Del 54 - California Studies in Food and Culture

Tasting French Terroir

The History of an Idea

Häftad, Engelska, 2015

Av Thomas Parker

389 kr

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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.

Produktinformation

Utgivningsdatum2015-05-01
Mått152 x 229 x 13 mm
Vikt318 g
FormatHäftad
SpråkEngelska
SerieCalifornia Studies in Food and Culture
Antal sidor248
FörlagUniversity of California Press
ISBN9780520277519

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List of Illustrations Acknowledgments Introduction: Terroir and the Culinary Roots of French Identity 1. Rabelais's Table and the Poets of the Pleiade 2. The Plantification of People 3. Courtside Purity and the Academie Francaise's Attack on the Earth 4. France's Green Evolution: Terroir's Expulsion from Versailles 5. Saint-Evremond and the Invention of Geographical Connoisseurship 6. Terroir and Nation Building: Boulainvilliers, Du Bos, and the Case of Class 7. The Normalization of Terroir: Paris and the Provinces Conclusion: Terroir and Nation: From Geographic Identity to Psychogeography Notes Bibliography Index

"An academic, meticulously researched, attentive journey through to the very complex roots of the concept of terroir ... If you're looking for a book that will both fascinate you and challenge all your preconceptions about terroir, France and the French, this is it." -- Tamlyn Currin JancisRobinson.com "Of great value to researchers ... Highly recommended." CHOICE connect "Admirable... Thomas Parker has greatly increased our understanding of the intellectual origins of terroir." Council for European Studies "This book can help the French to answer a question they sometimes ask about why other cultures and countries have not adopted the notion of terroir, even those who share with France the reality of terroir products." Review of Agricultural & Environmental Studies "Innovative and revealing... This is a wide-ranging, thoroughly researched, and well-articulated work." H-France