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

from DetailMuse

From Rowan Jacobsen: [Terroir is] a partnership between person, plant and environment to bring something unique into the world. The soil and climate set the conditions; the plants, animals, and fungi respond to them; and then people determine how to bring out the goodness of those foods and drin...

from snash

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 chocolate and from honey to salmon, describing the workings of nature and man to produce uniquely fla...

from difreda

What a book! Jacobsen has knocked it out of the ballpark with an intriguing, educational, and meaningful treatise on just what makes a food from a particular location and conditions "the best"! Like the natural varietal honeys, harvested in small batches at a particular time of the season, the sa...

from Bcteagirl

This book discusses what we have lost by large factory farms or industrial processes that combine the output of many farms together. Tastes and experiences that make local foods unique come out in the wash. Luckily with the resurgence in 'local' foods people are beginning to notice Terroir: Local...

from MrsLee

Syrup and coffee and apples and honey. Potatoes and muscles and oysters and mushrooms. Avocados and salmon, wine, cheese and chocolate, these are a few of my favorite things! How could I not love this book? The author uses biology, history, geography, climatology, chemistry and horticulture, as w...