Magazine article Geographical

Food and Drink

Magazine article Geographical

Food and Drink

Article excerpt

At a time when it seems a wealth of global cuisine is available on every high street, with restaurants offering dishes from all corners of the globe and supermarkets' world food aisles getting ever larger and more varied, the idea of tying specific foods to specific places is a curious one. Nonetheless, one of the quintessential ways in which we experience another 'culture' is by immersing ourselves in their local menus, marvelling at how the tastes seem so much more authentic than the imported store-bought versions globalisation allows us to try at home.

Because a region's culinary output so often serves to define its place in the wider world, it begs the question of what happens when that region is no longer able to produce the food or drink it has become renowned for. This is the very real question facing the wine-making powerhouse of Bordeaux. As climate change threatens to kill off the Merlot grapes that have brought such fame and fortune to the area, we look at just what the future holds for both the locale, the industry it has built and the people who rely on it for their livelihoods (see page 48). …

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