天然葡萄酒现象与可持续发展的承诺:制度化还是激进化?

IF 1.3 Q3 AGRICULTURAL ECONOMICS & POLICY
Pablo Alonso González, Eva Parga-Dans
{"title":"天然葡萄酒现象与可持续发展的承诺:制度化还是激进化?","authors":"Pablo Alonso González,&nbsp;Eva Parga-Dans","doi":"10.1111/cuag.12310","DOIUrl":null,"url":null,"abstract":"<p>Natural wine is produced with organic grapes without the use of additives. As a social phenomenon, it comprises rural winemakers and urban consumers interconnected by a vibrant global community of distributors, bloggers, experts, and associations. Despite its continuous growth since the early 2000s, the movement has sparked global public interest since the French recognition of the <i>vin méthode nature</i> certification in 2020. Here we delineate the evolution of the natural wine phenomenon from its origins to its current situation. It will be argued that rather than a social movement or an alternative food network, natural wine can be better understood as a food phenomenon exhibiting a sustainable alternative mode of production and consumption that unites a loose coalition of diverse actors. In exploring the constant tensions involved in the ongoing redefinition of natural wine by social actors, we will analyze their different understandings of locality, naturalness, and ethical food production.</p>","PeriodicalId":54150,"journal":{"name":"Culture Agriculture Food and Environment","volume":null,"pages":null},"PeriodicalIF":1.3000,"publicationDate":"2023-08-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://anthrosource.onlinelibrary.wiley.com/doi/epdf/10.1111/cuag.12310","citationCount":"0","resultStr":"{\"title\":\"The natural wine phenomenon and the promise of sustainability: Institutionalization or radicalization?\",\"authors\":\"Pablo Alonso González,&nbsp;Eva Parga-Dans\",\"doi\":\"10.1111/cuag.12310\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p>Natural wine is produced with organic grapes without the use of additives. As a social phenomenon, it comprises rural winemakers and urban consumers interconnected by a vibrant global community of distributors, bloggers, experts, and associations. Despite its continuous growth since the early 2000s, the movement has sparked global public interest since the French recognition of the <i>vin méthode nature</i> certification in 2020. Here we delineate the evolution of the natural wine phenomenon from its origins to its current situation. It will be argued that rather than a social movement or an alternative food network, natural wine can be better understood as a food phenomenon exhibiting a sustainable alternative mode of production and consumption that unites a loose coalition of diverse actors. In exploring the constant tensions involved in the ongoing redefinition of natural wine by social actors, we will analyze their different understandings of locality, naturalness, and ethical food production.</p>\",\"PeriodicalId\":54150,\"journal\":{\"name\":\"Culture Agriculture Food and Environment\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.3000,\"publicationDate\":\"2023-08-23\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"https://anthrosource.onlinelibrary.wiley.com/doi/epdf/10.1111/cuag.12310\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Culture Agriculture Food and Environment\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://onlinelibrary.wiley.com/doi/10.1111/cuag.12310\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"AGRICULTURAL ECONOMICS & POLICY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Culture Agriculture Food and Environment","FirstCategoryId":"1085","ListUrlMain":"https://onlinelibrary.wiley.com/doi/10.1111/cuag.12310","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"AGRICULTURAL ECONOMICS & POLICY","Score":null,"Total":0}
引用次数: 0

摘要

天然葡萄酒使用有机葡萄酿造,不使用添加剂。作为一种社会现象,它由农村酿酒师和城市消费者组成,并通过一个由经销商、博客、专家和协会组成的充满活力的全球社区相互联系。尽管该运动自 2000 年代初以来持续发展,但自 2020 年法国承认 "自然酿造法"(vin méthode nature)认证以来,它已引发了全球公众的关注。在此,我们将描绘自然葡萄酒现象从起源到现状的演变过程。我们认为,与其说天然葡萄酒是一种社会运动或另类食品网络,不如将其理解为一种食品现象,它展示了一种可持续的另类生产和消费模式,将不同参与者组成的松散联盟联合在一起。在探讨社会参与者对天然葡萄酒的不断重新定义所涉及的持续紧张关系时,我们将分析他们对地方性、天然性和道德食品生产的不同理解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The natural wine phenomenon and the promise of sustainability: Institutionalization or radicalization?

Natural wine is produced with organic grapes without the use of additives. As a social phenomenon, it comprises rural winemakers and urban consumers interconnected by a vibrant global community of distributors, bloggers, experts, and associations. Despite its continuous growth since the early 2000s, the movement has sparked global public interest since the French recognition of the vin méthode nature certification in 2020. Here we delineate the evolution of the natural wine phenomenon from its origins to its current situation. It will be argued that rather than a social movement or an alternative food network, natural wine can be better understood as a food phenomenon exhibiting a sustainable alternative mode of production and consumption that unites a loose coalition of diverse actors. In exploring the constant tensions involved in the ongoing redefinition of natural wine by social actors, we will analyze their different understandings of locality, naturalness, and ethical food production.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Culture Agriculture Food and Environment
Culture Agriculture Food and Environment AGRICULTURAL ECONOMICS & POLICY-
CiteScore
1.60
自引率
9.10%
发文量
13
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信