Biopoltics Seminar Series: Heather Paxson

Initially applied to wine, the French notion of terroir, loosely translated as the taste of place, has long been a value-adding label bestowing distinction. Recently, American artisan cheesemakers have been experimenting with "translating terroir" to reveal the range of values — agrarian, environmental, social, gastronomic — that they believe constitute their cheese and distinguish artisan from commodity production.