Taste of Place

Taste of Place begins by Amy Trubek explaining the concepts of terroir and gout du terroir. Trubek goes on to define these terms as a taste of place. She highlights the importance of food and taste and culture throughout many cultures. In addition to this, she discusses how there are different ideas of what tastes good to different cultures. This can even be seen in the U.S. just based on socioeconomic class. What tastes good to those who are in poverty is not the same as the wealthy. Trubek also talks about how the environment impacts the flavor of food. She references this specifically when using the example of France. The food in France often has different flavor profiles depending on what region the food is from. Furthermore, the food will differ depending on who is cooking it and the ingredients that they have access to. Trubek establishes the idea of a “cuisine bourgeoise” and “cuisine regionale.” This furthers the notion that there is a dichotomy in what is considered “good” food based on your social class simply due to what you have accessible to you. Trubek then moves to Vermont where the importance of agriculture is highlighted, specifically through the Vermont Fresh Network (VFN). The VFN is an organization that provides local farmers with markets and encourages people in the community to eat from the land and connects chefs and local farmers. She concludes the section by referencing again how the environment and geography influences food. It is for this reason that it is so important to connect with the food in a way that you are also connected with the geography around you. In doing so, it would create a counter culture to the industrialized food complex.

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