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Cited by

• 2018Authenticity316 cited
• 2018Is less more or a bore? Package design simplicity and brand perception: an application to Champagne114 cited
• 2013The labor of terroir and the terroir of labor: Geographical Indication and Darjeeling tea plantations95 cited
• 2010Sustainable Environmental Practices in the New Zealand Wine Industry: An Analysis of Perceived Institutional Pressures and the Role of Exports73 cited
• 2018Product patriotism: How consumption practices make and maintain national identity60 cited
• 2019How Organizations Claim Authenticity: The Coproduction of Illusions in Underground Restaurants52 cited
• 2020The New Food Truck in Town: Geographic Communities and Authenticity-Based Entrepreneurship44 cited
• 2014Tasting and Judging the UnknownTerroirof the Bulgarian Wine: The Political Economy of Sensory Experience38 cited
• 2019Institutional pressures and international market orientation in SMEs: Insights from the French wine industry31 cited
• 2011Silence andSavoir-Fairein the Marketing of Products of theTerroir29 cited
• 2020Explaining World Wine Exports in the First Wave of Globalization, 1848–193829 cited
• 2022Straight OUTTA Detroit: Embracing Stigma as Part of the Entrepreneurial Narrative25 cited
• 2008‘Insofar as the Ruby Wine Seduces Them’: Cultural Strategies for Selling Wine in Inter-war Burgundy