img Leseprobe Leseprobe

Tasting French Terroir

The History of an Idea

Thomas Parker

ca. 39,99
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University of California Press img Link Publisher

Ratgeber / Länderküchen


This book explores the origins and significance of the French concept of terroir, demonstrating that the way the French eat their food and drink their wine today derives from a cultural mythology that developed between the Renaissance and the Revolution. Through close readings and an examination of little-known texts from diverse disciplines, Thomas Parker traces terroir’s evolution, providing insight into how gastronomic mores were linked to aesthetics in language, horticulture, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation.



culinary history, europe, food and culture, regional foods in france, french wine, french dining, gastronomic mores, french food, culinary history in france, food and agriculture in france, culinary studies, frances green evolution, food in france, french culture, gastronomy, food in french culture, french identity, geography of food in france, cooking, french culinary, french food and wine, french history, food and wine, frances food regions, culinary