Fb2 Desert Terroir: Exploring the Unique Flavors and Sundry Places of the Borderlands (Ellen and Edward Randall Series) ePub
by Gary Paul Nabhan
|Category:||Regional and International|
|Subcategory:||Food and Cooking|
|Author:||Gary Paul Nabhan|
|Publisher:||University of Texas Press (March 1, 2012)|
|Fb2 eBook:||1871 kb|
|ePub eBook:||1490 kb|
|Digital formats:||mobi lrf lrf rtf|
Gary Paul Nabhan is an internationally celebrated desert explorer, plant hunter, and storyteller of the . gary nabhan has written another book as good as his 1985 offering of gathering the desert.
Gary Paul Nabhan is an internationally celebrated desert explorer, plant hunter, and storyteller of the . it is part travelogue, part heritage food xploration, and a good dose of mixing with the local cultures. there is alot of good history on how some old world foods ended up in the americas and vice versa. along the way in the travels you will meet.
Ellen and Edward Randall. It is found, too, in the ancestry of both human and plants. If we attune ourselves to our own history, and to that of the natural world, we stand to gain a keen appreciation for our planet's myriad distinctive tastesâ?Š Nabhan is a natural storyteller.
Series: Ellen and Edward Randall Endowment.
I've read a couple other books by Gary Paul Nabhan, an ethnobotanist who focuses on the plants and traditional foods of the US Southwest. He always provides unexpected views of parts of history I didn't know.
Ellen & Edward Randall Series. Gary Paul Nabhan is an internationally celebrated desert explorer, plant hunter, and storyteller of the .
Gary Paul Nabhan’s new book, Desert Terroir: Exploring the unique flavors and . Like other proponents of terroir, Nabhan argues that sunlight, wind, rain and minerals in the soil all affect the way a given food tastes.
Like other proponents of terroir, Nabhan argues that sunlight, wind, rain and minerals in the soil all affect the way a given food tastes. But for him there is more.
In this landmark book, Gary Paul Nabhan takes us on a personal trip into the . Ellen and Edward Randall Series. University of Texas Press.
Ellen and Edward Randall Series.
Why does food taste better when you know where it comes from? Because history—ecological, cultural, even personal—flavors every bite we eat. Whether it’s the volatile chemical compounds that a plant absorbs from the soil or the stories and memories of places that are evoked by taste, layers of flavor await those willing to delve into the roots of real food. In this landmark book, Gary Paul Nabhan takes us on a personal trip into the southwestern borderlands to discover the terroir—the “taste of the place”—that makes this desert so delicious.
To savor the terroir of the borderlands, Nabhan presents a cornucopia of local foods—Mexican oregano, mesquite-flour tortillas, grass-fed beef, the popular Mexican dessert capirotada, and corvina (croaker or drum fish) among them—as well as food experiences that range from the foraging of Cabeza de Vaca and his shipwrecked companions to a modern-day camping expedition on the Rio Grande. Nabhan explores everything from the biochemical agents that create taste in these foods to their history and dispersion around the world. Through his field adventures and humorous stories, we learn why Mexican oregano is most potent when gathered at the most arid margins of its range—and why foods found in the remote regions of the borderlands have surprising connections to foods found by his ancestors in the deserts of the Mediterranean and the Middle East. By the end of his movable feast, Nabhan convinces us that the roots of this fascinating terroir must be anchored in our imaginations as well as in our shifting soils.