University of Vermont

Dr. Amy Trubek



The Taste of Place

The Taste of Place was released in the Spring of 2008 from the UC Davis Press. Dr. Trubek celebrated with a book release and her book has been featured in the Burlington Free Press and on Vermont Public Radio. The Taste of Place looks at the importance of terroir as a cultural category and explores how terroir is being used in the United States today to change our food culture. Chapter 1 is available online through the University of California Press.

Purchase this book

Haute Cuisine: How the French Invented the Culinary Profession

Haute Cuisine was released in the Summer of 2000 from the University of Pennsylvania Press. Haute Cuisine examines the history of Haute cuisine in France from the 11th century to today in terms of it's roles and relationships to society.

Purchase this book

Other Publications

Opportunities for Agriculture Working Paper Series

Vermont Foodways Digital Initiative

The Restaurants Book "Tasting Wisconsin" (p. 35)

ARCADE, "Maple Syrup, Terroir and Aesthetics"

Sensate Journal, "Visible Sap"

Last modified November 12 2013 01:49 PM