Pikmin

Dr. Teodoro went over to the big French windows opening out over the garden, with the evident intention of closing them.

Through them the night flooded the room: moonlight, glitter of stars, the croaking of frogs, the slithering of crabs, the phosphorescent glow of fish like blades of steel cutting the darkness of the sea, and the dark-blue moth,

... See more

As we move into the twenty-first century, however, are all these French efforts to link taste, place, and agriculture and to educate people in taste discernment really an exercise in nostalgia, an attempt to recapture a bygone era? And if so, does this nostalgia extend beyond a taste memory for the foods and drinks of a region to encompass a

... See more

Taste, then, in France resides as a form of local knowledge. The success of the turn-of-the-century tastemakers and taste producers lay in their ability to create an association between place and quality. They appropriated the link between taste and place, and helped create legal and governmental mechanisms to champion location-based food and

... See more

Thus, the nation's geography has long been described as a combination of urban and rural, and little attention is paid to uncultivated lands.48 People's connection to the landscape has remained through farms and farmers, to the point that many observers have noted the "mythic" qualities of the countryside and peasantry in the French imagination,

... See more

In many ways similar to Curnonsky's Le trésor gastronomique, this collection of books, one for each of the twenty-two départements of France, goes into more detail about each produit du terroir, providing contact information and recipes representative of each region. Anthropologist Marion Demoissier sees this newer incarnation of the regional

... See more

Priscilla Parkhurst Ferguson argues that models of cuisine should be understood as "the possibilities of practice." What happens on the ground refers to these models, but slippage is constant and boundaries and definitions are in fact fluid and often under negotiation. She says that "peasant cuisine is less constrained by the social class of its

... See more

As [Elizabeth Barham] points out, "The legitimation process, to be effective, must be carried out not only within the territory of production but nested within multiple levels of coordination from the local to the global." She goes on to argue that terroir (which she says is a cultural concept) is used to create the legitimation for these

... See more

At the end of his life [Joseph Capus] wrote a report explaining the evolution of the appellations d'origine contrôlées. The main flaw of the early legislation, he felt, was that it concerned only prove-nance. Only in the revised legislation, first in 1919 and then in 1935, do "uniqueness" and "quality" come into play as important parameters.

Taste

... See more