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Journal Articles
Gastronomica. 2005; 51112 doi: https://doi.org/10.1525/gfc.2005.
Published: 01 February 2005
... ©© 2005 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2005 Cider: Making, Using & Enjoying Sweet & Hard Cider . Proulx Annie and Nichols Lew North Adams, MA : Storey Publishing , 2003 Third Edition, 224 pp. Illustrations. $14.95 (paper...
Journal Articles
Gastronomica. 2009; 9458–61 doi: https://doi.org/10.1525/gfc.2009.9.4.58
Published: 01 November 2009
...cherry ripe Perry is a fermented beverage made from the juice of particular varieties of primitive pears. These fruit are inedible and are thought to be closely related to wild pears. Like cider, perry can be dry or sweet, sparkling or still, and it can have an alcohol content as high as 8.5...
Journal Articles
Gastronomica. 2002; 2419–23 doi: https://doi.org/10.1525/gfc.2002.2.4.19
Published: 01 November 2002
... rennet, sweetened with sugar and flavoured with rosewater,which was enjoyed at the end of the meal. Syllabub, a frothy confection of cream or milk, white wine, cider or ale sweetened with sugar was originally a favorite drink in the Tudor and Stuart periods. In the Elizabethan era, junket was flavoured...
Journal Articles
Gastronomica. 2020; 201viii–ix doi: https://doi.org/10.1525/gfc.2020.20.1.viii
Published: 01 February 2020
.... Anelyse M. Weiler is a Professor of Sociology at Okanagan College and a sociology PhD candidate at the University of Toronto. Her research fo- cuses on labor, immigration, and sustainability across the food system. She is currently conducting a case study on the emerging craft cider industry in the...
Journal Articles
Gastronomica. 2019; 193vi–vii doi: https://doi.org/10.1525/gfc.2019.19.3.vi
Published: 01 August 2019
... sustainability across the food system. She has published in journals such as International Migration, Antipode, and Journal of Agriculture, Food Systems, and Community Development. Currently, she is conducting a case study on the emerging craft cider industry in the Pacific Northwest. Harry G. West is Professor...
Journal Articles
Gastronomica. 2019; 1931–5 doi: https://doi.org/10.1525/gfc.2019.19.3.1
Published: 01 August 2019
... the apples in a timely manner and get them sorted, pressed, re- frigerated, turned into cider, fermented, sold, whatever. This race occurs in our home kitchen too. We are slicing tomatoes, sautéing mushrooms, peeling onions and garlic, chopping quince so that we can make (and then freeze or can...
Journal Articles
Gastronomica. 2019; 19347–59 doi: https://doi.org/10.1525/gfc.2019.19.3.47
Published: 01 August 2019
... fermented foods such as pickles, charcuterie, sourdough bread, beer, wine, cider as the products of controlled spoilage. But the language used to describe cheese often refers to this more explicitly. Mother Noella Marcelino, who makes cheese in the Benedictine Abbey of Regina Laudis in Bethlehem...
Journal Articles
Gastronomica. 2019; 191xi–xii doi: https://doi.org/10.1525/gfc.2019.19.1.xi
Published: 01 February 2019
... Publishing pro- gram in the Department of English at the University of North Dakota. He is an avid home bread baker and cider maker. You can read his writing on food at the Los Angeles Review of Books and Hybrid Pedagogy, and on other topics at Tin House Online, Critique: Studies in Contemporary Fiction, and...
Journal Articles
Gastronomica. 2019; 191115–118 doi: https://doi.org/10.1525/gfc.2019.19.1.115
Published: 01 February 2019
...=reprints . 2019 Whisky Rising: The Definitive Guide to the Finest Whiskies and Distillers of Japan Stefan van Eycken Kennebunkport, ME : Cider Mill Press , 2017 399 pp. Illustrations. $35.00 (cloth) The Way of Whisky Dave Broom London : Hachette , 2017 255 pp. Illustrations...
Journal Articles
Gastronomica. 2018; 18413–25 doi: https://doi.org/10.1525/gfc.2018.18.4.13
Published: 01 November 2018
... little business, where fruits, vegetables, and cider are sold at roadside stands, where pedestrian interactions all are done by first name, and where just past a dairy farm there is one rambling Victorian house with a battered gray look, a high hedgerow all around trees huge and leafy that almost...
Journal Articles
Gastronomica. 2018; 18176–82 doi: https://doi.org/10.1525/gfc.2018.18.1.76
Published: 01 February 2018
... it was boiled in, and gather the rest of what I need for dinner. I make a top- ping for the tacos of chopped yellow onion and cilantro with the juice of a lime. Online, I find a recipe for flash-pickling red on- ion in water and apple cider vinegar with salt and sugar, and quickly slice an onion into...
Journal Articles
Gastronomica. 2017; 174111–126 doi: https://doi.org/10.1525/gfc.2017.17.4.111
Published: 01 November 2017
..., we made significant quantities of our own canned apple FIGURE 7: Mother s Icura recipe in Grandmother s book (top left). PRIVATE ARCHIVE OF DR. ANASTASIA LAKHTIKOVA G A S T R O N O M IC A 120 W IN T E R 2 0 1 7 cider, grape juice, tomato sauce and dehydrated tomatoes, apples, apricots, plums, and...
Journal Articles
Gastronomica. 2017; 17239–50 doi: https://doi.org/10.1525/gfc.2017.17.2.39
Published: 01 May 2017
... materials. In addition, he said, beer has been a way for me to find my own way. It was one of the possible paths I could have taken, among salumi [cured meats, like prosciutto and salami], cheeses, wines, cider . . . in the end, beer! Artisanal brewing, then, from the perspectives of these brewers and...
Journal Articles
Gastronomica. 2016; 163vii doi: https://doi.org/10.1525/gfc.2016.16.3.vii
Published: 01 August 2016
... focused on craft cider in Europe and food and migration in Ecuador. Benjamin Coles is Lecturer in Economic and Political Geography at the University of Leicester, UK. His main research interests include the geographies of commodities andmarkets, focusing on the geographical practices surrounding...
Journal Articles
Gastronomica. 2015; 15364–66 doi: https://doi.org/10.1525/gfc.2015.15.3.64
Published: 01 August 2015
... chance and let our lives entangle and moved into a drafty, moth-besieged house beside the woods, where we live still. Boston where, in November, five months after Ascoli, we warmed our throats with cider and meandered through the Public Garden, a place you used to walk seven years earlier by yourself...
Journal Articles
Gastronomica. 2015; 15226–38 doi: https://doi.org/10.1525/gfc.2015.15.2.26
Published: 01 May 2015
... understands nothing else of the theater. Mlle. Rachel has a mansion in Paris and a pavilion in Marly:17 in the winter, in the city, cre pes are made or chest- nuts are eaten, and you drink cider; in the summer, in the country, fruit from the garden is eaten, and you drink beer. On the quai Voltaire, lotto18...
Journal Articles
Gastronomica. 2014; 1447–16 doi: https://doi.org/10.1525/gfc.2014.14.4.7
Published: 01 November 2014
... consumers through his Facebook page and degustations at hip new markets, and makes sweet and dry apple ciders and berry wines to satisfy a range of palates. Many Europeans turn up their noses at non-vinifera wines. Andrejs made a dry sparkling white wine from a hybrid grape, but laments that no matter what...
Journal Articles
Gastronomica. 2014; 14166–70 doi: https://doi.org/10.1525/gfc.2014.14.1.66
Published: 01 February 2014
.... I went with my family or my friends, taking a brown paper bag and heading out to the orchards to pick the apples straight from the trees. Later, we made them into sauces, or baked them into pies, or pressed them into cider. The ritual became so much a part of my life that I always associate the...
Journal Articles
Gastronomica. 2012; 12268–71 doi: https://doi.org/10.1525/GFC.2012.12.2.68
Published: 01 May 2012
... her native Perche region in southeastern Normandy, Rossant wondered why apple growers there were doing well but their counterparts in the Hudson River Valley were not . In France, growers pro- duced a diverse range of value added products like hard apple cider (cidre), apple brandy (Calvados), and a...
Journal Articles
Gastronomica. 2011; 113108 doi: https://doi.org/10.1525/gfc.2011.11.3.108
Published: 01 August 2011
... fruit for far longer, in the form of brandy . Like cidering, distilling offered large planters tremendous economic advantages, for they pos- sessed the slave labor and materials to produce large quantities of alcohol . In statements that are undocumented, due to the lack of women s words on the subject...