food-and-wine-pairing-a-sensory-experience-robert-harrington

NOTES
1. B. Santich, ‘‘The Study of Gastronomy and Its Relevance
to Hospitality Education and Training,’’ International
Journal of Hospitality Management 23 (2004):
15–24.
2. Ibid., 17.
3. R. Danhi, ‘‘What Is Your Country’s Culinary Identity?’’
Culinology Currents, winter 2003, 4–5.
4. R. J. Harrington, ‘‘Part I: The Culinary Innovation
Process, A Barrier to Imitation,’’ Journal of Foodservice
Business Research 7, 3 (2004): 35–57.
5. M. A. Amerine and V. L. Singleton, Wine: An Introduction,
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).
6. P. Atkins and I. Bowler, Food in Society: Economy, Culture,
Geography (New York: Oxford University Press,
2001).
7. K. Albala, Food in Early Modern Europe (Westport,
CT: Greenwood Press, 2003); Amerine and Singleton,
Wine: An Introduction; M. Farjoun. ‘‘Towards an Organic
Perspective on Strategy.’’ Strategic Management
Journal 23 (2002): 561–94; Harrington, ‘‘Part I.’’
8. S. Kolpan, B. H. Smith, and M. A. Weiss, Exploring
Wine, 2nd ed. (New York: John Wiley and Sons,
2002); C. Castling, personal communication, December
17, 2004.
9. Amerine and Singleton, Wine: An Introduction.
10. T. Aspler, Vintage Canada: A Tasteful Companion to Canadian
Wines (Whitby, ON: McGraw-Hill Ryerson,
1993), 136.
11. Immer, Great Wine Made Simple.
Notes 63
12. Bruce Zoechlein, A Review of Méthode Champenoise
Production (Virginia Cooperative Extension: Publication
463–017W, 2002).
13. Amerine and Singleton, Wine: An Introduction; A. J.
Winkler, General Viticulture (Berkeley: University of
California Press, 1974).
14. A. Lichine, Alexis Lichine’s New Encyclopedia of Wines &
Spirits (New York: Alfred A. Knopf, 1987).
15. K. MacNeil, The Wine Bible (New York: Workman,
2001).
16. J. Arkell, New World Wines: The Complete Guide (New
York: Sterling, 1999).
17. Atkins and Bowler, Food in Society, 5.
18. M. McWilliams and H. Heller, Food Around the World:
A Cultural Perspective (Upper Saddle River, NJ:
Prentice-Hall, 2003): 5.
19. Albala, Food in Early Modern Europe, 7.
20. Ohio State University, ‘‘Why Prohibition?’’ http://
prohibition.osu.edu/whyprohibition.htm (accessed
December 30, 2005).
21. Ohio State University, ‘‘U.S. Consumption of
Beverage Alcohol,’’ http://prohibition.osu.edu/
consumption.htm (accessed December 30, 2005).
22. MacNeil, The Wine Bible.
23. Arkell, New World Wines.
24. Ibid., 31; Immer, Great Wine Made Simple.
25. J. Fanet, Great Wine Terroirs (Berkeley: University of
California Press, 2001), 10.
26. J. B. Nadeau and J. Barlow, What Makes the French So
French: Sixty Million Frenchmen Can’t Be Wrong (London:
Robson Books, 2005).
27. Immer, Great Wine Made Simple.
28. MacNeil, The Wine Bible.