Tannat: The positioning of a wine grape as symbol and ‘referent’ of a nation's gastronomic heritage

Journal of Heritage Tourism

Volumn 8, Issue 2-3, 2013, Pages 105-119

  Alonso, Abel Duarte ^a,b  

^a UNIVERSITY OF WESTERN SYDNEY   (Australia)

^b EDITH COWAN UNIVERSITY   (Australia)

Author keywords

Heritage; Local food production; Positioning; Tannat; Uruguay; Wine

Indexed keywords

EID: 84997809211     PISSN: 1743873X     EISSN: 17476631     Source Type: Journal    
DOI: 10.1080/1743873X.2013.767806     Document Type: Article

References (69)

1. Alonso, A. D., and Liu, Y., 2011. The potential for marrying local gastronomy and wine:The case of the ‘fortunate islands’. International Journal of Hospitality Management, 30 (4):974–981. (doi:10.1016/j.ijhm.2011.02.005)
2. Armesto López, X. A., and Gómez Martín, B., 2006. Tourism and quality agro-food products:An opportunity for the Spanish countryside. Tijdschrift voor Economische en Sociale Geografie, 97 (2):166–177. (doi:10.1111/j.1467-9663.2006.00510.x)
3. Arocena, F., 2009. How immigrants have shaped Uruguay. Culturales, 5 (9):105–140.
4. Asero, V., & Patti, S. (2009). From wine production to wine tourism experience:The case of Italy (American Association of Wine Economists Working Paper, No. 42). Retrieved February 9, 2012, from http://ageconsearch.umn.edu/bitstream/56206/2/AAWE_WP52.pdf
5. Beer, S., 2008. Authenticity and food experience–commercial and academic perspectives. Journal of Food Science, 19 (3):153–163.
6. Bessiėre, J., 1998. Local development and heritage:Traditional food and cuisine as tourist attractions in rural areas. Sociologia Ruralis, 38 (1):21–34. (doi:10.1111/1467-9523.00061)
7. Bramley, C., and Kirsten, J. F., 2007. Exploring the economic rationale for protecting Geographical indicators in agriculture. Agrekon:Agricultural Economics Research, Policy and Practice in Southern Africa, 46 (1):47–71.
8. Brown, S., 2005. Travelling with a purpose:Understanding the motives and benefits of volunteer vacationers. Current Issues in Tourism, 8 (6):479–496. (doi:10.1080/13683500508668232)
9. Brunori, G., and Rossi, A., 2000. Synergy and coherence through collective action:Some insights from wine routes in Tuscany. Sociologia Ruralis, 40 (4):409–423. (doi:10.1111/1467-9523.00157)
10. Burstedt, A., 2002. The place on the plate!. Ethnologia Europaea, 32 (2):145–158.
11. Carrau, F., 1997. The emergence of a new Uruguayan wine industry. Journal of Wine Research, 8 (3):179–185. (doi:10.1080/09571269708718118)
12. Carroll, R. (2010). Uruguayans overtake Argentineans as world's biggest beef consumers. Retrieved February 20, 2012, from http://www.guardian.co.uk/world/2010/sep/24/argentina-beef-consumption-drops
13. Che, D., 2006. Select Michigan:Local food production, food safety, culinary heritage, and branding in Michigan agritourism. Tourism Review International, 9:349–363. (doi:10.3727/154427206776330616)
14. Cohen, E., and Avieli, N., 2004. Food in tourism–attraction and impediment. Annals of Tourism Research, 31 (4):755–778. (doi:10.1016/j.annals.2004.02.003)
15. Correia, L., Passos Ascenção, M. J., and Charters, S., 2004. Wine routes in Portugal:A case study of the Bairrada Wine Route. Journal of Wine Research, 15 (1):15–25. (doi:10.1080/0957126042000300290)
16. Decrop, A., 2004. “ Trustworthiness in qualitative research ”. In Qualitative research in tourism, ontologies, epistemologies and methodologies, Edited by:Phillimore, J., and Goodson, L., 156–169. London:Routledge.
17. Everett, S., and Aitchison, C., 2008. The role of food tourism in sustaining regional identity:A case study of Cornwall, South West England. Journal of Sustainable Tourism, 16 (2):150–167. (doi:10.2167/jost696.0)
18. Fensterseifer, J. E., 2007. The emerging Brazilian wine industry–challenges and prospects for the Serra Gaúcha wine cluster. International Journal of Wine Business Research, 19 (3):187–206. (doi:10.1108/17511060710817221)
19. Finzer, D. R., 2006. The Southron's guide to living in Uruguay, Majuro, Marshall Islands:Brazen Serpent LLC.
20. Fonte, M., 1998. Food consumption models:Market times, tradition times. International Journal of Technology Management, 6 (7):679–688. (doi:10.1504/IJTM.1998.002688)
21. Foreign and Commonwealth Office. (2012). Uruguay –country profile. Retrieved February 22, 2012, from http://www.fco.gov.uk/en/travel-and-living-abroad/travel-advice-by-country/country-profile/south-america/uruguay?profile=economy
22. Fox, R., 2007. Reinventing the gastronomic identity of Croatian tourist destinations. International Journal of Hospitality Management, 26:546–559. (doi:10.1016/j.ijhm.2006.03.001)
23. Frochot, I., 2003. An analysis of regional positioning and its associated food images in French tourism regional brochures. Journal of Travel and Tourism Marketing, 14 (3–4):77–96. (doi:10.1300/J073v14n03_05)
24. Getz, D., and Brown, G., 2006. Benchmarking wine tourism development:The case of the Okanagan Valley, British Columbia, Canada. International Journal of Wine Marketing, 18 (2):78–97. (doi:10.1108/09547540610681077)
25. Hall, C. M., Sharples, E., Mitchell, R., Cambourne, B., and Macionis, N., 2003. Food tourism around the world:Development, management and markets, Oxford:Butterworth-Heinemann.
26. Hall, C. M., Sharples, L., Cambourne, B., and Macionis, N., 2000. Wine tourism around the world, Oxford:Butterworth-Heinemann.
27. Hashimoto, A., and Telfer, D. J., 2006. Selling Canadian culinary tourism:Branding the global and the regional product. Tourism Geographies:An International Journal of Tourism space, Place and Environment, 8 (1):31–55.
28. Hines, C., 2003. Times to replace globalisation with localization. Global Environmental Politics, 3 (3):1–7. (doi:10.1162/152638003322469240)
29. Hjalager, A.-M., and Corigliano, M. A., 2000. Food for tourists–determinants of an image. International Journal of Tourism Research, 2 (4):281–293. (doi:10.1002/1522-1970(200007/08)2:4<281::AID-JTR228>3.0.CO;2-Y)
30. Hjemdahl, K. M., 2002. History as a cultural playground. Ethnologia Europaea, 32 (2):105–124.
31. Hsieh, H.-F., and Shannon, S. E., 2005. Three approaches to qualitative content analysis. Qualitative Health Research, 15 (9):1277–1288. (doi:10.1177/1049732305276687)
32. Hughes, G., 1995. Authenticity in tourism. Annals of Tourism Research, 22 (4):781–803. (doi:10.1016/0160-7383(95)00020-X)
33. Huynen, M. M., Martens, P., and Hilderink, H. B. M., 2005. The health impacts of globalisation:A conceptual framework. Globalization and Health, 1 (1):1–14. (doi:10.1186/1744-8603-1-14)
34. Ignatov, E., and Smith, S., 2006. Segmenting Canadian culinary tourists. Current Issues in Tourism, 8 (3):235–255. (doi:10.2167/cit/229.0)
35. Ilbery, B., and Kneafsey, M., 2000. Producer constructions of quality in regional speciality food production:A case study from South West England. Journal of Rural Studies, 16 (2):217–230. (doi:10.1016/S0743-0167(99)00041-8)
36. INAVI. (2012). National Institute of Vitiviniculture (Instituto Nacional de Vitivinicultura). Retrieved from http://inavi.com.uy
37. Järvelä, M., Jokinen, P., Huttunen, S., and Puupponen, A., 2009. Local food and renewable energy as emerging new alternatives of rural sustainability in Finland. European Countryside, 1 (2):113–124. (doi:10.2478/v10091/009-0010-8)
38. Kassarjian, H. H., 1977. Content analysis in consumer research. Journal of Consumer Research, 4 (1):8–18. (doi:10.1086/208674)
39. Krippendorff, K., 2004. Content analysis:An introduction to its methodology, Thousand Oaks, CA:Sage.
40. Kunc, M. H., 2009. Forecasting the development of wine tourism:A case study in Chile. International Journal of Wine Business Research, 21 (4):325–338. (doi:10.1108/17511060911004905)
41. Lyons, K., Burch, D., Lawrence, G., and Lockie, S., 2004. “ Contrasting paths of corporate greening in Antipodean agriculture:Organics and green production ”. In Agribusiness and society, Edited by:Jansen, K., and Vellema, S., 91–113. New York:Zed Books.
42. Mak, A. H. N., Lumbers, M., Eves, A., and Chang, R. C. Y., 2011. Factors influencing tourist food consumption. International Journal of Hospitality Management, 31 (3):928–936. (doi:10.1016/j.ijhm.2011.10.012)
43. Mak, A. H. N., Lumbers, N., and Eves, A., 2012. Globalisation and food consumption in tourism. Annals of Tourism Research, 39 (1):171–196. (doi:10.1016/j.annals.2011.05.010)
44. Marsden, T., 2004. “ Theorising food quality:Some key issues in understanding its competitive production and regulation ”. In Qualities of food, Edited by:Harvey, M., Mcmeekin, A., and Warde, A., 129–155. Manchester:Manchester University Press.
45. McIntyre, C., and Schwanke, B., 2010. Biscuit (cookie) consumption–cognitive suspension to experience moments of perfection in another world than this!. British Food Journal, 112 (8):853–870. (doi:10.1108/00070701011067460)
46. Meler, M., and Ceroviċ, Z., 2003. Food marketing in the function of tourist product development. British Food Journal, 105 (3):175–192. (doi:10.1108/00070700310477121)
47. Miele, M., and Murdoch, J., 2002. The practical aesthetics of traditional cuisines:Slow food in Tuscany. Sociologia Ruralis, 42 (4):312–328. (doi:10.1111/1467-9523.00219)
48. Mykletun, R. J., and Gyimóthy, S., 2010. Beyond the renaissance of the traditional Voss sheep's-head meal:Tradition, culinary art, scariness and entrepreneurship. Tourism Management, 31 (3):434–446. (doi:10.1016/j.tourman.2009.04.002)
49. Okumus, B., Okumus, F., and McKercher, B., 2007. Incorporating local and international cuisines in the marketing of tourism destinations:The cases of Hong Kong and Turkey. Tourism Management, 28 (1):253–261. (doi:10.1016/j.tourman.2005.12.020)
50. Oosterveer, P., 2006. Globalization and sustainable consumption of shrimp:consumers and governance in the global space of flows. International Journal of Consumer Studies, 30 (5):465–476. (doi:10.1111/j.1470-6431.2006.00535.x)
51. Paisley, W. J., 1969. “ Studying ‘style’ as deviation from encoding norms ”. In The analysis of communication content:Development in scientific theories and computer techniques, Edited by:Gerbner, G., Holsti, O. R., Krippendorff, K., Paisley, W. J., and Stone, P. J., 133–146. New York:Wiley.
52. Poitras, L., and Getz, D., 2006. Sustainable wine tourism:The host community perspective. Journal of Sustainable Tourism, 14 (5):425–448. (doi:10.2167/jost587.0)
53. Quan, S., and Wang, N., 2004. Towards a structural model of the tourist experience:An illustration from food experiences in tourism. Tourism Management, 25 (3):297–305. (doi:10.1016/S0261-5177(03)00130-4)
54. du Rand, G. E., and Heath, E., 2006. Towards a framework for food tourism as an element of destination marketing. Current Issues in Tourism, 9 (3):206–234. (doi:10.2167/cit/226.0)
55. Reynolds, P. C., 1993. Food and tourism:Towards an understanding of sustainable culture. Journal of Sustainable Tourism, 1 (1):48–54.
56. Rogerson, C. M., 2012. Strengthening agriculture-tourism linkages in the developing world:Opportunities, barriers and current initiatives. African Journal of Agricultural Research, 7 (4):616–623.
57. Salomonsson, K., 2002. The E-economy and the culinary heritage. Ethnologia Europaea, 32 (2):125–144.
58. Sánchez-Cañizares, S. M., and López-Guzmán, T., 2012. Gastronomy as a tourism resource:Profile of the culinary tourist. Current Issues in Tourism, 15 (3):229–245. (doi:10.1080/13683500.2011.589895)
59. Sims, R., 2009. Food, place and authenticity:Local food and the sustainable tourism experience. Journal of Sustainable Tourism, 17 (3):321–336. (doi:10.1080/09669580802359293)
60. Su, M. M., and Wall, G., 2009. The Qinghai-Tibet railway and Tibetan tourism:Travelers’ perspectives. Tourism Management, 30 (5):650–657. (doi:10.1016/j.tourman.2008.02.024)
61. Telfer, D. J., and Wall, G., 1996. Linkages between tourism and food production. Annals of Tourism Research, 23 (3):635–653. (doi:10.1016/0160-7383(95)00087-9)
62. Telfer, D. J., and Wall, G., 2000. Strengthening backward economic linkages:Local food purchasing by three Indonesian hotels. Tourism Geographies:An International Journal of Tourism Space, Place and Environment, 2 (4):421–447.
63. US Department of State. (2011). Background note:Uruguay. Retrieved February 12, 2012, from http://www.state.gov/r/pa/ei/bgn/2091.htm
64. USDA. (2011). Livestock and poultry:World markets and trade. Retrieved February 12, 2012, from http://www.fas.usda.gov/psdonline/circulars/livestock_poultry.pdf
65. Wargenau, A., and Che, D., 2006. Wine tourism development and marketing strategies in Southwest Michigan. International Journal of Wine Marketing, 18 (1):45–60. (doi:10.1108/09547540610657678)
66. Weber, R. P., 1990. Basic content analysis, Beverly Hills, CA:Sage.
67. Wilhelmina, Q., Joost, J., George, E., and Guido, R., 2010. Globalization vs. localization:Global food challenges and local solutions. International Journal of Consumer Studies, 34 (3):357–366. (doi:10.1111/j.1470-6431.2010.00868.x)
68. Wine Institute. (2011). Statistics. Retrieved February 21, 2012, from http://www.wineinstitute.org/resources/statistics
69. Yuan, J. J., Cai, L. A., Morrison, A. M., and Linton, S., 2005. An analysis of wine festival attendees’ motivations:A synergy of wine, travel and special events?. Journal of Vacation Marketing, 11 (1):41–58. (doi:10.1177/1356766705050842)