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A Food Anthropologist

Amy Trubek redefines “terroir.”

Terroir, the tastes that emerge from the natural environment where a food is cultivated, is most often associated with wine—at least here in the United States. But food anthropologist Amy Trubek further explores the connection in The Taste of Place: A Cultural Journey Into Terroir (University of California Press, May 2008). We recently caught up with Trubek, formerly the executive director of the Vermont Fresh Network and now an assistant professor at the University of Vermont.

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