Gastronomy is undergoing a profound geological awakening. The world’s most visionary chefs are no longer looking simply to modernist techniques to dazzle the palate; they are looking downward, into the soil. The concept of terroir—once reserved almost exclusively for fine wine—is now being applied to everything from heritage grains to heirloom root vegetables grown via regenerative agriculture. When food is cultivated in living, microbial-rich earth without synthetic interference, the flavor profile achieves a dense, complex purity that cannot be replicated in a commercial greenhouse. Here, we trace the culinary lineage of ingredients that honor the earth…