Meissen porcelain: What's in a dish?

Meissen porcelain: What's in a dish?

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.

A Difficult Choice: Farmed v Wild Seafood

A Difficult Choice: Farmed v Wild Seafood

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.


One Dish

One Dish

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.

What is Terroir?

What is Terroir?

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.