@article{Trubek:201265,
      recid = {201265},
      author = {Trubek, Amy B. and Lemasson, Jean-Pierre and Jordan, Helen  Labun},
      title = {Produits du Terroir: Similarities and Differences Between  France, Québec and Vermont},
      journal = {Opportunities for Agriculture},
      address = {2010},
      number = {1776-2016-141638},
      pages = {8},
      year = {2010},
      abstract = {Terroir is a word that carries powerful cultural
and  sensory associations in France. Although
roughly translated  a “taste of place,” terroir is more
difficult to translate  as a cultural concept. Terroir
in France represents sensory  qualities of food that
capture a dynamic engagement between  people,
place and taste. This engagement can be seen in  the
decisions made by individual food producers to craft
a  product characteristic of their region. In France
this  engagement also extends to a conversation
between those  producing food and the regulators and
researchers charged  with monitoring and promoting
specific products understood  to have an exceptional
relationship to place. This  cooperation between
multiple partners helps maintain an  authentic sense
of terroir within the modern, global food  system.
In both Québec and Vermont the provincial or
state  governments have developed a keen interest
in the European  investment in Protected Designation
of Origin (PDO) and  Geographic Indications (GI). To
what extent could Vermont  and Québec lead the
way in developing and protecting the  first New World
produits du terroir with designations  parallel to those
found in Europe? This essay compares the  different
levels of engagement between product, practice  and
place found in France, Québec and Vermont.},
      url = {http://ageconsearch.umn.edu/record/201265},
      doi = {https://doi.org/10.22004/ag.econ.201265},
}