Terroir
The Splendid Table: Conversations & Recipes For Curious Cooks & Eaters
American Public Media
4.3 • 3K Ratings
🗓️ 27 June 2009
⏱️ 54 minutes
🧾️ Download transcript
Summary
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)
Transcript
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| 1:04.7 | Hi, it's Lynn Rossetto, Casper, and you're listening to The Splendid Table, the show for people who love to eat. |
| 1:14.3 | Our program is produced by American Public Media. |
| 1:17.9 | Well, today we see wine through the eyes of a scientist. |
| 1:21.5 | Harold McGee answers the question, does the wine world's favorite concept, terroir, actually exist exist it's a big marketing word these days it means |
| 1:31.5 | that the wine tastes of the earth that it comes from harold mcgee's done some research we ask the |
| 1:37.8 | question what happens when you drop a southern food historian as in hoppin john martin taylor |
| 1:43.5 | into the middle of Sri Lanka. |
| 1:45.8 | Then it's novelist Nicole Monis in her book The Last Chinese Chef, |
| 1:50.3 | a story of the profound connections in China between food and life. |
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