valuable review describing methods for the determination of lead in foods, and a general method for the determination of small amounts of lead in food can hardly be abstracted, and we must refer readers to the report itself for the necessary details.

Details

British Food Journal, vol. 41 no. 2
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 March 1906

Of milk alone no less than 36,000 samples were purchased during 1904, almost as many as the total for all articles 10 years ago. Of these 4,031 (or 11.1 per cent.) were returned…

Abstract

Of milk alone no less than 36,000 samples were purchased during 1904, almost as many as the total for all articles 10 years ago. Of these 4,031 (or 11.1 per cent.) were returned as adulterated. In the previous year 10.4 per cent. were condemned. The difference is not of necessity due to any increase in adulteration, as the figures are admittedly inaccurate owing to the differences of procedure on the part of Public Analysts in making out their reports. In support of this view it is mentioned that in 14 Metropolitan Districts where 6,270 milks were examined, 4.9 per cent. were reported as containing percentages of added water under 5 per cent., while in 15 other districts, where 3,205 samples were submitted, only 0.56 per cent. were returned as being adulterated to this extent. The explanation is that in the former case the Public Analyst adhered more or less rigidly to the standard fixed by the “Sale of Milk Regulations,” while in the latter, in most instances, where the amount of adulteration was under 5 per cent., the samples were reported as genuine. Here the Report takes what is a more or less new and certainly welcome departure, in definitely expressing an opinion for the guidance of those in doubt, and stating that so long as the “Sale of Milk Regulations” remains in force, “Public Analysts have no warrant for the adoption of a still lower standard.”

Details

British Food Journal, vol. 8 no. 3
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 5 April 2021

Karim Marini Thomé, Vitoria Angie Leal Paiva and Tafarel Carvalho Gois

The purpose of this study is to analyse the whisky market in relation to international competitiveness and international market structure.

Abstract

Purpose

The purpose of this study is to analyse the whisky market in relation to international competitiveness and international market structure.

Design/methodology/approach

The study uses Herfindahl–Hirschman index and net export index to describe the international market structure, and revealed symmetric comparative advantage (RSCA) index to measure export competitiveness. In addition, it was developed this stability and duration through regression analysis, and used Kaplan–Meier estimator to characterize the competitiveness survival in international whisky market.

Findings

The results reveal that imports market structure remained unconcentrated and, on the other hand, exports market structure is highly concentrated. Concerning the trade characteristics, UK and Ireland have a strong tendency to export; Australia, France, Japan and Spain have a strong position on import and consumption; and Latvia, The Netherlands and Singapore to re-export. About the RSCA, UK, Ireland and Latvia have highest values. UK and Ireland are totally stable during the period analysed, and other countries such as USA, Singapore and Latvia also have a greater survival rate of RSCA.

Originality/value

This study provides a comprehensive and current analysis of the international whisky market structure and competitiveness, contributing to the analysis of the international market for products that have differentiation and focus appeal, such as whisky.

Details

Competitiveness Review: An International Business Journal , vol. 32 no. 4
Type: Research Article
ISSN: 1059-5422

Keywords

Article
Publication date: 4 May 2012

William J. Jackson, Audrey S. Paterson, Christopher K.M. Pong and Simona Scarparo

This paper seeks to extend the development of the historical accounting research agenda further into the area of popular culture. The work examines the discourses that surrounded…

1683

Abstract

Purpose

This paper seeks to extend the development of the historical accounting research agenda further into the area of popular culture. The work examines the discourses that surrounded the drinking of alcohol in nineteenth century Britain and explores how an accounting failure disrupted the tension between the two established competing discourses, leading to a significant impact on UK drinking culture at the end of the nineteenth century.

Design/methodology/approach

The paper employs both primary and secondary sources. Secondary sources are used to develop the main themes of the discourses deployed by the temperance societies and the whisky companies. Primary sources derived from the contemporary press are employed, as necessary, in support.

Findings

The paper demonstrates that accounting, although it may not be central to a discourse or other social structure, can still have a profound impact upon cultural practices. The potential for research into culture and accounting should not therefore be dismissed if no immediate or concrete relationship between culture and accounting can be determined. Further support is provided for studies that seek to expand the accounting research agenda into new territories.

Originality/value

The study of popular culture is relatively novel in accounting research. This paper seeks to add to this research by exploring an area of cultural activity that has hitherto been neglected by researchers, i.e. by exploring how an accounting incident impacted upon the historical consumption of Scotch whisky in the UK.

Details

Accounting, Auditing & Accountability Journal, vol. 25 no. 4
Type: Research Article
ISSN: 0951-3574

Keywords

Article
Publication date: 1 February 1999

A. Martin and H.M. Haugh

The whisky industry of Scotland originates from the 15th Century when in 1494 the earliest record of distilling in Scotland was documented (www.scotch‐whisky.org.co). Since then…

1102

Abstract

The whisky industry of Scotland originates from the 15th Century when in 1494 the earliest record of distilling in Scotland was documented (www.scotch‐whisky.org.co). Since then the whisky industry has developed to become an intrinsic part of Scottish life and today generates vital employment opportunities and export revenue for the country. The realisation of the tourism and marketing potential of whisky distilleries in Scotland however only occurred in the late 1960s when the Glenfiddich, Glenfarclas and Glenlivet visitor centres opened (TMDA, 1995). Since then more than 44 distillery visitor centres have opened (SWA, 1999) and they now make a significant contribution to the range of tourist attractions in Scotland. For example, in 1995, six distilleries appeared in the top 50 visitor attractions in the Grampian region (GRC, 1995). The Malt Whisky Trail (MWT) is a collaborative venture between Aberdeen and Grampian Tourist Board, the Local Enterprise Company and a specific group if distilleries in the valley of the River Spey. Modelled on successful chateaux visitor trails in France, the first distilleries on the MWT opened to visitors in 1972, and the Trail now consists of a sign posted route, a planned itinerary and informative literature for seven distilleries and one cooperage in the region. This paper outlines the history, development and establishment of the MWT in North East Scotland, the performance of the distillery visitor centre in attracting visitors and adding value to the brand, and an evaluation of the costs and benefits of the MWT. The paper contributes to the literature in three ways: to further understanding of the link between an indigenous industry and tourism, to illustrate the use of co‐operative marketing between firms, and to provide a case study example from which other industries and regions can learn.

Details

International Journal of Wine Marketing, vol. 11 no. 2
Type: Research Article
ISSN: 0954-7541

Keywords

Article
Publication date: 14 March 2016

David Priilaid

This paper aims to understand how a fast moving luxury good like whisky is typically positioned within South Africa’s discounted retail environment and how this positioning could…

Abstract

Purpose

This paper aims to understand how a fast moving luxury good like whisky is typically positioned within South Africa’s discounted retail environment and how this positioning could be improved. So doing this paper introduces an econometric valuation model to establish the relative efficacy of contending extrinsic cues in the explanation of whisky prices.

Design/methodology/approach

An ordinary least squares regression model is developed from a data set of 122 whiskies drawn from the 2014 festive-season catalogues of two large South African discount retailers. In estimating the whisky pricing function, the hedonic contribution of the following input variables is estimated: age in respect of blended whiskies and single premium malts, in-store supply, claims of retail exclusivity, branding, country-of-origin and packaging formats.

Findings

Age effects as they relate to single malts, and mass produced grain whiskies offer the greatest explanation of price, while scarcity effects are observed, along with claims of retail exclusivity which are found to reduce product value significantly. Country-of-origin and packaging however have low to negligible effects.

Originality/value

To producers and marketers of whisky, these findings offer insight as to which extrinsic factors could be better amplified, modified or excised if the product is to be optimally positioned. Implications are explored.

Details

International Journal of Wine Business Research, vol. 28 no. 1
Type: Research Article
ISSN: 1751-1062

Keywords

Article
Publication date: 1 January 1939

A dinner was held at the Café Royal on Tuesday, January 10th to celebrate the completion of forty years' existence by the British Food Journal and the British Analytical Control…

Abstract

A dinner was held at the Café Royal on Tuesday, January 10th to celebrate the completion of forty years' existence by the British Food Journal and the British Analytical Control. A number of eminent people were present, and complimentary references were made to the invaluable services which the Journal and the Control had rendered in assisting in the suppression of adulteration and in giving authentic indication of genuineness.

Details

British Food Journal, vol. 41 no. 1
Type: Research Article
ISSN: 0007-070X

Article
Publication date: 1 August 1939

The various methods of examination and their shortcomings must now be considered. The number of organisms present in a sample of milk when examined depends upon:—

Abstract

The various methods of examination and their shortcomings must now be considered. The number of organisms present in a sample of milk when examined depends upon:—

Details

British Food Journal, vol. 41 no. 8
Type: Research Article
ISSN: 0007-070X

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