Most Americans’ food travels 1500 miles or more before arriving on the dinner table. In the course of that journey the connection between taste and place can be lost. In her new book, The Taste of Place, UVM Nutrition and Food Sciences Professor Amy Trubek explores why the uniqueness of local taste matters. She also explores the idea of terroir-a French term loosely translated as "sense of place" and used originally to describe geographic characteristics of wine, coffee, and tea. Trubek argues that the term can now be applied to our food.