The Taste of Place: A Cultural Journey into Terroir

The Taste of Place A Cultural Journey into Terroir How and why do we think about food taste it and cook it While much has been written about the concept of terroir as it relates to wine in this vibrant personal book Amy Trubek a pioneering voice

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  • Title: The Taste of Place: A Cultural Journey into Terroir
  • Author: Amy B. Trubek
  • ISBN: 9780520252813
  • Page: 121
  • Format: Hardcover
  • How and why do we think about food, taste it, and cook it While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture broadly Bringing together lively stories of people farming, cooHow and why do we think about food, taste it, and cook it While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture broadly Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California She explains how the complex concepts of terroir and go t de terroir are instrumental to France s food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.

    One thought on “The Taste of Place: A Cultural Journey into Terroir”

    1. Trubek discusses the state of thinking on terroir, the idea that food comes from a particular place and time, in both Europe and America. Taking as case studies wine in both France and California, organic markets in Wisconsin, and syrup and various food movements in Vermont, Trubek takes a strict anthropological approach to discuss the various meanings and implications of terroir, and questions our (broadly defined) assumptions about what terroir is. She nicely ties the concept of terroir to oth [...]

    2. I can't rate this because it was basically a dissertation and, while interesting, I am a non-fiction baby and prefer something a little more narrative. Wah-wah, I know.I think if my job or livelihood was in any way related to the issue of terroir, I would be delighted to stick with it. But I found myself reading intriguing sentences like this: "A series of events, especially the phylloxera epidemic of the 1860s, which threatened vignerons and negociants alike, helped legitmate the idea that cham [...]

    3. Fascinating book about how to define the idea of terroir that was a pleasure to read and has given me much to think. I recently had a conversation with one of the farmers at our farmers' market about the idea of "terroir" related to maple syrup, and I have become more aware of the degree to which wines are marketed with respect to place (vs. varietal or taste profile). My pleasure was marred only by pangs of jealousy b/c Trubek has had such an enchanted life, studying food in France and Californ [...]

    4. This is an interesting read if you have an interest in food, and like me, believe that food grown and consumed in a specific region has a specific taste. Growing up in California fresh fruits and vegetables have a specific taste associated with them in my mind, and Trubek delves deep into the soil, climate and culture that affect the taste of food. A good book for anyone that likes wine!

    5. This is a strong book with a key argument and theme: what is the relationship between place and food? However this is not a celebration of 'taste.' Instead the book works hard to consider how a 'taste' is created. There is also a provocative analysis of how - and indeed if - French terroir can be applied beyond France.

    6. Beautiful coverage of the broad notion of terroir as to American foods and places. Loved Vermont maple syrup and Mondavi wine in France. Really well done

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