Pikmin

Many wines are capable of "sparkling," but champagne producers began to realize the upmarket potential of their sparkling beverage and worked hard to promote its distinctiveness. This was done with the creation of aristocratic genealogies and myths of patrimony, linking the drink, the place, and the producers to a storied past.

taste of place, Amy T

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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 certai

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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 drink

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Vidal de la Blanche states, "What one hopes to explain in these pages concerns how can the history of a people be (or must be) incorporated in the soil of France? The rapport between the soil and the people is imprinted with an ancient character that continues through to-day." This essentialist argument, so powerful in early anthropology, geogra-ph

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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, ev

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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 place-bas

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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 pr

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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 o

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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 inven

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