TY - BOOK ID - 134686659 TI - The taste of place PY - 2008 SN - 1281385522 1435653726 9786611385521 052093413X 9780520934139 9781281385529 9780520252813 0520252810 9780520261723 0520261720 9781435653726 6611385525 PB - Berkeley University of California Press DB - UniCat KW - Diet KW - Food crops KW - academic. KW - agriculture. KW - american food. KW - cooking. KW - cuisine. KW - culinary history. KW - culinary. KW - cultural history. KW - cultural studies. KW - culture. KW - farm to table. KW - food and drink. KW - food history. KW - food. KW - hickory nuts. KW - maple syrup. KW - northern california. KW - personal. KW - regional cuisine. KW - regional culture. KW - regional foods. KW - regional. KW - scholarly. KW - shagbark. KW - social history. KW - social studies. KW - sommelier. KW - terroir. KW - traditional cuisine. KW - traditional foods. KW - vermont. KW - wine lover. KW - wine. KW - wisconsin. UR - https://www.unicat.be/uniCat?func=search&query=sysid:134686659 AB - 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. ER -