Expanding conceptualizations of sustainability through artification, sensoriality, and ideology : the case of the Okanagan Valley wine industry
department or school: Management, Faculty of (Okanagan)
data provider: DSpace
degree campus: UBCO
creator: Peña Moreno, Camilo Andrés
issued: 2022-04-25T19:21:21Z
issued: 2022
related degree: Doctor of Philosophy - PhD
degree grantor: University of British Columbia
description: This dissertation is presented as three interrelated studies that were prepared as standalone articles. Each article focuses on one key subject that emerged from years of fieldwork and analysis: the different existing interpretations of sustainability in the wine industry; the imperative to have sensorially pleasing wines; and the lack of definition for sustainable and natural wines. By exploring these subjects, this dissertation studies the cultural practice of winemaking and wine tasting to examine how different interpretations, values, and practices of wine production and wine tasting are embodied and rationalized through distinct discourses of sustainability. Through participant observations, interviews, and informal conversations in British Columbia’s Okanagan wine region, the author begins by examining how the concepts of sustainability and nature are expressed and used by wine producers with different types of winemaking practices (Chapter 2). Through a comparative analysis of these expressions and uses of sustainability and nature, a sustainability continuum is proposed, as basis for a sustainability typology of wine producers. Chapter 3 then moves on to the topic of wine sensoriality and how its socio-cultural construction has a key role in furthering (or obstructing) the development of a sustainability-focused wine industry. For this chapter, the author draws on three distinct research projects, covering a wide spectrum of methodological and epistemological approaches, with both quantitative and qualitative tools, to provide a better understanding of the concept and role of wine expertise and how it manifests in the form of wine sensory assessments. This chapter provides evidence that wines with differing and unusual sensorial characteristics can be appreciated differently depending on the context and background of each taster and that certain sustainable wines (e.g., natural wines) with more sensorial differences than mainstream wines might be less accept…
aggregated CHO: https://circle.library.ubc.ca/rest/handle/2429/81359
note: EXPANDING CONCEPTUALIZATIONS OF SUSTAINABILITY THROUGH ARTIFICATION, SENSORIALITY, AND IDEOLOGY: THE CASE OF THE OKANAGAN VALLEY WINE INDUSTRY by Camilo Andrés Peña Moreno B.Sc., Universidad de Los Andes, 2010 M.Sc., Tecnológico de Monterrey, 2013 A THESIS SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS FOR THE DEGREE OF DOCTOR OF PHILOSOPHY in THE COLLEGE OF GRADUATE STUDIES (Interdisciplinary Studies) THE UNIVERSITY OF BRITISH COLUMBIA (Okanagan) April 2022 © Camilo Andrés Peña Moreno, 2022 ii The following individuals certify that they have read, and recommend to the College of Graduate Studies for acceptance, a thesis/dissertation entitled: EXPANDING CONCEPTUALIZATIONS OF SUSTAINABILITY THROUGH ARTIFICATION, SENSORIALITY, AND IDEOLOGY: THE CASE OF THE OKANAGAN VALLEY WINE INDUSTRY submitted by Camilo A. Peña Moreno in partial fulfillment of the requirements of the degree of Doctor of Philosophy . Dr. Annamma Joy – University of British Columbia Supervisor Dr. Eric Li – University of British Columbia Supervisory Committee Member Dr. Ying Zhu – University of British Columbia Supervisory Committee Member Dr. Francisco Peña – University of British Columbia University Examiner Dr. Jean-Sébastien Marcoux – HEC Montréal External Examiner Additional Committee Members include: Dr. Arjun Bhardwaj – University of British Columbia Supervisory Committee Member Dr. Carlos Teixeira – University of British Columbia Supervisory Committee Member iii Abstract This dissertation is presented as three interrelated studies that were prepared as standalone articles. Each article focuses on one key subject that emerged from years of fieldwork and analysis: the different existing interpretations of sustainability in the wine industry; the imperative to have sensorially pleasing wines; and the lack of definition for sustainable and natural wines. By exploring these subjects, this dissertation studies the cultural practice of winemaking and wine tasting to examine how different interp…
has type: Thesis/Dissertation
date issued: 2022-05
is shown at: 10.14288/1.0413016
language: eng
degree discipline: Interdisciplinary Studies
provider: Vancouver : University of British Columbia Library
publisher: University of British Columbia
rights: Attribution-NonCommercial-NoDerivatives 4.0 International
rights URI: http://creativecommons.org/licenses/by-nc-nd/4.0/
scholar level: Graduate
contributor: Joy, Annamma
type: Text
identifier URI: http://hdl.handle.net/2429/81359