1-20 of 266 Search Results for

chef-and-artist

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. 2014; 14246–55 doi: https://doi.org/10.1525/gfc.2014.14.2.46
Published: 01 May 2014
...Kevin Landis The movement that is known as molecular gastronomy has received much attention over the past decade, both as a compelling artistic breach of “ordinary cuisine” and for its privileging the scientific advancement of food preparation. The great chefs of this movement are received as...
Journal Articles
Gastronomica. 2012; 12361–64 doi: https://doi.org/10.1525/GFC.2012.12.3.61
Published: 01 August 2012
... chef working in the first half of the twentieth century, such as Quail a la Duchese [sic] . She chose a few others using, in her term, intuition . 1 Handwritten on standard-size index cards, each recipe is accompanied by a one-of-a-kind ink- and gold-leaf drawing by the artist . At the Center for Book...
Journal Articles
Gastronomica. 2020; 202vii doi: https://doi.org/10.1525/gfc.2020.20.2.vii
Published: 01 May 2020
... Institute. He completed a PhD in the Department of Environmental Science, Policy, and Management at the University of California, Berkeley. Frances Cannon is a writer, professor, and artist currently living in Vermont, where she teaches at the Vermont College of Fine Arts and Champlain College. She is the...
Journal Articles
Gastronomica. 2020; 20279–90 doi: https://doi.org/10.1525/gfc.2020.20.2.79
Published: 01 May 2020
... their per- formance, while women tend to be made to cook and clean more or stay longer or do more of the emotional care work (2019: 492). Recent parallel research looking at chefs in high- end restaurants has echoed these findings; Harris and Giuffre (2015) have established that women are obliged to...
Journal Articles
Gastronomica. 2020; 2021–11 doi: https://doi.org/10.1525/gfc.2020.20.2.1
Published: 01 May 2020
... seconds of stirring or at whatever rate the chef deems ap- propriate, or depending on the level of hunger of the primary producer, or the sophistication of the available measuring receptacles. Add the Italian Sea Salt PDO, recognized as such by the Italian Polenta PDO Promotional Committee, and cook...
Journal Articles
Gastronomica. 2020; 20255–66 doi: https://doi.org/10.1525/gfc.2020.20.2.55
Published: 01 May 2020
... nontouristic cities, defined more by present-day economic activity than its artistic heritage (although Andria does have a charming historic center). And in fact, no city better embodies the oil tradition of the nord FIGURE 3: Puglian oil from the 2019 harvest. PHOTOGRAPH BY MICHAEL IPSEN © 2019 G A S T R O N...
Journal Articles
Gastronomica. 2020; 20212–29 doi: https://doi.org/10.1525/gfc.2020.20.2.12
Published: 01 May 2020
...Adam Calo Aging farmer demographics and declining agricultural trends provoke policy makers, farmer advocacy groups, and food system scholars to ask, “Who will do the work of farming in the future?” One response to this concern has been the rise of a “beginning farmer” narrative, where the goal of...
Journal Articles
Gastronomica. 2020; 201viii–ix doi: https://doi.org/10.1525/gfc.2020.20.1.viii
Published: 01 February 2020
... revue canadienne des études sur l alimentation. Courtney Nzeribe combines food, art, and travel in her work as a cu- linary artist and personal chef. She studied at Parsons Paris. Eric C. Rath is Professor of Premodern Japanese History at the University of Kansas and a specialist in Japanese dietary...
Journal Articles
Gastronomica. 2019; 1941–9 doi: https://doi.org/10.1525/gfc.2019.19.4.1
Published: 01 November 2019
... released one year after Good Things to Eat, as Suggested by Rufus, repub- lished in 2004 with the subtitle The First Cookbook by an African American Chef. The introduction and preface of The Southern Cookbook do not explicitly identify either Bivins or the Chester students as people of color, but the sub...
Journal Articles
Gastronomica. 2019; 19341–46 doi: https://doi.org/10.1525/gfc.2019.19.3.41
Published: 01 August 2019
... photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, http://www.ucpress.edu/journals.php?p=reprints . 2019 Un-Modernist Cuisine Sean Sherman is a chef and leader of an educational nonprofit called NATIFS (Native American Traditional...
Journal Articles
Gastronomica. 2019; 19360–66 doi: https://doi.org/10.1525/gfc.2019.19.3.60
Published: 01 August 2019
...Sylvie Durmelat If food is transient, so are the techniques, gestures, and know-how required to preserve it and extend its lifetime. “There is a life and death of gestures,” Luce Giard (1998: 202) suggests with a tinge of nostalgia. Casablanca-born and Marseille-based visual artist Ymane Fakhir (b...
Journal Articles
Gastronomica. 2019; 19216–28 doi: https://doi.org/10.1525/gfc.2019.19.2.16
Published: 01 May 2019
...- ney and the chef from literal to lettered. Ironically, many cooks and chefs, at least the ones with whom I spoke, opted out of or left college to avoid scholarly chores like essay-writing. Instead they saw themselves as hands- on artists, creatives, or craftspeople (Bush 2017). Bringing these back of...
Journal Articles
Gastronomica. 2019; 19280–81 doi: https://doi.org/10.1525/gfc.2019.19.2.80
Published: 01 May 2019
...://www.ucpress.edu/journals.php?p=reprints . 2019 Favorite Essays from the Gastronomica Editorial Collective S INCE ITS INCEPTION, Gastronomica has been the place where scholars, writers, cooks, diners, activists, artists, and more have thought together about food. Beginning with this issue, Gastronomica has new...
Journal Articles
Gastronomica. 2019; 192iv–v doi: https://doi.org/10.1525/gfc.2019.19.2.iv
Published: 01 May 2019
..., emerging artists, and starting food practi- tioners) to identify exciting new areas of inquiry, methods, forms of presentation, and approaches. In the Research Articles section, Sarah Elton reimagines food studies by taking a posthumanist, transcendental approach; Leigh Chavez-Bush suggests foretelling...
Journal Articles
Gastronomica. 2019; 19256–59 doi: https://doi.org/10.1525/gfc.2019.19.2.56
Published: 01 May 2019
... unused and discarded food from photo shoots. And, let s not even start to talk about how many meals my dogs have enjoyed courtesy of the dishes I cre- ated for food conglomerates, publishing houses, television stations, and celebrity chefs. This food mostly comes from the grocery store or even at...
Journal Articles
Gastronomica. 2019; 191120–121 doi: https://doi.org/10.1525/gfc.2019.19.1.120
Published: 01 February 2019
... on a springtime release of dairy cows on a Swedish farm. In their observations, while the welfare of the cows was the focal point of the publicity event, they note the absence of any ethical framing of keeping and using cows for milk consumption. In an altogether different approach, artist Yvette...
Journal Articles
Gastronomica. 2018; 18482–93 doi: https://doi.org/10.1525/gfc.2018.18.4.82
Published: 01 November 2018
... the initiatives of specific individuals such as René Redzepi, chef at Noma. In this article, we will argue that it is part of a much broader cultural movement replacing precision, nutrition, and hygiene with pleasure, taste, and creativity as the center of kitchen culture, food education, and child...
Journal Articles
Gastronomica. 2018; 18454–70 doi: https://doi.org/10.1525/gfc.2018.18.4.54
Published: 01 November 2018
...- riences fine art is argued to engender in viewers. Underscoring further the permeable boundaries between art and alcohol, the French magazine artpress (2008) devoted an entire issue to gas- tronomy and wine in which chefs, restaurants, and vineyards re- ceived the same level of attention as artists and...
Journal Articles
Gastronomica. 2018; 18426–40 doi: https://doi.org/10.1525/gfc.2018.18.4.26
Published: 01 November 2018
...: 26). Food and memory tend to con- verge in the privacy of the home, whether it be in physically intimate spaces and focused on sensuality, or in the kitchen, where it is most often women cooking, versus men who chef in public spaces such as restaurants.2 The two 2013 Asian food films of the current...
Journal Articles
Gastronomica. 2018; 18413–25 doi: https://doi.org/10.1525/gfc.2018.18.4.13
Published: 01 November 2018
... s ability to apparently disappear as a performer into the work s long complications, thereby providing an instance of the ecstasy he characterized as the state of standing outside time and within an integral artistic structure. In that ethereal moment, the instance of ecstasy that Kerouac built...