Making Bourdélots and Tasting Terroir

Abstract

When asked to cook a traditional dessert from the Channel Islands, I saw the opportunity to share some of the “terroir” of my homeland. In this account, I trace the environmental and cultural history of Malus domestica in the island of Jersey, through its enclosed orchards and its transformation into cider and apple puddings. In so doing, I explore the cultural dimensions of the concept of terroir, and reflect on how it might continue to resonate even after most of the orchards have disappeared from the island and its economic life has drastically changed.