Biscuit Bungle

I'm running a little behind here at domestic agenda due to two weekends in a row of out-of-town weddings. But I read this very interesting article in the NY Times last week and had to share. It brings up a very interesting dilemma of terroir: if a food (or foodstuff) that is connected to a certain physical place is transplanted from there, will it maintain its essence? Happy reading.

http://www.nytimes.com/2008/06/18/dining/18flour.html?ref=dining