Publisher
Springer Fachmedien Wiesbaden
Reference12 articles.
1. Aylward D (2008) Towards a cultural economy paradigm for the Australian wine industry. Prometheus 26:373–385. doi: 10.1080/08109020802459363
2. Boyd S (2015) The past and present of food tourism. In: Yeoman I, McMahon-Beattie U, Fields K, Albrecht JN, Meethan K (eds) The future of food tourism: foodies, experiences, exclusivity, vision and political capital. Channel View Publications, Bristol, pp 11–22
3. Cambourne B, Hall CM, Johnson G, Macionis N, Mitchell P, Sharples L (2000) The maturing wine tourism product: an international overview. In: Hall CM, Sharples L, Cambourne B, Macionis N (eds) Wine tourism around the world: development, management and markets. Elsevier Butterworth-Heineman, Oxford, pp 24–66
4. Danielmeier T, Albrecht JN (2015) Architecture and future food and wine experiences. In: Yeoman I, McMahon-Beattie U, Fields K, Albrecht JN, Meethan K (eds) The future of food tourism: foodies, experiences, exclusivity, vision and political capital. Channel View Publications, Bristol, pp 87–100
5. Demoissier M (2011) Beyond terroir: territorial construction, hegemonic discourses, and French wine culture. J Royal Anthropol Institute 17:685–705
Cited by
2 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Customer-centric offer design;International Journal of Wine Business Research;2019-03-11
2. Wine Plus Tourism Offers: It Is Not All About Wine—Wine Tourism in Germany;Wine Tourism Destination Management and Marketing;2019