Terroir Review aims to tackle food’s most important questions, to stimulate both appetite and mind.
Terroir Review is a journal about nature, culture, food, wine, and place. Launched by Meg Houston Maker as Maker’s Table in 2008, the site rapidly grew to become a respected voice in independent wine journalism, winning awards and accolades for its feature writing, wine reviews, and commitment to journalistic and creative excellence. View all awards and accolades.
In 2018, the site was re-christened Terroir Review. (Learn more about the name change in this announcement and associated F.A.Q.) Part literary journal, part food magazine, Terroir focuses on terroir-driven foods and the people who make them. Topics include wine, cheese, coffee, chocolate, tea, olive oil, honey, maple syrup, and other heritage foods that are especially expressive of place. The site also brings online new voices—other writers, photographers, and artists—to share their perspective and expertise.
Terroir is editorially independent, ad-free, and available to all readers.
About Meg Houston Maker
Meg Houston Maker, founder, publisher, and editor in chief of Terroir, is an award-winning food, wine, and culture writer who travels extensively to taste with producers, hear their stories, and see first-hand what links them to their land.
Her writing has won praise in The New York Times, Daily Beast, Brain Pickings, BuzzFeed, and other outlets. Her freelance work appears in consumer and trade publications, and as editor she’s also guided the launch of three other wine publications. She’s a Certified Specialist of Wine and member of the Circle of Wine Writers.
Meg earned a bachelor’s degree summa cum laude and Phi Beta Kappa in Visual Studies, and a master’s degree in Liberal Studies/Creative Writing, both from Dartmouth College. Learn more about Meg’s work and view sample essays and freelance writing on her personal website, Megmaker.com.