Terroir: Chocolate, Oysters, and Other Place-Flavored Foods
Fall 2015, Winter 2016 and Spring 2016 quarters
"The day is coming when a single carrot, freshly engaged, will set off a revolution." – Paul Cezanne
If you crunch on a carrot, savor a cacao nib, or sip a coffee while learning about terroir with a geologist, a permaculturalist, and a cultural theorist, what will you taste? Often associated with wine, terroir is a French word that distinguishes a food that is what it is because of a taste of the place from which it comes. There are complex cultural traditions alongside the scientific factors we will explore for describing the effects of climate, soil, environment, and agricultural practices on our perception of flavor. We'll also explore the combined effects of smell and taste and their expression in terroir in relation to scientific and consumer objectivity. Throughout the year, we will focus on case studies of specific foods to explore terroir from a variety of methodologies and disciplinary perspectives via faculty lectures, readings, seminar, writing, field trips, films, community-based service learning, independent field studies, and an alumni lecture series.
Fall quarter, we’ll focus on the terroir of coffee, chocolate, and wine. We’ll begin with a program retreat and service-learning project at a biodynamic vineyard, during which students will learn about terroir as a special quality of Oregon’s pinot noir grapes. Faculty members will provide an introduction to their disciplines in relation to terroir's expression in coffee, chocolate, and wine through a combination of lectures and tastings (grapes in the case of wine). Students will choose modules in physical geology, permaculture design, or cultural theory. The physical geology module will focus on the broader plate tectonics and volcanic processes. In the permaculture design module, students will study how the landscape properties of a particular place can be modified and combined to create a unique entity. Students in the cultural theory module will explore how terroir is a relation of reciprocity between subject and object using poststructuralist theory infused with gender and colonial critique as well as ethnographic strategies. We will engage the complexity of terroir as perception and history, place and soil, molecules and marketing.
Winter quarter, we’ll focus on oysters, chocolate, and tea. Students will have the opportunity to travel to to the EcoFarm Conference in Monterey, Calif. Students will again choose a module: permaculture or cultural theory modules as offered in fall or a new module that will focus on soil development processes and the effects of climate change on the terroir of place-flavored foods, including the effects of changes in ocean chemistry on the terroir of oysters.
Spring quarter will begin with the study of terroir's expression in honey, chocolate, and potatoes. Students will gain hands-on horticultural/gardening training at Demeter’s Garden on Evergreen’s farm to facilitate student engagement in agricultural and permaculture fieldwork. During the latter half of the quarter, everyone will complete an independent or small-group, multiweek research project, community-based service-learning experience, or field study, and will share their learning progress via a structured online program forum.
Texts may include: Desert Terroir (Nabhan), The Taste of Place (Trubek), Voodoo Vintners (Cole), The New Taste of Chocolate (Presilla), Sweetness & Power (Mintz), Coffee & Coffeehouses (Hattox), American Terroir (Jacobsen), Puer Tea (Zhang), The Body of the Conquistador (Earle), Bittersweet Journey (Futterman), More than Honey (Imhoof), Neurogastronomy (Shepherd), Dirt (Logan or Montgomery), Consider the Oyster (Fisher).
Fields of Study
Preparatory for studies or careers in
Location and Schedule
Offered during: Day