The Taste of Place: A Cultural Journey into Terroir
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Trained as a cultural anthropologist and chef, her research interests include the history of the culinary profession, globalization of the food supply, the relationship between taste and place, and cooking as a cultural practice. Trubek is involved in on-going research into the importance of the taste of place as a means of promoting and supporting place-based foods and regional food systems in the United States and beyond.
The Taste of Place
Her recent book, The Taste of Place, A Cultural Journey into Terroir University of California Press, , looks at the long-term importance of terroir as a cultural category in France and explores how terroir is being used in the United States today to change our food culture. Follow this author.
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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. 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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Amy B. List of Illustrations Preface Acknowledgments Introduction 1. Place Matters 2. Long Live Wine!