American terroir: savoring the flavors of our woods, waters, and fields
(Book)
Author:
Published:
New York : Bloomsbury, 2010.
Physical Desc:
vi, 272 pages, [16] pages of plates : col. ill.; map ; 22 cm.
Status:
Elk Grove
641.013 J17 2010
Description
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.
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.
Copies
Location
Call Number
Status
Elk Grove
641.013 J17 2010
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More Details
Format:
Book
Edition:
1st U.S. ed.
Language:
English
ISBN:
9781596916487, 1596916486
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Citations
APA Citation (style guide)
Jacobsen, R. (2010). American terroir: savoring the flavors of our woods, waters, and fields. 1st U.S. ed. New York, Bloomsbury.
Chicago / Turabian - Author Date Citation (style guide)Jacobsen, Rowan. 2010. American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields. New York, Bloomsbury.
Chicago / Turabian - Humanities Citation (style guide)Jacobsen, Rowan, American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields. New York, Bloomsbury, 2010.
MLA Citation (style guide)Jacobsen, Rowan. American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields. 1st U.S. ed. New York, Bloomsbury, 2010.
Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
Staff View
Grouped Work ID:
49a03b51-a4ce-1107-1988-076b171fb97b
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Record Information
Last Sierra Extract Time | Aug 29, 2024 12:16:09 AM |
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Last File Modification Time | Aug 29, 2024 12:17:04 AM |
Last Grouped Work Modification Time | Sep 07, 2024 02:15:45 AM |
MARC Record
LEADER | 01808cam 2200337 a 4500 | ||
---|---|---|---|
001 | ocn515474571 | ||
003 | OCoLC | ||
005 | 20101209042533.0 | ||
008 | 100304s2010 nyuabf 000 0 eng | ||
010 | |a 2010006125 | ||
020 | |a 9781596916487 | ||
020 | |a 1596916486 | ||
040 | |a DLC |c DLC |d BTCTA |d OCLCQ |d BKL |d C#P |d YDXCP |d VP@ |d CDX |d JRS | ||
049 | |a JRSA | ||
050 | 0 | 0 | |a TX631 |b .J335 2010 |
082 | 0 | 0 | |a 641.01/3 |2 22 |
099 | |a 641.013 J17 2010 | ||
100 | 1 | |a Jacobsen, Rowan. | |
245 | 1 | 0 | |a American terroir : |b savoring the flavors of our woods, waters, and fields / |c Rowan Jacobsen. |
250 | |a 1st U.S. ed. | ||
260 | |a New York : |b Bloomsbury, |c 2010. | ||
300 | |a vi, 272 p., [16] p. of plates : |b col. ill.; map ; |c 22 cm. | ||
505 | 0 | |a In the church of the north woods : high-mountain maple syrup, Vermont -- The fresh young thing : geisha coffee, Panama -- Eat me : New England cider and Yakima Valley apples -- Mother nature's little black book : varietal honeys of New England, North Carolina, Florida, the Southwest, and California -- Spud Island : moules frites on Prince Edward Island -- Little truths : forest gastronomy, Quebec -- That Totten smell : Totten Inlet oysters, Puget Sound -- Fat of the land : slow-ripened avocados, Michoacán, Mexico -- The taste of vigor : Yukon River salmon -- The farm girl and the pole dancer : wines without makeup, California -- The whisperer in darkness : washed-rind cheese, Northeast Kingdom, Vermont -- The blood of the gods : Mesoamerican chocolate, Chiapas, Mexico. | |
650 | 0 | |a Gastronomy. | |
650 | 0 | |a Food crops |x Ecology. | |
650 | 0 | |a Cooking. | |
907 | |a .b20381888 | ||
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948 | |a Featured List 01/11 | ||
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