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    The concept of terroir will be familiar to most Edible Geography readers; recently, we also explored the idea of “merroir,” or tasting place in sea salt. But what about aeroir—the atmospheric taste of place?

    June 1, 2015

  • A term coined by Seattle food expert Jon Rowley to describe the combination of subtle local variations in underwater environments that affect the flavor of Pacific oysters and other seafoods. Cf. terroir.

    February 6, 2013