American Terroir, Savoring the Flavors of Our Woods Water and Fields
by Rowan Jacobsen
Alaskan salmon, New England maple syrup, wild mushrooms in Quebec, Panamanian coffee, these are some of the regional foods explored in detail by the author. “Terroir” is the taste of a place, the soil, water, microclimate, and why sweet corn from one farm tastes better than from another farm. Jacobssen discusses why we savor and enjoy these foods. He argues that food seen through the lenses of “terroir” makes it more colorful, more meaningful, more delicious. The reader can sample chapters in no particular order. This book is not just for “foodies”, but will be of interest to travelers, gardeners and cooks.
~ Carol K.