This article examines the question of why local food has become, for many activists and
scholars, a core concept for understanding food systems and globalization and for …

This article discusses the concept of terroir in the light of the communication practices. It
provides a literature review illustrated with a case observation. The author identifies three …

The ends of work--Exhaustion and endurance in sick landscapes: cheap tea and the work of
monoculture in the Dooars, India/Sarah Besky--The concentration of killing: soy, labor, and …

Coğrafi işaretler, bir ürünün benzerlerinden farklı olarak sahip olduğu kalite, tanınırlık ve
diğer karakteristik özelliklerini ait olduğu coğrafi bölgeye atfeden, ürünün menşei bölge ile …

Abstract Background and Aims The effects of vineyard temperature on wine attributes are
largely inferred from indirect comparisons between thermally contrasting regions and …

Abstract In 1999, Darjeeling tea became India's first Geographical Indication (GI). GI has
proliferated worldwide as a legal protection for foods with terroir, or “taste of place,” a …

All food undergoes some kind of transformation before reaching the mouths of consumers.
Sometimes this is minimal, such as a raw carrot harvested and scrubbed prior to eating …

Terroir is a French concept suggesting that the qualities (and quality) of agricultural and rural
products and services are determined by the physical and socio-cultural environment of their …

Protected geographical indications (PGIs) are an increasingly popular strategy for securing
price premiums on food products in the interest of preserving associated rural livelihoods …

Terroir is a complex French cultural term used to identify and classify artisanal foods and
drinks in relation to a specific place. Notoriously “untranslatable”, terroir has nevertheless …