What’s in a dish? A plate, bowl, cup; round, square, rectangular, oval, large, small, coloured, solid, printed or plain? Quite a lot as it happens. Plates are so often overlooked but they represent an important connection to our personal terroir. By following the Meissen porcelain story, we took the chance to think about how the serving vessels we use connect us to the world around us.
Gastrodiplomacy is the tool of using food, wine and cuisine as an instrument to create cross-cultural understanding and improve international interactions and cooperation. It can be used to create trans-cultural conversations between societies as well as a platform which promotes peace, willingness and understanding and grows food communities.
At this year’s Terroir Symposium in Toronto, Terroir founder, Arlene Stein, moderated a vital main-stage panel aimed at helping food leaders better understand sustainable seafood procurement by informing an audience of chefs, restaurateurs, farmers and producers on how to make better and more informed buying decisions to ensure a sustainable future for our seas. Check out the panel’s learnings here.
Every week we share a meal from someone close to the Terroir community which represents their work, passions and a personal connection to their terroir. For this marinated sea bass recipe from Berlin’s Lode & Stijn restaurant, head chef, Lode van Zuylen, combines perfect products and balanced flavours in vinegar and Shoyu for a simple but beautiful plate of food that sums up his kitchen’s dedication to the very best produce it can find.
Through this short film, Arlene Stein has united Norway's best restaurants, chefs, food experts and innovators in a study of successful food leadership, the importance of terroir, and how food leaders can not just bring the principle to life, but also make it relevant for a new generation of chefs and diners.
Terroir is most notability defined through our foodways. The meals we share tell the story of our identity, so that what we eat can define who we are. When we examine food cultures through their regions we’re afforded a perspective into the past and a glimpse of the future through the ingredients, techniques and traditions at work. There is no constant, only a momentary look at the migration of people and their landscape.