Authors: James Buratti*, Texas State University
Topics: Wine, Cultural Geography, Regional Geography
Keywords: neolocal, cider, place, local food model,
Session Type: Paper
Start / End Time: 9:55 AM / 11:35 AM
Room: 8226, Park Tower Suites, Marriott, Lobby Level
Presentation File: No File Uploaded
The past three decades have seen an increasing demand for locally grown and produced food in the United States. As consumer demand for local food products has grown, numerous alternative economic models of financing, production, and distribution have emerged. This constellation of alternative food production and distribution models varies across space and time and forms the local food network. Numerous researchers attribute the emergence and success of local food networks to people’s desire to feel a connection to the community in which they reside. Shortridge defined this striving for a conscientious and sustained attachment to local places as “neolocalism.” Food systems, including craft alcoholic beverages, were among the first to display this deliberate re-localization and re-spatialization movement. Apple cider, America’s original fermented drink of choice, has seen a resurgence after virtually disappearing in the 20th century. Ninety-percent of the U.S.’s 820 cideries have opened since 2008. The purpose of this research is to further define the theory of neolocalism through an examination of Texas craft cider producers. Their ability to create a locally-embedded product imbued with neolocal traits is affected by how craft producers situate themselves within a local food network, reflect local resources and values, and present their cidery within a chosen landscape. Texas cider producers’ engagement with the local food network tested a neolocal product model of inputs and outputs incorporating geographic proximity, relational proximity, and value of proximity that can be applied to other local products.