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Linking Arizona's Sense of Place to a Sense of Place
“Just as the South has grits, the Northeast has lobsters and Philadelphia has Cheesesteaks, Arizona has a large number of local heritage foods—but they are virtually unknown! Of course you associate the saguaro cactus and the Grand Canyon with the state, but have you tasted saguaro fruit syrup or Grand Canyon sweet onions? What about blue piki bread, yellow-meated watermelon, double-horned churro sheep, or red lima beans—all are traditionally tied to some part of our state. This book—a call to action—describes the foods and recommends how they can be better marketed to the benefit of local farmers, our tourist industry, and the people whose traditions developed these regional delicacies. Anyone who eats in Arizona, or who has reason to think about eating here, should read this book.”
“The potential for marketing the heritage value of Arizona’s place-based foods is not only huge; it is also timely and needed for the preservation and revitalization of the state’s economy and regional foodways. Slow Food is enthusiastic in its support for this report and its recommendations, and we look forward to the opportunity to observe and aid their development.”
Read the Press Release for this Book by Gary Nabhan
This book is $14.95 from the
Center for Sustainable Environments
Patty West or
Gary Nabhan Linking Arizona’s Sense of Place to a Sense of Taste is a joint project of the Center for Sustainable Environments at Northern Arizona University, and the Leopold Center for Sustainable Agriculture of Iowa State University. Copyright 2005 by the Center for Sustainable Environments at Northern Arizona University. |
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The
state of Arizona will celebrate its 100th birthday in 2012, but
Arizona’s land, people and traditions give us a rich heritage far
older than our century of statehood. Linking Arizona’s Sense of
Place to a Sense of Taste celebrates this heritage and looks
specifically at the traditional and native foods unique to Arizona.
This book not only tells the historical story of Arizona’s heritage
foods; it examines the role these foods can play in our modern
state. Studies indicate that some of our heritage foods have the
potential to prevent or reduce diseases, including diabetes. Others
hold promise for sustainable food production, which will be a
victory for state environments and state economies alike. This book
provides a wonderful showcase for Arizona’s heritage foods and
shares a piece of our state’s story with the world.
