food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
food-and-wine-pairing-a-sensory-experience-robert-harrington
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80<br />
Chapter 4 Gastronomic Identity II: Food <strong>and</strong> Cuisine<br />
CULTURE<br />
There are two main forces at work in this relationship between a region <strong>and</strong> its <strong>food</strong>:<br />
nature <strong>and</strong> people. Nature provides the unique soil <strong>and</strong> climate characteristics. Soil types<br />
can vary substantially from heavy <strong>and</strong> fertile to light <strong>and</strong> s<strong>and</strong>y or dry <strong>and</strong> stony, to name a<br />
few examples. The effect of climate differences (shown for <strong>wine</strong> in Chapter 3) apply to <strong>food</strong><br />
products as well.<br />
People provide know-how <strong>and</strong> capabilities to ensure the proper seed stock is sown in<br />
the correct type of soil at the right time <strong>and</strong> that the <strong>food</strong> product is properly cared for,<br />
harvested at the appropriate time, stored properly, h<strong>and</strong>led correctly, <strong>and</strong> fabricated as tradition<br />
dictates if it is to become a value-added <strong>food</strong> item such as cheese, cured meats, pastries,<br />
<strong>and</strong> so on.<br />
Faced with global dem<strong>and</strong> <strong>and</strong> intensive farming methods, producers can choose to<br />
keep their costs <strong>and</strong> prices down, following a low-cost producer strategy. Or they may choose<br />
to identify with a specific location <strong>and</strong> differentiate their product through working with<br />
nature <strong>and</strong> utilizing specific methods of production, leading to distinctive products with<br />
characteristics that cannot be duplicated elsewhere. 10 This is the heart of the terroir concept<br />
<strong>and</strong> has been applied to, among other products, Bresse chicken <strong>and</strong> Dijon mustard from<br />
France, Parmigiano Reggiano from Italy, Neufchâtel cheese from Switzerl<strong>and</strong>, Walla Walla<br />
sweet onions from Washington state, <strong>and</strong> Creole tomatoes from Louisiana. As with <strong>wine</strong><br />
production, the AOC idea enhances the natural environment through the use of sustainable<br />
farming <strong>and</strong> production methods while providing a market niche for producers.<br />
Geography <strong>and</strong> climate impact not only the <strong>food</strong> products that are readily available at<br />
a particular location but also interact with human physiological characteristics to impact<br />
eating habits. For example, while wheat <strong>and</strong> ancient relatives of wheat (spelt, farro, <strong>and</strong><br />
einkorn) were available at a variety of climatic regions, staple <strong>food</strong> products based on wheat<br />
varied from region to region not only because of cultural or religious differences but also<br />
because of the relationship among climate, physiology, <strong>and</strong> cooking method. For example,<br />
societies that are known for artisan breads <strong>and</strong> other baked goods, which are cooked for a<br />
relatively long time in ovens that generate a lot of heat, are generally located in the more<br />
northern, cooler climates such as France, Germany, <strong>and</strong> northern Italy. In warmer climates,<br />
people may not have wanted to increase their physical discomfort by generating additional<br />
heat by using ovens, <strong>and</strong> so they adapted the use of wheat for <strong>food</strong> products that do not<br />
require such extended cooking, such as pasta (well known throughout Italy) <strong>and</strong> flat breads<br />
of various types prepared in southern Europe <strong>and</strong> North Africa. Additionally, the decision<br />
whether or not to utilize an oven may be connected to the cost of the fuel to heat it—poorer<br />
regions may not have had the means to do this.<br />
Capsicum peppers are another example of how diet can interact with physiological<br />
properties as well as climate. While peppers have been part of the European diet since the<br />
1600s, their use in dishes are associated with warmer climate zones across the globe. The<br />
spread of chiles throughout the world over the past five hundred years has been truly remarkable,<br />
but their use in traditional <strong>food</strong>s has remained limited to warmer climatic zones.<br />
Few northern Europeans adopted widespread use of peppers—they were hard to grow in<br />
that climate, <strong>and</strong> the populations there did not need the cooling achieved when pepper<br />
ingestion results in sweating. Originating in North America (<strong>and</strong> discovered for Europeans<br />
by Columbus on a Caribbean isl<strong>and</strong>), the capsicum pepper is used frequently in places such<br />
as South America, Thail<strong>and</strong>, India, Mexico, <strong>and</strong> many of the U.S. southern <strong>and</strong> southwestern<br />
states, including Louisiana, Texas, <strong>and</strong> New Mexico. 11<br />
Food <strong>and</strong> <strong>wine</strong> habits are strongly affected by a variety of cultural norms <strong>and</strong> events,<br />
including the history of the region, the <strong>food</strong> systems employed, the amount <strong>and</strong> location of<br />
trade, traditions, beliefs, <strong>and</strong> local capabilities. Regional cuisine never st<strong>and</strong>s still, either—it