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Food Beyond Terroir: Tasting Place and Placing Taste in Global Perspective(9 Food, Nutrition, and Culture)

Food Beyond Terroir: Tasting Place and Placing Taste in Global Perspective(9 Food, Nutrition, and Culture)

          
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About the Book

From winemaking in occupied territories to fishing in polluted seas, home cooking in refugee communities, and vegan cheesemaking, this collection explores the complex ways taste and place intersect with political, ecological, social, and economic issues. Through diverse ethnographic case studies, leading food scholars examine the meaning and making of place and taste. In doing so, the book challenges terroir-inspired notions of a fixed taste of place and pushes the boundaries of what we think we know about taste-place relations.

Table of Contents:
List of Figures Acknowledgments Introduction Anna Colquhoun, Katharina Graf & Harry G. West Part I: Lands Chapter 1. Terroir in Contested Territories Anne Meneley Chapter 2.  Beating the Bounds of Terroir: A Perambulation of the Micro and Macro Cultures of Cidermaking in Devon, England Simon Pope & Harry G. West Chapter 3. Fishnets: Land-Sea Relationalities and Contingencies in Coastal Latvian “Taste of Place” Guntra A. Aistara Chapter 4. On Being Placeless? The Case of Vegan Cheeses Sarah Czerny Chapter 5. What’s Mine Is Mine and What’s Yours Is Mine: The Terroirism of Nash in Russian Culinary Colonialism Melissa L. Caldwell Part II: Laws Chapter 6. The Domaće Relations of Cured Pork: “Homemade” Resistance to Terroir Products in Croatian Istria Anna Colquhoun Chapter 7. From Terroir to Viticultural Bricolages: Facing Environmental Challenges in Burgundy Marion Demossier Chapter 8. Food Producers and Place Brands in Contemporary Japan Greg de St. Maurice Chapter 9. Shifting Wind, Eternal Earth: Lapsang Souchong, a Foreign Fengtu Comes Home Kunbing Xiao Part III: Bodies Chapter 10. Domestic Cooks’ Work toward Moroccan Beldi Foods Katharina Graf Chapter 11. Culinary Mestizaje: On the Making of an Authentic Cuban Taste of Place Hanna Garth Chapter 12. Food, Place, and Personhood in South India: The Limits of Terroir James Staples Chapter 13. To Chop Means to Eat: The Cosmology of Taste in Ghanaian Foodways Brandi Simpson Miller Part IV: Imaginaries Chapter 14. Terroir in Future Tense? Gender, Taste, and Emplacement in an Age of Borders Charlotte Sanders Chapter 15. British-born Chinese Restaurateurs and the Reinvention of Chinese Cuisine Jakob A. Klein Chapter 16. “Good Wine” (Dobro Vino) and the Social Imaginary of Place: Wine Quality Debates in the Bulgarian Wine Industry Yuson Jung Chapter 17. Intimacy at Scale: Sovereignty as Political Temporality Cristina Grasseni Afterword: Thinking, and Becoming, Beyond Terroir Heather Paxson & Brad Weiss Index


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Product Details
  • ISBN-13: 9781836951872
  • Publisher: Berghahn Books
  • Publisher Imprint: Berghahn Books
  • Height: 229 mm
  • No of Pages: 378
  • Sub Title: Tasting Place and Placing Taste in Global Perspective
  • ISBN-10: 1836951876
  • Publisher Date: 01 Oct 2025
  • Binding: Hardback
  • Language: English
  • Series Title: 9 Food, Nutrition, and Culture
  • Width: 152 mm


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