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Journal Articles
Gastronomica. 2010; 10453–54 doi: https://doi.org/10.1525/gfc.2010.10.4.53
Published: 01 November 2010
... Regents of the University of California. All Rights Reserved. 2010 Ecuador soup Caldo de pata Quito pig Andean cooking F A L L 2 0 1 0 53 G A S T R O N O M IC A gastronomica: the journal of food and culture, vol.10, no.4, pp.53 54, issn 1529-3262. © 2010 by the regents of the university of...
Journal Articles
Gastronomica. 2019; 19449–59 doi: https://doi.org/10.1525/gfc.2019.19.4.49
Published: 01 November 2019
... colonies composed of filaments of cells resembling beads covered in a gelatinous coating. Cushuro has long been used in the frugal diet of Andean communities, eaten fresh, but not raw, in stews or dried. Furthermore, it has become a popular ingredient recently discovered by chefs in Lima, who are calling...
Journal Articles
Gastronomica. 2019; 19347–59 doi: https://doi.org/10.1525/gfc.2019.19.3.47
Published: 01 August 2019
Journal Articles
Gastronomica. 2018; 18233–45 doi: https://doi.org/10.1525/gfc.2018.18.2.33
Published: 01 May 2018
... the Andes region of South America, surging prices also undermined the food security of urban poor in Andean cit- ies, pressured them to adopt modern industrial farming practi- ces, and made them more vulnerable to market forces (McDonell 2015; Ofstehage 2012; Parker-Gibson 2015). The efforts to expand...
Journal Articles
Gastronomica. 2013; 13229–40 doi: https://doi.org/10.1525/gfc.2013.13.2.29
Published: 01 May 2013
... and uncommonly crave-worthy even in mass-bottled form. Snack plates stacked with tender white potato smothered in a puree of aj ´ chiles, fresh cheese, and huacatay (a common Andean mint) are next passed around, and chased by layered portions of causa lime~na, a fragrant and unfussy terrine of mashed...
Journal Articles
Gastronomica. 2012; 12468–73 doi: https://doi.org/10.1525/GFC.2012.12.4.68
Published: 01 November 2012
...- viduals . In fact, Andean prehistory has a markedly coastal predisposition .4 This early development of urban centers seems curious, since the Peruvian coast is one of the dri- est desert regions in the world, and certain aspects of early Peruvian coastal societies were enigmas for decades to those...
Journal Articles
Gastronomica. 2012; 12462–67 doi: https://doi.org/10.1525/GFC.2012.12.4.62
Published: 01 November 2012
..., there is a Last Supper painting by Marcos Zapata (1753) with what looks like a guinea pig in the central plate . In Zapata s blend- ing of Andean culinary tradition with an allegiance to a religion brought by the conquistadors, the Last Supper exemplifies the sentiment found in most Cuzco paintings...
Journal Articles
Gastronomica. 2012; 123105–107 doi: https://doi.org/10.1525/GFC.2012.12.3.105
Published: 01 August 2012
... items for more than a month . This removes for most of her book discussion of the routine consumption of earth, or clays, in conjunction with traditional diets: Andean peoples dipping their potatoes in a slurry of clay before each bite, or California Indians making flour out of acorns and clay . But...
Journal Articles
Gastronomica. 2012; 12245–52 doi: https://doi.org/10.1525/GFC.2012.12.2.45
Published: 01 May 2012
... party and shot enough condors (the Andean condor, Vultur gry- phus, now an endangered species) and guanacos to supply the ship s company .27 Darwin often trailed a fishing line fitted with his special London hooks for collecting speci- mens while at sea . When he and FitzRoy dined, at 1:00 p.m...
Journal Articles
Gastronomica. 2008; 8293–94 doi: https://doi.org/10.1525/gfc.2008.8.2.93
Published: 01 May 2008
... potatoes and other tubers from the Andean highlands. Using detailed data from notarial documents and wills, Mangan draws a complicated picture of how race, ethnicity, class, and gender interacted with the pragmatics of trade in this unique context. A fascinating chapter compares the pro- duction...
Journal Articles
Gastronomica. 2008; 8294–95 doi: https://doi.org/10.1525/gfc.2008.8.2.94
Published: 01 May 2008
... benefited from it. Nevertheless, they were involved in mining, cooking, and preparing chicha, and African women worked as vendors in markets and in general corner stores called pulperías. Mangan notes that the remarkable influence (p.12) of women in Andean markets dates to at least the 1550s. In addition...
Journal Articles
Gastronomica. 2008; 8240–50 doi: https://doi.org/10.1525/gfc.2008.8.2.40
Published: 01 May 2008
.... All food categories on the verified, original Delmonico 1838 bill of fare were printed in capital letters. During the course of our investigation into the menu mystery a number of people assisted us. Monica Barnes, Editor, Andean Past; Alice C. Hudson, Chief, the Lionel Pincus & Princess Firyal Map...
Journal Articles
Gastronomica. 2007; 73130–131 doi: https://doi.org/10.1525/gfc.2007.7.3.130
Published: 01 August 2007
.... Uzendoski, Florida State University notes 1. See Rudi Colloredo-Mansfeld, The Native Leisure Class: Consumption and Cultural Creativity in the Andes (Chicago: University of Chicago Press, 1999) and Lynn Meisch, Andean Entepreneurs: Otavalo Merchants and Musicians in the Global Arena (Austin: University of...
Journal Articles
Gastronomica. 2006; 6279–81 doi: https://doi.org/10.1525/gfc.2006.6.2.79
Published: 01 May 2006
... contemporary movements of novo- Andean and novo-Peruvian cuisine aspire to revive native, precolonial ingredients and techniques and incorporate them into a modern presentation in line with the highest international standards. Whereas traditional Peruvian cooking was largely an oral tradition (albeit an...
Journal Articles
Gastronomica. 2006; 63115–116 doi: https://doi.org/10.1525/gfc.2006.
Published: 01 August 2006
..., at thirteen thousand feet the highest capital in the world, where first- time visitors are often struck with altitude sickness. The local herbal remedy is mate de coca, tea brewed from coca leaves. Mate de coca and coca leaf chewing are integral parts of Andean life, and the leaves are ritually...
Journal Articles
Gastronomica. 2002; 2228–37 doi: https://doi.org/10.1525/gfc.2002.2.2.28
Published: 01 May 2002
... butter or margarine. Eating their potatoes in this way, the Indians consume several grams of clay at a meal, and that is enough, Johns has found through extensive absorption studies, to take up most of the toxic glycoalkaloids in the potatoes. The clays that the Andean Indians choose to consume with...
Journal Articles
Gastronomica. 2001; 1340–52 doi: https://doi.org/10.1525/gfc.2001.1.3.40
Published: 01 August 2001
... as the Latyrus factor, which has to be eliminated in food preparation. However, the same is true for manioc (cassava), which in spite of compli- cated cooking rules is widely used as a core. While no explanation can be found for this obvious reluctance to make legumes the centerpiece of the meal...