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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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Place, Taste, and the Promise of Terroir

Place, Taste, and the Promise of Terroir

(p.187) 7 Place, Taste, and the Promise of Terroir
The Life of Cheese

Heather Paxson

University of California Press

“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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