Tasting French Terroir: The History of an Idea
Online ISBN:
9780520961333
Print ISBN:
9780520277502
Publisher:
University of California Press
Book
Tasting French Terroir: The History of an Idea
Published online:
21 January 2016
Published in print:
1 May 2015
Online ISBN:
9780520961333
Print ISBN:
9780520277502
Publisher:
University of California Press
Cite
Parker, Thomas, Tasting French Terroir: The History of an Idea (Oakland, CA , 2015; online edn, California Scholarship Online, 21 Jan. 2016), https://doi.org/10.1525/california/9780520277502.001.0001, accessed 26 Apr. 2025.
Abstract
This engaging study explores the origins and significance of the French concept of terroir, linking French consumption of food and wine today with the cultural mythology, agriculture, and philosophy that evolved between the Renaissance and the Revolution. Examining documents and readings from diverse disciplines, Thomas Parker traces the history and evolution of terroir, providing insight into how gastronomic mores were linked to aesthetics in language, literature, gardens, and painting, and how the French used the power of place to define the natural world, explain comportment, and even frame France as a nation.
Keywords:
terroir, food, wine, agriculture, history, philosophy, literary studies, aesthetics, gardens, nationalism
Subject
Modern History (1700 to 1945)
Contents
-
Front Matter
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Introduction: Terroir and the Culinary Roots of French Identity
-
One
Rabelais’s Table and the Poets of the Pléiade
-
Two
The Plantification of People
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Three
Courtside Purity and the Académie Française’s Attack on the Earth
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Four
France’s Green Evolution: Terroir’s Expulsion From Versailles
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Five
Saint-Évremond and the Invention of Geographical Connoisseurship
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Six
Terroir and Nation Building: Boulainvilliers, Du Bos, and the Case of Class
-
Seven
The Normalization of Terroir: Paris and the Provinces
-
Conclusion: Terroir and Nation: From Geographic Identity to Psychogeography
-
End Matter
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