terroir (n):

The elements that contribute to a flavor of place including soils, landscape, and cultural history surrounding them. Terroir traditionally refers to wine, but used as a description of types of food and drink, it can include cultural influences, specific regional cultivation practices, and “taste of hand” (Ze, Seminar). Terroir is something ineffable, a multi sensory collision of flavor, feelings, memory, chemistry, and land. It is difficult to logically quantify, but can be distinctly experienced by everyone.

In our presentation we want to explore the two very distinct sides of terroir, one being the application side; scientific, business, and marketing side, and the utterly ineffable and purely experienced side, and draw connection between the two. Something that can be equally be shared through stories and science.

Post Assigned to: Group
Post Written by: Alli and Yarden
Post Edited by: Yarden and Alli