Savoring the Flavors: How Place Affects the Taste of Your Food
Rowan Jacobsen, Author, American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields and A Geography of Oysters
Temra Costa, Author, Farmer Jane: Women Changing the Way We Eat - Moderator
How does location affect the taste of your food? Food and environment writer Jacobsen explores the connection between these two, extending the French wine-growing concept of terroir out to a variety of foods from the Western Hemisphere. Learn where the best-tasting honey comes from; why Alaska’s Yukon River produces the richest salmon; and how one underground cave in Greensboro, Vermont, produces many of the country's most intense cheeses. Bring your meals to a whole new flavor level by learning where to shop for what.
Location: SF Club Office
Time: 5:30 p.m. networking reception, 6 p.m. program, 7 p.m. book signing
Cost: MEMBERS FREE, $20 non-members, $7 students (with valid ID)
Buy the Book: Purchase American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields by Rowan Jacobsen from The Commonwealth Club's online bookstore. If you order the book fewer than 5 business days before the event, and it will be available for pickup at the Commonwealth Club in San Francisco on the day of the event. If you purchase it more than 5 days before the event, the book will be sent to your address.
Also know: In association with the Bay Gourmet Member-Led Forum