Why Local Food Tastes Better
American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields
by Rowan Jacobsen
–Reviewed by Christine C. Chen
If foodies have “organic,” “local” and “slow,” then wine-lovers can claim “terroir” as their buzzword. Yet the use of terroir needn’t be so restricted. In American Terroir, James Beard Award-winning author Rowan Jacobsen brings the concept out of the wine cellar and onto the table.
As with so many other things in the gastronomic galaxy, the English-speaking world adopted the term from the French, who had more than just geography and geology in mind …
