Search results

This paper examines the development of Wine Tourism in the country of Chile. In particular it looks at the different approaches that are being adopted by both private and public organisations in Chile, in order to promote the country to the ‘Wine Tourist’, as both an attractive holiday destination and, as a provider of quality wines. Chile has much to offer the tourist. A unique landscape, a wide range of climates, and an interesting culture and history which together provide a wealth of differing holiday opportunities. Although wine can be a prime motivator for tourists visiting the country, for example, embarking on wine tours with specialist international travel companies, such as Arblaster and Clarke (http://arblaster&clarke.ww‐c.co.uk), wine can also be a secondary activity that can be enjoyed as just part of a holiday. For example, tourists might take an opportunity to ‘sign up’ for a half day tour to a winery provided by a local company or simply ‘drop in’ to a winery in order to taste and possibly buy some wine when travelling through a wine growing area.

The Department of Scientific and Industrial Research has released an account of the preparation of emergency rations in the form of dehydrated foodstuffs. These rations were designed and made when the result of a forced landing of an aircraft flying over polar regions may have to be faced. Having regard to the special circumstances for which the method described by the Department was designed it is perhaps not too much to say that it introduces as great a change in feeding the crews of airships as did Appert in feeding the crews of sailing ships a hundred and thirty‐five years ago. Appert's method did much to eliminate scurvy. This to prevent starvation and loss of life which the accounts of Polar expeditions have too often recorded. Dried fruits and dried vegetables have long been known and used. Milk powder and egg powder are now as well known. If these and tinned foods be regarded as ordinary rations they are too heavy and too bulky to be of use in an emergency such as may arise when a Polar flight ends in an unpremeditated grounding and the crew are left in a Polar desert to make the best they can of the conditions. It will be remembered that in May last the “Aries,” a British Lancaster airship, made a trip of some 17,000 miles. Much of this trip was in the Polar regions. The g eographical North Pole was visited and in the return journey the true position of the magnetic North Pole was ascertained in a 4,000 mile non‐stop return journey from White Horse, Yukon, to Shrewsbury. In view of possibilities an emergency ration had to be designed in which most of the food was in the form of hydrostatically compressed blocks of compounded and dehydrated foods. The compression reducing bulk; dehydration, weight; compounding ensuring variety. The rations so prepared had to be sufficient to feed nine men for twenty‐eight days. An account of the rations so prepared forms the subject of the report issued by the Department. These blocks consist of mixtures of dehydrated foods with added sweetening and flavouring materials where appropriate, so that each is a ready‐made meal requiring only the addition of water. They are fabricated into tablets of standard size (usually 2in. by 2in. by 0·9in.). They need only to be wrapped in high grade waxed films or papers and their standard size facilitates the assembly of mixed rations whilst very little space is wasted as compared for instance with circular cans. They are made by one of two processes—those containing dried foods of large particle size such as dehydrated meat or vegetables are made by compressing the mixture in a hydraulic press. The pressed block can be broken down easily in the hand. Where the particle size of the material is much finer, as with spray dried powders such as milk or egg, such compressed blocks would be very difficult to crumble, and furthermore lumps escaping crumbling would remain as unreconstituted lumps and mar the smoothness of the product. Thus they are prepared by casting the mixture hot into moulds with added molten fat. The block can be dissolved by boiling water. Many of the blocks containing milk powder may be eaten as sweets. Four kinds of menus from these blocks were prepared to relieve monotony of diet. Details of these are given in the report for four days. The total number of calories for each day ranges from 3,550 to 3,380. The weight of food per man in grammes from 715 to 704. Fat in grammes 213 to 177. Percentage of fat 30 to 25. The computed total nett weight was 393 lbs. Rations for two days can be packed in a standard four‐gallon can—gas packed if necessary—as a master container. Fourteen such cans would be necessary. These, together with immediate wrappings, would make a gross weight of 435 lbs. A most important consideration is weight. It is pointed out that the water extracted during the dehydration process would fill another seventeen cans! If light metal alloys instead of tin plate were used for the master cans a reduction of weight would be possible, but even a total weight of 435 lbs. is “very modest” compared with the weight of most emergency rations, even when the weight of master containers is excluded for the rations as drawn up provide for each man three normal meals per day. The Department refers to the theoretical aspect of the provision of a calorific level of 3,400 per day, with a total weight of 704 gms. per man. If the diet were made up of pure carbohydrate, pure fat and pure protein alone, then, using the factors 4·9 and 4 respectively as the number of calories derived from each gramme of food, a diet containing 25 per cent. fat would have an overall calorific value of 5·25 Cals/gm. a diet giving 3,400 calories, as in Day 3, would therefore weigh 647 gms. This is an absolute minimum below which it would be impossible to go. This figure takes no account of the residual water content of dehydrated foods of salt or minerals or roughage. The weight of 715 gms. achieved in practice includes, in addition to water and roughage, some 8 gms. of salt and 13 gms. of tea. It is therefore considered that, for a ration which gives three normal meals a day, it would be virtually impossible with the materials available at present to reduce the weight of the ration further. It may be added that a stove has been designed to burn motor spirit should it be possible to salvage any after a forced landing. It is considered that this type of food may be of great value for future polar expeditions. This is undoubtedly true whether aeroplanes be used as part of the equipment or not. It may be permissible to suggest that rations such as these would prove useful in land expeditions at a pinch. While in the case of a ship having to be abandoned in mid ocean the crew's chance of survival would obviously be bettered by having a supply of such concentrated rations in the ship's boats.

The aim of this study is to better understand how black women utilize capital to frame their entrepreneurial identities in order to become legitimate and thus challenge institutional norms. To achieve this, the study draws on perspectives on legitimacy, identity and capital and focuses on the well-established wine industry in South Africa.

Using in-depth qualitative data from semi-structured interviews, this study delves into the lived experiences of nine black women entrepreneurs and three stakeholders in the South African wine industry. Such a context is unique because of the aspects of exclusion and segregation of black women. The data were supplemented with associated secondary material and were analysed using the constant comparative technique.

This study reveals dissonance, that is, a misfit, between black women's social identities and their entrepreneurial self-identities in the South African wine industry; the study uncovers that specific capital forms allow framing their identity through heroical self-description, exploiting professionalism and enacting new roles to alter the perception of what is socially legitimate in the wine industry.

This study contributes to understanding by highlighting that black women entrepreneurs in the wine industry rebel against the expectation that they must fit into a predetermined role. The study highlights the relevance of legitimacy, identity and capital theoretical perspectives to study an underexplored context and unpack how black women challenge the barriers that affect their entrepreneurial identities in their quest to become legitimate. The value of this study revolves around revealing the underexplored connection between entrepreneurial identity and legitimacy through actions taken by black women entrepreneurs when reworking the role(s) tied to their social identities. The findings suggest the importance of capital, particularly cultural capital, in how black women entrepreneurs become legitimate in the wine industry. Avenues for further research are offered.

This paper aims to situate restaurant experiences and in particular the wines available on wine lists, within the wider context of wine tourism. This is done by examining the wine lists of restaurants in two New Zealand destinations, focusing in particular on the showcasing of “local wines” and the factors behind these offerings, and outlines the potential implications for hospitality managers and a wider academic audience.

The population of restaurants in each destination was identified using online directories, from which a sample of wine lists, comprising 84 in Christchurch and 43 in Queenstown, was systematically analysed to identify number of wines, regional origin, price and other information. Following this, key informant interviews in restaurants in each destination explored decision-making factors in stocking local wines, including consumer base, existing networks and reputation and additional challenges and opportunities.

Restaurants in each destination offered more New Zealand than foreign wines on their lists, though significant regional differences are apparent. Queenstown restaurants offered slightly fewer imported wines and significantly more local (Central Otago) wines than Christchurch restaurants. The global awareness of Central Otago pinot noir is a factor in this wine list representation, but there are also other influences, including the greater concentration of overseas visitors (pre-pandemic) and more significant visibility and greater opportunities for wine tourism experiences within the destination.

This paper represents an important addition to academic research on wine marketing in the on-premise sector of emerging wine regions. This paper also highlights the potential significance of restaurant meals – including wine choices – in overall wine destination experiences and demonstrates differences in approach between restaurants in wine regions of similar size but with different reputations, international visitation and wine tourism infrastructure.

The purpose of this paper is to identify the features that qualify the wine tourism destinations’ (WTDs) image and to deepen analyse the role of the image on the wine tourists’ perception, assuming that it changes from tourist to tourist, depending on who has formed its perception after a real experience or not.

This contribution fits in the range of studies regarding the measurement of the destination image; the authors suited the Echtner and Ritchie’s model (1991, 1993), as its multidimensionality approach, rarely applied in the area of wine tourism.

From a comparison between the images of the chosen destination, wine tourists consider Bordeaux the benchmark of WTDs and, in the collective imagery, France is one of the excellences between WTDs. The association territory-wine is less marked, so the biggest contribute is given by the in situ experience.

Despite results can’t be generalised because the samples of convenience, they have provided an overall outline of attributes, benefits and attitudes of wine tourists of Web 2.0.

A managerial lecture of results shows that young destinations (aka new wine regions) have a bigger propensity for destination management as well as the attention to marketing aspects, which are able to influence the competitiveness of destination. Instead, destinations with an ancient tradition (aka old wine regions), although unique for their wines and territories, food traditions and the historic-architectural heritage, need to improve their services.

This research applies the consolidated analysis method of E&R on the theme of destination image to the wine tourism, never used for WTDs, improving the model with a comparison between visitor and no-visitor perceptions.

A new conceptualization of the process of country of origin (COO) branding based on fresh theoretical foundations is developed. This paper aims to provide a strategic perspective that integrates extant views of COO branding, based on identity and image, with a relational perspective based on a process approach to developing collective brand meaning.

A systematic review of the literature on COO branding and geographical indicators is undertaken, together with a review of contemporary research on branding. Our framework conceptualizes COO branding as an integrating process that aligns a network of relationships to co-create collective meaning for the brand’s value propositions.

An illustrative case study provides empirical evidence to support the new theoretical framework.

Issues for further research include exploring and refining the theoretical framework in other research contexts and investigating broader issues about how COO branding influences self and collective interests in business relationships and industry networks.

Adopting a broadened perspective of COO branding enables managers to understand how identity and image are integrated with their business relationships in the context of developing collective brand meaning. Providing a sustained strategic advantage for all network actors, an integrated COO branding process extends beyond developing a distinctive identity and image.

Accepted consumer, product, firm and place level perspectives of COO branding are challenged by developing and verifying a new integrated conceptualization of branding.

Describes South Africa's viticultural background to illustrate the shape of that industry's present marketing picture in the light of diminishing anctions and the country's present socio‐economic changes — being out of the international market for such a long time has had interesting effects on the whole of the South African market.

The purpose of this paper is to analyse the enotourism sector, which is likely to continue to accelerate. As a product, it is well aligned with the hospitality and tourism industry.

The paper is based on information drawn from official sources.

In Porto, the Fladgate Partnership is currently developing a World of Wine concept which will bring together a number of attractions inside the old Port lodges in the centre of the city.

In a world looking for new experiences, enotourism is one of the few types of tourism that can literally touch all the senses.