People

Members

Associate Professor Julie McIntyre Associate Professor Julie McIntyre

Associate Professor Julie McIntyre

Associate Professor
School of Humanities, Creative Ind and Social Sci

Network Director

Dr Tamara Bucher Dr Tamara Bucher

Dr Tamara Bucher

Associate Professor
School of Environmental and Life Sciences

Network Deputy Director

Miss Irma Dupuis

Miss Irma Dupuis

Network Coordinator

PhD Candidate

Dr Emma Beckett Dr Emma Beckett

Dr Emma Beckett

Casual Academic/Casual Academic - Online Development (HEPP)
School of Environmental and Life Sciences
Associate Professor Geoffry De Iuliis Associate Professor Geoffry De Iuliis

Associate Professor Geoffry De Iuliis

Associate Professor
School of Environmental and Life Sciences
Professor Megh Mallavarapu Professor Megh Mallavarapu

Professor Megh Mallavarapu

Professor of Environmental Biotechnology
Global Centre for Environmental Remediation

Associate Members

Dr David Dunstan

Dr David Dunstan

Senior Research Associate
Faculty of Arts
School of Media. Film and Journalism Monash University

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Dr William Skinner

Dr William Skinner

Adjunct Fellow
Discipline of Anthropology & Development Studies
School of Social Sciences The University of Adelaide

Dr. William Skinner is a recent PhD in Anthropology from the University of Adelaide and currently works there as a casual academic instructor. His thesis, entitled Fermenting place: wine production and terroir in McLaren Vale, South Australia, explores the ways local producers experience, understand and represent place and landscape in the context of a near-urban wine region. Based on extensive ethnographic fieldwork, the thesis argues that the particular ‘terroir perspective’ taken by producers in the Vale is informed both by direct phenomenological engagement with the land and by engagement with a broader, globalised wine discourse. His research interests relate to the changing relationship of viticulture to notions of cultural identity and heritage. Current projects include work around the Mt Lofty Ranges World Heritage Bid in South Australia, and research on authocthonous grape varieties in Hvar, Croatia.

International members

Professor James Simpson

Professor James Simpson

Professor of Economic History
Universidad Carlos III de Madrid
About Professor James Simpson

Professor James Simpson is an international expert on the history of world wine business from the Universidad Carlos III de Madrid. He brings his expertise as an economic historian to the Vines, Wine and Identity project as a Partner Investigator.

From early in his research career, Prof Simpson's interest has been in agricultural history. This was the focus of his PhD, Agricultural growth and technical change: the olive and wine in Spain, 1860-1936, and book, Spanish agriculture: the long Siesta, 1765-1965 (Cambridge University Press, and Alianza Universidad).

More recently his interests have shifted to institutional change. "Wine was, and remains, an integral part of southern Europe's farm economy," said Prof Simpson. "There are however comparatively few academic studies that offer a comparative perspective to problems of production, marketing and consumption – a task I tried to tackle in Creating Wine: the Emergence of a World Industry, 1840-1914." (Princeton University Press, 2011).

Currently, Prof Simpson is researching the Spanish wine industry from the mid-eighteenth century to the present day.

Associate Professor Rumina Dhalla

Associate Professor Rumina Dhalla

Associate Professor, Organizational Studies and Sustainable Commerce
About Associate Professor Rumina Dhalla

Dr. Rumina Dhalla is an Associate Professor, Organisational Studies and Sustainable Commerce area in the Department of Management, College of Business and Economics at the University of Guelph. She is also the Project Lead for the Guelph East Africa Initiative.

Her main research interests are in organisational identity and reputation and their influence and implications for organizational strategies, sustainability and CSR.  She teaches sustainable value creation and corporate responsibility in the graduate and undergraduate programs.

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Dr Graham Harding

Dr Graham Harding

Affiliate of St Cross College, University of Oxford
About Dr Graham Harding

Graham Harding has a PhD in History from the University of Oxford. Based on archival work in France and in Britain, his thesis ‘The establishment of champagne in Britain, 1860-1914’ argues that that the modern template for both the taste and the marketing of champagne was created in the second half of the nineteenth century. Today’s taste is that of the British nineteenth-century elite; today’s marketing draws on both the strategies and practices of the London agents of the French houses and the initiatives of the Syndicat du Commerce des Vins de Champagne in the 1890s and 1900s which fought to prevent the abuse of the name ‘champagne’ and developed the image of the Champagne region as a uniquely inspirational terroir.

Graham’s main research interests (apart from wine history in general and champagne in particular) are the history of business and marketing, particularly in the areas of food, drink and hospitality. Published work on wine history includes articles or chapters in edited books on W. & A. Gilbey, who dominated the distribution of wine and spirits in Victorian Britain, on champagne as a social force and the use of sparkling wine in ship launches.

Dr Mikaël Pierre

Dr Mikaël Pierre

Sessional lecturer, Université Bordeaux-Montaigne
About Dr Mikaël Pierre

Dr Mikaël Pierre completed his PhD in History in 2020 as a Dual Award Doctoral Degree candidate at the University of Newcastle, Australia, and Université Bordeaux-Montaigne, France. His thesis, ‘France of the Southern Hemisphere: Transferring a European Wine Model to Colonial Australia’ was a runner-up in the University of Newcastle School of Humanities and Social Science Research Excellence Award for Best Thesis 2021. His doctoral research followed from a Master Degree in History that explored the wine trade business of the Calvet family of Bordeaux. Dr Pierre’s research has been published in the journal Global Food History and edited book collections including Wine, Networks and Scales: Intermediation in the production, distribution and consumption of wine (Peter Lang, 2021) which he coedited with two of his PhD supervisors.