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

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Bloomsbury Publishing USA, Sep 10, 2010 - Cooking - 288 pages
11 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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LibraryThing Review

User Review  - tloeffler - LibraryThing

A fascinating book about the effects that location has on foods grown or harvested in America (North and South). Rowan Jacobsen chooses 12 foods, from oysters to chocolate, and investigates why ... Read full review

LibraryThing Review

User Review  - snash - LibraryThing

This book is a fascinating collection of stories about food production in a manner that allows a particular food to taste of where it was grown. It chooses 12 different foods, from maple syrup to ... 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
That Totten 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.

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