Chapters in this book

1. Frontmatter i
2. CONTENTS vii
3. INTRODUCTION 1
4. PART I FASHIONING FLAVOR, TASTING TERROIR
5. 1 A FARM IN TEXAS 11
6. 2 THE PRODUCTION AND PERCEPTION OF FLAVOR 17
7. 3 THE CHEMISTRY OF FLAVOR 31
8. 4 THE WINE TERROIR TASTING 50
9. 5 WINE COUNTRY 58
10. 6 THE EVOLUTIONARY ROLE OF TERROIR 69
11. 7 THE RISE OF COMMODITIES 80
12. PART II A ROADMAP TO TERROIR
13. 8 A TEXAS TIC- TAC- TOE 93
14. 9 THE CHEMISTRY OF TERROIR 105
15. 10 THE ROADMAP 133
16. 11 OVERLAYING THE MAPS 150
17. PART III FOLLOWING THE MAP
18. 12 WHISKEY IN THE BIG APPLE 179
19. 13 THE TRILOGY OF FARMING 194
20. 14 MY OLD KENTUCKY HOME 207
21. 15 CORN, WHEAT, AND RYE AMONG THE BLUEGRASS 216
22. 16 ACROSS THE POND AND THROUGH THE HILLS 235
23. 17 TĒIREOIR 249
24. 18 CULTIVATING FLAVOR ON THE FARMS OF ÉIRE 262
25. 19 AT LAST, A SIP 271
26. 20 THE CHURCH OF SCOTCH WHISKY 277
27. CONCLUSION 289
28. APPENDIX 295
29. NOTES 329
30. INDEX 337