Sep 132012
 

Logo for Parmesan cheeseI had already written about my doubts concerning terroir, using the example of parmesan cheese as a case study. I’ve just had an article on my research published in Petites Propos Culinaires. I’ll warn everyone that it’s a polemic, not an academic essay.  ZN

Find a copy of the article here. (Thanks to Tom Jaines for permission to make this pdf available. The article is copyright Petites Propos Culinaires.)

 Posted by on September 13, 2012

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