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The Taste of Place : a Cultural Journey into Terroir.
Explains how the complex concepts of terroir and gout de terroir are instrumental to France's food and wine culture. This book explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States.
| Clasificación: | Libro Electrónico |
|---|---|
| Autor principal: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Berkeley :
University Presses of California, Columbia and Princeton,
2004.
|
| Colección: | California Studies in Food & Culture.
|
| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 003 | OCoLC | ||
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| 049 | |a UAMI | ||
| 100 | 1 | |a Trubek, Amy B. | |
| 245 | 1 | 4 | |a The Taste of Place : |b a Cultural Journey into Terroir. |
| 260 | |a Berkeley : |b University Presses of California, Columbia and Princeton, |c 2004. | ||
| 300 | |a 1 online resource (317 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 490 | 1 | |a California Studies in Food & Culture | |
| 520 | |a Explains how the complex concepts of terroir and gout de terroir are instrumental to France's food and wine culture. This book explores the multifaceted connections between taste and place in both cuisine and agriculture in the United States. | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a List of Illustrations; Preface; Acknowledgments; Introduction; 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: Taste of Place or Brand?; Epilogue; Appendix; Notes; Bibliography; Index. | |
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Diet |z France. | |
| 650 | 0 | |a Diet |z United States. | |
| 650 | 0 | |a Food crops |z France. | |
| 650 | 0 | |a Food crops |z United States. | |
| 650 | 6 | |a Alimentation |z France. | |
| 650 | 6 | |a Alimentation |z États-Unis. | |
| 650 | 6 | |a Cultures vivrières |z France. | |
| 650 | 6 | |a Cultures vivrières |z États-Unis. | |
| 650 | 7 | |a Diet |2 fast | |
| 650 | 7 | |a Food crops |2 fast | |
| 651 | 7 | |a France |2 fast |1 https://id.oclc.org/worldcat/entity/E39PBJd8gD4vdtqQMdQHvYqbBP | |
| 651 | 7 | |a United States |2 fast |1 https://id.oclc.org/worldcat/entity/E39PBJtxgQXMWqmjMjjwXRHgrq | |
| 758 | |i has work: |a The taste of place (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFrh3J78vkvrQYxFcy6Kr3 |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 1 | |z 9780520252813 | |
| 830 | 0 | |a California Studies in Food & Culture. | |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=345554 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL345554 | ||
| 994 | |a 92 |b IZTAP | ||