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Journal Articles
Gastronomica (2011) 11 (1): 61–66.
Published: 01 February 2011
...adam federman Patience Gray was one of the first food writers to celebrate the culinary and cultural significance of edible weeds and plants. In 1970 she and her husband, the Belgian sculptor Norman Mommens, settled in the far south of Italy. It was the endpoint of their Mediterranean odyssey...
Journal Articles
Gastronomica (2020) 20 (2): 45–54.
Published: 01 May 2020
... in his cookbook, Manresa: An Edible Reflection, call for not only different kinds of soy sauce, ginger, nori, rice wine vinegar, sushi rice, shiitake mushrooms, shiso, tofu, and wakame (a brown sea- weed) but also four kinds of kombu (Kinch and Muhlke 2013). When I asked him about his use of rishiri...
Journal Articles
Gastronomica (2020) 20 (1): 34–41.
Published: 01 February 2020
... were introduced to the United States forty years ago to combat weeds and parasites in aquatic farms and canals. The bighead carp (Hypophthalmichthys nobilis), black carp (Mylopharyngodon piceus), grass carp (Ctenopharyngodon idella), and silver carp (Hypophthalmichthys molitrix) known collectively as...
Journal Articles
Gastronomica (2019) 19 (4): 49–59.
Published: 01 November 2019
.... 2018). In fact, the name seaweed ( sea and weed ) still suggests to many Westerners an image of smelly, slimy, and rotting masses stranded on beaches. Not so the name kais a generic Japanese term for any edible seaweed derived from kia (ocean) and used to denote a highly appreciated good since...
Journal Articles
Gastronomica (2019) 19 (2): 6–15.
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 (2018) 18 (3): 94.
Published: 01 August 2018
... decades that Gray spent in rural Greece and Italy. The book is not your average cookbook. It covers edible weeds, wild mushrooms, and rec- ipes for wild boar, fox, and hare. While it did not do for Mediterranean peasant food what Julia Child did for French cooking, Honey from a Weed nevertheless has had a...
Journal Articles
Gastronomica (2018) 18 (3): 94–95.
Published: 01 August 2018
... during the two-plus decades that Gray spent in rural Greece and Italy. The book is not your average cookbook. It covers edible weeds, wild mushrooms, and rec- ipes for wild boar, fox, and hare. While it did not do for Mediterranean peasant food what Julia Child did for French cooking, Honey from a Weed...
Journal Articles
Gastronomica (2018) 18 (4): 41–53.
Published: 01 November 2018
... out sunny spots, roses and herbs surround the kitchen, edible roots live underground. You have to watch your step for to- matoes and chilies, which Edelmira positions in favorable pockets of soil between limestone rocks. Like tropical gardens around the world, hers is both ecologically and...
Journal Articles
Gastronomica (2017) 17 (4): 26–35.
Published: 01 November 2017
... web page, http://www.ucpress.edu/journals.php?p=reprints . 2017 Russia Vladimir Sorokin gastronationalism Candy Kremlin postmodernism Putinism FromFecal Briquettes to Candy Kremlins: The Edible Ideal in Sorokin s Prose IT IS PROBABLY SAFE TO say that when we think of Russia s most...
Journal Articles
Gastronomica (2017) 17 (4): 48–60.
Published: 01 November 2017
... description, beck- oned visitors with its clear water, in which there were no sea weeds, no sharks, no prickly inhabitants of the sea, no poison- ous fishes, as well as its nearby mineral springs, its dense for- ests, and of course its gastronomic variety from roasted lamb to baked mussels, ice cream with...
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 (2017) 17 (1): 44–55.
Published: 01 February 2017
... exchanges across ethnic borders produce distinctly Singaporean dishes and flavors. Food is celebrated as an edible intersection of Singapore s multiculinary cultures (ibid., 96). Yet the state is diligent in emphasizing that this racial harmony cannot be taken for granted and was the result of many...
Journal Articles
Gastronomica (2016) 16 (2): 18–30.
Published: 01 May 2016
... grow food: AVON: You remember I said I m from Mississippi. And farms. I grew up on a farm. And therefore, I learned how to plant . . . and do all kinds of stuff on the farm. So, therefore, it s kind of inside. And I know how to plant, how to weed, how to cultivate . . . JANET: You must have started...
Journal Articles
Gastronomica (2016) 16 (1): 1–8.
Published: 01 February 2016
... weapon against climate change. Having evolved outside the pampered habitat of a farm, wild relatives are hardier than most domesticated species. Their traits, say researchers, could potentially be bred or engineered into crops to produce climate-hardy varieties. If you have not yet heard that weeds will...
Journal Articles
Gastronomica (2015) 15 (3): 69–74.
Published: 01 August 2015
... who, post-Depression, post-war, was lucky enough to get a job underground. She cooked, baked bread, preserved almost everything edible, owned a dry goods store for a while, and with her husband nurtured a garden in a place where the season was too short and the soil so poor that the good stuff had to...
Journal Articles
Gastronomica (2015) 15 (3): 18–27.
Published: 01 August 2015
... residents themselves found the vegetable gardens FIGURE 1: HopeBUILD s executive director Jennifer Strayhorn pulls weeds in a newly seeded vegetable garden outside her office. photograph by cindy ott © 2015 G A S T R O N O M IC A 19 F A L L 2 0 1 5 valuable. In the case of this north St. Louis community, it...
Journal Articles
Gastronomica (2015) 15 (2): iv–v.
Published: 01 May 2015
... Tebben examines how the French dessert course was transformed from being a fully edible entity in the seven- teenth century to an aesthetic object in the eighteenth and nineteenth centuries and then to its current form as an object that conveys multiple symbolic messages. G A S T R O N O M IC A iv S U M...
Journal Articles
Gastronomica (2015) 15 (1): 77–84.
Published: 01 February 2015
... a wild food source in the Pacific Northwest. She had gone out to the ocean several times to gather clumps of sea- weed that had washed up onto the rocks, and to fish smelt and dig clams, but my mother always ignored the posted warning signs about penalties for overfishing. She got in trouble with...
Journal Articles
Gastronomica (2013) 13 (2): 79–80.
Published: 01 May 2013
... the ecological idea of an invasive species. They are merely doing as Edwin Marty says of the Birmingham kudzu weed, what they do best: filling the voids (p.1). If a rhizome fissuring cement serves as this book s prevailing metaphor for urban farming projects around the country, one must not...
Journal Articles
Gastronomica (2012) 12 (3): 1–5.
Published: 01 August 2012
... Crown Heights preeminent household farm translation: a townhouse- turned pigsty run by a hipster foodie who spends his free time attending Bundt-cake bakeoffs and foraging for edible weeds off the Brooklyn-Queens Expressway . Despite this urban gardener having contributed some not . The show features...