The Taste of a Place
Tuesday, November 09, 2010
Rowan Jacobsen explains terroir—the "taste of place"—and the way local conditions such as soil and climate affect the flavor of wine and other foods. American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields is the first guide to how our environment influences some of our most iconic foods—including apples, honey, maple syrup, coffee, oysters, salmon, wild mushrooms, wine, cheese, and chocolate. It includes recipes by the author and important local chefs, and a complete resource section for finding place-specific foods.