04577nam 2201117Ia 450 991078201120332120230721032424.01-281-38552-21-4356-5372-697866113855210-520-93413-X10.1525/9780520934139(CKB)1000000000533713(EBL)345554(OCoLC)476162389(SSID)ssj0000255663(PQKBManifestationID)11208376(PQKBTitleCode)TC0000255663(PQKBWorkID)10217052(PQKB)11201485(MiAaPQ)EBC345554(DE-B1597)519525(OCoLC)646747909(DE-B1597)9780520934139(Au-PeEL)EBL345554(CaPaEBR)ebr10229949(CaONFJC)MIL138552(EXLCZ)99100000000053371320070302d2008 uy 0engurun#---|u||utxtccrThe taste of place[electronic resource] a cultural journey into terroir /Amy B. TrubekBerkeley University of California Pressc20081 online resource (317 p.)California studies in food and culture ;20Description based upon print version of record.0-520-26172-0 0-520-25281-0 Includes bibliographical references (p. 263-289) and index.Front matter --CONTENTS --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 TASTE OF PLACE OR BRAND? --EPILOGUE --APPENDIX --BIBLIOGRAPHY --INDEXHow 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.California studies in food and culture ;20.DietFranceDietUnited StatesFood cropsFranceFood cropsUnited Statesacademic.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.DietDietFood cropsFood crops641.3Trubek Amy B1490875MiAaPQMiAaPQMiAaPQBOOK9910782011203321The taste of place3712342UNINA