Chelsea Green Publishing

Taste, Memory

Pages:240 pages
Size: 5.5 x 8.5 inch
Publisher:Chelsea Green Publishing
Paperback: 9781603584401
Pub. Date October 25, 2012
eBook: 9781603584418
Pub. Date October 25, 2012

Taste, Memory

Forgotten Foods, Lost Flavors, and Why They Matter

By David Buchanan
Foreword by Gary Paul Nabhan

Availability: In Stock

Paperback

Available Date:
October 25, 2012

$17.95 $8.97

Availability: In Stock

eBook

Available Date:
October 25, 2012

$17.95 $8.97

Taste, Memory traces the experiences of modern-day explorers who rediscover culturally rich forgotten foods and return them to our tables for all to experience and savor.

In Taste, Memory author David Buchanan explores questions fundamental to the future of food and farming. How can we strike a balance between preserving the past, maintaining valuable agricultural and culinary traditions, and looking ahead to breed new plants? What place does a cantankerous old pear or too-delicate strawberry deserve in our gardens, farms, and markets? To what extent should growers value efficiency and uniformity over matters of taste, ecology, or regional identity?

While living in Washington State in the early nineties, Buchanan learned about the heritage food movement and began growing fruit trees, grains, and vegetables. After moving home to New England, however, he left behind his plant collection and for several years stopped gardening. In 2005, inspired by the revival of interest in regional food and culinary traditions, Buchanan borrowed a few rows of growing space at a farm near his home in Portland, Maine, where he resumed collecting. By 2012 he had expanded to two acres, started a nursery and small business, and discovered creative ways to preserve rare foods. In Taste, Memory Buchanan shares stories of slightly obsessive urban gardeners, preservationists, environmentalists, farmers, and passionate cooks, and weaves anecdotes of his personal journey with profiles of leaders in the movement to defend agricultural biodiversity.

Taste, Memory begins and ends with a simple premise: that a healthy food system depends on matching diverse plants and animals to the demands of land and climate. In this sense of place lies the true meaning of local food.

REVIEWS AND PRAISE

ForeWord Reviews-
As debate rages about genetically modified organisms (GMOs) and their impact on seeds and farming, there’s another issue that deserves to be widely visited: the dearth of diversity in our current food system. Because of changes in our agricultural model, scores of once-common fruits, grains, and vegetables have been phased out by the need for food that’s more easily shipped across long distances and stored for days, if not weeks, before getting to market. What have we lost as a result of these farming changes and distribution demands, and what can be gained by preserving the diversity that’s left? Author David Buchanan’s answer, in the form of Taste, Memory, is compelling and important. He combines personal stories as well as encounters with leaders in biodiversity to present a glimpse of what a healthy food system might look like, one in which plants and animals are matched to the land and the climate, not to consumer demand or agribusiness bottom lines. Thoughout, Buchanan’s writing style is lyrical but straightforward, perfect for observations about food and growing. 'My farm project isn’t about just saving seeds or old fruit varieties,' he writes, 'but searching for a creative connection with land and plants that, until the last few generations, was at the heart of most people’s lives.' There’s enormous value in preserving the agrarian diversity that humans have enjoyed for centuries, he believes, and that we’ve only recently lost. Buchanan makes an excellent case for waking up to the issues of crop diversity and how we need to continue exploring how our foods can evolve along with our methods for cooking, preserving, and treasuring them. Buchanan’s work is a savory treat, full of fresh insight and delicious inspiration.

"As we increasingly seek to reconnect to our agrarian roots and restore our relationship with the land, we need guides who have been down the path before us and already negotiated some of the tangles along the way. There is no better guide than David Buchanan. Taste, Memory is the captivating work of a writer who is alert to the world around him and ready to learn from it. Buchanan's elegant celebration of the 'ongoing conversation', as he calls it, between generations of heirloom food plants and the families that have lovingly kept them alive, will inspire a new generation to nurture the happy marriages of plants and place that make communities lively, resilient, and deeply meaningful."--Rowan Jacobsen, author of Fruitless Fall and American Terroir

Taste, Memory is not the typical storybook novel about finding redemption on an isolated old farm, but a 21st-century success story built around collaboration, innovation, and vibrant new models for sustainable farming.  David's book helps us explore agricultural models past and present, in order to help us find our own unique niche, rhythm and flow in the emerging local food economy.  His ability to help us appreciate the nuances of heirloom crops and regional flavors reminds us that we can help to preserve agricultural and food traditions for the future...one seed, one bite, and one backyard at a time!”--John Forti, garden historian, “The Heirloom Gardener”

“With a scientist’s intellect and the heart of a 21st-century Noah, David Buchanan goes beyond biodiversity to explore the true place of Taste, Memory, a sensory experience that ties all of mankind together at life’s dinner table. Using taste as his compass, Buchanan uncovers authentic endangered flavors, making us all long for another serving.”--Poppy Tooker, New Orleans food activist and host of “Louisiana Eats”

“Buchanan shows us that reconnecting with the sources of our food reconnects us with what it means to feel alive. His unbridled enthusiasm for all things agricultural—from a forgotten peach variety to the proper soil balance for a rooftop farm—is infectious.”--Curt Ellis, FoodCorps

“In Taste, Memory, David Buchanan shares his quest to promote fruit and vegetable biodiversity in New England. "Plant it to save it" is his mantra. In his thoughtful meditation and memoir, Buchanan reveals a powerful commitment to collecting and conserving the apples, blueberries, rutabagas, potatoes and other foods long part of this rocky and harsh landscape. As important, though, is his clear-sighted understanding of the necessary innovations that will be required to preserve the fantastic Baldwin apples, Bordo Beets and Amazon Chocolate tomatoes not just for this generation, but for the next seven generations. An important book.”--Amy Trubek, author of The Taste of Place: A Cultural Journey into Terroir

“Every peach, every turnip, every ear of corn becomes a local food in the fullest sense when gardeners and fruit growers opt for regional advantage.  There are stories to be told here, be it the lore of the Fletcher Sweet apple or the enduring affair of ‘that blonde’ cucumber from the Boothbys.  How well David Buchanan weaves the human element into this celebration of plant selection and provincial cuisine.  Good eating goes hand in hand with our dance with place. Let Taste, Memory bring appreciation for varietal delight to your dinner table.”--Michael Phillips, author of The Holistic Orchard and The Apple Grower

“Taste is one of the great joys in life, a sense and sensibility that all of us share. But it is a common pleasure we are in real danger of losing, as our modern world seems bent on a collision course with ever greater homogeneity and the lack of distinctive local flavors and cultures. In this thought-provoking book, David Buchanan captures taste experience from whence it once flowed, from an overpowering, life-enhancing diversity.”--Tom Burford, orchardist, historian, and author of The Apples of America

“A Greek proverb states, ‘A society grows great when old men plant trees whose shade they know they shall never sit in’. David Buchanan’s book about food, agriculture, community, and connections to soil and climate, embodies the spirit and vision of the Greeks. Beyond weaving an engaging narrative about farming, the past twenty years of his life reflect the extraordinary changes occurring in American agriculture and a rediscovery of taste and quality in food. We are indeed fortunate that, as a young man, he has many years to plant apples, peaches, and other notable foods!”--Jeffrey P. Roberts, author of The Atlas of American Artisan Cheese

“David Buchanan takes on his subject, some of it prickly, with grace and eloquence. Taste, Memory is hard to put down. It is beautiful read that illuminates the challenges to and importance of biodiversity, a subject that David frames with our taste buds and personal food histories. A wonderful book, and an important one!”--Deborah Madison, author of Vegetable Literacy and Local Flavors

Kirkus Reviews-
"A meander, with hoe, through organic vegetable patches, lost orchards, seed catalogs and produce markets with a dedicated gardener in search of a small farm. From experiments “trying to live off the grid” in Washington state after college to raising produce on semiurban plots around Portland, Maine, Buchanan has always followed his passion for heritage plants: the ugly heirloom baking apple, undersized pear, thin-skinned tomato and other relics of the old family farm lost or marginalized by bottom-line-obsessed agribusiness, environmental degradation and government regulation. In this combination of memoir and treatise for the back-to-the-farm movement, the author laments the loss of 90 percent of America’s crop diversity over the last century. What that means to the average supermarket shopper is dinner without a world of region-specific savors—the fruit of what the French call the terroir. Seeking inspiration and the perfect place to start a market garden, Buchanan made research forays to thriving organic farms and nurseries in New England, talked with seed collectors, visited a USDA gene bank and hunted for heritage apple trees by highways and in backyards. He ponders the relevance of agricultural diversity in the contemporary world and the role individuals can play in keeping heritage varieties in our markets and on our plates. Buchanan ended up swapping work for equipment and the use of small parcels of tillable land around Portland, where he continues to battle late blight and caterpillars to raise a varied crop of rare apples for his own brand of raw cider. It’s a catch-as-catch-can lifestyle, but it’s deeply satisfying to Buchanan and demonstrates the way forward for a new generation of farmers and locavores. A specialized look at the small-farming movement, written with appealing self-knowledge, diligent research and occasional flair."

Booklist-
"Not just a feast for the palate, Buchanan’s book is a feast for the souls of those concerned about a fast-food culture that prizes uniformity and convenience over the kind of tastes that cannot be produced on an assembly line. He focuses on heirloom foods, those dating back at least 50 years and unchanged by modern methods of food production. After working in a garden for seven years in Portland, Maine, Buchanan finally settled into a rhythm that offered elements of city and country life—gardening on borrowed and leased land, a quasi-farm, and across two acres of back yards, and working informally with other like-minded people in a food enterprise focused on flavor. A pioneer in the heirloom seed movement in the early 1990s, he aspires not to an effete effort at reviving fragile foods but rather to bringing regionally and culturally different foods to the table. His clearly defined goal, “to create the best plant collection for this particular time and place,” informs this delightful book rich in delicious details of journeys to discover forgotten foods and flavors."

AWARDS

  • Winner - Amazon's Top Ten Best Food Lit Books of 2012

ABOUT THE AUTHOR

David Buchanan

David Buchanan is the author of Taste, Memory. He planted his first gardens in central Washington State more than 20 years ago, after learning about the heritage food movement through the Seed Savers Exchange. He has worked for farms, ranches, and nurseries; operated a landscape design company specializing in native plant restoration; managed an educational farm for a community nonprofit; and helped found the Portland, Maine, chapter of Slow Food USA. In the mid-1990s he worked for Arche Noah, an Austrian seed-saving organization, producing seeds to maintain the thousands of varieties of vegetables and grains in their collection.

David helped found and for three years led the Portland, Maine, chapter of Slow Food. He now serves on its national Biodiversity Committee, which evaluates and helps preserve endangered heritage foods from around the country. In 2008 he managed Turkey Hill Farm in Cape Elizabeth, Maine, and continues to maintain gardens there and at two nearby sites. Currently he oversees vegetable and cut flower production for Old Ocean House Farms in Cape Elizabeth, and grows more than 250 varieties of fruit, as well as herbs and heirloom vegetables. He sells nursery plants, organic vegetables, fruit smoothies, and raw cider at the Portland farmers market.

YOU MAY ALSO LIKE

Libation, A Bitter Alchemy

Libation, A Bitter Alchemy

By Deirdre Heekin

For many years, Deirdre Heekin has been creating an unusual, revitalist wine archive of rare and traditional Italian varietals at Osteria Pane e Salute, the nationally celebrated restaurant and wine bar she shares with her chef husband, Caleb Barber. Self-taught in the world of Italian wines, she is known for her fine-tuned work with scent and taste and her ability to pair wines and food in unexpected yet terroir-driven ways.

In Libation, a Bitter Alchemy, a series of linked personal essays, Heekin explores the curious development of her nose and palate, her intuitive education and relationship with wine and spirits, and her arduous attempts to make liqueurs and wine from the fruits of her own land in northern New England. The essays follow her as she unearths ruby-toned wines given up by the ghosts of long-gone wine makers from the red soil of Italy, her adoptive land; as she embarks on a complicated pilgrimage to the home of one of the world's oldest cocktails, Sazerac, in Katrina-soaked New Orleans; as she attempts a midsummer crafting of a brandy made from inherited roses, the results of an old Sicilian recipe she found in a dusty bookstore in Naples.

Musing on spirits from Campari to alkermes, Heekin's writing is as intoxicating, rich, and carefully crafted as the wines, liquors, and locales she loves.

Available in: eBook

Read More

Libation, A Bitter Alchemy

Deirdre Heekin

eBook $25.00

Farm-Fresh and Fast

Farm-Fresh and Fast

Bursting with strategies, techniques, and more than 300 original recipes, Farm-Fresh and Fast is a new cookbook for both seasoned and beginning CSA members and farmers’ market shoppers. Produced by FairShare CSA Coalition in Madison, Wisconsin, Farm-Fresh blends culinary know-how with practical recipes and resourceful techniques to teach local food lovers of all skill levels how to make the most of fresh, seasonal produce.  Farm-Fresh follows the coalition’s first cookbook, From Asparagus to Zucchini, now in its third edition and a national bestseller.

Each chapter of Farm-Fresh is organized by plant anatomy (such as leafy greens, root vegetables, etc.) to highlight similarities in cooking and preparation among ingredients.  Master recipes help home cooks adapt recipes to fit the ingredients they have on hand, and come with four seasonal variations so the recipes can be “changed up” as the season progresses and the harvest unfolds. Recipes are flexible and encourage innovation. Don’t have spinach? Try chard. No basil for your pesto? Try garlic scapes or cilantro for a tasty variation that makes a great sandwich spread.

In addition, home cooks will find themed, seasonal menu suggestions, from Mother’s Day Brunch and Starry Spring Night Dinner Party to Winter Solstice Celebration, and photographs and descriptions of seventy-eight fruits and vegetables that can be found at farmers’ markets and in CSA boxes from Wisconsin to Florida. Farm-Fresh is graphic-rich, with unique illustrations throughout.

Available in: Paperback

Read More

Farm-Fresh and Fast

$

Slow Food

Slow Food

Remember the days before the dot.com explosion, before Golden Arches rose from the Great Plains, before the Age of Information, when the only commodity that wasn't in short supply in America was time? Time to relax and reflect, time to cook well, eat well, and live the life of sustainable hedonism. Today we pound down our Big Mac and fries as we check our e-mail on our collective Palm Pilots, at the expense of true nourishment for our bodies and souls.

"Enough!" says Carlo Petrini, the founder of Slow Food International, a movement that encourages us to turn down the volume, unplug the answering machine, and enjoy life to its fullest. Away with nutraceutical soft drinks and breakfast cereals made from refined sugar and shaped liked clowns. Bring back the pleasure of the palate, and return the humanity to food. More than 60,000 members worldwide now belong to the Slow Food movement, which believes that the slow shall inherit the earth.

Slow Food: Collected Thoughts on Taste, Tradition, and the Honest Pleasures of Food is an anthology for cooks, gourmets, and anyone who is passionate about food and its impact on our culture. Drawn from five years of the quarterly journal Slow (only recently available in America), this book includes more than 100 articles covering eclectic topics from "Falafel" to "Fat City." From the market at Ulan Bator in Mongolia to Slow Food Down Under, this book offers an armchair tour of the exotic and bizarre. You'll pass through Vietnam's Snake Tavern, enjoy the Post-Industrial Pint of Beer, and learn why the lascivious villain in Indian cinema always eats Tandoori Chicken. The articles are contributed by some of the world's top food writers.

Slow Food is moving fast in North America, with more than 5,000 members, loosely organized into 55 "Convivia," from Montreal to San Francisco, benefiting from enormous free publicity. Slow Food offers a clear alternative to the "fast food nation" (the title of Eric Schlosser's great book on the horrors of the fast food biz). This is a perfect follow-up to Joan Dye Gussow's This Organic Life, and is proof positive that he or she who lives slow, lives best.

Available in: eBook

Read More

Slow Food

Carlo Petrini, Deborah Madison, Ben Watson

eBook $24.95

The Hop Grower's Handbook

The Hop Grower's Handbook

By Laura Ten Eyck and Dietrich Gehring

With information on siting, planting, tending, harvesting, processing, and brewing

It’s hard to think about beer these days without thinking about hops. 

The runaway craft beer market’s convergence with the ever-expanding local foods movement is helping to spur a local-hops renaissance. The demand from craft brewers for local ingredients to make beer—such as hops and barley—is robust and growing. That’s good news for farmers looking to diversify, but the catch is that hops have not been grown commercially in the eastern United States for nearly a century. 

Today, farmers from Maine to North Carolina are working hard to respond to the craft brewers’ desperate call for locally grown hops. But questions arise: How best to create hop yards—virtual forests of 18-foot poles that can be expensive to build? How to select hop varieties, and plant and tend the bines, which often take up to three years to reach full production? How to best pick, process, and price them for market? And, how best to manage the fungal diseases and insects that wiped out the eastern hop industry one hundred years ago, and which are thriving in the hotter and more humid states thanks to climate change? Answers to these questions can be found in The Hop Grower’s Handbook—the only book on the market about raising hops sustainably, on a small scale, for the commercial craft beer market in the Northeast.  

Written by hop farmers and craft brewery owners Laura Ten Eyck and Dietrich Gehring, The Hop Grower’s Handbook is a beautifully photographed and illustrated book that weaves the story of their Helderberg Hop Farm with the colorful history of New York and New England hop farming, relays horticultural information about the unusual hop plant and the mysterious resins it produces that give beer a distinctively bitter flavor, and includes an overview of the numerous native, heirloom, and modern varieties of hops and their purposes. The authors also provide an easy-to-understand explanation of the beer-brewing process—critical for hop growers to understand in order be able to provide the high-quality product brewers want to buy—along with recipes from a few of their favorite home and micro-brewers.

The book also provides readers with detailed information on: 
•    Selecting, preparing, and designing a hop yard site, including irrigation;
•    Tending to the hops, with details on best practices to manage weeds, insects, and diseases; and,
•    Harvesting, drying, analyzing, processing, and pricing hops for market.

The overwhelming majority of books and resources devoted to hop production currently available are geared toward the Pacific Northwest’s large-scale commercial growers, who use synthetic pesticides, fungicides, herbicides, and fertilizers and deal with regionally specific climate, soils, weeds, and insect populations. Ten Eyck and Gehring, however, focus on farming hops sustainably. While they relay their experience about growing in a new Northeastern climate subject to the higher temperatures and volatile cycles of drought and deluge brought about by global warming, this book will be an essential resource for home-scale and small-scale commercial hops growers in all regions.

Available in: Paperback

Read More

The Hop Grower's Handbook

Laura Ten Eyck, Dietrich Gehring

Paperback $34.95