Good Food
The air we … eat?
Terroir, in wine jargon, is everything. It provides clues as to the particular soil, climate and locale where a grape or bottle of wine was produced. The same can be said for merroir when it comes to oysters. But can air have its own place-based atmospheric flavor?
By Evan Kleiman • • 1 min readTerroir, in wine jargon, is everything. It provides clues as to the particular soil, climate and locale where a grape or bottle of wine was produced. The same can be said for merroir when it comes to oysters. But can air have its own place-based atmospheric flavor? Nicola Twilley is author of the blog Edible Geography, co-host of the award-winning podcast Gastropod and a contributing writer for the New Yorker. She believes every location has its own aeroir.
Music: ”Rihanna - Pon De Replay" (instrumental) produced by Carl Sturken, Evan Rogers and Vada Nobles
The full episode
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Consolidation in biotech, aeroir, smoked beets, beer cocktails
The full episode
2 of 7Consolidation in biotech, aeroir, smoked beets, beer cocktails