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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.

Diet --- Food crops --- academic. --- agriculture. --- american food. --- cooking. --- cuisine. --- culinary history. --- culinary. --- cultural history. --- cultural studies. --- culture. --- farm to table. --- food and drink. --- food history. --- food. --- hickory nuts. --- maple syrup. --- northern california. --- personal. --- regional cuisine. --- regional culture. --- regional foods. --- regional. --- scholarly. --- shagbark. --- social history. --- social studies. --- sommelier. --- terroir. --- traditional cuisine. --- traditional foods. --- vermont. --- wine lover. --- wine. --- wisconsin.

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In the late nineteenth and early twentieth centuries, working-class people's food habits were shaped by their jobs; families; neighborhoods; the tools, utilities, and size of their kitchens; and their cultural heritage. Progressive reformers recorded much information about working-class food and helped shape the way that we think about food and class today. As new kitchen technology promised lighter cooking tasks, working-class people acquired second-hand tools, but often lacked the new utilities. Unlike middle-class people, the working class couldn't and didn't separate the kitchen from the rest of the house. Their kitchens were inefficient, hot, and cramped, but they were also central to family life. Buying and cooking food in urban working-class neighborhoods was exhausting daily work, but urban workers could also buy cooked food from bakeries, delis, small restaurants, and saloons. The high density of urban living discouraged home cooking but also offered opportunities for entrepreneurship. In rural industrial villages, home food production was a privilege: the poorest families lacked the resources to grow food, although they needed extra nutrition the most. Middle-class reformers saw poor women's decision to buy cooked food as lazy, immoral, and unwomanly. Today we share not only the same concerns but also many of the same blind spots when we struggle to solve the problem of food and poverty.

Working class --- Food habits --- Commons (Social order) --- Labor and laboring classes --- Laboring class --- Labouring class --- Working classes --- Social classes --- Labor --- Eating --- Food customs --- Foodways --- Human beings --- Habit --- Manners and customs --- Diet --- Nutrition --- Oral habits --- Economic conditions. --- Social life and customs. --- Social conditions. --- History --- Employment --- Coutumes alimentaires --- Classe ouvrière --- Social conditions --- Economic conditions --- Alimentation. --- Conditions économiques. --- Conditions sociales. --- bakers bread. --- baking. --- boardinghouse restaurant. --- child labor. --- class. --- coal town. --- company towns. --- consumption. --- cultural history. --- eating habits. --- economics. --- factories. --- farm to table. --- food and agriculture. --- food and culture. --- food farm. --- food history. --- food science. --- food studies. --- food writing. --- food. --- habitus. --- history of food. --- immigration. --- labor studies. --- meals. --- migrant. --- mill towns. --- nonfiction. --- poverty. --- sociology. --- textile mills. --- urban studies. --- urbanization. --- womens work. --- working class. --- Classe ouvrière --- Conditions économiques.