⇒ Libro Gratis American Terroir Savoring the Flavors of Our Woods Waters and Fields Rowan Jacobsen 9781596916487 Books

American Terroir Savoring the Flavors of Our Woods Waters and Fields Rowan Jacobsen 9781596916487 Books

Download As PDF : American Terroir Savoring the Flavors of Our Woods Waters and Fields Rowan Jacobsen 9781596916487 Books

American Terroir Savoring the Flavors of Our Woods Waters and Fields Rowan Jacobsen 9781596916487 Books

This is an important book, as more and more American open space and agricultural land is being lost to mega-malls and housing tracts, and as plant genetic diversity and agricultural technique founder under the mad corporate push for higher yields and shippability.

The book is very well-researched with lots of useful and fascinating context and background, but above all, it's one of the most entertaining and readable books I've had in my hands in a really, really long time. Mr. Jacobsen is a very fine writer.


Tags : American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields [Rowan Jacobsen] on Amazon.com. *FREE* shipping on qualifying offers. Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaska's Yukon River the richest in the world? Why does one underground cave in Greensboro,Rowan Jacobsen,American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields,Bloomsbury USA,1596916486,Regional & Ethnic - American - General,Cooking.,Food crops;Ecology.,Gastronomy.,AMERICAN REGIONAL COOKERY,COOKING Regional & Ethnic American General,Cooking,Cooking Essays & Narratives,Cooking Wine,Ecology,Essays,Essays & Narratives,Food crops,GASTRONOMY,GENERAL,General Adult,Non-Fiction,United States

American Terroir Savoring the Flavors of Our Woods Waters and Fields Rowan Jacobsen 9781596916487 Books Reviews

Because paying attention to good food and how to get it isn't just for W. Europeans anymore!

This book does Vermont, and our continent as a whole, incredibly proud.

The combination of scientific explanation, narrative, and applicable info like recipes and where to eat make it an indefensible guide to anyone interested in the finer points of food and farming.

THANKS FOR THIS!
Excellent book for those that like food.
Americans don't spend a lot of time thinking about their food, and it's a shame - because the history of some of our favorite food items is fascinating. Jacobsen explores a variety of popular food items and their cultural history, in an engaging and interesting narrative. Loved reading this and looking forward to discovering more of his writing.
This is the most useful and interesting book I have read in years. It explains in simple concrete terms why foods taste differently according to where they are grown. It also describes the differences in locally grown and shipped in produce. In addition it provides insight into why different styles of preparing food arose in different countries. I highly recommend it.
I was heading to Sonoma and wanted to learn about terrior when I found this book. Although only one chapter is dedicated to wine, I walked away with a solid understanding of the concept, plus about five different foods I wanted to try!

This is a very easy to read book. I loved the detailed descriptions about how the foods he eats while researching the book taste and smell, and he does a good job providing historical and background context. My only criticism is that a majority of his chapters seem to be based on the New England states or the Pacific Northwest. I wish he had cut the recipes at the end each chapter and, instead, written another chapter or two. (Maybe one on Hatch chiles next time?)

Great read!
First off, all of Rowan Jacobson's books are eminently readable, funny, interesting, and wonderfully quirky. If Bill Bryson decided to write about food and the environment, I would expect something similar (and if Rowan Jacobson decided write about the Appalachian Trail, Australia, Western Europe, etc....yes, I would buy those books too). American Terroir is especially engaging(quick digression if you like oysters, your library is woefully incomplete if you don't have his oyster book).

"Terroir", as some readers of this humble review may know already, is a French term, almost always associated with wine, that is the compound of the unique elements of 'place' (climate, fauna/flora, soil, etc.), which , almost magically in some cases, influence taste. . French passion for terroir isn't limited to wine, however...many French foods (cheese, even chicken from Bresse) have terroir inspired appellations associated with them. And since the French have arguably influenced Western cuisine more than any other (Italians and Spaniards also have a case), then Terroir should be, but isn't, one of the pillars of Western culture.

Maple Syrup, coffee, avocados, native oysters, honey and, of course, chocolate are some of the unique American (North American really as Canada and Mexico chapters are also wonderful) 'terroirific' foods featured. Why is maple syrup from Vermont so special? Why are Rowan's neighbors carrots so 'carroty'? I had no idea coffee, chocolate, honey (mead, for example) or avocados had such depth... the chapter on forest edibles in Quebec is fascinating and memorable...

There has been so little written on the subject of terrior in North America outside of wine. And, quite evident from American Terroir, there is so much to discover. This book is, hopefully, the start of a passionate movement for such discovery... and even if it doesn't inspire you to take part, reading it should still make you very happy.
I saw this book reviewed in the Wall Street Journal, browsed through it in the bookstore, then ordered 6 copies as Christmas gifts for our wine loving friends! Everyone likes it!

This book covers so much then just Terroir as it relates to wine, which is probably how many of us know the term. It literally goes all over the map of North America, covering all kinds of foods and beverages. The chapters are short, so you can savor it a little at a time, which is how I read it. Included at the end of each chapter are recipes and background information. If you want more, it is easy to take the next steps. In each chapter you get an eclectic blend of history, geography, biology and even some economics. You not only learn about food from different regions, but you get to know the people who farm/harvest/prepare these different foods. I'll say "eclectic" again, because the word fits perfectly.

If you like to eating, drinking and reading, you will enjoy this book. It certainly makes me want to try some new things.

I have the version, and must say the formatting leaves something to be desired. (Hence, no 5 stars) No table of contents, no pictures. (Although the captions for the pictures are there, which is frustrating)

The hardcover version just hit the "bargain price" range, so I am going to get a copy to supplement my version.
This is an important book, as more and more American open space and agricultural land is being lost to mega-malls and housing tracts, and as plant genetic diversity and agricultural technique founder under the mad corporate push for higher yields and shippability.

The book is very well-researched with lots of useful and fascinating context and background, but above all, it's one of the most entertaining and readable books I've had in my hands in a really, really long time. Mr. Jacobsen is a very fine writer.