Food Beyond Terroir: Tasting Place and Placing Taste in Global Perspective

From winemaking in occupied territories to fishing in polluted seas, home cooking in refugee communities, and vegan cheesemaking, this collection explores the complex ways taste and place intersect with political, ecological, social, and economic issues. Through diverse ethnographic case studies, leading food scholars examine the meaning and making of place and taste. In doing so, the book challenges terroir-inspired notions of a fixed taste of place and pushes the boundaries of what we think we know about taste-place relations.

Katharina Graf is a social anthropologist based at Goethe University Frankfurt, Germany She has recently published Food and Families in the Making: Knowledge Reproduction and Political Economy of Cooking in Morocco (Berghahn, 2024).