The WELL: inkwell.vue.340: Amy Trubek, The Taste of Place

#93: Anne Boyd (nitpicker) Mon 16 Feb 09 20:02

Mon, 16 Feb 2009 20:02:00 PST

Those of you who enjoyed Amy's chapter that discussed the fruit juice tasting held for kids at a French wine event may be interested in this NPR story:

<http://www.npr.org/templates/story/story.php?storyId=100746963>

In Paris, Culinary Education Starts In Day Care

In the land of high cuisine, even lunch in preschool is a culinary delight. French culinary traditions and knowledge are cultivated at a very young age. Even toddlers in day care centers are taught how to sit at a table and are encouraged to eat all kinds of foods. [Read entire topic]

#92: (dana) Wed 3 Dec 08 09:37

Wed, 03 Dec 2008 09:37:00 PST

Yes, thanks again, Amy. (and if you haven't gone - does the Obama administration's rural agenda make you as happy as it does me? http://change.gov/agenda/rural_agenda/ ) [Read entire topic]

#91: Anne Boyd (nitpicker) Tue 2 Dec 08 19:49

Tue, 02 Dec 2008 19:49:00 PST

Thanks, Amy, for that final thought, one we can all dine out on!

And thanks everyone for your participation. I hope you enjoyed this conversation as much as I have. [Read entire topic]

#90: Amy Trubek (katherine) Tue 2 Dec 08 09:55

Tue, 02 Dec 2008 09:55:00 PST

I think the best way to learn about the taste of a landscape is to find what I call in The Taste of Place the food artisans who have dedicated their lives to nurturing the relationship between the natural and sensory domains. Talk to a goat cheese maker about her cheesemaking practices and what she thinks makes her cheese unique. Then taste the cheese and then taste it again. And, like Michael Pollan, I say we should all try to grow food ourselves, even if it is just a small pot of cherry tomatoes on your balcony. And wouldn't it be great if the present campaign pushing the Obamas to "eat the view" and plant an organic garden at the White House were actually come to pass? Amy [Read entire topic]

#89: Anne Boyd (nitpicker) Sat 29 Nov 08 06:51

Sat, 29 Nov 2008 06:51:00 PST

Amy, it's been wonderful having you here and I certainly enjoyed your book, which I hope many more here will have the opportunity to read.

If you are around long enough for one more question, and I'd throw this open to the rest of the group here as well, I was wondering how you think people learn about the taste of place - what it is, what its importance is, how to appreciate and share it. (Besides reading your book, of course.)

You tell the most wonderful story about French kids having their own 'tasting' at a wine conference, where they taste different fruit juices and are encouraged to talk about what they are experiencing. You also talked about the role that restaurants play in helping form a cuisine of place, both creating it and communicating it to their public. What other ways do people have for learning about the taste of a landscape? [Read entire topic]

#88: (dana) Wed 26 Nov 08 11:04

Wed, 26 Nov 2008 11:04:00 PST

Thank you, Amy, for a great discussion. We're going to turn our spotlight to a new conversation today, but you're welcome to continue here as long as you like. [Read entire topic]

#87: Amy Trubek (katherine) Wed 26 Nov 08 10:35

Wed, 26 Nov 2008 10:35:00 PST

The concluding line of the New York Times article, when Beahrs asks us to consider the landscapes of our lives in relation to Thanksgiving is very thought provoking. I hope everyone in the Well community (and beyond) has an opportunity tomorrow to experience a Thanksgiving meal as part of a landscape, if it be an agrarian landscape such as the Zinfandel wine and the local turkey, or a landscape of memory as in th the cherished family recipe for cranberry sauce, or pie, or.... Bon appetit! Amy [Read entire topic]

#86: Steve Bjerklie (stevebj) Wed 26 Nov 08 04:11

Wed, 26 Nov 2008 04:11:00 PST

Writer Andrew Beahrs describes wild American foods for the Thanksgiving table, including the foods Mark Twain would have in a fantasy meal, in today's NY Times:

http://www.nytimes.com/2008/11/26/opinion/26beahrs.html?th&emc=th [Read entire topic]

#85: Amy Trubek (katherine) Tue 25 Nov 08 13:54

Tue, 25 Nov 2008 13:54:00 PST

I am a HUGE fan of the Green Mountain potato! Vermont was known for breeding this variety of very popular baking potato at the turn of the century but ultimately the russet won out in the major commercial market because, as you say, the Green Mountain is a more delicate. Here is a local person who sells the Green mountain potato seed over the web:

http://peasleesvtpotatoes.com/products.htm

I love the texture of the potato - it is flakier and more delicate than the russet and the Green Mountain does a much better job at absorbing flavors. [Read entire topic]

#84: Gail Williams (gail) Mon 24 Nov 08 17:03

Mon, 24 Nov 2008 17:03:00 PST

I love that her name is Ms. Viejo. [Read entire topic]