American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields
American Terroir looks at the flavors associated with America’s woods, waters, and fields. Rowan Jacobsen offers a place-centered perspective on savoring the country’s natural environments, connecting landscape and taste in an accessible exploration of American food culture.
About This Book
American Terroir presents a flavor-focused view of the United States through the landscapes named in its subtitle: woods, waters, and fields.
Rowan Jacobsen considers how place can shape the way food is experienced and understood.
With its emphasis on savoring American environments, the book offers a broad exploration of regional character and taste.
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