Streams

Terroir: The Taste of Place

Monday, December 27, 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.

Guests:

Rowan Jacobsen

Comments [1]

ethan

on the bagel question, i recommend the documentary "bagel: an immigrant story" currently in production. i saw a rough cut last summer and it was fantastic.

Dec. 27 2010 01:58 PM

Leave a Comment

Email addresses are required but never displayed.

Get the WNYC Morning Brief in your inbox.
We'll send you our top 5 stories every day, plus breaking news and weather.