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terroir

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Journal Articles
Gastronomica. 2017; 174127–140 doi: https://doi.org/10.1525/gfc.2017.17.4.127
Published: 01 November 2017
...Daniel Monterescu Etymologically related, the concepts of terroir and territoriality display divergent cultural histories. While one designates the palatable characteristics of place as a branded story of geographic distinction ( goût de terroir ), the other imbues the soil with political meaning...
Journal Articles
Gastronomica. 2018; 18354–65 doi: https://doi.org/10.1525/gfc.2018.18.3.54
Published: 01 August 2018
... of the poetics of wine labels, and of their contribution to a pöiesis of an emerging Australian terroir . We select a set of Australian wine labels that speak of an Australian history of winemaking, Australian graphic design development, and of the pöiesis of Australian place and identity. Terroir...
Journal Articles
Gastronomica. 2017; 173110–111 doi: https://doi.org/10.1525/gfc.2017.17.3.110
Published: 01 August 2017
.../journals.php?p=reprints . 2017 Tasting French Terroir: The History of an Idea Thomas Parker Oakland : University of California Press , 2015 248 pp. Illustrations. $34.95 (paper) A shortcoming of the conversational style of the book is that it is difficult to tell when Bostwick is citing an...
Journal Articles
Gastronomica. 2015; 15380–81 doi: https://doi.org/10.1525/gfc.2015.15.3.80
Published: 01 August 2015
...Rengenier C. Rittersma © 2015 by The Regents of the University of California 2015 Typicality in History: Tradition, Innovation, and Terroir La typicité dans l'histoire: Tradition, innovation et terroir European Food Issues, vol. 4 Giovanni Ceccarelli , Alberto Grandi , and Stefano...
Journal Articles
Gastronomica. 2010; 101131–135 doi: https://doi.org/10.1525/gfc.2010.10.1.131
Published: 01 February 2010
...bill nesto The author investigates the applicability of the word ““terroir”” to chocolate. As a Master of Wine, wine journalist, and wine educator, the author has tried to understand how ““terroir,”” the environmental and human factors associated with growing vines and making wine, impacts the...
Journal Articles
Gastronomica. 2008; 8487–90 doi: https://doi.org/10.1525/gfc.2008.8.4.87
Published: 01 November 2008
...bill nesto Alsace vineyards are complex in subsoil type. The author proposes that the characteristics of the subsoil are the most indelible aspect of terroir . Many Alsace wine producers use sustainable, biologic, and biodynamic farming practices in order to best transfer flavors that could be...
Journal Articles
Gastronomica. 2008; 8313–16 doi: https://doi.org/10.1525/gfc.2008.8.3.13
Published: 01 August 2008
...charlotte druckman This article looks at French Michelin favorite Thierry Marx and his unique approach not just to cooking, but also to the notion of terroir itself. From his near-obsession with the Paulliac lamb born and bred in the Medoc region to his nomadic culinary background, he...
Journal Articles
Gastronomica. 2004; 4390–99 doi: https://doi.org/10.1525/gfc.2004.4.3.90
Published: 01 August 2004
... French word linking soil to wine is terroir, and even after years of explo- ration, I see no end in sight. Terroir recently created a transatlantic battle of epic pro- portions. The forces? On one side, the United States, whose chief emissary was the Mondavi Family Winery. On the other, France...
Journal Articles
Gastronomica. 2011; 11466–73 doi: https://doi.org/10.1525/gfc.2012.11.4.66
Published: 01 November 2011
... farmers are hungry for new market opportunities; consumers in more developed countries crave foods that come with a history and from a known place; and the concepts of biodiversity and terroir as applied to food are creeping into mainstream consciousness. Using Greece as a lens for examining these issues...
Journal Articles
Gastronomica. 2020; 20237–44 doi: https://doi.org/10.1525/gfc.2020.20.2.37
Published: 01 May 2020
... the wine and food that come of them. With Torretta hill I want to explore a point about wine and food ter- minology, about finding the word that in Italian gathers up Italy s notions of taste tied to site, the way that the French are said to do with France s by way of their word terroir. Writing about...
Journal Articles
Gastronomica. 2020; 202vii doi: https://doi.org/10.1525/gfc.2020.20.2.vii
Published: 01 May 2020
... Harvard History Department. He is also Associate Director of the Center for Food & Sustainability Studies at the Umbra Institute. Nowak has written about the history of pizzerias in Naples, Chianti wine in California, unsalted bread found in Perugia, truffles found all over the world, and terroir found...
Journal Articles
Gastronomica. 2020; 202iv–vi doi: https://doi.org/10.1525/gfc.2020.20.2.iv
Published: 01 May 2020
... (incidentally also inspired by gazing at a wonderful landscape), which interrogate the appropriate word to use for Italian wines and produce rather than the French catch-all terroir, propose a keener, more captive descriptor in the Italian territorio much less persistent, and more cognizant of geographical and...
Journal Articles
Gastronomica. 2020; 2021–11 doi: https://doi.org/10.1525/gfc.2020.20.2.1
Published: 01 May 2020
... made by mixing maize flour into boiling water, but it was also often made on a clay tile or a field stone. The dough was spread over the stone, which was put on a fire and covered with hot coals. Coals and ash were brushed off, but some of course remained. One can call this terroir, but Italian...
Journal Articles
Gastronomica. 2020; 20279–90 doi: https://doi.org/10.1525/gfc.2020.20.2.79
Published: 01 May 2020
... respective industries emphasis on terroir and the geographic rootedness of the base agricultural product (Scholer 2018). While second-wave coffee was charac- terized by the Starbucks model informed by Italian espresso culture and intended to bring reliably good espresso-based cof- fee beverages to the...
Journal Articles
Gastronomica. 2020; 20267–78 doi: https://doi.org/10.1525/gfc.2020.20.2.67
Published: 01 May 2020
... the time commitments posed by their own jobs. Although she did not use the word terroir, her description of her grandparents con- nection to the land invoked the sense of a taste of place as well as a connection to a community and its history (Jordan 2015; Trubek 2008, 2017). Later in the interview...
Journal Articles
Gastronomica. 2020; 2011–15 doi: https://doi.org/10.1525/gfc.2020.20.1.1
Published: 01 February 2020
... European-American literature on roots and terroir (Trubek 2008; Parker 2015). Previously, I have worked on immigrant home cooking and migrant res- taurateurs, so it is a natural progression to shift attention to migrant lives on the streets of global cities. Hence, my cur- rent project on vending focuses...
Journal Articles
Gastronomica. 2019; 19491–97 doi: https://doi.org/10.1525/gfc.2019.19.4.91
Published: 01 November 2019
... produced anywhere else in world, a certain Norwegian something? Terroir? I ask. Eivin shakes his head, My aim has never been to go back in time and make something typically Norwegian by only using locally produced ingredients. I want to make a living from making the best beer. To do that I will use the...
Journal Articles
Gastronomica. 2019; 194vi doi: https://doi.org/10.1525/gfc.2019.19.4.vi
Published: 01 November 2019
... Journey into Terroir (2008), and Making Modern Meals: How Americans Cook Today (2017). Sarah Turner is Professor of Development Geography in the Department ofGeography,McGill University,Canada.Her current research focuses on the live- lihood strategies of upland ethnic minority communities in the Sino...
Journal Articles
Gastronomica. 2019; 194109–110 doi: https://doi.org/10.1525/gfc.2019.19.4.109
Published: 01 November 2019
... superficial discussions of terroir and variations in the flavors of maple saps and syrups. Without the appro- priate topical expertise, I can only wonder what impact the lack of depth and overreliance on single conversations have on the other chapters. So, what to make of this book? From a scholarly stand...
Journal Articles
Gastronomica. 2019; 194110–111 doi: https://doi.org/10.1525/gfc.2019.19.4.110
Published: 01 November 2019
.... If that is in fact a reflection of the author s sources in some chapters, it helps explain the lack of analytical depth. In the chapter on maple syrup, that lack of depth shows up in the form of mis- information and superficial discussions of terroir and variations in the flavors of maple saps and...