American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields by Rowan Jacobsen

American Terroir: Savoring the Flavors of Our Woods, Waters, and Fields

Rowan Jacobsen

288 pages 2010

2 editions

nonfiction nature informative reflective slow-paced
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Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaska's Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont, produce many of ...

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