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.

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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.

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Other Publications

A 'Knack' for Cooking: What are the Required Tools? In the 2013 Proceeedings of the Oxford Symposium on Food and Cookery, Pages 336-344. View PDF version.

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.

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 July 31 2014 10:19 AM