Am still catching up with Sunday’s paper. The story, “Loss Leaders on the Half Shell,” about the current oyster craze, captured my attention today even though I am not a fan of oysters, raw or otherwise. The writer, Karen Stabiner, quoted a Chicago restaurateur as saying about certain oysters: “They’re coming from great growers who are developing their own terroir, like wine growers.” Unfamiliar with the word, I raced to Webster’s New World Dictionary but it wasn’t there. A Google search immediately turned up a definition: “The conditions in which a food is grown or produced and that give the food its unique characteristics: grass-fed beef with an Idaho terroir.” Of course, I should have known, given that terre means earth. A search of the New York Times also turned up at least six previous uses of the word in the past two years. Where have I been? Oh, well, now I know. It’s a great word and will surely come in to more popular use given that all sorts of foods these days are marketed based on their terroir.