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This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas Parker traces terroir's evolution, providing insight into how gastronomic mores were linked to aesthetics in language, horticulture, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation.

Terroir --- Wine and wine making --- Viticulture --- History. --- cooking. --- culinary history in france. --- culinary history. --- culinary studies. --- culinary. --- europe. --- food and agriculture in france. --- food and culture. --- food and wine. --- food in france. --- food in french culture. --- frances food regions. --- frances green evolution. --- french culinary. --- french culture. --- french dining. --- french food and wine. --- french food. --- french history. --- french identity. --- french wine. --- gastronomic mores. --- gastronomy. --- geography of food in france. --- regional foods in france.