The Food Chain Can you taste a place?
Oct 2, 2024
Join C. Marina Marchese, a beekeeper and author, Dustin Herb, a barley breeder and geneticist, and Amy Truebeck, a professor and terroir expert. They dive into the fascinating world of terroir, discussing how soil, climate, and local biodiversity shape the flavors of honey and whiskey. Discover how cultural perceptions influence taste and whether modern farming techniques can replicate the unique flavors of traditionally grown foods. The conversation also touches on the profound links between geography, community, and our culinary experiences.
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Terroir in Food
- Terroir, the concept of taste of place, is explored beyond wine.
- Food and drink producers increasingly connect their products' flavors to specific locations.
New York Honey's Terroir
- New York honey's flavor profile varies significantly based on seasonal changes and available blossoms.
- Beekeeper C. Marina Marchese explains honey's terroir, linking taste to specific flowers, seasons, and regions.
Factors Influencing Honey Terroir
- Honey's terroir arises from environmental factors like weather, soil, and bee activity, impacting nectar sources.
- Different environments can create distinct honey flavors, even from the same botanical source, like orange blossoms.