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Journal Articles
Gastronomica (2012) 12 (3): 78–80.
Published: 01 August 2012
... expresses optimism for the future of French cuisine, which he believes will be a simple and honest “ cuisine naturaliste .” © 2012 The Regents of the University of California. All Rights Reserved. 2012 Michel Guérard cuisine minceur cuisine santé cuisine naturaliste chef training cooking...
Journal Articles
Gastronomica (2002) 2 (2): 14–19.
Published: 01 May 2002
... fresh water rivers in Europe and North America. Here, they spend their adult lives until they return down river to the ocean, and the Sargasso, to mate and die. Conjecture about this life cycle has occupied naturalists since Aristotle, just as the eel has occupied cooks since Greek times. It has played...
Journal Articles
Gastronomica (2019) 19 (4): 20–27.
Published: 01 November 2019
... the Bolognese naturalist Ulisse Aldrovandi, They are the fruit of prickly plants or grasses that are known by now to everyone. The craze for them has grown so much that they have become very familiar to all, and they enjoy an excellent reputation among the great. He added that they could be cooked...
Journal Articles
Gastronomica (2019) 19 (3): 60–66.
Published: 01 August 2019
... Prochaska (1990) as characteristic of French colonial postcards wielding of symbolic domination over Algerian natives; they reuse the canons of the picturesque, the idiom of the inventory, and the naturalistic portrait of women s tasks as menial, performed by hand and usually outdoors, entrapping them...
Journal Articles
Gastronomica (2017) 17 (4): 127–140.
Published: 01 November 2017
.... Cultivating Kéfrankos and Blaufränkisch (synonymous varieties in Hungarian and German) strengthens this naturalistic claim for terroir (Ulin 2013; Trubek, Guy, and Bowen 2010). Such projects, however, should be read against the tortuous history of the region. In the aftermath of WWI and despite dip- lomatic...
Journal Articles
Gastronomica (2016) 16 (2): 1–11.
Published: 01 May 2016
... tomato cherry tomato Israel nationalism national cuisine culinary history Seeding Controversy: Did Israel Invent the Cherry Tomato? FOR SUCH A SMALL FRUIT, the cherry tomato seems to have gotten itself mired in a disproportionate amount of contro- versy. A February 17, 2010 New York Times article...
Journal Articles
Gastronomica (2015) 15 (1): 22–33.
Published: 01 February 2015
..., healers in the Six Dynasties period were already using the roots of sour pome- granate in their work (Harper 1986: 140). Some remedies, however, particularly those that had crossed cultural boundaries, were not as reliable. The Roman naturalist Pliny (AD 23 79), who received most of his informa- tion from...
Journal Articles
Gastronomica (2011) 11 (2): 7–11.
Published: 01 May 2011
... crustaceans and vegetables cast in part from nature. By linking the manipulation of silver to the transformative treatment of ingredients in eighteenth-century cuisine, and by reimagining the tureen’s visual effects and conversational potential in the context of a lavish, candle-lit banquet, the essay...
Journal Articles
Gastronomica (2011) 11 (2): 19–23.
Published: 01 May 2011
... mushroom pseudo-academic, he was also a highly gifted mushroom cook . Up until the late 1970s he, like many American gourmands of the era, was heavily influenced by French cuisine . He used a lot of cream and butter and loved red meat and red wine (he also loved whiskey, coffee, and cigarettes) . Cage s...
Journal Articles
Gastronomica (2011) 11 (2): 29–37.
Published: 01 May 2011
... conservation loss of habitat endangered species extreme cuisine indigenous American food buffalo butchery and slaughter Native American animal husbandry S u m m e r 2 0 1 1 29 G a S t r o N o m ic a gastronomica: the journal of food and culture, vol.11, no.2, pp.29 37, issn 1529-3262. © 2011 by the...
Journal Articles
Gastronomica (2008) 8 (1): v–vi.
Published: 01 February 2008
... a fine artist, Dumitrescu has paintings in the utv Collection, one of Ireland s most distinguished corporate art collections. Since moving to Marfa, he has focused on desert landscape. priscilla parkhurst ferguson talks and teaches about food and cuisine at Columbia University. She is the author of...
Journal Articles
Gastronomica (2007) 7 (2): 44–51.
Published: 01 May 2007
...kari weil In the Nineteenth Century, France became a nation that ate horse. The introduction of horsemeat into French cuisine marks a rare occurrence in history of a change in attitude, if not taste, towards a once tabooed food. Whether or not to permit hippophagy was, indeed, a matter of great...
Journal Articles
Gastronomica (2007) 7 (2): 17–23.
Published: 01 May 2007
... species within it have been traced as far back as the Upper Cretaceous, 100 million years ago.20 For this and other reasons, naturalists have had difficulty placing sturgeon on the fish family tree. For the purposes of this article, suffice it to note that according to taxono- mists it has few scales...
Journal Articles
Gastronomica (2006) 6 (4): 44–52.
Published: 01 November 2006
... non- European objects in these Kunstkammern, noting the parallels between the foreign elements of these collections and the general colonial outlook. Londa Schiebinger, a historian of modern science, has written: European naturalists collected specimens, sometimes specific facts about that specimen...
Journal Articles
Gastronomica (2004) 4 (2): 12–15.
Published: 01 May 2004
... today when I want to use eggs up. In a country of distinct regional cuisines, each featuring unique specialties, versions of the frittata (plural: frittate) abound from the tip of the boot s toe to the cuff, from the seas to the plain to the Alps. While most Italian dishes enjoying widespread popularity...
Journal Articles
Gastronomica (2001) 1 (1): 100–116.
Published: 01 February 2001
... Regents of the University of California in this issue: Art, Culture, & Cuisine: Ancient & Medieval Gastronomy Phyllis Pray Bober Making Sense of Taste: Food and Philosophy Carolyn Korsmeyer A Mediterranean Feast: The Story of the Birth of the Celebrated Cuisines of the Mediterranean, From...