Search Results for chicken-and-waffles
1-19 of 19 Search Results for
Gastronomica. 2017; 17391–103 doi: https://doi.org/10.1525/gfc.2017.17.3.91
Published: 01 August 2017
... from the cheap metal cook- ware that my roommates and I used for the three meals in our rotation sloppy Joes, spaghetti with meat sauce, and chicken teriyaki and because her slender wrist strained under the skil- let s weight as she lifted it from the low cabinet to the stovetop, and because pretty...
Gastronomica. 2016; 163111–114 doi: https://doi.org/10.1525/gfc.2016.16.3.111
Published: 01 August 2016
... must weigh at least 200 pounds to qualify. Many clubs held eating contests to plump up their members before official weigh-ins. Even in the throes of the Great Depression, Americans across the country competed to eat the most plums, waffles, hamburgers, eggs, watermelons, apples, pancakes, chicken...
Gastronomica. 2016; 16344–55 doi: https://doi.org/10.1525/gfc.2016.16.3.44
Published: 01 August 2016
..., followed closely by psychoactive drinks (beer, coffee, and hot tea). Among true foods, the next G A S T R O N O M IC A 53 F A L L 2 0 1 6 most craved items were salad, ramen, curry rice (viewed as a distinct dish from regular rice Chinese-style deep-fried chicken, sashimi, and so on. Chocolate, the most...
Gastronomica. 2009; 9325–31 doi: https://doi.org/10.1525/gfc.2009.9.3.25
Published: 01 August 2009
.... ©© 2009 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2009 Amish Berenice Steinfeldt Bryn Mawr College Chicken-and-Waffles Compositum David Weaver-Zercher Eleanor Roosevelt Fischschtick Food Tourism Governor Samuel Pennypacker Gumbis Marjorie Hendricks...
Gastronomica. 2014; 1425–15 doi: https://doi.org/10.1525/gfc.2014.14.2.5
Published: 01 May 2014
... invented during the war because they could not cope with the washing up or the theft of silverware. Greeks also claim the takeaway roast chicken (Jim Bellas). These items are still standard fare in Greek shops like Londy s Cafe´ in the New South Wales town of Casino, where Jack and Denise Londy made and...
Gastronomica. 2010; 10455–59 doi: https://doi.org/10.1525/gfc.2010.10.4.55
Published: 01 November 2010
... visitor, the first indications of her love for ersatz edibles. There, on plates, sometimes attached to Above: Miniature copies of Mameve Medwed s latest novel, Of Men and Their Mothers, are distributed among the veggies in this chicken pot pie, made for the author by a set designer. photograph by...
Gastronomica. 2010; 10112–13 doi: https://doi.org/10.1525/gfc.2010.10.1.12
Published: 01 February 2010
... food, didn t just name an entree after the President they changed the name of their business to Obama Fried Chicken. In short, over the past year, in hundreds if not thousands of small diners and delis across the United States and around the world, Obama s name has appeared on signs and menus...
Gastronomica. 2010; 10271–74 doi: https://doi.org/10.1525/gfc.2010.10.2.71
Published: 01 May 2010
... their glasses and snort in guttural appreciation of the wine. To sample the Banty Red, which sports a proud rooster on its label, visitors must first perform the chicken dance. Kids are treated to Bully Hill grape juice. Some visitors receive a tour from the wisecracking Happy Phil, who claims to enjoy...
Gastronomica. 2009; 941–5 doi: https://doi.org/10.1525/gfc.2009.9.4.1
Published: 01 November 2009
... Altamura Today, the climate is altogether dif- ferent, as festival entry Food, Inc. proves. Robert Kenner s muckracking documentary traces the transforma- tion of farming into agribusiness and examines a broad swath of topics from genetically engineered chickens to Monsanto s litigious destruction of...
Gastronomica. 2008; 8332–38 doi: https://doi.org/10.1525/gfc.2008.8.3.32
Published: 01 August 2008
... laments.36 Surely, S U M M E R 2 0 0 8 37 G A S T R O N O M IC A they ll have memories of eating, although not exactly of real food, suggests Michael Pollan in The Omnivore s Dilemma. With its enticing jolt of fat and salt, a chicken nugget, for example, is a future vehicle of nostalgia a madeleine in...
Gastronomica. 2007; 7492–94 doi: https://doi.org/10.1525/gfc.2007.7.4.92
Published: 01 November 2007
... with eight hotdogs and eight sodas, and then waddled to Yankee Stadium. A favorite meal of Duke Ellington s was a platter of fried chicken, ham and eggs, baked beans, and a two-inch-thick steak, followed by a dessert of applesauce, ice cream, chocolate cake, and custard mixed with rich yellow cream...
Gastronomica. 2007; 731–5 doi: https://doi.org/10.1525/gfc.2007.7.3.1
Published: 01 August 2007
... resources because they demand so much land and water, and they are force-fed on corn and soy. Don t eat chicken: Chickens are often raised in cages so small that they cannot move. They are force-fed on corn and soy and loaded up with antibiotics to counter the risks of disease. Don t eat tofu: Soy is...
Gastronomica. 2005; 5165–69 doi: https://doi.org/10.1525/gfc.2005.5.1.65
Published: 01 February 2005
... minced haddock, chicken, sweetbreads, brains, liver, and kidneys Broiled beef and veal bone marrow Bone jelly (the reduced stock of boiled veal bones) Raw and poached eggs Steel cut oats, ground whole wheat, corn meal, and whole barley cooked with water in a double boiler for three hours. The...
Gastronomica. 2003; 3380–84 doi: https://doi.org/10.1525/gfc.2003.3.3.80
Published: 01 August 2003
... Parmesan cheese, and fusilli with juli- enned breast of chicken. All for seventy people. Under Jay s guidance, I prepared one of the desserts, the tiramisu. Squirted arcs of mango, strawberry, and chocolate were feathered into a rooster tail of rainbow color before the rich rounds of tiramisu were...
Gastronomica. 2003; 3376–79 doi: https://doi.org/10.1525/gfc.2003.3.3.76
Published: 01 August 2003
... poster on the Pastry and Baking boards at ChefTalkCafe.com. If you take a chicken, add all kinds of things on it and in it and throw it in the oven, what comes out of the oven is still a chicken. If you take flour, water, (wild) yeast and salt, and play around with time and temperature, what comes out...
Gastronomica. 2002; 2368–72 doi: https://doi.org/10.1525/gfc.2002.2.3.68
Published: 01 August 2002
... chestnuts because they were moldy, roasting the next, mixing the pasta with organic eggs and flour, reducing the flavorful grape syrup, could I sabotage the Splendid Table soul-force by dumping a vile can of chicken soup on top of all that? In these rationalizations, I admit, I hear an unpleasant tone: a...
Gastronomica. 2002; 2112–15 doi: https://doi.org/10.1525/gfc.2002.2.1.12
Published: 01 February 2002
... been familiar to the middle-class customers that the cpde and its competitors, as well as appliance manufacturers, were courting. Under the bright, focused studio lighting, the crisp skin of this chicken glis- tens with the promise of deep, rich flavors slowly coaxed out in the roasting process. But is...
Gastronomica. 2002; 21105–116 doi: https://doi.org/10.1525/gfc.2002.2.1.105
Published: 01 February 2002
..., and chicken pot pie with the sort of grace that could very well turn a skeptic into a believer. Pot on the Fire, Thorne s fourth collection of essays from Simple Cooking, continues the tried-and-true formula of previous volumes, interspersing recipes for both old friends (p.60) including buttermilk...
Gastronomica. 2001; 1436–47 doi: https://doi.org/10.1525/gfc.2001.1.4.36
Published: 01 November 2001
... to emulate Paul and Jesus, eating sparingly as she presumes they did. Today, I will eat one piece of chicken (without the skin), a lot of salad (chewing it well), some vegetables, fruit, and one small slice of bread! I will imitate the Lord. Yet the struggle continues, admits Hoover, and...