(Free read ebook) American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields
• Rowan Jacobsen •
| #601917 in Books | Bloomsbury USA | 2010-08-17 | 2010-08-17 | Original language:English | PDF # 1 | 8.52 x1.10 x5.80l,.90 | File Name: 1596916486 | 288 pages | Great product!
||0 of 0 people found the following review helpful.| Outstanding read!|By P. Willson|This is an important book, as more and more American open space and agricultural land is being lost to mega-malls and housing tracts, and as plant genetic diversity and agricultural technique founder under the mad corporate push for higher yields and shippability.
The book is very well-researched with lots of useful and fascinating co|From Publishers Weekly|Terroir, a French term usually associated with wine, is what James Beard Award–winning author Jacobsen (Fruitless Fall) defines as "foods that are what they are because of where they come from." In a dozen informative and often funn
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 ha...
[PDF.be53] American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields Rating: 4.57 (637 Votes)
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