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    <title>science and craft of artisanal food</title>
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  <name type="personal">
    <namePart>Tunick, Michael</namePart>
    <role>
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  <name type="personal">
    <namePart>Waterhouse, Andrew Leo</namePart>
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    <dateIssued encoding="marc">2023</dateIssued>
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    <extent>1 online resource (viii, 209 pages) : illustrations</extent>
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  <abstract>"The word artisanal has had a significant impact on the marketing of consumer products. Artisanal labelled products can be found in the shops of true artisans, reflecting a genuine connection between the term and the product. On the other hand, artisanal labelled commodities can also be found on global chains' products, reflecting a disconnect between the term and the manufactured goods. This indiscriminate use has damaged what artisanal means for consumers. A solution to reclaiming the meaning of artisanal or repositioning completely is to focus on the fundamental marketing tools of the 4Ps (product, price, place, promotion), segmentation, targeting and positioning, and branding. Combining these tools can help artisanal producers develop marketing and communications strategies to build meaningful relationships with their target market"--</abstract>
  <tableOfContents>Marketing artisanal products -- Beer : artfully scientific on every level -- Artist winemaker -- Artisanal chocolate -- Artisanal coffee -- Artisanal cheese -- The chemistry and flavor of artisanal honey -- Industrial and artisanal olive oil -- Artisanal fruits and vegetables.</tableOfContents>
  <note type="statement of responsibility">edited by Michael H. Tunick and Andrew L. Waterhouse.</note>
  <note>Includes bibliographical references.</note>
  <subject authority="lcsh">
    <topic>Food science</topic>
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  <subject authority="lcsh">
    <topic>Food industry and trade</topic>
  </subject>
  <subject authority="lcsh">
    <topic>Small business</topic>
  </subject>
  <subject authority="lcsh">
    <topic>Artisans</topic>
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  <classification authority="lcc">TP370 .S35 2023</classification>
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