American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields (Google eBook)

Front Cover
Bloomsbury Publishing USA, Sep 10, 2010 - Cooking - 288 pages
28 Reviews
Why does honey from the tupelo-lined banks of the Apalachicola River
have a kick of cinnamon unlike any other? Why is salmon from Alaska's
Yukon River the richest in the world? Why does one underground cave in
Greensboro, Vermont, produce many of the country's most intense cheeses?
The answer is terroir (tare-WAHR), the "taste of place." Originally
used by the French to describe the way local conditions such as soil and
climate affect the flavor of a wine, terroir has been little understood
(and often mispronounced) by Americans, until now. For those who have
embraced the local food movement, American Terroir will share the
best of America's bounty and explain why place matters. It will be the
first guide to the "flavor landscapes" of some of our most iconic foods,
including apples, honey, maple syrup, coffee, oysters, salmon, wild
mushrooms, wine, cheese, and chocolate. With equally iconic recipes by
the author and important local chefs, and a complete resource section
for finding place-specific foods, American Terroir is the perfect
companion for any self-respecting locavore.
  

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Jacobsen is a good writer and easy to read. - Goodreads
Writing about local food can be even more insufferable. - Goodreads
Jacobsen's prose is funny and playful, yet informative. - Goodreads
... each chapter has recipes and contacts. - Goodreads

Review: American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields

User Review  - Altonmann - Goodreads

This is an essential book for those who care about quality and variety in food. Both extremely informative and well written. Read full review

Review: American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields

User Review  - Jennifer - Goodreads

I found this on a list of best books of 2010 and when I couldn't find it in my library system I put it on my wish list on Amazon. (Thanks Mom.) The idea that foods take on the “taste of place” is ... Read full review

Contents

Introduction
1
In the Church of the North Woods
17
The Fresh Young Thing
39
Eat
62
Mother Natures Little Black Book
84
Spud Island
108
ThatTotten Smell
138
Fat of the Land
156
The Taste of Vigor
170
The Farm Girl and the Pole Dancer
190
The Whisperer in Darkness
218
The Blood of the Gods
242
Acknowledgments
271
Copyright

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About the author (2010)

Rowan Jacobsen writes about food, the environment, and the connections
between the two. His work has appeared in the Art of Eating, the New
York Times
, Wild Earth, Wondertime, Culture & Travel,
NPR.org
, and elsewhere. He is the author of A Geography of
Oysters
, which was nominated for both an IACP and a James Beard
award, Fruitless Fall, and The Living Shore. He lives in
rural Vermont with his wife and son.

Bibliographic information