{"product_id":"tasting-french-terroir-the-history-of-an-idea-volume-54-paperback","title":"Tasting French Terroir: The History of an Idea Volume 54 - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eThomas Parker\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003ch3\u003eFront Jacket\u003c\/h3\u003e\u003cp\u003eWith impressive erudition and an original marshaling of texts, \u003ci\u003eTasting French Terroir\u003c\/i\u003e traces French national identity in the ever-intriguing, ever-evolving bond between cuisine and country.--Priscilla Parkhurst Ferguson, Professor of Sociology, Columbia University, and author of \u003ci\u003eWord of Mouth: What We Talk About When We Talk About Food\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"\u003ci\u003eTasting French Terroir\u003c\/i\u003e makes an important contribution to myriad fields, including culinary history, French literature and philosophy, and political science. Demonstrating ingenuity with its sources and chronological scope, this book will be a wonderful resource for a wide range of scholars.\"--Jennifer J. Davis, author of \u003ci\u003eDefining Culinary Authority: The Transformation of Cooking in France, 1650-1830\u003c\/i\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \"Thomas Parker elucidates and elaborates our understanding of terroir with his unique history of this polysemous word. In \u003ci\u003eTasting French Terroir\u003c\/i\u003e, Parker does not rely solely on classic French texts engaging with food and wine (say Brillat-Savarin and Curnonsky) to make sense of terroir's meaning and import. His examinations of authors as varied as Rabelais, Montaigne, DeSerres and Rousseau provide new revelations about the long celebration of France's natural bounty--what the French consider to be a great and generous geography. Parker leaves no stone unturned in his fascinating quest and makes a significant contribution to our understanding of French identity, the shifting tastes of the French, and the many meanings of terroir.\"--Amy Trubek, author of \u003ci\u003eThe Taste of Place: A Cultural History into Terroir \u003c\/i\u003eand Faculty Director of the Food Systems Graduate Program at UVM \u003cp\u003e\u003c\/p\u003e\u003ci\u003e\"Tasting French Terroir\u003c\/i\u003e is about the untranslatable. It takes us on a sweeping journey inside a word, a concept, an experience that often appears inaccessible or veiled to those outside of French language and culture. Using a remarkable array of sources, Parker guides us inside French history and culture to demonstrate how food and wine came to be seen as the material manifestation of \u003ci\u003eterroir\u003c\/i\u003e. This is a book that will be savored by food lovers everywhere.\"--Kolleen M. Guy, author of \u003ci\u003eWhen Champagne Became French\u003c\/i\u003e and Associate Professor of History at the University of Texas at San Antonio\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eThomas Parker \u003c\/b\u003eis Assistant Professor of French and Francophone Studies at Vassar College. He is the author of \u003ci\u003eVolition\u003c\/i\u003e\u003ci\u003e, Rhetoric, and Emotion in the Work of Pascal\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 248\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 8.9 x 5.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 01, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":44291502637158,"sku":"9780520277519","price":56.07,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0599\/7255\/0758\/files\/Z2xSbzQrM1FsVzAvaGIrOVNNVllvQT09.webp?v=1766866880","url":"https:\/\/infinitylightwa.com\/products\/tasting-french-terroir-the-history-of-an-idea-volume-54-paperback","provider":"Infinity Light","version":"1.0","type":"link"}