“Terrior” seems an unfortunate choice for a word to describe
the environment in which a food is raised. Search engines will often suggest
that the word is misspelled, you should check “terror” or “terrier.” Seek
synonyms and you may be told the word is untranslatable.
I am learning about the subject from a book, American
Terrior by Rowan Jacobsen, issued in 2010 by Bloomsbury publishing house.
Mr. Jacobsen has done a book on a subject some term
untranslatable. In an informative and entertaining way, he touches on a handful
of food items drawn from a vast field of possible examples. All grown food
traces to “terrior” of some sort.
Once upon a time, for millennia, we knew where food came
from – our farm, field, garden, or one nearby. Today the source is often a
guessing game. A hamburger from Sam’s Club, according to a New York Times
analysis, contained “fresh fatty edges from Omaha, lean trimmings from old cows
in Texas, frozen trimmings from cattle in Uruguay, and heated, centrifuged, and
ammonia-treated carcass remnants from South Dakota…”
