Rory Hill
Biographic Data
| ID | 3692716 |
|---|---|
| NAME | Rory Hill |
| GIVEN NAMES | Rory |
| FAMILY NAME | Hill |
| SIGNATURE | HILL R |
| AFFILIATIONS | Eastern Institute of Technology |
| ORCID | 0000-0003-1384-4846 |
| VERIFIED | Yes |
| TOTAL WORKS | 6 |
| TOTAL CITATIONS | 5 |
| AUTHOR COUNT | 6 |
| EDITOR COUNT | 0 |
| FIRST PUBLICATION YEAR | 2018 |
| LATEST PUBLICATION YEAR | 2025 |
| H-INDEX | 1 |
Bringing atlases back into the classroom and assessing their value for Gen Z students’ geographical literacy
Encountering tartiflette: Reblochon cheese, winter sports, and the invention of tradition
Tartiflette has become an emblematic dish of the French Alps and the atmosphere of winter sports. Few realize that this hearty concoction of melted Reblochon cheese, potatoes and bacon is an invention of the 1980s, with dubious creation stories still contested in recipe books and magazines, and behind the scenes on its Wikipedia page. In this paper it is argued that the precise origin of tartiflette is less important than the aptness of its inven…
Le terroir, c'est la vie: Re-animating a concept among Burgundy's wine producers
Organic and biodynamic methods of cultivation present particular challenges for the production of wine in a terroir-based system. This remains underexplored in academic work, yet it represents the confluence of two important contemporary trends in the wine industry. In this article, I draw upon interviews and participant observation with wine producers in the French region of Burgundy to examine emergent tensions between terroir and environmental…
Antipode viticole ? Commerce global et terroirs d’invention en Nouvelle-Zélande
Les premières vignes furent plantées en Nouvelle-Zélande par les Européens qui sont arrivés au cours du XIXe siècle. Aujourd’hui, le pays soutient une véritable industrie viti-vinicole, et profite d’une grande notoriété pour son vin blanc issu du cépage Sauvignon blanc. Or, le succès de ce vin blanc de la région de Marlborough cache les sorts variés de nombreux petits producteurs ailleurs dans le pays. Cet article explique la situation actuelle, …
Aptitude or adaptation: What lies at the root of terroir
The originally French term terroir has long been used to denote the qualities of a place which influence the qualities of a product such as wine. It has many wider connotations, but in terms of the aptitude of a grape-growing area of land, is often supposed to rest upon a solid geological basis. Whilst bedrock of some kind is necessary for the formation of soil, and the subsequent cultivation of grapevines, the kind of rock varies widely across w…
Staging a nation's culinary geography at the Salon de l'Agriculture
The Salon International de l'Agriculture, held every spring in Paris, is an event at which the public discover, judge and consume the fruit of France's diverse agricultural and artisanal activities. In this article, I provide a firsthand account of how the event stages the imaginative geography of France's regions, facilitates the edible appreciation of French cultural goods and stimulates dialogue among producers, politicians and the public. The…
Aptitude or adaptation: What lies at the root of terroir
The originally French term terroir has long been used to denote the qualities of a place which influence the qualities of a product such as wine. It has many wider connotations, but in terms of the aptitude of a grape-growing area of land, is often supposed to rest upon a solid geological basis. Whilst bedrock of some kind is necessary for the formation of soil, and the subsequent cultivation of grapevines, the kind of rock varies widely across w…
Le terroir, c'est la vie: Re-animating a concept among Burgundy's wine producers
Organic and biodynamic methods of cultivation present particular challenges for the production of wine in a terroir-based system. This remains underexplored in academic work, yet it represents the confluence of two important contemporary trends in the wine industry. In this article, I draw upon interviews and participant observation with wine producers in the French region of Burgundy to examine emergent tensions between terroir and environmental…
Staging a nation's culinary geography at the Salon de l'Agriculture
The Salon International de l'Agriculture, held every spring in Paris, is an event at which the public discover, judge and consume the fruit of France's diverse agricultural and artisanal activities. In this article, I provide a firsthand account of how the event stages the imaginative geography of France's regions, facilitates the edible appreciation of French cultural goods and stimulates dialogue among producers, politicians and the public. The…
Staging a nation's culinary geography at the Salon de l'Agriculture
The Salon International de l'Agriculture, held every spring in Paris, is an event at which the public discover, judge and consume the fruit of France's diverse agricultural and artisanal activities. In this article, I provide a firsthand account of how the event stages the imaginative geography of France's regions, facilitates the edible appreciation of French cultural goods and stimulates dialogue among producers, politicians and the public. The…
Aptitude or adaptation: What lies at the root of terroir
The originally French term terroir has long been used to denote the qualities of a place which influence the qualities of a product such as wine. It has many wider connotations, but in terms of the aptitude of a grape-growing area of land, is often supposed to rest upon a solid geological basis. Whilst bedrock of some kind is necessary for the formation of soil, and the subsequent cultivation of grapevines, the kind of rock varies widely across w…
Antipode viticole ? Commerce global et terroirs d’invention en Nouvelle-Zélande
Les premières vignes furent plantées en Nouvelle-Zélande par les Européens qui sont arrivés au cours du XIXe siècle. Aujourd’hui, le pays soutient une véritable industrie viti-vinicole, et profite d’une grande notoriété pour son vin blanc issu du cépage Sauvignon blanc. Or, le succès de ce vin blanc de la région de Marlborough cache les sorts variés de nombreux petits producteurs ailleurs dans le pays. Cet article explique la situation actuelle, …
Encountering tartiflette: Reblochon cheese, winter sports, and the invention of tradition
Tartiflette has become an emblematic dish of the French Alps and the atmosphere of winter sports. Few realize that this hearty concoction of melted Reblochon cheese, potatoes and bacon is an invention of the 1980s, with dubious creation stories still contested in recipe books and magazines, and behind the scenes on its Wikipedia page. In this paper it is argued that the precise origin of tartiflette is less important than the aptness of its inven…
Le terroir, c'est la vie: Re-animating a concept among Burgundy's wine producers
Organic and biodynamic methods of cultivation present particular challenges for the production of wine in a terroir-based system. This remains underexplored in academic work, yet it represents the confluence of two important contemporary trends in the wine industry. In this article, I draw upon interviews and participant observation with wine producers in the French region of Burgundy to examine emergent tensions between terroir and environmental…
Bringing atlases back into the classroom and assessing their value for Gen Z students’ geographical literacy
Geography (5 works) · Sociology (5 works) · Archaeology (3 works) · Art (3 works) · French Urban and Social Studies (3 works) · Political science (3 works) · Psychology (3 works) · Social science (3 works) · Terroir (3 works) · Cultural Identity and Heritage (2 works)