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 The French
concept of terroir,
a confluence of elements – soil, atmosphere, weather, and other factors –
that gives something a certain taste or flavor to foods and wine, is
often spoken of as an elusive concept outside of France. But it does
exist in the United States, as well as other countries. We just don’t
have a word for it. The French, being so good with words and language,
and seemingly having a word for everything – of course, do.
In France,
each cheese and wine has a certain provenance that gives them specific
characteristics. For example, you can’t make a Brie de
Meaux outside of the Brie region, and Camembert
de Normandie must come from Normandy. In the U.S.,
there are the merits of Texas pecans versus Arizona pecans to
debate. Are Georgia peaches better than California peaches? And
if you want to really get into it, one just needs to mention barbecue,
and you know you’ve stepped into a minefield of tastes, and opinions.
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