a sense of place



Food evokes a sense of place. It connects us to certain characteristic qualities that are specific to the environment in which the food was grown – soil, climate, sunlight, and it’s water source. These qualities are what gives an ingredient a unique flavour. It explains why a tomato from your local organic grower can taste radically different than one from the supermarket shelf that has travelled thousands of miles before it reaches your kitchen. Over the coming month we want to explore how simple food choices can restore lost food connections, bring back flavour to our tables, and strengthen place-based relationships between local growers and the community.

We thought we would begin the explorations with this short film that explains the meaning of a  ‘sense of place’…

TERROIR – Food carries with it an undeniable sense of place, and the French even have a word for it: it’s called terroir. Learn more about what makes food taste different.

The Lexicon of Sustainability, a project created by Douglas & Laura Gayeton and edited by our resident filmmaker, Pier Giorgio Provenzano. A project that is based on a simple premise: people can’t be expected to live more sustainable lives if they don’t even know the most basic terms and principles that define sustainability.

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