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artisan

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Journal Articles
Gastronomica (2007) 7 (3): 119–120.
Published: 01 August 2007
... levain dough creates a complex flavor in a fully baked crust. When I opened Ken s Artisan Bakery in November 2001, I intended to replicate many of the products I had enjoyed at the boulangeries and pâtisseries of France. After learn- ing French methods for baking breads, croissants, and the boulanger s...
Journal Articles
Gastronomica (2006) 6 (3): 114.
Published: 01 August 2006
... ©© 2006 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2006 American Farmstead Cheese: The Complete Guide to Making and Selling Artisan Cheese Kinstedt Paul , with the Vermont Cheese Council White River Junction, VT : Chelsea Green Publishing , 2005 276 pp...
Journal Articles
Gastronomica (2010) 10 (4): 35–47.
Published: 01 November 2010
...heather paxson Although the history of cheesemaking in the United States tells largely a tale of industrialization, there is a submerged yet continuous history of small-batch, hands-on, artisan cheese manufacture. This tradition, carried on in artisan cheese factories across the country, although...
Journal Articles
Gastronomica (2019) 19 (4): 78–90.
Published: 01 November 2019
... and the strategies and culture of mass manufacturing. Even if the hallmarks of microbrewing—a small-scale, artisan approach to making beer—began as a backlash against the mass-produced system of large breweries, they relied on Maytag's early, intimate connections to the assembly-line world of the...
Journal Articles
Gastronomica (2017) 17 (2): 39–50.
Published: 01 May 2017
...Matteo Fastigi; Jillian R. Cavanaugh This article investigates the Italian craft brewing revolution, a florescence of small-scale, artisanal beer production that began in the late 1990s. This revolution presents a number of provocative paradoxes, such as the growing importance of beer consumption...
Journal Articles
Gastronomica (2019) 19 (3): 47–59.
Published: 01 August 2019
...Harry G. West This article approaches the theme of “saving food” by taking a fresh look at the renaissance of artisan cheesemaking in recent years. Based upon fieldwork conducted over a decade in thirteen countries, the author suggests that the “death” of cheesemaking traditions and their “rebirth...
Journal Articles
Gastronomica (2012) 12 (4): 8–10.
Published: 01 November 2012
Journal Articles
Gastronomica (2012) 12 (1): 100–102.
Published: 01 February 2012
...? I feel stupid talking to a pig I am about to kill . Another farmer arrives and starts to back his trailer . Lunch is over . We kill over thirty pigs in one day . By comparison, a company like Swift can do over a thousand pigs an hour . The difference between the two is like a small artisan cheese...
Journal Articles
Gastronomica (2010) 10 (2): 49–54.
Published: 01 May 2010
Journal Articles
Gastronomica (2013) 13 (3): 22–31.
Published: 01 August 2013
...Kristy Leissle With the rise of single origin chocolate—made with beans from one country, region, or plantation—today many bars name the source of their cocoa. Based on historical and statistical analyses, interviews with artisans, and examination of product packaging, this article discusses the...
Journal Articles
Gastronomica (2017) 17 (1): 44–55.
Published: 01 February 2017
... racially diverse people. The influx of foreign workers from the mid-1980s presented new tensions that shed light on the cultural power of food to articulate inclusion and exclusion. Markers of authenticity, namely historical traditions and artisanal expertise, map haphazardly onto the realities of actual...
Journal Articles
Gastronomica (2009) 9 (4): 58–61.
Published: 01 November 2009
... percent. Some of the finer bottle-fermented artisanal perrys have been likened to Champagne. (Perry should not be confused with ““pear cider,”” an over-sweet, industrial product frequently made from pear concentrate, often with the flavor of bubblegum.) Traditionally made in the Three Counties of...
Journal Articles
Gastronomica (2009) 9 (3): 48–52.
Published: 01 August 2009
... and eat. However, the intense orange color is unusual and the flavor special enough to find out more about it. Indeed, the Mööhrenlaibchen , literally ‘‘small carrot round‘‘, is a modern classic of the new German artisanal cheese scene. Its origin is at the Dottenfelder Hof near Frankfurt am Main, a...
Journal Articles
Gastronomica (2020) 20 (3): 104–105.
Published: 01 August 2020
... wear a mask. But for small farmers and artisan producers in Vermont the dispatches also seemed like a constant unraveling of a (hard-won) cultural fabric around a commitment to the value of farm-to-table in our food system. Food, of course, is an essential service, for we must eat to live. But food...
Journal Articles
Gastronomica (2020) 20 (3): 78.
Published: 01 August 2020
.... Instead, I pay and go home to remove my shoes, to sanitize my hands, to sanitize the oranges I now buy by the kilo and devour like an animal, standing over the kitchen sink. Buying an orange is no longer a low-impact scenario. Instead, I have begun patronizing local artisans delivering wine and bread and...
Journal Articles
Gastronomica (2020) 20 (3): 82–83.
Published: 01 August 2020
... get to perform the noble duty of selling artisan cheeses hand-crafted by the humble goatherd character in my farm-hero fantasy, I also sometimes sell $50 worth of cheddar to a man who feeds it to his dog. I sell $150 of lomo ibérico to the same customer every week. I guide customers looking to splurge...
Journal Articles
Gastronomica (2020) 20 (3): 8–10.
Published: 01 August 2020
... conditions for thriving human sourdough cultures are fairly straightforward. Sourdough baking demands time and patience; the withdrawal to the domestic sphere; the avoidance of trips to the store; and the struggle with boredom. The current obsession with sourdough is also part of artisanal, natural...
Journal Articles
Gastronomica (2020) 20 (3): 108–110.
Published: 01 August 2020
..., Wholes, and the Porosity of Food Borders. Food, Culture & Society 22: 1 17. httpsdoi.org/ 10.1080/15528014.2019.1638136. and Stefan Helmreich. 2014. The Perils and Promises of Microbial Abundance: Novel Natures and Model Ecosystems, from Artisanal Cheese to Alien Seas. Social Studies of Science 44(2...
Journal Articles
Gastronomica (2020) 20 (2): 79–90.
Published: 01 May 2020
... stores or small generally local or regional chains. Situating the Work of Specialty Baristas Coffee has joined a host of other beverages and foodstuffs experiencing a surge in artisanal forms in recent decades, partic- ularly in developed economies (see Gatrell, Reid, and Steiger 2018 on beer; Nesto 2010...
Journal Articles
Gastronomica (2020) 20 (2): 1–11.
Published: 01 May 2020
... to (re)invent authenticity. The work of Cristina Grasseni has been a guide. In her in- depth ethnographic explorations of artisan cheese production in the Italian Alps, Grasseni highlights that as a local product and producers seek recognition at an international scale, in an effort to secure the...