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terroir


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‘An area or terrain, usually rather small, whose soil and microclimate impart distinctive qualities to food products’ (Barham (2003) J. Rural Studs 19), and which is tied in with the marketing and cultural branding of food through its association with place. Ilbery and Kneafsey (1998) Eur. Urb. Reg. Studs 5 find that ‘terroir’ represents a more embedded set of relations between producers and consumers. Gade (2004) AAAG94 uses the French term patrimonialisation to describe ‘this mesh of authenticity, heritage and food as manifested in regional cuisine, [and] the protection of rural landscapes’.

Subjects: Earth Sciences and Geography.


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