000			01333nam a22003018a 4500
001			591822
005			20210719155502.0
007			ta
008			080211s2008 xxua e b 001 0 eng d
020			_a9780520252813 (hbk.) : _c£17.95
020			_a0520252810 (hbk.) : _c£17.95
035			_a()0520252810
040			_aStDuBDS _cStDuBDS _dUK-LoTVU
082	0	4	_a641.3 _222
100	1		_aTrubek, Amy B.
245	1	4	_aThe taste of place : _ba cultural journey into terroir / _cAmy B. Trubek.
260			_aBerkeley, Calif. ; _aLondon : _bUniversity of California Press, _c2008.
300			_axx, 272 p. : _bill. ; _c21 cm.
490	1		_aCalifornia studies in food and culture ; _v20
504			_aIncludes bibliographical references (p.281-289) and index.
520			_aWhile much has been written about the concept of terroir as it relates to wine, this book expands the concept into cuisine and culture more broadly. Bringing together stories of people farming, cooking and eating, the author focuses on a series of examples ranging from shagbark hicory nuts in Wisconsin to wines from northern California.
650		0	_aDiet _zUnited States.
650		0	_aDiet _zFrance.
650		0	_aFood crops _zUnited States.
650		0	_aFood crops _zFrance.
830		0	_aCalifornia studies in food and culture ; _v20 (US).
942			_n0
999			_c27169 _d27169