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The Life of CheeseCrafting Food and Value in America$
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Heather Paxson

Print publication date: 2012

Print ISBN-13: 9780520270176

Published to California Scholarship Online: May 2013

DOI: 10.1525/california/9780520270176.001.0001

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PRINTED FROM CALIFORNIA SCHOLARSHIP ONLINE (www.california.universitypressscholarship.com). (c) Copyright University of California Press, 2021. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in CALSO for personal use.date: 22 September 2021

Place, Taste, and the Promise of Terroir

Place, Taste, and the Promise of Terroir

Chapter:
(p.187) 7 Place, Taste, and the Promise of Terroir
Source:
The Life of Cheese
Author(s):

Heather Paxson

Publisher:
University of California Press
DOI:10.1525/california/9780520270176.003.0007

“Taste, Place, and the Promise of Terroir” revisits the theme of value creation by investigating American experiments in translating for American cheese the French notion of terroir, which links the taste of comestibles to the geographical features of agricultural land. While some describe distinctive relations between land, climate, cheese type, and flavor, others invoke terroir to speak to the instrumental values of artisan cheese. To many, artisan cheese has the potential to revitalize agricultural landscapes, reinvigorate rural communities and economies, or, indeed, create new places.

Keywords:   terroir, taste of place, local food, taste education, geographical indication, value, trading zone, microbes

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