Why does food taste better when you know where it comes from? Because history flavors every bite we eat. In “Desert Terroir,” Gary Paul Nabhan takes us on a personal trip into the southwestern borderlands to discover the terroir that makes this desert so delicious.
COVER: UNIVERSITY OF TEXAS PRESS
"I couldn’t figure it out. Was the added flavor in the terroir of the mesquite she now used, the mix of flours and oils, or her hands? Those hands. Hands that made little circular miracles out of a food as old as any in the desert."