GEO 509 Lecture Notes - Lecture 12: Oka Cheese, Blue Cheese, Terroir
9 Dec 2014
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Quality ingredients that are locally produced in most cases. Necessary to have the technical skills to extract from those qualities the best possible element. Cook those ingredients so they are evident to the person eating them. Has to acknowledge the tradition behind the style of knowledge (connection to a cultural tradition) be prestige to belong to a particular tradition. The people responsible for restaurant have to be mature to deal with clientele and run the business effectively, economical and efficiently. A great audience (a local population and knowledgeable audience to appreciate the food) Article on a restaurant critic written by jonathan gold. The best italian food is characterized by a strong sense of place. Characterized by a devotion to local products and recipes rooted from specific traditions from the area. Food is involved with the geography of the place. You can"t separate the food from a place and history of a place or the landscape.
