1-20 of 243 Search Results for

american-cookery

Follow your search
Access your saved searches in your account

Would you like to receive an alert when new items match your search?
Close Modal
Sort by
Journal Articles
Gastronomica (2008) 8 (3): 53–61.
Published: 01 August 2008
... played by women as culinary activists who furthered the causes of republican values through a domestic ideology in the late eighteenth and early nineteenth century. In particular, this study addresses the naming of recipes in American cookery books, reflective of the growing interest in national...
Journal Articles
Gastronomica (2002) 2 (2): 97–102.
Published: 01 May 2002
... (1873); American Cookery (1876); The Caterer (Philadelphia 1882); The Cooking Club (1895); Table Talk (1886); Hotel Monthly (1893); What To Eat (1896); Boston Cooking-School Magazine (1896); and The Caterer (San Francisco 1891). Regents of the University of California In a previous issue of...
Journal Articles
Gastronomica (2019) 19 (4): 1–9.
Published: 01 November 2019
... texts in three acts: from British cookery, to American kitchens, to Southern catering. Maria Eliza Ketelby Rundell s A New System of Domestic Cookery is published in London in 1806, and almost immediately, the book is pirated and printed in the United States. More than 100 years later, the same...
Journal Articles
Gastronomica (2010) 10 (4): 25–34.
Published: 01 November 2010
... than okra, and it is used by them in the same manner. I am told it is very good, but I have never tasted it. 28 Calvin Jones noted the extensive use of benne in African American cookery in eastern North Carolina, observing that among negroes who get little flesh meat, it is a valuable article. 29 Meat...
Journal Articles
Gastronomica (2004) 4 (4): 17–24.
Published: 01 November 2004
... Christmas may even have resulted in an early nineteenth-century exercise of political correctness: the first American edition of Glasse s Art of Cookery, published in Alexandria, Virginia, in 1805, purged F A L L 2 0 0 4 19 G A S T R O N O M IC A Left: Illustration of Ghost of Christmas Present by Sol...
Journal Articles
Gastronomica (2020) 20 (2): 30–36.
Published: 01 May 2020
...). During World War II, the American horror novelist Shirley Jackson served meals consisting of blue steaks and red potatoes to baffled dinner guests at her home in Bennington, Vermont (Oppenheimer 1988: 108). In 1970, Alfred Hitchcock bragged to an interviewer of serving an entire meal of dyed-blue foods...
Journal Articles
Gastronomica (2020) 20 (2): 1–11.
Published: 01 May 2020
... Torta al Testo. Or Not, in Wrapped and Stuffed Foods: Proceedings of the Oxford Symposium on Food and Cookery 2012, ed. Mark McWilliams, vol. 31, Proceedings of the Oxford Symposium on Food and Cookery (Totnes: Prospect Books, 2013), 101 7. 19. Annalisa Marzaduri, Il maiale e la castagna e la polenta...
Journal Articles
Gastronomica (2020) 20 (2): 45–54.
Published: 01 May 2020
...-first century, the wide acceptance of not only Japanese ingredients and techniques but also concepts like umami (savory tastiness) and shun (seasonality) suggest that Japanese cuisine is now well known to many American chefs. © 2020 by the Regents of the University of California. All rights reserved...
Journal Articles
Gastronomica (2020) 20 (1): 42–44.
Published: 01 February 2020
..., gingered green vegeta- bles, eggs boiled and stained in tea, giant steam buns and American options pancakes, bacon and maple, all consum- mated in fantastically cut tropical fruits, dainties from the mini-patisserie display, bloody watermelon juice and chestnut- hued coffee. Details of how tonight s event...
Journal Articles
Gastronomica (2020) 20 (1): 34–41.
Published: 01 February 2020
... greater numbers for their health benefits. Year-old su- shi might sound off-putting, but the flavors of cheese and cured meat are familiar ones to the North American palette. Funazushi has a meaty/dairy taste profile without the nitrates and saturated fats found in processed meats and cheeses. In 1966...
Journal Articles
Gastronomica (2020) 20 (1): 1–15.
Published: 01 February 2020
... European-American literature on roots and terroir (Trubek 2008; Parker 2015). Previously, I have worked on immigrant home cooking and migrant res- taurateurs, so it is a natural progression to shift attention to migrant lives on the streets of global cities. Hence, my cur- rent project on vending focuses...
Journal Articles
Gastronomica (2019) 19 (4): 74–77.
Published: 01 November 2019
...=reprints . 2019 Restaurant 2.0 IN THE TWENTY-F IRST CENTURY, RESTAURANTS function as a total social phenomenon, integrated into the lives of most Americans to such an extent that few consider a decision to go out to eat as anything out of the ordinary. The Economic Research Service of the United...
Journal Articles
Gastronomica (2019) 19 (4): 28–41.
Published: 01 November 2019
... Icelandic–North American popular culture. Family recipes are often closely guarded, and any alterations to the “correct recipe,” including number of layers, inclusion or exclusion of cardamom or frosting, and the use of almond extract, are still hotly debated by community members who see changes to...
Journal Articles
Gastronomica (2019) 19 (3): 29–40.
Published: 01 August 2019
... moved to Siberia in 1993, only eigh- teen months after the collapse of the Soviet Union, we were among the first few Americans to live and work on the Asian side of Russia during that historic period of economic, political, and social transition.1 It was a difficult time for everyone in Russia an era of...
Journal Articles
Gastronomica (2019) 19 (3): 67–77.
Published: 01 August 2019
... enjoyment always (1989: 188). A few months after Tim s passing, Fisher travels to Mexico to visit her brother. During an overnight stay in Mazatlan, Fisher requests authentic Mexican food at a hotel restaurant that typically caters to American tourists dining pref- erences. The simple meal of beans and...
Journal Articles
Gastronomica (2019) 19 (2): 87–95.
Published: 01 May 2019
..., Holtzman does call atten- tion to the assumptions that the field might carry with it based on these circumstances: namely, that food studies scholarship runs the risk of catering to the gastronomic epistemologies of the Euro-American gourmand rather than challenging, unsettling, or otherwise...
Journal Articles
Gastronomica (2019) 19 (2): 29–42.
Published: 01 May 2019
... suitable to use garlic and vinegar (4/6b). In mainstream Euro-American cuisine today, such a combi- nation of fish and cheese would be highly unorthodox. As explained by Mark Kurlansky (2018: 68 69), it has long been something of a culinary faux pas to mix fish with dairy in European cookery. While this...
Journal Articles
Gastronomica (2019) 19 (1): 14–32.
Published: 01 February 2019
... Bignami likewise linked potato con- sumption to his province becoming the happiest in all of Italy. Both the individual and the polity as a whole would benefit from this potato-happiness effect. If poor people were to eat more potatoes and other nourishing vegetables, a French cookery book stated, not...
Journal Articles
Gastronomica (2018) 18 (3): 28–41.
Published: 01 August 2018
... discussion of art muse- ums histories in a North American context ought to be inclusive of communities of women who used food, not art, to engage visitors.3 The women who developed The Art of Cooking and other culinary events made use of the knowledge gained within their home kitchens and also through their...
Journal Articles
Gastronomica (2018) 18 (1): 15–26.
Published: 01 February 2018
...Michelle T. King Fu Pei-mei (1931–2004), cookbook author and television personality in postwar Taiwan, was often called the “Julia Child of Chinese Cooking.” While Child sought to introduce American audiences to the unfamiliar tastes and traditions of French cuisine, Fu was demonstrating Chinese...