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artisan-producers

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Journal Articles
Gastronomica. 2009; 9458–61 doi: https://doi.org/10.1525/gfc.2009.9.4.58
Published: 01 November 2009
... a dozen artisan producers, although production is limited by the supply of fruit, as perry pear trees can take up to forty years to reach maturity. ©© 2009 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2009 Perry pear varietals perry cider artisan producers F A L...
Journal Articles
Gastronomica. 2019; 19478–90 doi: https://doi.org/10.1525/gfc.2019.19.4.78
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. 2011; 114112–115 doi: https://doi.org/10.1525/gfc.2012.11.4.112
Published: 01 November 2011
... artisanal products . The Swiss scientists are simply making certain that the cheeses from a given pro- ducer will be consistent and identifiable year after year . It s romantic to say that a small producer of butter has a better product than that of a big company, Bütikofer claims, and while it s true...
Journal Articles
Gastronomica. 2011; 114104–107 doi: https://doi.org/10.1525/gfc.2012.11.4.104
Published: 01 November 2011
..., AgroShopping provides urban dwellers with the opportunity to buy fresh fruits, vegetables, meats, cheeses, and other agricultural or artisanal products, as well as a range of prepared foods from various culinary traditions. At least some of the agricultural products can be purchased directly from producers...
Journal Articles
Gastronomica. 2012; 12427–30 doi: https://doi.org/10.1525/GFC.2012.12.4.27
Published: 01 November 2012
... shredded cassava solids into a matapee, a cylindrical basket that is squeezed to extract the juice. The juice is then boiled to destroy the cyanide, and spices such as cinnamon and habanero peppers are added. Because small artisan operations do not produce enough cassareep to satisfy the current demand of...
Journal Articles
Gastronomica. 2020; 20279–90 doi: https://doi.org/10.1525/gfc.2020.20.2.79
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; 2021–11 doi: https://doi.org/10.1525/gfc.2020.20.2.1
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...
Journal Articles
Gastronomica. 2020; 20267–78 doi: https://doi.org/10.1525/gfc.2020.20.2.67
Published: 01 May 2020
... (2015), for example, recently wrote about edible memory, describing this as a remembrance that is both personal and social, as well as rooted in the material world. In her analysis of heirloom and old-fashioned varieties of produce and culti- vated plants, Jordan argued that growing and eating these...
Journal Articles
Gastronomica. 2020; 201iv–vii doi: https://doi.org/10.1525/gfc.2020.20.1.iv
Published: 01 February 2020
..., things, and information back and forth in flows. NonnaMariuccia married a man from a large Torinese artisan family, Nonno Beppe, creating serious controversy in both families coming from separate anthropological universes, and gastronomies. Nonna Mariuccia, Zia Anna, and I wade into the dark as we...
Journal Articles
Gastronomica. 2019; 19442–48 doi: https://doi.org/10.1525/gfc.2019.19.4.42
Published: 01 November 2019
... the same company that produces monosodium glutamate (MSG). The traditional and artisanal method of making katsuobushi is time-consuming and difficult, provides a flavor that is subtle and evocative, and, not surprisingly, results in a product that is quite expensive. What follows describes my personal...
Journal Articles
Gastronomica. 2019; 19491–97 doi: https://doi.org/10.1525/gfc.2019.19.4.91
Published: 01 November 2019
... brewery, founded in 1800 but now defunct. What used to be an industrial no-go zone Grunerløkka is today the trendi- est, hippist hub in Oslo. A neighborhood with locally sourced brunch spots, yoga studios, artisanal bread, curated second- hand clothing, fair-trade coffee shops and a couple of...
Journal Articles
Gastronomica. 2019; 19347–59 doi: https://doi.org/10.1525/gfc.2019.19.3.47
Published: 01 August 2019
... from Slow Food (who saw it as a technological corrup- tion of tradition), but one that allowed Serpa producers to significantly reduce waste and to survive in the face of compe- tition from larger, more industrialized producers (West and Domingos 2012: 130 32). In her work on American artisan...
Journal Articles
Gastronomica. 2019; 19393–94 doi: https://doi.org/10.1525/gfc.2019.19.3.93
Published: 01 August 2019
... social forces at work in the world of French gastronomy? In Loiseau s story, Fantasia points to the great balancing act of seemingly contradictory logics and ideals within the world of food, namely between artisanal and indus- trial practices. For Loiseau, this balancing act ultimately proved perhaps too...
Journal Articles
Gastronomica. 2019; 19394–95 doi: https://doi.org/10.1525/gfc.2019.19.3.94
Published: 01 August 2019
... was a logic that emphasized slower, artisanal production methods and more restricted markets for consumption, mostly associated with celebrated chefs and restaurants, as well as famed culinary guides. On the other side was a logic that emphasized quicker, more modern pro- duction methods and mass...
Journal Articles
Gastronomica. 2019; 193vi–vii doi: https://doi.org/10.1525/gfc.2019.19.3.vi
Published: 01 August 2019
... Co-Director of the Vermont Institute for Artisan Cheese and Associate Director of the Northeast Dairy Foods Research Center at UVM. He has authored two books, Cheese and Culture: A History of Cheese and Its Place in Western Civilization and American Farmstead Cheese: The Complete Guide to Making and...
Journal Articles
Gastronomica. 2019; 19243–55 doi: https://doi.org/10.1525/gfc.2019.19.2.43
Published: 01 May 2019
... careful to decorate their websites with attractive cultural motifs such as images of antique implements or items of fur- niture, Thai temple art, textiles, and other artisanal forms. Equally important, nearly every cooking school advertised that, as part of the class, students would have a guided tour of...
Journal Articles
Gastronomica. 2019; 191xi–xii doi: https://doi.org/10.1525/gfc.2019.19.1.xi
Published: 01 February 2019
... cultures of food production and has an upcoming article on the material culture and sensory aspects of artisanal cheese retailing in the UK. Camelia Dewan is an environmental anthropologist focusing on the anthropology of development. She obtained her PhD in Social Anthropology and Environment from the...
Journal Articles
Gastronomica. 2019; 19191–93 doi: https://doi.org/10.1525/gfc.2019.19.1.91
Published: 01 February 2019
... explorations of this theme was situated either in nutritional understandings of good, which conflated it with healthy, or in ethical understandings of good, such as ethical consumption or alternative, artisanal foods. This emphasis risks focusing attention solely on situations where the language of...
Journal Articles
Gastronomica. 2019; 19155–64 doi: https://doi.org/10.1525/gfc.2019.19.1.55
Published: 01 February 2019
... participation above and beyond the allure of providing real or whole food for ourselves and our families. As Jedidiah Purdy argues in his essay on artisanal killing, his evocative description of butcher- ing one s own meat, greater participation with your food insists on the importance of work, which the...
Journal Articles
Gastronomica. 2019; 19179–90 doi: https://doi.org/10.1525/gfc.2019.19.1.79
Published: 01 February 2019
... created a certifi- cation of sakash ( sake artisan, equivalent to sake somurie, or sake sommelier), who is defined as an expert on sake and food pairing. Regarding the idea of sakash , the brewery asserted: In France, some sommeliers are able to distinguish the different tastes of wine and recommend to...