Provides an introduction to the historical geography of viticulture and the wine trade from prehistory to the present, considering wine as a symbol, rich in meaning and a commercial product of great economic importance to specific regions.

As the world grapples with the pressing issue of natural resource depletion, the global beverage industry finds itself at a crossroads, thrust into the spotlight as a significant contributor to environmental challenges. The dire consequences of climate change and resource exhaustion necessitate a fundamental shift in the industry's practices. The alarming increase in plastic waste, water consumption, and carbon emissions associated with beverage production and distribution has prompted a profound reassessment of its impact on the planet. In this context of environmental urgency, Economics and Environmental Responsibility in the Global Beverage Industry dissects the challenges faced by the industry and offers viable solutions to steer it toward a more sustainable and responsible future. At its core, this book addresses the greatest challenges of the industry, navigating through the intersections of economic imperatives and environmental responsibility within the global beverage sector. Its primary objective is to provide an understanding of the issues confronting the industry, fueling critical study, reflection, and critique. By delving into the triple dimensions of economic, social, and environmental sustainability, the book aims to empower academics and industry practitioners alike with the knowledge needed to effect transformative change. Beyond being an academic exercise, it stands as a rallying call for a collective commitment to reshape the industry's trajectory.

Text and Wine: Approaches from terminology and translation collects part of the results of the research project WeinApp: Multilingual System of Information and Winegrowing-Resources (MINECO, Ref. FFI2016-79785-R), carried out by researchers from the universities of Cordoba and Cadiz (Spain), on wine production, the wine sector, and its language and terminology in English, French, German and Spanish. The editors, principal investigators of the project, begin the volume, which contains works on phytopathology, lexical domains and subdomains, wine tourism, agro-legal texts, Indo-European languages, labelling, tasting metaphors, wine and literature, interpretation, wine and medicine, oenological websites, and lexical and morphosyntactic formation around the language of wine.

Zusammenfassung: Latin American viticulture faces a wide range of difficulties that include social, political, economic, and productive aspects. Soil diversity, together with the climates in which the viticulture activity takes place, favours the production of grapes, juices, raisins, musts, wines, and distillates with unique and distinctive characters for the world. In addition, the great genetic diversity that covers autochthonous and minor grapevine varieties, including unknown genotypes, opens a wide range of research opportunities for the adaptation of the viticulture to the negative effects of global warming, favouring sustainability and social equity. This book compiles the research about the new viticultural trends performed in diverse regions from Latin America such as Argentina, Brazil, Bolivia, Chile, Dominican Republic, Haiti and Uruguay, covering different topics in viticulture of global importance. This book addresses the impacts of soil and climatic conditions and viticultural practices on vine physiology, berry quality and wine typicity, including topics related to social sciences and agricultural economics. This will allow to provide a relevant discussion for future guidelines in viticulture under a territorial development perspective

En 'La gastronomía en tiempos de Cervantes', Julio Valles, ingeniero, investigador sobre cocina histórica y dos veces Premio Nacional de Gastronomía, aborda cómo eran la alimentación y las costumbres culinarias en la época de Cervantes, concediendo, asimismo, un espacio importante al vino, la bebida por antonomasia del Siglo de Oro. El autor toma como punto de partida la obra literaria de Cervantes y la de otros literatos coetáneos, desgranando documentos históricos, fragmentos literarios, recetas de cocineros famosos y facilitando un extenso glosario de casi 1.300 términos de productos, platos, utensilios, pesos y medidas, entre otras cosas.