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culinary
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Tasting French Terroir

★★★★★
★★★★★

English

By (author): Thomas Parker

This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas Parker traces terroir's evolution, providing insight into how gastronomic mores were linked to aesthetics in language, horticulture, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation. See more
€38.99
€39.99
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A01=Thomas ParkerAge Group_UncategorizedAuthor_Thomas Parkerautomatic-updateCategory1=Non-FictionCategory=HBJDCategory=HBTBCategory=JBCC4Category=JFCVCategory=NHDCategory=NHTBcookingCOP=United Statesculinaryculinary historyculinary history in franceculinary studiesDelivery_Delivery within 10-20 working dayseq_historyeq_isMigrated=2eq_non-fictioneq_society-politicseuropefood and agriculture in francefood and culturefood and winefood in francefood in french culturefrances food regionsfrances green evolutionfrench culinaryfrench culturefrench diningfrench foodfrench food and winefrench historyfrench identityfrench winegastronomic moresgastronomygeography of food in franceLanguage_EnglishPA=AvailablePrice_€20 to €50PS=Activeregional foods in francesoftlaunch
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Product Details
  • Weight: 318g
  • Dimensions: 152 x 229mm
  • Publication Date: 01 May 2015
  • Publisher: University of California Press
  • Publication City/Country: US
  • Language: English
  • ISBN13: 9780520277519

About Thomas Parker

Thomas Parker is Assistant Professor of French and Francophone Studies at Vassar College. He is the author of Volition, Rhetoric, and Emotion in the Work of Pascal.

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