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Journal Articles
Gastronomica. 2006; 63114 doi: https://doi.org/10.1525/gfc.2006.6.3.114.1
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. 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...
Journal Articles
Gastronomica. 2014; 14434–43 doi: https://doi.org/10.1525/gfc.2014.14.4.34
Published: 01 November 2014
...Cristina Grasseni The reinvention of food is also a matter of re-localization. This means rethinking food chains in terms of their spatiality. This article deals with milk and cheese and their reinvention in Italy through two distinct, even opposing, strategies: automatization and face-to-face...
Journal Articles
Gastronomica. 2019; 19229–42 doi: https://doi.org/10.1525/gfc.2019.19.2.29
Published: 01 May 2019
...Miranda Brown This article documents the presence of cheese in the culinary traditions of southeast China between the fourteenth and seventeenth centuries through a close analysis of a single recipe collection, Mr. Song's Book of Nourishing Life. It opens by examining Mr. Song's techniques for...
Journal Articles
Gastronomica. 2013; 13382–83 doi: https://doi.org/10.1525/gfc.2013.13.3.82
Published: 01 August 2013
...Benjamin Aldes Wurgaft © 2013 by The Regents of the University of California 2013 The Life of Cheese: Creating Food and Value in America Paxson Heather , Berkeley : University of California Press , 2013 332 pp. Illustrations. $29.95 (paper) Sharma argues that officials of the...
Journal Articles
Gastronomica. 2011; 114112–115 doi: https://doi.org/10.1525/gfc.2012.11.4.112
Published: 01 November 2011
...Scott Haas In the global marketplace where real products are sold alongside knockoffs, how do the genuine producers and the consumer guarantee integrity? Scientists have entered the fray through microbiology. By utilizing the same, specific bacteria to create regional cheeses, scientists are...
Journal Articles
Gastronomica. 2011; 1125–6 doi: https://doi.org/10.1525/gfc.2011.11.2.5
Published: 01 May 2011
... . Thomas Hill, in a 1576 work entitled The Most Pleasant Art of the Interpretation of Dreams, recorded how a certain man dreamed that he fed his privy member with bread and cheese like as it were a beast . This dream, according to Incarcerated in a Large Cheese In 1966 psychologists calvin hall and...
Journal Articles
Gastronomica. 2010; 10435–47 doi: https://doi.org/10.1525/gfc.2010.10.4.35
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. 2009; 9348–52 doi: https://doi.org/10.1525/gfc.2009.9.3.48
Published: 01 August 2009
...ursula heinzelmann At first glance the small, round cow's milk cheese seems decidedly unexciting, one of the mild, semi-hard, ‘‘children’’ cheeses Germans apparently favor for their unobtrusiveness, the very opposite of the characterful, often pungent varieties their French neighbors like to make...
Journal Articles
Gastronomica. 2009; 9174–77 doi: https://doi.org/10.1525/gfc.2009.9.1.74
Published: 01 February 2009
..., and people who make it. In its terroir, cheese is like wine, as bound to the land as the vines that yield Sancerre or Saumur-Champigny. Think of goats as big, fluffy grapes. Here s the problem: the delicacy and nuance of flavor that make cheese a supreme expression of place come from microorganisms...
Journal Articles
Gastronomica. 2008; 8460–64 doi: https://doi.org/10.1525/gfc.2008.8.4.60
Published: 01 November 2008
...john martin taylor ©© 2008 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2008 F A L L 2 0 0 8 60 G A S T R O N O M IC A When Rickey was upset, he almost always made cheese straws. They were one of the few things he had ever learned to cook, and making them seemed to...
Journal Articles
Gastronomica. 2014; 14393–94 doi: https://doi.org/10.1525/gfc.2014.14.3.93
Published: 01 August 2014
...Matthew J. Rippon © 2014 by The Regents of the University of California 2014 Cheese and Culture: A History of Cheese and Its Place in Western Civilization Paul S. Kindstedt : Chelsea Green , 2012 x + 253 pp. Illustrations. $24.95 (paper) Pacific Northwest Cheese: A History...
Journal Articles
Gastronomica. 2002; 2460–61 doi: https://doi.org/10.1525/gfc.2002.2.4.60
Published: 01 November 2002
.... all rights reserved. Mary falk loves mold it s her passion, her craft, and her livelihood. Creator of LoveTree farmstead sheep cheese, Mary is winning national awards and international acclaim because she knows how to spoil milk and put everyday bac- teria to work. In the rolling hills of Wisconsin s...
Journal Articles
Gastronomica. 2003; 3114–15 doi: https://doi.org/10.1525/gfc.2003.3.1.14
Published: 01 February 2003
...Terry Kirts Regents of the University of California Macaroni & Cheese Survey t e r r y k i r t s In the mail this morning, a certified letter: Your household has been selected to participate in a very important study about macaroni and cheese. And I think about the blue and white box, the...
Journal Articles
Gastronomica. 2002; 2277–82 doi: https://doi.org/10.1525/gfc.2002.2.2.77
Published: 01 May 2002
...Rosa Tovar The most common coagulant used in cheese-making is an enzyme found in the stomachs of cows, sheep and goats. This fascinating article explores an alternative coagulant, thistle bloom, and the historical, religious and geographical reasons for its existence. These cheeses, smooth and...
Journal Articles
Gastronomica. 2001; 1176–77 doi: https://doi.org/10.1525/gfc.2001.1.1.76
Published: 01 February 2001
...Charles Perry Regents of the University of California Texts S· ifat al-aruzz (recipe of rice). 1 A rat· l and a half of meat, a qadah· of rice and let the meat be very fat and two ûqiyas of Sicilian cheese, four sticks of unpounded Ceylon cinnamon and a dirham of unground pepper. You wash the...
Journal Articles
Gastronomica. 2019; 19320–28 doi: https://doi.org/10.1525/gfc.2019.19.3.20
Published: 01 August 2019
... dairying, based on nomadic and semi-nomadic herding, and a different form of milk preservation based on the production of dried acid coagulated and acid-heat coagulated cheeses, developed on the Eurasian steppe and is still practiced in Mongolia today. This work seeks to reconstruct the migration and...
Journal Articles
Gastronomica. 2010; 10358–65 doi: https://doi.org/10.1525/gfc.2010.10.3.58
Published: 01 August 2010
... yogurt cultures to sweetened evaporated milk. However, Bengal is best known for desserts based on chhana. This is a fresh cheese with a consistency similar to ricotta. Some chhana is made into fritters, which include pantua, a doughnut-brown ball about the size of a lime, and kalojam, a nearly jet black...
Journal Articles
Gastronomica. 2008; 8483–86 doi: https://doi.org/10.1525/gfc.2008.8.4.83
Published: 01 November 2008
... politician, poet and writer is explored in relation to his work, in particular, the epic poem, Martíín Fierro and The Return of Martíín Fierro . The Martíín Fierro dessert evolved from Hernandez's preference for a popular Argentinean dessert of cheese and sweet potato called "Vigilante" to the Uruguayan...
Journal Articles
Gastronomica. 2012; 12378–80 doi: https://doi.org/10.1525/GFC.2012.12.3.78
Published: 01 August 2012
..., nutritionists will need to develop a better understanding of cooking. Guérard disagrees with commentators, such as Michael Steinberger, who conclude that French cuisine is in decline; in his view, this conclusion is exaggerated and the quality of products such as cheese and wine has actually improved. He...