Description
Book SynopsisExplains 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.
Trade Review"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
Table of ContentsList of 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: Gout du Terroir or Brand? Epilogue Appendix Notes Bibliography Index
