Desert Terroir : : Exploring the Unique Flavors and Sundry Places of the Borderlands / / Gary Paul Nabhan.
Why does food taste better when you know where it comes from? Because history—ecological, cultural, even personal—flavors every bite we eat. Whether it’s the volatile chemical compounds that a plant absorbs from the soil or the stories and memories of places that are evoked by taste, layers of flavo...
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| Superior document: | Title is part of eBook package: De Gruyter University of Texas Press eBook-Package Backlist 2000-2013 |
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| Place / Publishing House: | Austin : : University of Texas Press, , [2012] ©2012 |
| Year of Publication: | 2012 |
| Language: | English |
| Series: | Ellen and Edward Randall Series
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| Online Access: | |
| Physical Description: | 1 online resource (144 p.) |
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Table of Contents:
- Frontmatter
- Contents
- Acknowledgments
- Prologue
- Chapter One. The Verve in the Herb: A Culinary Natural History
- CHAPTER TWO. Hungry for Home: Mostafa al-Azemmouri Discovers a New World of Desert Foods
- CHAPTER THREE. Seek-No-Further: Foraging and Fishing through the Big Bend
- CHAPTER FOUR. A Flour Blooms: Esperanza and the Magical Mesquite Tortillas
- CHAPTER FIVE. From the Beeves’ Lips to Paul’s Fears: Grass-Fed Flavor
- CHAPTER SIX. Pan on a Mission: Capirotada Comes to Baja California
- CHAPTER SEVEN. Camel Chorizo: A Missing Link
- CHAPTER EIGHT. My First (and Last) Rodeo: Catching Corvina in the Sea of Cortés
- Chapter Nine. A Desert Communion
- Epilogue
- Literature Cited