TY  - BOOK
AU  - Parker,Thomas
TI  - Tasting French terroir: the history of an idea 
T2  - California studies in food and culture
SN  - 9780520961333
AV  - SB387 .T378 2015
PY  - 2015///
CY  - Oakland, California
PB  - University of California Press
KW  - Terroir
KW  - France
KW  - History
KW  - Electronic Books
N1  - 2; 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; 2; b
N2  - "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
UR  - https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&db=nlabk&AN=971381&site=eds-live&custid=s3260518
ER  -