Gary Nabhan: A Terroir-ist’s Manifesto for Eating in Place

Good Food World

Creator: Gary Paul Nabhan, Distinguished Professor, Southwest Center and Department of Geography, University of Arizona

Purpose: “A Terroir comes from the word terre “land”. It was originally a French term in wine, coffee and tea used to denote the special characteristics that the geography, geology and climate of a certain place bestowed upon particular varieties.” (Source Wikipedia)

Manifesto (edited)

Know where your food has come from through knowing those who produced it for you, from farmer to forager, rancher or fisher to earthworms…

Know where your food has come from by the very way it tastes: its freshness telling you how far it may have traveled…

Know where your food has come from by ascertaining the health & wealth of those who picked & processed it, by the fertility of the soil that is left in the patch where it once grew, by the traces of pesticides found in the birds & the bees there…

Know where your food comes from by the richness of stories told around the table recalling all that was harvested nearby?during the years that came before you…

Know where your foods come from by the patience displayed while putting them up, while peeling, skinning, coring or gutting them, while pit-roasting, poaching or fermenting them, while canning, salting or smoking them, while arranging them on a plate for our eyes to behold.

When you know where your food comes from you can give something back to those lands & waters, that rural culture, that migrant harvester, curer, smoker, poacher, roaster or vinyer.

Source

For the complete manifesto on Good Food World – 16 November 2010

Terroir on Wikipedia