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“Tasting French Terroir 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 Defining Culinary Authority: The Transformation of Cooking in France, 1650–1830
"Thomas Parker elucidates and elaborates our understanding of terroir with his unique history of this polysemous word. In Tasting French Terroir, 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 The Taste of Place: A Cultural History into Terroir and Faculty Director of the Food Systems Graduate Program at UVM
"Tasting French Terroir 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 terroir. This is a book that will be savored by food lovers everywhere."—Kolleen M. Guy, author of When Champagne Became French and Associate Professor of History at the University of Texas at San Antonio
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Spese di spedizione:
EUR 2,47
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Descrizione libro Condizione: New. Codice articolo 22198256-n
Descrizione libro HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo WF-9780520277502
Descrizione libro Condizione: New. 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. Series: California Studies in Food and Culture. Num Pages: 248 pages, 11 b/w images. BIC Classification: 1DDF; HBJD; HBTB; JFCV. Category: (G) General (US: Trade). Dimension: 159 x 237 x 20. Weight in Grams: 468. . 2015. Hardcover. . . . . Codice articolo V9780520277502
Descrizione libro Condizione: new. Codice articolo 9cb187f712386f5b1a23ea82384a6e8c
Descrizione libro hardback. Condizione: New. Language: ENG. Codice articolo 9780520277502
Descrizione libro Condizione: New. Codice articolo 22198256-n
Descrizione libro Hardback. Condizione: New. New copy - Usually dispatched within 4 working days. 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. Codice articolo B9780520277502
Descrizione libro HRD. Condizione: New. New Book. Shipped from UK. Established seller since 2000. Codice articolo WF-9780520277502
Descrizione libro Hardcover. Condizione: New. Codice articolo 6666-WLY-9780520277502
Descrizione libro Condizione: New. Codice articolo ABLIING23Feb2215580234462