The journey through the Jura was highly informative into a field of which I had very little theoretical background knowledge on. From previous trips around the United States and France, I have seen firsthand the processes of making products for consumption (not to mention previous research on Louis Pasteur and perpetual Food Network watching). What distinguished the journey from any past experiences was the level of authenticity and community throughout the region.
During the field visits, meeting directly with food producers for cheeses and wines, one of the common ideals was locality. One did not sense the type of commercialized tourism that can be seen in other parts, even in France (the Champagne region for instance). By meeting directly with the visitors, the producers are able to engage in a way that larger businesses are unable to. This connection adds to the value of what is being produced – we can see and experience, something which is intricate, original, fresh, and dutifully reflects the pride of the region.
The other aspect to take away was the sense of community within the region. Not unlike any small town, everyone knows one another and this is extended beyond mere friendships as the individuals were certainly more willing in consuming products of which their friend produces. There is the peace of mind in knowing where each item comes from within the terroir.
During the field visits, meeting directly with food producers for cheeses and wines, one of the common ideals was locality. One did not sense the type of commercialized tourism that can be seen in other parts, even in France (the Champagne region for instance). By meeting directly with the visitors, the producers are able to engage in a way that larger businesses are unable to. This connection adds to the value of what is being produced – we can see and experience, something which is intricate, original, fresh, and dutifully reflects the pride of the region.
The other aspect to take away was the sense of community within the region. Not unlike any small town, everyone knows one another and this is extended beyond mere friendships as the individuals were certainly more willing in consuming products of which their friend produces. There is the peace of mind in knowing where each item comes from within the terroir.
As with every meal, wines from the Jura were included. While I am not a vast consumer of wine, I have tasted enough varieties to determine my preferences. The Jura bottles were a distinctive shape – simple and beautiful – but the wine itself was certainly an acquired taste; the flavors are unique to that region and, in my opinion, do not necessarily appeal to a larger audience (I have yet to see Jura wines in Paris for instance). Yet to those residents within the region, the pride of consuming wine from a friend or neighbor perhaps leads to greater enjoyment of an otherwise unspectacular product.
One topic of further interest for me would be regarding food safety. Perhaps a debate would be in order from experts or representatives from various food producers around the world to help educate the consumer to the actual or potential risks or dangers associated with eating more "natural" foods of the Jura – those without chemicals or pasteurization, compared to the more restrictive processing regulations of the United States. It would be of interest to understand the scientific differences between the productions of foods in different regions based on differing ideologies. Such a debate could synthesize a universal answer to what is considered "healthy."
From the conversations with food producers in the Jura, the consensus was that of anything negative being produced and consumed would serve as a form of vaccination to expose a person (Eric Chevalier, the cheese ager, mentioned this). However, I would be curious to see if this viewpoint could be verified by scientific methods, or at least how it would be viewed from different areas of the world – such as requiring "warning" labels on certain foods that may pose health risks (if not done so already). As an individual who has had a rather restrictive diet at points in my life, I would still have concerns that any health risk whatsoever is, well, rather risky.
Stephen L. Harp, in his book Marketing Michelin, details how each region of France obtains value through their cuisines. This can most definitely be seen through a visit to the Jura – from Norbert’s auberge along the Swiss border to the Grottes des Planche. As nature is something that is intended to be explored, food is an extension of this. The foods of the Jura are distinctive to the region, but the process of making Comté cheese, for instance, as mentioned by Comté representative Aurèlia Chimier, is not seen by the general public. The origin of food itself is a form of tourism – it is what drew us as a class to the region, beyond the sights – and if showcased and publicized, may be of interest to a wider audience.
By sharing this journey, my hope is to encourage exploration to not only places around the world, but especially to the agricultural destinations near any given locale. Growing up in an urban or suburban setting in the United States, one may not have the opportunity to regularly experience and understand the process of growing vegetables, raising cattle or the many other tasks that are the essential backbone to the food industry.
While vast amounts of land is the constant scenery of the Jura and countless farms around the world, innovative thinking by individuals such as Will Allen and his Growing Power organization are entering the urban areas to bring agriculture to the city. It is projects like Growing Power that need to be expanded, ideally enlightening people to eat well by buying fresh, local foods that are part of their community.
One topic of further interest for me would be regarding food safety. Perhaps a debate would be in order from experts or representatives from various food producers around the world to help educate the consumer to the actual or potential risks or dangers associated with eating more "natural" foods of the Jura – those without chemicals or pasteurization, compared to the more restrictive processing regulations of the United States. It would be of interest to understand the scientific differences between the productions of foods in different regions based on differing ideologies. Such a debate could synthesize a universal answer to what is considered "healthy."
From the conversations with food producers in the Jura, the consensus was that of anything negative being produced and consumed would serve as a form of vaccination to expose a person (Eric Chevalier, the cheese ager, mentioned this). However, I would be curious to see if this viewpoint could be verified by scientific methods, or at least how it would be viewed from different areas of the world – such as requiring "warning" labels on certain foods that may pose health risks (if not done so already). As an individual who has had a rather restrictive diet at points in my life, I would still have concerns that any health risk whatsoever is, well, rather risky.
Stephen L. Harp, in his book Marketing Michelin, details how each region of France obtains value through their cuisines. This can most definitely be seen through a visit to the Jura – from Norbert’s auberge along the Swiss border to the Grottes des Planche. As nature is something that is intended to be explored, food is an extension of this. The foods of the Jura are distinctive to the region, but the process of making Comté cheese, for instance, as mentioned by Comté representative Aurèlia Chimier, is not seen by the general public. The origin of food itself is a form of tourism – it is what drew us as a class to the region, beyond the sights – and if showcased and publicized, may be of interest to a wider audience.
By sharing this journey, my hope is to encourage exploration to not only places around the world, but especially to the agricultural destinations near any given locale. Growing up in an urban or suburban setting in the United States, one may not have the opportunity to regularly experience and understand the process of growing vegetables, raising cattle or the many other tasks that are the essential backbone to the food industry.
While vast amounts of land is the constant scenery of the Jura and countless farms around the world, innovative thinking by individuals such as Will Allen and his Growing Power organization are entering the urban areas to bring agriculture to the city. It is projects like Growing Power that need to be expanded, ideally enlightening people to eat well by buying fresh, local foods that are part of their community.