Corn, soybeans, wheat, oats, rice, cattle, coffee, sugar, milk, cotton, orange juice - these are just a few of the food items currently being traded on the agricultural market, meaning big businesses must invest in the large scale production of these products in order to continue to feed their demand. In an era where most foodstuffs are fully commodified, we delve deeper into the meaning behind the practice and take a look at its modern-day realities.
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 passions and personal connection to their terroir. Here, winemaker, Roni Saslove, shares an autumnal pumpkin recipe with an element of surprise allowing the chef to go a little bit wild with their creativity. A great distraction as the evenings get shorter and darker….
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.