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The Taste of Place: A Cultural Journey into Terroir
Amy B. Trubek
€ 33.99
€ 24.92
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Description for The Taste of Place: A Cultural Journey into Terroir
Paperback. Explains how the complex concepts of terroir and gout de terroir are instrumental to France's food and wine culture. This book explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. Series: California Studies in Food and Culture. Num Pages: 320 pages, 10 b/w photographs, 4 line illustrations. BIC Classification: JFCV; WB. Category: (G) General (US: Trade). Dimension: 196 x 141 x 19. Weight in Grams: 350. A Cultural Journey into Terroir. Series: California Studies in Food & Culture. 320 pages, Illustrations. Explains how the complex concepts of terroir and gout de terroir are instrumental to France's food and wine culture. This book explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. Cateogry: (G) General (US: Trade). BIC Classification: JFCV; WB. Dimension: 196 x 141 x 19. Weight: 350.
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 ... Read more
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 ... Read more
Product Details
Format
Paperback
Publication date
2009
Publisher
University of California Press
Number of pages
320
Condition
New
Series
California Studies in Food and Culture
Number of Pages
318
Place of Publication
Berkerley, United States
ISBN
9780520261723
SKU
V9780520261723
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-1
About Amy B. Trubek
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.
Reviews for The Taste of Place: A Cultural Journey into Terroir
"A collection of eclectic information that satisfies, at least temporarily, the most inquisitive and academic of gourmands." The Wine News "Blends ... history, economics, and other scholarly disciplines with engaging stories of Americans who are trying to recreate or retain local flavors." Philadelphia Inquirer "A must-read for anyone interested in the future of domestic culinary taste." Imbibe Magazine