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Journal Articles
Gastronomica. 2012; 12446–54 doi: https://doi.org/10.1525/GFC.2012.12.4.46
Published: 01 November 2012
... The Regents of the University of California. All Rights Reserved. 2012 Nathaniel Newnham-Davis Gourmet's Guide to London Dinners and Diners: Where and How To Dine in London London restaurants Fin de Siècle Edwardian w iN t e r 2 0 1 2 46 G a S t r o N o m ic a gastronomica: the...
Journal Articles
Gastronomica. 2020; 20230–36 doi: https://doi.org/10.1525/gfc.2020.20.2.30
Published: 01 May 2020
... Steak, Red Peas : Science, Marketing, and the Making of a Culinary Myth A GROUP OF RESEARCH STUDY participants are led into a room where a meal has been prepared for them. The lighting is unusual, a little low. The meal consists of steak, potatoes, and peas. The subjects begin to eat. All is well, even...
Journal Articles
Gastronomica. 2020; 20245–54 doi: https://doi.org/10.1525/gfc.2020.20.2.45
Published: 01 May 2020
... “Japanese turn,” which found chefs at fine-dining establishments in Los Angeles, New York City, and later the San Francisco Bay Area using an ever-widening array of Japanese ingredients, employing Japanese culinary techniques, and adding Japanese dishes to their menus. By the second decade of the twenty...
Journal Articles
Gastronomica. 2019; 1926–15 doi: https://doi.org/10.1525/gfc.2019.19.2.6
Published: 01 May 2019
... human intention with regard to food systems. Where do humans and nonhumans stand visvis rot, weeds, pests, toxicity, drought, flood? And what happens when nonhuman and human agencies work together? By allowing for the agency of the nonhuman, we gain deeper insight into how food systems are constructed...
Journal Articles
Gastronomica. 2019; 19216–28 doi: https://doi.org/10.1525/gfc.2019.19.2.16
Published: 01 May 2019
...-PERMISSIONS. DOI: HTTPSDOI.ORG/10.1525/GFC.2019.19.2.16. G A S T R O N O M IC A 16 S U M M E R 2 0 1 9 the implications of a new mediascape where chefs are more empowered than ever at the same time that they are under unique financial, technical, and personal pressures. I ask how chefs have reinforced and/or...
Journal Articles
Gastronomica. 2019; 19243–55 doi: https://doi.org/10.1525/gfc.2019.19.2.43
Published: 01 May 2019
... an open-air fresh market where they could see (and smell and hear) how Thai people shop for their own kitchens. Not surprisingly, the classes I attended were organized in ways that gave material form to many of these promotional promises of authenticity. Whether lasting a half-day (e.g., 9am 2pm, 3pm...
Journal Articles
Gastronomica. 2019; 19165–78 doi: https://doi.org/10.1525/gfc.2019.19.1.65
Published: 01 February 2019
... the local dining scene is a pluralistic one in any case. This is in contrast to criticisms from a moral minority against the Korean boy band craze among Muslim female fans, in par- ticular a case where three Muslim girls faced arrest for hugging their Korean idol on stage and thus acting...
Journal Articles
Gastronomica. 2018; 18494–102 doi: https://doi.org/10.1525/gfc.2018.18.4.94
Published: 01 November 2018
... in the Italian city of Reggio Emilia. Their new law, though, has stirred up more media discourse than any other similar initiative a lot of attention in newspapers and radio reports about a policy that seems nearly impossible to enforce. After all, how can the Swiss government possibly regulate the...
Journal Articles
Gastronomica. 2017; 17251–62 doi: https://doi.org/10.1525/gfc.2017.17.2.51
Published: 01 May 2017
... gradually inducted into a table by age 20. In Sparta, let it be stressed, these dining groups engaged in confidential discussion of public business (Pantel 1992: 62; Fornis and Casillas 1997: 27). The table was often a venue where deals were made, Abstract: Plato recommended common meals, syssitia, in both...
Journal Articles
Gastronomica. 2017; 17156–65 doi: https://doi.org/10.1525/gfc.2017.17.1.56
Published: 01 February 2017
... subcuisine also contains a number of dishes that suggest where their culi- nary ancestors hailed from and how they evolved, revealing in the process a complex web of migration paths, foreign influen- ces, and long journeys all wrapped up in dainty parcels. Telling the story of modern China through the prisms...
Journal Articles
Gastronomica. 2017; 17144–55 doi: https://doi.org/10.1525/gfc.2017.17.1.44
Published: 01 February 2017
... plated. Locals will no doubt protest and exclaim how mouth-watering a plate of Hill Street char kway teow looks, but the visual aesthetic is one of unadorned charm. Priscilla Ferguson (2014: 238) observes the primacy of spectacle in French food, where the display of food rivals its taste. Hawker food is...
Journal Articles
Gastronomica. 2016; 16478–90 doi: https://doi.org/10.1525/gfc.2016.16.4.78
Published: 01 November 2016
... ramen, fried noodles (yakisoba), and savory pancakes (okonomiyaki) (Fig. 3). The concept was born alongside, and in reaction to, the larger gurume boom of the 1980s, which was rapidly transforming mainstream food values by popularizing foreign- associated fine dining and fussy home cooking for mass...
Journal Articles
Gastronomica. 2016; 164105–109 doi: https://doi.org/10.1525/gfc.2016.16.4.105
Published: 01 November 2016
... prospective author of a series of New World cookery books. A tongue-in-cheek blend of fact and fiction, Naturally Delectable s action occurs during one night in Valparaiso on the eve of Darwin s twenty-third birthday where a small, celebratory dinner is planned. There is no animal on earth that does not...
Journal Articles
Gastronomica. 2016; 16163–78 doi: https://doi.org/10.1525/gfc.2016.16.1.63
Published: 01 February 2016
...) where that knowledge and ability emanate from; (c) in what ways they create a performance and object that carries the particular values they desire; and (d) how they re- spond to the changing world of food consumption. As these are questions that are ultimately linked with ideals of taste, chefs open up...
Journal Articles
Gastronomica. 2015; 15418–26 doi: https://doi.org/10.1525/gfc.2015.15.4.18
Published: 01 November 2015
... Sunday brunch at High Cotton, a fine-dining establishment in the tourist district. Dressed in all black they led a dramatic four-minute chant that recalled the names of black Americans killed by police and reminded the well-heeled and predominantly white group of diners that white silence is violence...
Journal Articles
Gastronomica. 2015; 15459–69 doi: https://doi.org/10.1525/gfc.2015.15.4.59
Published: 01 November 2015
... ingredients and recipes (Fajans 2012). G A S T R O N O M IC A 60 W IN T E R 2 0 1 5 Galeterias generally fall somewhere between the economi- cal self-service eateries and fine dining (à la carte) establish- ments where diners order plated items from the menu. Galeterias are not inexpensive, however, and are...
Journal Articles
Gastronomica. 2015; 15190–91 doi: https://doi.org/10.1525/gfc.2015.15.1.90
Published: 01 February 2015
...Gary Alan Fine © 2015 by The Regents of the University of California 2015 Fashioning Appetite: Restaurants and the Making of Modern Identity Joanne Finkelstein : Columbia University Press , 2014 xx + 219 pp. Illustrations. $35.00 (cloth) How to Dine in Style: The Art of...
Journal Articles
Gastronomica. 2015; 15210–25 doi: https://doi.org/10.1525/gfc.2015.15.2.10
Published: 01 May 2015
... of sugar, all of it edible, but one can hardly imagine a dinner guest nibbling on a sugar soldier (249). At a formal gathering, Mercier observes a new arrival to Paris who sees the dessert course as un projet de de´coration (a decorative work) and cannot comprehend how (or why) one might eat it...
Journal Articles
Gastronomica. 2015; 1511–7 doi: https://doi.org/10.1525/gfc.2015.15.1.1
Published: 01 February 2015
... wind and embrace her Germanic love for the swine in a city where pork could only be bought under the counter at the time, wrapped in a discreet brown paper bag. How proud I was, to be munching on a real ham sandwich on my lunch break at school while telling all my mates mum s firm advice that these...
Journal Articles
Gastronomica. 2015; 15144–55 doi: https://doi.org/10.1525/gfc.2015.15.1.44
Published: 01 February 2015
... restaurant. And in the last five years, it produced just twenty-five articles or reviews that addressed African cuisines.3 Myanmar (Burma) and Ghana (the country where I was born) offer an instructive example of the disparity between how a non-African and African cuisine are approached by the culinary media...