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November 10 and 15 Terroir outline - ANTH 209/SOC 209...

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ANTH 209/SOC 209 Lecture Outline November 10 and 15, 2011 FOOD AND GLOBALIZATION: From Food Dilemma to New Solutions: American Terroir I. Review of Previous Lecture: French origins of “terroir” II. What is terroir? A. B. C. D. E. A codified system of denoting taste, quality and authenticity F. Is a fundamental part of French notions about themselves as a people – like freedom of speech is to Americans. G. Involves scientific, material, geographic, geological, climatic, “natural/nature” and environmental conditions and ideas. H. Involves the French cultural and symbolic notions (including “foodview”) about patrimony, traditional agrarian values, nationhood/Frenchness, the noble peasant, the rural/countryside an ideal way of life, ideas about the physiology of gastronomic taste. I. Long history of French gastronomy – bourgeois vs. peasant cuisine, an expansive literature on gastronomy J. Marie-Antoine Careme and Jean Antheleme Brillat Savarin – chef-writers who helped establish and codify French gastronomic practices and institutions.
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