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[null,"1.","Record Nr.",null,"UNISA996691903303316"]
[null,null,"Autore",null,"Colquhoun Anna"]
[null,null,"Titolo",null,"Food Beyond Terroir : Tasting Place and Placing Taste in Global Perspective"]
[null,null,"Pubbl/distr/stampa",null,"New York, NY : , : Berghahn Books, Incorporated, , 2025"]
[{"$nulls":4},"©2025"]
[null,null,"ISBN",null,"1-83695-188-4"]
[{"$nulls":4},"1-83695-189-2"]
[null,null,"Edizione",null,"[1st ed.]"]
[null,null,"Descrizione fisica",null,"1 online resource (336 pages)"]
[null,null,"Collana",null,"Food, Nutrition, and Culture Series ; ; v.9"]
[null,null,"Disciplina",null,"394.1/2"]
[null,null,"Soggetti",null,"Food"]
[{"$nulls":4},"Terroir"]
[{"$nulls":4},"Nutritional anthropology"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,"Nota di contenuto",null,"Part 1. LANDS. Terroir in contested territories -- Beating the bounds of terroir: A perambulation of the micro and macro cultures of cidermaking in Devon, England -- Fishnets: Land-sea relationalities and contingencies in Coastal Latvian \"Taste of Place\" -- On being placeless? The case of vegan cheeses -- What's mine Is mine and what's yours Is mine: The terroirism of Nash in Russian culinary colonialism -- Part 2. LAWS. The Domaće relations of cured pork: \"Homemade\" resistance to terroir products in Croatian Istria -- From terroir to viticultural bricolages: Facing environmental challenges in Burgundy -- Food producers and place brands in contemporary Japan -- Shifting wind, eternal earth: Lapsang Souchong, a foreign Fengtu comes home -- Part 3. BODIES. Domestic cooks' work toward Moroccan Beldi foods in uncertain times -- Culinary Mestizaje: On the making of an authentic Cuban taste of place -- Food, place, and personhood in South India: The limits of terroir -- To chop means to eat: The cosmology of taste in Ghanaian foodways -- Part 4. IMAGINARIES. Terroir in future tense? Gender, taste, and emplacement in an age of borders -- British-born Chinese restaurateurs and the reinvention of Chinese cuisine -- \"Good Wine\" (Dobro Vino) and the social imaginary of place: Wine quality debates in the Bulgarian wine industry -- Intimacy at scale: Sovereignty as political temporality -- Afterword: Thinking, and becoming, beyond terroir."]
[null,null,null,"Sommario/riassunto","Through diverse ethnographic case studies, leading food scholars examine the meaning and making of place and taste. In doing so, the book challenges unsettling terroir-inspired notions of a fixed taste of place and pushes the boundaries of what we think we know about their connections."]