“Exciting, isn't it? The season? They're rare or unique breeds of plants and animals. Once all our tomatoes were like that. Before preservatives and supermarkets and this commercial food production hell we're living in. Breeds evolved in places based on one evolutionary principle: they tasted better. The point is not longevity or flawlessness. All of our vegetables were biologically diverse, pungent with the nuance of their breed. They reflected their specific time and space---their terroir.” HeirloomsTerroirNatural FlavorsBreeds Book:Sweetbitter Source: Sweetbitter
“TERROIR. I looked it up in The World Atlas of Wine in the manager's office. The definition was people talking around it without identifying it. It seemed a bit far-fetched. That food had character, composed of the soil, the climate, the time of year. That you could taste that character. But still. An idea mystical enough to be highly seductive.” FlavorTerroirUnidentified Book:Sweetbitter Source: Sweetbitter