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choucroute

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Journal Articles
Gastronomica (2011) 11 (3): 60–67.
Published: 01 August 2011
... instructional recipes are included, one for sauerkraut and one for kimchi. © 2011 The Regents of the University of California. All Rights Reserved. 2011 ascorbic acid autoimmune response bacteriocin biomarker brine cabbage cancer carcinogen choucroute crucifer intestinal flora isothiocyanate...
Journal Articles
Gastronomica (2007) 7 (4): 42–52.
Published: 01 November 2007
..., poetically named after swans or snow or thistledown, and wonders why the store sells juices of all kinds even clam juice and jus de choucroute but no red wine. Soon, however, she becomes overwhelmed: F A L L 2 0 0 7 49 G A S T R O N O M IC A She appeared dazed. Chipso and Oxydol and Super-Suds seemed to be...
Journal Articles
Gastronomica (2006) 6 (1): 104–105.
Published: 01 February 2006
... which was a grand choucroute complete with sausages, smoked pork, and a steaming pot of well-seasoned sauer- kraut. As I read and cooked, I wondered what Dr. Logue would bring to such a table. As it happens, she can be a genial guide to what goes on at a dinner party and brings more to the event than a...
Journal Articles
Gastronomica (2006) 6 (1): 103–104.
Published: 01 February 2006
... side of the book, focusing more on chapter fifteen, which deals with cuisine. As I read her book for this review, I was preparing a winter dinner party for eight, the focus of which was a grand choucroute complete with sausages, smoked pork, and a steaming pot of well-seasoned sauer- kraut. As I read...
Journal Articles
Gastronomica (2004) 4 (4): 46–59.
Published: 01 November 2004
Journal Articles
Gastronomica (2002) 2 (3): 82–86.
Published: 01 August 2002
... disparaging: that most sour gherkin, the cornichon, can mean dope or jerk. 7 The language can be hilariously descriptive: to get nowhere fast is pédaler dans la choucroute, to pedal in sauerkraut. At its best, food slang celebrates as it satirizes; it is wordplay that in one mouthful elevates, sublimates...
Journal Articles
Gastronomica (2002) 2 (3): 49–58.
Published: 01 August 2002
... only from Nérac and Périgueux (both in south- western France), but also from Strasbourg (in Alsace), and even uses the Alsatian dialect (surkraut for choucroute). The author must have spent a long time in Gascony to absorb these practices, and clearly had sound culinary experience. Finally, the author...