Search Results for abbotts-milk
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Gastronomica. 2019; 19347–59 doi: https://doi.org/10.1525/gfc.2019.19.3.47
Published: 01 August 2019
...” are simultaneous processes that depend upon one another in complex ways. Invoking the idea that “managed decay” of milk imparts flavor to cheese itself, the author argues that, on a larger scale, the preservation of cheesemaking heritage involves the savoring of dying traditions. © 2019 by the...
Gastronomica. 2018; 184107–108 doi: https://doi.org/10.1525/gfc.2018.18.4.107
Published: 01 November 2018
...- tial component in day-to-day life to a global pariah, public en- emy number one, following the downfall of tobacco. G A S T R O N O M IC A 107 W IN T E R 2 0 1 8 The first third of Walvin s book covers well-trod territory. The eastern Mediterranean was not just the Promised Land of milk and honey...
Gastronomica. 2012; 1231–5 doi: https://doi.org/10.1525/GFC.2012.12.3.1
Published: 01 August 2012
... cultures are the equivalent of cultured yeasts in winemaking, and while the results achieved by using them can be excellent, highly independent and competent minds are needed at the cheese and wine vats . Swiss cheese borborygmus Rumblings from the World of Food today is more often made from raw milk than...
Gastronomica. 2011; 112107–108 doi: https://doi.org/10.1525/gfc.2011.11.2.107
Published: 01 May 2011
... Milk: Adventures in Cheese Eric LeMay The Locavore Way: Discovering the Delicious Pleasures of Eating Fresh, Locally Grown Food Amy Cotler 108 G a S t r o N o m ic a S u m m e r 2 0 1 1 not explore the metaphor . Instead, his expansion of recipes into narratives feels like the twilight of the Gutenberg...
Gastronomica. 2009; 9315–21 doi: https://doi.org/10.1525/gfc.2009.9.3.15
Published: 01 August 2009
... prior interpretations of his images of cows. ©© 2009 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2009 Abbott's milk Advertising dairy industry Francis Biddle (1886––1968) George Biddle (1885––1973) Corcoran Gallery of Art Washington D.C. Cows in art dairy...
Gastronomica. 2009; 9136–49 doi: https://doi.org/10.1525/gfc.2009.9.1.36
Published: 01 February 2009
... Abbott (New York: Orion Press, 1962), 16. See also Barbara Wheaton, How to Cook a Peacock, Harvard Magazine 82 (1979): 63 65. See also Patricia Roberts s In Praise of Mock Food, Gastronomica 3:2 (Spring 2003), 17 21. 3. Louisiana chef Paul Prudhomme claims to have invented this preparation, which is...
Gastronomica. 2003; 3137–57 doi: https://doi.org/10.1525/gfc.2003.3.1.37
Published: 01 February 2003
... shall not soon forget my first taste of blubber and the relief I felt when it was plain that the new food was not going to be distasteful we tried some thin pieces of [a young crabeater seal s] fat raw and found them quite palatable, while Abbott and Dickason even declared that the fat tasted strongly...
Gastronomica. 2002; 2246–62 doi: https://doi.org/10.1525/gfc.2002.2.2.46
Published: 01 May 2002
... also deals better with being covered with spilled milk. Joseph Kaye designed La Cantina before all the details of the research plan for Counter Intelligence were clear. Yet its design recalls many apartment kitchens. It is laid out along three sides of a square with appliances, counter space, and...
Gastronomica. 2002; 21105–116 doi: https://doi.org/10.1525/gfc.2002.2.1.105
Published: 01 February 2002
... vegetables flavored by a single, inexpensive cut of meat; for the Irish, it s potatoes lightened with a dab of butter and a splash of milk; the list goes on. Khichri, a traditional Indian dish made of rice and beans, translates roughly as mess a testament to the flexibility of authentic cuisine. A...