Parker, Thomas (Author)
University of California Press
Physical Details: 248
Language: English
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.
...MoreReview Charles C. Ludington (2016) Review of "Tasting French Terroir: The History of an Idea". Agricultural History (pp. 127-129).
Similar Citations
Article
Assael, Brenda;
(2013)
Gastro-Cosmopolitanism and the Restaurant in Late Victorian and Edwardian London
(/isis/citation/CBB001201192/)
Book
Mark Essig;
(2015)
Lesser Beasts: A Snout-to-Tail History of the Humble Pig
(/isis/citation/CBB270846093/)
Article
Gordon, Bertram M.;
Peters, Erica J.;
(2015)
Introduction
(/isis/citation/CBB001500564/)
Article
Kin Sum Li;
(2022)
A Bowl of Good Tea in the Northern Song Dynasty: Using Modern Examples to Understand the Daguan chalun 大觀茶論
(/isis/citation/CBB521772318/)
Article
Armand Le Noxaïc;
(2015)
Comment Blaise Pascal a pu envisager et réaliser l’expérience des liqueurs de Rouen
(/isis/citation/CBB689962236/)
Chapter
Daniele Manacorda;
(2019)
Il Falerno degli Imperatori e l'esilio di Erode sui Pirenei
(/isis/citation/CBB850466864/)
Article
Carmona, Juan;
Simpson, James;
(2012)
Explaining Contract Choice: Vertical Coordination, Sharecropping, and Wine in Europe, 1850---1950
(/isis/citation/CBB001320068/)
Article
Bohling, Joseph;
(2014)
“Drink Better, but Less”: The Rise of France's Appellation System in the European Community, 1946--1976
(/isis/citation/CBB001422230/)
Book
Simpson, James;
(2011)
Creating Wine: The Emergence of a World Industry, 1840--1914
(/isis/citation/CBB001320963/)
Article
Alissa Aron;
(2020)
Perceptions of Provenance: Conceptions of Wine, Health, and Place in Louis XIV’s France
(/isis/citation/CBB509098486/)
Article
Friesen, T. Max;
Stewart, Andrew;
(2013)
To Freeze or to Dry: Seasonal Variability in Caribou Processing and Storage in the Barrenlands of Northern Canada
(/isis/citation/CBB001201437/)
Article
Tigner, Amy L.;
(2012)
The Tradescants' Culinary Treasures
(/isis/citation/CBB001320001/)
Article
Weber, Heike;
(2013)
Towards “Total” Recycling: Women, Waste and Food Waste Recovery in Germany, 1914--1939
(/isis/citation/CBB001201568/)
Book
Allen J. Grieco;
(2020)
Food, Social Politics and the Order of Nature in Renaissance Italy
(/isis/citation/CBB992852847/)
Article
Lieffers, Caroline;
(2012)
“The Present Time is Eminently Scientific”: The Science of Cookery in Nineteenth-Century Britain
(/isis/citation/CBB001320007/)
Book
Wallach, Jennifer Jensen;
(2013)
How America Eats: A Social History of U.S. Food and Culture
(/isis/citation/CBB001202133/)
Book
Chen, Nancy N.;
(2009)
Food, Medicine, and the Quest for Good Health: Nutrition, Medicine, and Culture
(/isis/citation/CBB001450751/)
Book
Zofia Rzeźnicka;
Maciej Kokoszko;
(2021)
Milk and Dairy Products in the Medicine and Culinary Art of Antiquity and Early Byzantium (1st–7th Centuries AD)
(/isis/citation/CBB843150469/)
Book
Mary C. Neuburger;
(2022)
Ingredients of Change: The History and Culture of Food in Modern Bulgaria
(/isis/citation/CBB858226528/)
Article
Shapin, Steven;
(2014)
“You are what you eat”: Historical Changes in Ideas about Food and Identity
(/isis/citation/CBB001202088/)
Be the first to comment!