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culinary-diplomacy

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Journal Articles
Gastronomica (2010) 10 (1): 110–116.
Published: 01 February 2010
... capital, they broaden the culinary horizons of the city while preserving their own food traditions. Their growing numbers provide an opportunity for regional foodways to gain wider introduction, adaptation, and, finally, adoption. These same vendors also facilitate a nascent sense of a shared Sudanese...
Journal Articles
Gastronomica (2019) 19 (4): 28–41.
Published: 01 November 2019
... America between 1870 and 1914, they brought with them a host of culinary traditions, the most popular and enduring of which is this labor-intensive, spiced, layered dessert. Considered an essential fixture at any important gathering, including weddings, holidays, and funerals, vínarterta looms large in...
Journal Articles
Gastronomica (2019) 19 (1): 65–78.
Published: 01 February 2019
.... Multipronged strategies include awarding scholarships to South Korean students to train overseas in culinary schools, training foreign chefs in the art of Korean cuisine, providing incentives to hotels to open Korean restaurants, operating a food truck in New York City and giving out free lunches, recruiting...
Journal Articles
Gastronomica (2019) 19 (1): 79–90.
Published: 01 February 2019
... cultural frame to facilitate the revival and rebranding of Japan's national drink. This adoption is a “culinary translation” of Japanese sake through the globally familiar language of wine. In this process, the Japaneseness of sake is by no means challenged, but made “legible” through the more familiar...
Journal Articles
Gastronomica (2019) 19 (1): iv–x.
Published: 01 February 2019
..., composition, proofing, legal contracts, and publication. Both Carla and Rebecca have also humanized the process for contributors, reviewers, editorial board members, the production team, and readers, with their good humor and diplomacy. Carla and Rebecca have been supported by several graduate student...
Journal Articles
Gastronomica (2017) 17 (3): 4–14.
Published: 01 August 2017
... global desires. Yet, rather than providing a unifying front for Koreans to project nationalism, the selection of court cuisine fomented debates among local, national, and international actors about what constitutes culinary heritage. Exploring how the state navigated domestic, regional, and global power...
Journal Articles
Gastronomica (2017) 17 (3): 49–57.
Published: 01 August 2017
...C. Anne Claus In southwestern Okinawa, local residents are reinvigorating their culinary heritage through a clam restoration project that began in 2009. The clams—giant clams, locally known as geera —have declined recently due to overharvesting on the reef. This article examines intersecting...
Journal Articles
Gastronomica (2017) 17 (3): 24–35.
Published: 01 August 2017
... own cuisine, with marked differences in the preferred main staple, seasoning, culinary methods, dietary taboos, table etiquette, eating habits, andmore (Denner 2011; Biltekoff 2013; Herring 2015). Sometimes, the very definition of the boundaries of edibility is used to distinguish be- tween the...
Journal Articles
Gastronomica (2016) 16 (3): 91–101.
Published: 01 August 2016
... to decipher past culinary practices in most cases. However, the archaeology of consumption has recently gained an enormous impetus from the thriving field of organic residue analyses. Since the 1990s, organic residue analyses have enabled crucial new insights into the study of past food practices...
Journal Articles
Gastronomica (2012) 12 (4): 74–83.
Published: 01 November 2012
...amy l. tigner This article discusses the early importation of culinary plants into England by the father and son gardener/adventurers, John Tradescant the elder and John Tradescant the younger. These men arguably did more to change the botanical and gastronomic landscape in England in the...
Journal Articles
Gastronomica (2010) 10 (1): 102–109.
Published: 01 February 2010
... Reserved. 2010 Culinary competitions Bocuse d'or Le Grand Chef [ Sik Gaek ] Pampille [Marthe Daudet] culinary diplomacy globalization Marcel Proust W IN T E R 2 0 1 0 102 G A S T R O N O M IC A gastronomica: the journal of food and culture, vol.10, no.1, pp.102 109, issn 1529-3262. © 2010 by...
Journal Articles
Gastronomica (2009) 9 (3): 1–5.
Published: 01 August 2009
... the promise of sleep could be considered. By the time the closing remarks were delivered it was well past midnight, but it wasn t until much later that I fully began to digest the truth of the maxim that waiting is the greatest part of diplomacy, culinary or otherwise. bref, Sam Ward was the ultimate...
Journal Articles
Gastronomica (2008) 8 (3): 106–107.
Published: 01 August 2008
... object or sign, its representation in the visual and literary fields (or a cross between the two, as in film) provides a rich repast. While arguably less deserving of attention than some of its nobler relatives, the low-brow culinary mystery, along with its catchy titles, has gained prominence of late in...
Journal Articles
Gastronomica (2008) 8 (3): 108–109.
Published: 01 August 2008
... Superb Table Wines at Home Sheridan Warrick International Politics of Genetically Modified Food: Diplomacy, Trade and Law Edited by Robert Falkner The River Cottage Meat Book Hugh Fearnley-Whittingstall Tea Cult of Japan: An Aesthetic Pastime Yasunosuke Fukukita The Fortune Cookie Chronicles: Adventures...
Journal Articles
Gastronomica (2004) 4 (3): iii–iv.
Published: 01 August 2004
...darra goldstein ©© 2004 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2004 The culinary artistry (not to mention machinations) of the great French chef Antonin Carême seduced the likes of Napoleon, Tsar Alexander i, and the future King George iv. We know that these...
Journal Articles
Gastronomica (2004) 4 (2): 1–5.
Published: 01 May 2004
... inland waters were published as Fish and Fish Dishes of Laos in 1975. After Laos, Alan retired from diplomacy to concentrate on writing more about food. The first years saw a flurry of work, from a translation of Alexandre Dumas, to his North Atlantic Seafood in 1979, to his putting in place a deal with...
Journal Articles
Gastronomica (2001) 1 (2): 93–97.
Published: 01 May 2001
...: How the French Invented the Culinary Profession Amy B. Trubek Philadelphia: University of Pennsylvania Press, 2000 xi + 178 pp. Illustrations. $24.95 (cloth) It was bound to happen, and it will come as a surprise neither to Rebecca Spang nor to Amy Trubek. As of October 2000, Paris s Radio-Info...