Taste of Place - A Cultural Journey into Terroir

1. Auflage 2009
ISBN: 978-0-520-26172-3
Verlag: University of California Press

Buch, Englisch, Band 20, 318 Seiten, Trade Paperback, Format (B × H): 151 mm x 203 mm, Gewicht: 396 g

Reihe: California Studies in Food and Culture

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 more 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 goût 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.

Autoren/Hrsg.

Trubek, Amy B.

Fachgebiete

• Sozialwissenschaften Soziologie | Soziale Arbeit Spezielle Soziologie Sachkultur, Materielle Kultur

Inhaltsverzeichnis

List of Illustrations
Preface
Acknowledgments

Introduction
1. Place Matters
2. "Wine Is Dead! Long Live Wine!"
3. California Dreaming
4. Tasting Wisconsin: A Chef's Story
5. Connecting Farmers and Chefs in Vermont
6. The Next Phase: Goût du Terroir or Brand?
Epilogue

Appendix
Notes
Bibliography
Index

Über Autor(innen)

Amy B. Trubek is Assistant Professor in the Department of Nutrition and Food Sciences at the University of Vermont and previously taught at New England Culinary Institute. She is the author of Haute Cuisine: How the French Invented the Culinary Profession and of numerous articles that have appeared in The Boston Globe, Gastronomica, and other publications.