pearl35 's review for:

American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields by Rowan Jacobsen

3.0

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Another book audition for the World of Food, a series of essays on foods made distinctive by their place of origin, or terroir--Maple syrup, Yakima apples, Tupelo honey, Prince Edward Island mussels and potatoes, foraged Quebecois mushrooms, Puget Sound oysters, Michoacan avocados, Yukon salmon, Vermont cheese and Chiapas chocolate.