Notes 63
NOTES
- B. Santich, ‘‘The Study of Gastronomy and Its Rele-
vance to Hospitality Education and Training,’’Inter-
national Journal of Hospitality Management23 (2004):
15–24. - Ibid., 17.
- R. Danhi, ‘‘What Is Your Country’s Culinary Iden-
tity?’’Culinology Currents,winter 2003, 4–5. - R. J. Harrington, ‘‘Part I: The Culinary Innovation
Process, A Barrier to Imitation,’’Journal of Foodservice
Business Research7, 3 (2004): 35–57. - M. A. Amerine and V. L. Singleton,Wine: An Intro-
duction,2nd ed. (Berkeley: University of California
Press, 1977); Andrea Immer,Great Wine Made Simple:
Straight Talk from a Master Sommelier(New York:
Broadway Books, 2000). - P. Atkins and I. Bowler,Food in Society: Economy, Cul-
ture, Geography(New York: Oxford University Press,
2001). - K. Albala,Food in Early Modern Europe(Westport,
CT: Greenwood Press, 2003); Amerine and Singleton,
Wine: An Introduction;M. Farjoun. ‘‘Towards an Or-
ganic Perspective on Strategy.’’Strategic Management
Journal23 (2002): 561–94; Harrington, ‘‘Part I.’’ - S. Kolpan, B. H. Smith, and M. A. Weiss,Exploring
Wine,2nd ed. (New York: John Wiley and Sons,
2002); C. Castling, personal communication, Decem-
ber 17, 2004. - Amerine and Singleton,Wine: An Introduction.
- T. Aspler,Vintage Canada: A Tasteful Companion to Ca-
nadian Wines(Whitby, ON: McGraw-Hill Ryerson,
1993), 136. - Immer,Great Wine Made Simple.
- Bruce Zoechlein,A Review of Me ́thode Champenoise
Production(Virginia Cooperative Extension: Publica-
tion 463–017W, 2002). - Amerine and Singleton,Wine: An Introduction;A. J.
Winkler,General Viticulture(Berkeley: University of
California Press, 1974). - A. Lichine,Alexis Lichine’s New Encyclopedia of Wines &
Spirits(New York: Alfred A. Knopf, 1987). - K. MacNeil,The Wine Bible(New York: Workman,
2001). - J. Arkell,New World Wines: The Complete Guide(New
York: Sterling, 1999). - Atkins and Bowler,Food in Society,5.
- M. McWilliams and H. Heller,Food Around the World:
A Cultural Perspective(Upper Saddle River, NJ:
Prentice-Hall, 2003): 5. - Albala,Food in Early Modern Europe,7.
- Ohio State University, ‘‘Why Prohibition?’’ http://
prohibition.osu.edu/whyprohibition.htm (accessed
December 30, 2005). - Ohio State University, ‘‘U.S. Consumption of
Beverage Alcohol,’’ http://prohibition.osu.edu/
consumption.htm (accessed December 30, 2005). - MacNeil,The Wine Bible.
- Arkell,New World Wines.
- Ibid., 31; Immer,Great Wine Made Simple.
- J. Fanet,Great Wine Terroirs(Berkeley: University of
California Press, 2001), 10. - J. B. Nadeau and J. Barlow,What Makes the French So
French: Sixty Million Frenchmen Can’t Be Wrong(Lon-
don: Robson Books, 2005). - Immer,Great Wine Made Simple.
- MacNeil,The Wine Bible.