Is it possible to taste a place? A listener wonders whether the French concept of ‘terroir’ can apply to food and, if so, what the science behind it is. Ruth Alexander goes in search of the answer, exploring how growing conditions and practices can develop flavours unique to a location. She also hears about why the value you give to certain flavours might also be cultural. Ruth speaks to a honey expert who is mapping the flavours of the sweet syrup across the world, a barley geneticist working with a high-end whisky brand and visits a vertical farm in Liverpool, UK, to see if foods grown in a closed environment still taste just as good. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producer: Hannah Bewley (Image: A barley field under a setting sun. Credit: Getty Images)
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Have you had that feeling that food.
Just tastes better on holiday?
You might not be imagining it.
The same botanical source, but in different environments can change the flavor, the colors, the smell, smells, everything.
This is the food chain from the.
BBC World Service with me, Ruth Alexander, and this week we're finding out to.
What extent it's possible to taste place, a concept known as terroir.
I think it is both tangible and intangible simultaneously.
The idea that environment influences flavor is typically associated with wine, but more food and drink producers are arguing it applies to their products, too.