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The Taste of Place: A Cultural Journey into Terroir (California Studies in Food and Culture) | 
| Author: Amy B. Trubek
Publisher: University of California Press
Category: Book
List Price: $29.95
Buy New: $18.69
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Avg. Customer Rating:  1 reviews
Sales Rank: 252692
Media: Hardcover
Edition: 1
Number Of Items: 1
Pages: 318
Shipping Weight (lbs): 1.1
Dimensions (in): 8.1 x 5.9 x 1.3
ISBN: 0520252810
Dewey Decimal Number: 641.3
EAN: 9780520252813
ASIN: 0520252810
Publication Date: May 5, 2008
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Product Description
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 gout 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.
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| Customer Reviews:
A must read for people who care about where their food comes from! September 12, 2008
1 out of 1 found this review helpful
Amy Trubek's book is really outstanding. She traces her cultural journey in different regions of the country (and France) to help the reader understand the importance of food that comes from one's own town or region. As a food anthropologist, the text is rich with examples of what chefs, farmers, and enlightened individuals are doing to connect local delicious food to the activities within their communities, in other words, how they are creating a taste of place.
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