In January 2018 this publication became Terroir Review.
Originally launched as Maker’s Table in 2008, the site was re-christened to reflect its new scope and mission. Read the original announcement, and learn more about these changes below.
Why the name change?
The original name, Maker’s Table, emphasized the kinship of my own household table and also made reference to the winemaker’s blending bench. In broadening the site’s scope, I sought a name that emphasized food’s sources and origins, grounding the subject in its roots. Also, in bringing on other contributors, it felt important to make the site less about myself and more about the subject.
Why “Terroir Review”?
I considered a lot of names. A lot. I loved many, especially those evocative of nature and the wheel of the year. But I always returned to the notion of terroir, because my fundamental focus is on place-based foods and the importance of their narratives. I chose to couple terroir with review in a nod to literary publications, specifically the emphasis they place on curiosity and sweeping perspectives.
What’s Terroir Review about?
Part literary journal, part food magazine, the site focuses on terroir-driven foods and the people who make them. Articles and reviews consider wine, cheese, coffee, chocolate, tea, olive oil, honey maple syrup, and other heritage foods that are especially expressive of the places they’re grown and made. The site also profiles producers and makers and the landscapes from which they pull their improbable feasts.
What’s Terroir Review not about?
It’s not service journalism and is not about recipes and how-tos. There are reviews, and some articles offer methods, but the editorial emphasis is on commentary, interviews, photojournalism, Q. & A.s, and long-form narratives about food origins, regions, and enjoyment rather than on process.
Who’s it for?
Readers are people who love the pleasures of the table and want to explore new ideas about food’s cultural significance. The publication speaks to what the French call amateurs—lovers—of foods that speak clearly of their place of origin and making.
Who’s behind it?
I’m Meg Houston Maker, the founder, publisher, and editor-in-chief. I’m an award-winning narrative nonfiction writer curious about nature, culture, food, wine, and place. I’ve launched and edited three other wine publications, and have been active for many years as a freelance wine and food writer. In addition to formal study of creative writing, studio art, ecology, botany, sustainability, and wine, I’m also a veteran gardener and vigorous scratch cook. I travel frequently to meet with producers, taste their production, and see first-hand what links them to their land. Read more about me on the About page.
What’s the history of this publication?
I founded Maker’s Table in 2008, and the site quickly grew to become a respected voice in independent wine journalism. The publication has earned awards for feature writing and accolades from the New York Times, Brain Pickings, Daily Beast, and other commentators. See a list of awards, accolades, and mentions.
Are there other writers?
Yes. With the re-launch, I’m beginning to recruit other writers, artists, and photographers to share their own insights. This is paid work, and I welcome submissions of previously unpublished material. To discuss contributing to Terroir, please first read about submissions, then contact me.
What’s the business model?
Good question. The site has always been non-commercial and will continue to be self-funded initially, but will shortly add voluntary reader subscriptions, à la public radio. I’m also selectively seeking partnerships with entities wishing to support quality, editorially independent writing about terroir.
What’s the mission?
To tackle food’s most important questions. To stimulate both appetite and mind.
Thank you for reading.
Meg Houston Maker
Founder, Publisher, and Editor in Chief
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