A01=Amy B. Trubek
academic
agriculture
american food
Author_Amy B. Trubek
Category=JBCC
Category=JBCC4
Category=WB
cooking
cuisine
culinary
culinary history
cultural history
cultural studies
culture
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
eq_society-politics
farm to table
food
food and drink
food history
hickory nuts
maple syrup
northern california
personal
regional
regional cuisine
regional culture
regional foods
scholarly
shagbark
social history
social studies
sommelier
terroir
traditional cuisine
traditional foods
vermont
wine
wine lover
wisconsin
Product details
- ISBN 9780520261723
- Weight: 363g
- Dimensions: 152 x 203mm
- Publication Date: 17 Aug 2009
- Publisher: University of California Press
- Publication City/Country: US
- Product Form: Paperback
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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.
Amy B. Trubek is Assistant Professor in the Department of Nutrition and Food Sciences at the University of Vermont and previously taught at New England Culinary Institute. She is the author of Haute Cuisine: How the French Invented the Culinary Profession and of numerous articles that have appeared in The Boston Globe, Gastronomica, and other publications.
