Archive for the ‘terroir’ category
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A living tradition has room for progress
Sunday, January 31st, 2010
How persistent is the appeal of a terroir today? In the second edition of Isigny Sainte-Mère’s company history, the author quotes recent surveys which found that 30% of all Europeans think that the provenance of a cheese is an important factor in their choice. Three quarters also responded that they eat traditionally-made food, which are [...]
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Celebrating the new scallop season
Saturday, December 19th, 2009
Seafood and a lot of inshore fisheries can be considered as extensions of the terroir notion, since the seabed that forms the continental shelf is contiguous with the land that supports the more readily accessible products of a terroir. By the same token, the inshore waters are fed by the rivers that cross the landscape. [...]
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Terroir as living tradition (2)
Sunday, November 22nd, 2009
A terroir is built on human activity and delimited by geography factors, often by geology or river basin in the case of the Isigny terroir. The special qualities of any terroir reflect the quality of the relationship between food producers and their environment at all levels. The ability to unlock every aspect of the local [...]
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Terroir as living tradition (1)
Saturday, November 21st, 2009
Most of the things that make a terroir a distinct environment are simple enough: Normandy cows grazing in the marshland meadows or the patchwork of upland pastures known as the bocage are not hard to spot; rain that falls on the land all drains into small rivers like the Vire that converge on a breach [...]
