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Thomas Parker

Tasting French Terroir

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€38.99
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A01=Thomas Parker
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Author_Thomas Parker
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Category1=Non-Fiction
Category=HBJD
Category=HBTB
Category=JBCC4
Category=JFCV
Category=NHD
Category=NHTB
cooking
COP=United States
culinary
culinary history
culinary history in france
culinary studies
Delivery_Delivery within 10-20 working days
eq_history
eq_isMigrated=2
eq_non-fiction
eq_society-politics
europe
food and agriculture in france
food and culture
food and wine
food in france
food in french culture
frances food regions
frances green evolution
french culinary
french culture
french dining
french food
french food and wine
french history
french identity
french wine
gastronomic mores
gastronomy
geography of food in france
Language_English
PA=Available
Price_€20 to €50
PS=Active
regional foods in france
softlaunch

Product details

  • ISBN 9780520277519
  • Weight: 318g
  • Dimensions: 152 x 229mm
  • Publication Date: 01 May 2015
  • Publisher: University of California Press
  • Publication City/Country: US
  • Product Form: Paperback
  • Language: English
Delivery/Collection within 10-20 working days

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Description
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.
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.