Tasting French terroir : the history of an idea

dc.contributor.author	Parker, Thomas	en_US
dc.date.accessioned	2017-06-20T06:58:42Z
dc.date.available	2017-06-20T06:58:42Z
dc.date.issued	2015	en_US
dc.identifier.isbn	0520277503	en_US
dc.identifier.isbn	978-0-520-27750-2	en_US
dc.identifier.isbn	978-0-520-96133-3	en_US
dc.identifier.other	HPU4160847	en_US
dc.identifier.uri	https://lib.hpu.edu.vn/handle/123456789/25745
dc.description.abstract	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 developed 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 insight into how gastronomic mores were linked to aesthetics in language, horticulture, and painting and how the French used the power of place to define the natural world, explain comportment, and frame France as a nation.	en_US
dc.format.extent	248 p.	en_US
dc.format.mimetype	application/pdf	en_US
dc.language.iso	en	en_US
dc.publisher	University of California Press	en_US
dc.subject	Terroir	en_US
dc.subject	France	en_US
dc.subject	History	en_US
dc.subject	Gardening	en_US
dc.subject	Fruit	en_US
dc.subject	Technolgy	en_US
dc.subject	Engineering	en_US
dc.subject	Agriculture	en_US
dc.subject	Regional	en_US
dc.subject	Ethnic	en_US
dc.title	Tasting French terroir : the history of an idea	en_US
dc.type	Book	en_US
dc.size	2.96Mb	en_US
dc.department	Sociology	en_US