The Taste of Place
The Taste of Place was released in the Spring of 2008 from the UC Davis Press. In the book, Dr. Trubek 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. The Taste of Place has been featured in the Burlington Free Press and on Vermont Public Radio. Chapter 1 is available online through the University of California Press. You may purchase the book by clicking on the cover below.
Haute Cuisine: How the French Invented the Culinary
Haute Cuisine was released in the Summer of 2000 from the University of Pennsylvania Press. In it, Dr. Trubek examines the history of haute cuisine in France from the 11th century to today in terms of its roles and relationships to society. You may purchase the book by clicking on the cover below.
A 'Knack' for Cooking: What are the Required Tools? In the 2013 Proceedings of the Oxford Symposium on Food and Cookery, Pages 336-344.
Appetite Journal, "A Little Information Excites Us". Consumer sensory experience of Vermont artisan cheese as active paractice". Jacob Lahne, Amy B. Trubek. Appetite. Volume 78. Pages 129-138.
Last modified November 05 2015 12:54 PM