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Taste of Place (09 Edition)by Amy B. Trubek
Synopses & ReviewsPlease note that used books may not include additional media (study guides, CDs, DVDs, solutions manuals, etc.) as described in the publisher comments.
Each week during the growing season, farmers’ markets offer up such delicious treasures as brandywine tomatoes, cosmic purple carrots, pink pearl apples, and chioggia beets—varieties of fruits and vegetables that are prized by home chefs and carefully stewarded by farmers from year to year. These are the heirlooms and the antiques of the food world, endowed with their own rich histories. While cooking techniques and flavor fads have changed from generation to generation, a Ribston Pippin apple today can taste just as flavorful as it did in the eighteenth century. But how does an apple become an antique and a tomato an heirloom? In Edible Memory, Jennifer A. Jordan examines the ways that people around the world have sought to identify and preserve old-fashioned varieties of produce. In doing so, Jordan shows that these fruits and vegetables offer a powerful emotional and physical connection to a shared genetic, cultural, and culinary past.
Jordan begins with the heirloom tomato, inquiring into its botanical origins in South America and its culinary beginnings in Aztec cooking to show how the homely and homegrown tomato has since grown to be an object of wealth and taste, as well as a popular symbol of the farm-to-table and heritage foods movements. She shows how a shift in the 1940s away from open pollination resulted in a narrow range of hybrid tomato crops. But memory and the pursuit of flavor led to intense seed-saving efforts increasing in the 1970s, as local produce and seeds began to be recognized as living windows to the past. In the chapters that follow, Jordan combines lush description and thorough research as she investigates the long history of antique apples; changing tastes in turnips and related foods like kale and parsnips; the movement of vegetables and fruits around the globe in the wake of Columbus; and the poignant, perishable world of stone fruits and tropical fruit, in order to reveal the connections—the edible memories—these heirlooms offer for farmers, gardeners, chefs, diners, and home cooks. This deep culinary connection to the past influences not only the foods we grow and consume, but the ways we shape and imagine our farms, gardens, and local landscapes.
From the farmers’ market to the seed bank to the neighborhood bistro, these foods offer essential keys not only to our past but also to the future of agriculture, the environment, and taste. By cultivating these edible memories, Jordan reveals, we can stay connected to a delicious heritage of historic flavors, and to the pleasures and possibilities for generations of feasts to come.
"The Taste of Place provides a delightful and informed read, through the stories and analysis of people and places across the country, of terroir as dynamic; possessing a European-like food ethos but adapting to the American landscape."and#151;Michael W. Hamm, C.S. Mott Professor of Sustainable Agriculture, Michigan State University
"This volume introduces a new and powerful idea into the quickly expanding American literature of food. Amy Trubek is better qualified than anyone I know to offer an American take on terroirand#151;her background as an anthropologist, a chef, an orchardist, and an activist in the local food movement let her understand the idea of taste in all its diverse and wonderful dimensions, and her skill as a writer lets her communicate with great grace what she's figured out!"and#151;Bill McKibben, author of Deep Economy: The Wealth of Communities and the Durable Future
"Anyone concerned with the future of food in America should read this acutely perceptive, engagingly written, and, above all, compelling inquiry into the relationship between the taste of food and where it comes from. It is a delight, as well as a revelation, to travel with Amy Trubek as she criss-crosses America and the French countryside, talking to growers, distributors, vintners, chefs, farmers, scientists, and activistsand#151;to the women and men committed to making taste connections matter. Perhaps best of all, The Taste of Place invites us to undertake our own taste adventures, both far and near."and#151;Priscilla Ferguson, author of Accounting for Taste: The Triumph of French Cuisine
How and why do we think about food, taste it, and cook it? While much has been written about the concept of terroir as it relates to wine, in this vibrant, personal book, Amy Trubek, a pioneering voice in the new culinary revolution, expands the concept of terroir beyond wine and into cuisine and culture more broadly. Bringing together lively stories of people farming, cooking, and eating, she focuses on a series of examples ranging from shagbark hickory nuts in Wisconsin and maple syrup in Vermont to wines from northern California. She explains how the complex concepts of terroir and goand#251;t de terroir are instrumental to France's food and wine culture and then explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. How can we reclaim the taste of place, and what can it mean for us in a country where, on average, any food has traveled at least fifteen hundred miles from farm to table? Written for anyone interested in food, this book shows how the taste of place matters now, and how it can mediate between our local desires and our global reality to define and challenge American food practices.
About the Author
Amy B. Trubek is Assistant Professor in the Department of Nutrition and Food Sciences at the University of Vermont and previously taught at New England Culinary Institute. She is the author of Haute Cuisine: How the French Invented the Culinary Profession and of numerous articles that have appeared in The Boston Globe, Gastronomica, and other publications.
Table of Contents
List of Illustrations
1. Place Matters
2. "Wine Is Dead! Long Live Wine!"
3. California Dreaming
4. Tasting Wisconsin: A Chef's Story
5. Connecting Farmers and Chefs in Vermont
6. The Next Phase: Goand#251;t du Terroir or Brand?
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