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100   $a20070302d2008      uy         0
101 0 $aeng
135   $aurun#---|u||u
181   $ctxt
182   $cc
183   $acr
200 14$aThe taste of place $ea cultural journey into terroir /$fAmy B. Trubek
205   $a1st ed.
210   $aBerkeley $cUniversity of California Press$dc2008
215   $a1 online resource (317 p.)
225 1 $aCalifornia studies in food and culture ;$v20
300   $aDescription based upon print version of record.
311 0 $a0-520-26172-0 
311 0 $a0-520-25281-0 
320   $aIncludes bibliographical references (p. 263-289) and index.
327   $tFront matter --$tCONTENTS --$tILLUSTRATIONS --$tPREFACE --$tACKNOWLEDGMENTS --$tINTRODUCTION --$t1. PLACE MATTERS --$t2. "WINE IS DEAD! LONG LIVE WINE!" --$t3. CALIFORNIA DREAMING --$t4. TASTING WISCONSIN A CHEF'S STORY --$t5. CONNECTING FARMERS AND CHEFS IN VERMONT --$t6. THE NEXT PHASE TASTE OF PLACE OR BRAND? --$tEPILOGUE --$tAPPENDIX --$tBIBLIOGRAPHY --$tINDEX
330   $aHow and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goût de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
410  0$aCalifornia studies in food and culture ;$v20.
606   $aDiet$zFrance
606   $aDiet$zUnited States
606   $aFood crops$zFrance
606   $aFood crops$zUnited States
615  0$aDiet
615  0$aDiet
615  0$aFood crops
615  0$aFood crops
676   $a641.3
700   $aTrubek$b Amy B$01635081
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801  1$bMiAaPQ
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906   $aBOOK
912   $a9910817369203321
996   $aThe taste of place$93975657
997   $aUNINA