Tasting French Terroir

Exploring the intricate relationship between cuisine and national identity, this book delves into the concept of terroir through a diverse array of historical texts and authors, including Rabelais and Rousseau. Parker's analysis reveals how food and wine embody France's rich geography and cultural heritage, offering insights into the evolution of French tastes and identity. By navigating the complexities of the term "terroir," the work serves as a significant resource for scholars across culinary history, literature, and political science, making it a must-read for food enthusiasts.