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cooking-and-art

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Journal Articles
Gastronomica. 2018; 18328–41 doi: https://doi.org/10.1525/gfc.2018.18.3.28
Published: 01 August 2018
...Irina D. Mihalache This article proposes that recipes are a form of culinary communication, suggesting that a recipe's biography is one of communicative moments, negotiations, and multiple voices. This framework is applied to The Art of Cooking, a series of culinary demonstrations organized by the...
Journal Articles
Gastronomica. 2015; 15193 doi: https://doi.org/10.1525/gfc.2015.15.1.93
Published: 01 February 2015
...Anton Masterovoy © 2015 by The Regents of the University of California 2015 Mastering the Art of Soviet Cooking: A Memoir of Food and Longing Anya von Bremzen : Crown Publishers , 2013 352 pp. Illustrations. $26.00 (cloth) meticulous detail can, without any narrative scaffolding...
Journal Articles
Gastronomica. 2012; 12157–61 doi: https://doi.org/10.1525/GFC.2012.12.1.57
Published: 01 February 2012
... Southern California coast- line, and then sought to capture the exact spot and time of day at which each one vanished. When Crosher showed the work to Caitlin Freeman, an old friend from art school who cofounded Miette Bakery and now oversees Blue Bottle Coffee s pastry program, Freeman was inspired by the...
Journal Articles
Gastronomica. 2009; 9136–49 doi: https://doi.org/10.1525/gfc.2009.9.1.36
Published: 01 February 2009
.... Masters of Disguise French Cooks Between Art and Nature, 1651 1793 investigations | jennifer j. davis From the winged hare presented at Trimalchio s dinner to the four-and-twenty blackbird pie of English nursery-rhyme fame, we delight in food that is not what it appears to be.1 In the year 800 Charlemagne...
Journal Articles
Gastronomica. 2018; 18426–40 doi: https://doi.org/10.1525/gfc.2018.18.4.26
Published: 01 November 2018
... impoverishment to win the world famous Master's de la Boulangerie and found prestigious eponymous bakeries. Parallel to its role in individual memory, food preserves cultural memory. Analogous to culinary arts, cinema, which is made for consumption, combines art and science, embodies culture, and incorporates...
Journal Articles
Gastronomica. 2012; 12175–82 doi: https://doi.org/10.1525/GFC.2012.12.1.75
Published: 01 February 2012
... society free of private property and commercial exchange . The Diggers, a part of the burgeon- ing bohemian counterculture, engaged in street theater, anarcho-direct action, and art happenings, and set up Free Stores in the park, distributing Free Food to whoever wanted it .4 The food they cooked...
Journal Articles
Gastronomica. 2010; 10121–23 doi: https://doi.org/10.1525/gfc.2010.10.1.21
Published: 01 February 2010
... instance. She made cod, stewed with onions in milk; tripe was served exactly the same way, and it was a long time before I realized tripe wasn t a kind of fish. She cooked cauliflower and served it with a white cornflour sauce. She served blancmange, custards, store-bought cream cakes. You might think that...
Journal Articles
Gastronomica. 2019; 19260–64 doi: https://doi.org/10.1525/gfc.2019.19.2.60
Published: 01 May 2019
... poetry, to find that the earth needs more companions, especially those who are attentive and willing to stay and do the work. Food and farming are a distinct mar- riage of science and art. Sitting down at a table to a home- cooked, local meal gives me the same sensation as sitting down at my desk to...
Journal Articles
Gastronomica. 2010; 10255–63 doi: https://doi.org/10.1525/gfc.2010.10.2.55
Published: 01 May 2010
... whirlwind public- ity campaign and kept a scrapbook of her trips around the country. Ads ran in papers nationwide, and she appeared on national tv cooking shows. She also sent free dieting packages to doctors so that they would prescribe the diet for their overweight patients. The Tasti-Diet was billed as a...
Journal Articles
Gastronomica. 2011; 11113–23 doi: https://doi.org/10.1525/gfc.2011.11.1.13
Published: 01 February 2011
... . So there is no fundamental reason that food cannot be art it has all the right prerequisites . On the other hand, traditional ideas about food held by cooks, critics, and consumers are at their foundation based on food as an artisanal craft product, not an art . The focus is on the process of...
Journal Articles
Gastronomica. 2011; 11434–45 doi: https://doi.org/10.1525/gfc.2012.11.4.34
Published: 01 November 2011
..., Mark Lucas, the author sets straight many questions about one of our first culinary celebrities, a woman who saw cooking as an art and believed herself to be an artist—a stance distinctly at odds with the idea of television's mass appeal and with the approach of many of her colleagues. Yet, the author...
Journal Articles
Gastronomica. 2005; 5119–24 doi: https://doi.org/10.1525/gfc.2005.5.1.19
Published: 01 February 2005
... designs incorporated current tastes in architecture, furniture and other decorative arts. The decline of the stove industry in Albany and Troy began slowly after the Civil War, when companies went back into full production and glutted the market. Also, new deposits of iron ore were discovered in the Great...
Journal Articles
Gastronomica. 2003; 3229–40 doi: https://doi.org/10.1525/gfc.2003.3.2.29
Published: 01 May 2003
... creative writing and psychedelic art, one cookbook explains how to skin a porcupine, cook with hashish, and make Grand Marnier sabayon. Another advocates bread-baking and shop-lifting in its critique of capitalism; a third approaches cooking as part of Buddhist practice. Throughout, their leisurely...
Journal Articles
Gastronomica. 2011; 11478–85 doi: https://doi.org/10.1525/gfc.2012.11.4.78
Published: 01 November 2011
... the fabrication techniques and aesthetics of the centerpieces through oral history and seminal nineteenth- and twentieth-century culinary books such as The Escoffier Cook Book: A Guide to the Fine Art of Cookery and more obscure works such as Escoffier's Les Fleurs en Cire . The investigation uncovers...
Journal Articles
Gastronomica. 2007; 7252–58 doi: https://doi.org/10.1525/gfc.2007.7.2.52
Published: 01 May 2007
...su-mei yu Khao chae--aromatic soaked rice--is served only during the hot summer months in Thailand. Its exquisite taste and laborious preparation beckoned the author, Su-Mei Yu, back to her birthplace. Skilled elderly cooks recruited by friends abruptly changed their minds about sharing their...
Journal Articles
Gastronomica. 2010; 10370–83 doi: https://doi.org/10.1525/gfc.2010.10.3.70
Published: 01 August 2010
...francine matalon-degni This article traces the evolution of food photography through the lens of its political context. The ways in which prop stylists and food stylists defined food photography trends was guided by more than their unique interpretation of assigned art direction. The political...
Journal Articles
Gastronomica. 2007; 7478–83 doi: https://doi.org/10.1525/gfc.2007.7.4.78
Published: 01 November 2007
...marjorie ross Carlos Poveda's Domestic Landscapes are linked to a history of food and art that reaches back to Greco-Roman antiquity and becomes empowered with contemporary artists who sculpt or paint their works in edible materials to be devoured by spectators. Poveda's Landscapes, however, offer...
Journal Articles
Gastronomica. 2004; 4425–33 doi: https://doi.org/10.1525/gfc.2004.4.4.25
Published: 01 November 2004
... Italian cook of the fifteenth century and author of what food historians have called the first modern cookery book, his Liber de arte coquinaria (Book on the Art of Cooking). Martino was chef to two of the greatest figures of fifteenth-century Italy: Cardinal Ludovico Trevisan, a key military commander...
Journal Articles
Gastronomica. 2020; 20245–54 doi: https://doi.org/10.1525/gfc.2020.20.2.45
Published: 01 May 2020
...Samuel H. Yamashita In the 1970s, Japanese cooks began to appear in the kitchens of nouvelle cuisine chefs in France for further training, with scores more arriving in the next decades. Paul Bocuse, Alain Chapel, Joël Robuchon, and other leading French chefs started visiting Japan to teach, cook...
Journal Articles
Gastronomica. 2020; 20267–78 doi: https://doi.org/10.1525/gfc.2020.20.2.67
Published: 01 May 2020
... food availabilities, attitudes toward food, and everyday cooking and eating practices over the last couple of decades as communities increasingly integrated with broader regional and global food systems. The interview data upon which we focus here is thus contextualized by multiple prior years of...