There are too many foodie books out at the moment.  A lot of which retread the same territory.  Rowan Jacobsen’s latest attempts to introduce a not-so-new premise (one which the French region of Champagne has managed to convince the world of since 1891) and apply it to the Americas.  He believes that where a food is grown imbues it with unique tastes and characteristics.  So, … Continue reading American “Tare-wahr” by Rowan Jacobsen (ARC)