Title: Tasting French Terroir: The History of an ...
Publisher: University of California Press
Binding: Soft cover
Book Condition: New
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. Series: California Studies in Food and Culture. Num Pages: 248 pages, 11 b/w images. BIC Classification: 1DDF; HBJD; HBTB; JFCV. Category: (G) General (US: Trade). Dimension: 230 x 153 x 18. Weight in Grams: 362. . 2015. Paperback. . . . . Books ship from the US and Ireland. Bookseller Inventory # V9780520277519
Synopsis: 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 evolved 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, gardens, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation.
From the Inside Flap: "With impressive erudition and an original marshaling of texts, Tasting French Terroir traces French national identity in the ever-intriguing, ever-evolving bond between cuisine and country."—Priscilla Parkhurst Ferguson, Professor of Sociology, Columbia University, and author of Word of Mouth: What We Talk About When We Talk About Food
“Tasting French Terrior makes an important contribution to myriad fields, including culinary history, French literature and philosophy, and political science. Demonstrating ingenuity with its sources and chronological scope, this book will be a wonderful resource for a wide range of scholars.?—Jennifer J. Davis, author of Defining Culinary Authority: The Transformation of Cooking in France, 1650–1830
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