The origins of winemaking (and the oldest known form of “natural” winemaking) are to be found in Georgia where, from around 4000BC, the people of the Caucasus mountains discovered that grape juices turned into wine when it left buried throughout the winter in a shallow pit.
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.
The future of food is increasingly volatile. We’re living in a world where entrepreneurs are working on machines which will dispense three, perfectly balanced meals per day. Our starting point at Terroir Tuscany was this call-to-arms by Venture Capitalist, Eric Archambeau.
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.
Food is a language, one that crosses borders, and one that we all speak. It’s full of slang, and shorthand, and we use each other’s words, and ingredients, and techniques, but when we sit down at the table we all know what each other are saying.
Food is one of the basic units of life & living. This gives us a commonality that transcends our differences. Our social functions small or large, religious celebration, iconography & symbolism and political diplomacy are centred around, and punctuated by, the offering of food.