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cooking-health

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Journal Articles
Gastronomica (2012) 12 (3): 78–80.
Published: 01 August 2012
...barbara santich In this interview, Michel Guérard elaborates his ideas on the education and training of chefs for a future when cuisine will be increasingly focused on health and cooks will need to know more about the relationships between food and disease prevention. At the same time...
Journal Articles
Gastronomica (2020) 20 (2): 67–78.
Published: 01 May 2020
... at home around the kitchen table. Many of the people with whom Brewis and Trainer spoke tussled with the intersecting issues of food, language, health, and identity. In particular, they explored questions such as: Are the array of foods and cooking techniques associated with Southern cooking...
Journal Articles
Gastronomica (2020) 20 (2): 91–95.
Published: 01 May 2020
... of cab- bage in his garden. He loves to garden, cook, and eat, and does not limit his diet to items that are solely supportive of his health. He does avoid certain foods but not strictly. Katz is no fanatic. Rather, he eats the way that most of us do: I try to avoid eating potato chips, for I have...
Journal Articles
Gastronomica (2020) 20 (2): vii.
Published: 01 May 2020
..., Crazy, and Disgusting: Stigma and the Undoing of Global Health (with Amber Wutich, JHU Press, 2019) and Obesity: Cultural and Biocultural Perspectives (Rutgers University Press, 2011). Adam Calo is a food systems researcher at the Social, Economic, and Geographical Sciences group of the James Hutton...
Journal Articles
Gastronomica (2020) 20 (2): 112–113.
Published: 01 May 2020
... soil fumigation in order to hold on to their best workers, despite the fact that such methods are putting workers health at risk. As comprehensive as this book is regarding strawberry produc- tion in California, it contributes to an existing California-centric emphasis in critical food studies...
Journal Articles
Gastronomica (2020) 20 (2): 79–90.
Published: 01 May 2020
... coffee industry no longer populated by Ott s minimum-wage con- noisseurs but instead home to salaried workers with contracts and perhaps even benefits such as health care. The USBC does not offer an immediate financial motive to compete the grand prize is a trip to a coffee-producing country yet winning...
Journal Articles
Gastronomica (2020) 20 (1): 91–92.
Published: 01 February 2020
... is not enough to get a farmworker to a grocery store; support initia- tives must also include bilingual shopping guides, the distribu- tion of goods door-to-door, and the acknowledgment that money is not the only thing forestalling good health and nutri- tion for migrant farmworkers. The question of...
Journal Articles
Gastronomica (2020) 20 (1): 90–91.
Published: 01 February 2020
...-to-door, and the acknowledgment that money is not the only thing forestalling good health and nutri- tion for migrant farmworkers. The question of where food jus- tice solutions come from dominates Mares s closing chapters, and perhaps my only criticism is that she gives too much cre- dence to...
Journal Articles
Gastronomica (2020) 20 (1): 23–33.
Published: 01 February 2020
.../reward (sav b), helping to ensure God s favor in this life and the next. Thus while the halalness of food was not a central concern because of people s conviction that Iran was already a halal country, cooking good, nourishing, and/or blessed food was necessary for the bodily and spiritual health of...
Journal Articles
Gastronomica (2020) 20 (1): viii–ix.
Published: 01 February 2020
... Environmental Science at Willamette University. Her research examines the socio-environmental dimensions of health and disease. She has published in journals such as The Lancet Infectious Diseases, Environmental Health Perspectives, and Health & Place, and co-edited the 2012 issue of You Are Here: The Journal...
Journal Articles
Gastronomica (2020) 20 (1): 92–93.
Published: 01 February 2020
..., and public health. But this book is written in an acces- sible style that makes it ideal for undergraduate courses and readers interested in contemporary food debates. For instance, Zeide illustrates the long history of government regulators cooperating and collaborating with the canning industries...
Journal Articles
Gastronomica (2020) 20 (1): 1–15.
Published: 01 February 2020
... autobiography, From Third World to First: The Singapore Story, how in the 1960s thousands would sell cooked food on the pavements and streets in total disregard of traffic, health or other considera- tions (Yew 2013: 174). In shifting them to hawker centers, he would take credit for moving Singapore...
Journal Articles
Gastronomica (2020) 20 (1): 93–95.
Published: 01 February 2020
... will certainly find Canned an important text, the book also addresses themes of gender and consumerism, labor (especially the overlap between farm and factory), jour- nalism, and public health. But this book is written in an acces- sible style that makes it ideal for undergraduate courses and readers...
Journal Articles
Gastronomica (2020) 20 (1): 34–41.
Published: 01 February 2020
... greater numbers for their health benefits. Year-old su- shi might sound off-putting, but the flavors of cheese and cured meat are familiar ones to the North American palette. Funazushi has a meaty/dairy taste profile without the nitrates and saturated fats found in processed meats and cheeses. In 1966...
Journal Articles
Gastronomica (2020) 20 (1): iv–vii.
Published: 01 February 2020
... Centre. Ray discusses street food as a form of food provisioning that, in the West, has been significantly curtailed by modernity, food industrialization, and the capitalist rationalization of urban space, with wide-ranging consequences on consumer taste, health, and sociabil- ity. Drawing on classic and...
Journal Articles
Gastronomica (2020) 20 (1): 59–68.
Published: 01 February 2020
... violence. What does that mean? [Food system reform] broadens out into a revolutionary project, like we can t just grow food. Food was a major part of what the Panthers were doing so was education, so was housing, so was access to health care. But they recognized that none of these programs can actually...
Journal Articles
Gastronomica (2019) 19 (4): 49–59.
Published: 01 November 2019
.... Forbes, December 18. Accessed May 30, 2019. www.forbes.com/sites/ melissakravitz/2018/12/18/2019-food-trends/#b3c879c43877. Kreischer, L., and M. Schuttelaar. 2016. Ocean Greens: Explore the World of Edible Seaweed and Sea Vegetables: AWay of Eating for Your Health and the Planet s. New York: Experiment...
Journal Articles
Gastronomica (2019) 19 (4): 42–48.
Published: 01 November 2019
... food and have no apparent negative impact on health. I decided to do further experiential research into one of these in particular: katsuobushi. Katsuobushi is among the most important flavoring ingre- dients in Japanese cuisine, a dried wedge of skipjack tuna shaved into impossibly thin, diaphanous...
Journal Articles
Gastronomica (2019) 19 (4): 28–41.
Published: 01 November 2019
.... Particularly troubling, soldiers reported, was that everyday resistance often took the form of coldness, particularly from the many local women who shunned all contact with these lonely, isolated men, from dinner invitations to romantic at- tention.25 This coldness, critics believed, undermined the health of...
Journal Articles
Gastronomica (2019) 19 (3): 96–97.
Published: 01 August 2019
.... The introduction of new foods and spices were a problem from a Galenic health perspective: how do you classify them? Are the new spices making your foods too dry, moist, hot, or cold for your constitution? The rest of the chap- ters proceed in a similar manner, carefully walking the line be- tween...