All those people talking about a wine's "terroir", meaning the place the grapes come from. Can we really taste it? We get the scientific last word from Harold McGee author of the seminal On Food and Cooking. Jane and Michael Stern are at Woodyard Bar-B-Que in Kansas City, KS, and novelist Nicole Mones tell us about the time in Chinese culinary history which she used as a framework for her latest novel, The Last Chinese Chef.
Broadcast dates for this episode:
- June 2, 2007 (originally aired)
- May 24, 2008 (rebroadcast)
- June 27, 2009 (rebroadcast)
