"The Taste of Place provides a delightful and informed read, through the stories and analysis of people and places across the country, of terroir as dynamic; possessing a European-like food ethos but adapting to the American landscape."--Michael W. Hamm, C.S. Mott Professor of Sustainable Agriculture, Michigan State University"This volume introduces a new and powerful idea into the quickly expanding American literature of food. Amy Trubek is better qualified than anyone I know to offer an American take on terroir--her background as an anthropologist, a chef, an orchardist, and an activist in the local food movement let her understand the idea of taste in all its diverse and wonderful dimensions, and her skill as a writer lets her communicate with great grace what she's figured out!"--Bill McKibben, author of Deep Economy: The Wealth of Communities and the Durable Future"Anyone concerned with the future of food in America should read this acutely perceptive, engagingly written, and, above all, compelling inquiry into the relationship between the taste of food and where it comes from. It is a delight, as well as a revelation, to travel with Amy Trubek as she criss-crosses America and the French countryside, talking to growers, distributors, vintners, chefs, farmers, scientists, and activists--to the women and men committed to making taste connections matter. Perhaps best of all, The Taste of Place invites us to undertake our own taste adventures, both far and near."--Priscilla Ferguson, author of Accounting for Taste: The Triumph of French Cuisine

Amy B. Trubek is Assistant Professor in the Department of Nutrition and Food Sciences at the University of Vermont and previously taught at New England Culinary Institute. She is the author of Haute Cuisine: How the French Invented the Culinary Profession and of numerous articles that have appeared in The Boston Globe, Gastronomica, and other publications.