Tasting French terroir : the history of an idea / Thomas Parker.
- Oakland, California : University of California Press, 
- California studies in food and culture; 54.
California studies in food and culture
xii, 229 pages : illustrations, maps ; 24 cm.
- Terroir -- France -- History.
- "This 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 evolved 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 a privileged insight into how gastronomic mores were linked to aesthetics in language, gardens, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation"--Provided by publisher.
- Introduction : terroir and the culinary roots of French identity
Rabelais' table and the poets of the Pléiade : from culinary universalism to literary regionalism
The plantification of people
Courtside purity and the Académie française's attack on the earth
France's green evolution : from provincial fields to perfect gardens and terroir's expulsion from Versailles
Saint-Évremond and the invention of geographical connoisseurship
Terroir and nation building : the story of Boulainvilliers, du Bos, and the case of class
The normalization of terroir : Paris and the provinces
Conclusion : terroir and nation: from geographic identity to psychogeography.
- Includes bibliographical references (pages 187-215) and index.
- 9780520277502 (cloth : alk. paper)
0520277503 (cloth : alk. paper)
9780520277519 (pbk. : alk. paper)
0520277511 (pbk. : alk. paper)
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