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extreme-cuisine

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Journal Articles
Gastronomica (2020) 20 (2): 45–54.
Published: 01 May 2020
...- cover Japanese cuisine. No doubt, nouvelle cuisine chefs preoccupation with fresh, locally sourced ingredients, their avoidance of sauces and marinades that masked the strong flavors of meat and game, and their aesthetics of simplicity made Japanese haute cuisine extremely attractive. Even though...
Journal Articles
Gastronomica (2020) 20 (2): 111–112.
Published: 01 May 2020
... she visits, including soldiers rations such as vacuum- dried orange bars extremely tart, explosively orangey, roughly the texture of melon rind (p.272). She also recog- nizes how her own eating often does not meet the ideal of family time together, but could involve wolfing down complete...
Journal Articles
Gastronomica (2020) 20 (2): 67–78.
Published: 01 May 2020
... local cuisines that are believed to be fading. This parallel analysis of narratives reveals commonalities in how sense of loss is characterized, highlighting a shared experience of worry-nostalgia generated from the shifting wider global foodscape. © 2020 by the Regents of the University of California...
Journal Articles
Gastronomica (2020) 20 (1): 90–91.
Published: 01 February 2020
... M. Mares s insightful work in Life on the Other Border. In this meticulously researched ethnogra- phy, Mares demands that we look deeper into the conditions facing Latinx farmworkers in the spaces between and beyond the borderland, conditions of extreme interdependency that not only mirror the...
Journal Articles
Gastronomica (2020) 20 (1): 34–41.
Published: 01 February 2020
... like biting into a strange, extremely sour candy but one without any trace of sweetness. The flesh of the fish proved quite chewy, but the roe fell apart in my mouth. The mouthfeel of the rice was pure paste. A sharp cheddar cheese taste lin- gered in my mouth along with a discrete saltiness that made...
Journal Articles
Gastronomica (2020) 20 (1): 23–33.
Published: 01 February 2020
... rice to be filling. Moreover, they blamed their children s acne and bad temper on overeating such cuisine.9 Notably, though, these debates were not only about halal and har m foods per se. They were about food as halal suste- nance. They were about food as a means of embodying a good Muslim self. And...
Journal Articles
Gastronomica (2020) 20 (1): 59–68.
Published: 01 February 2020
...). Excluded from this narrative are violent histories of Native dis- placement by white homesteaders, African American slave labor, and the low-paid Latinx farmworkers who harvest a ma- jority of U.S. crops often in conditions of extreme precarity. In this white farm imaginary, consumers are presented with...
Journal Articles
Gastronomica (2019) 19 (4): 10–19.
Published: 01 November 2019
... been a major theme for students of cuisines and their historical de- velopment. The link was first highlighted by Jack Goody in his classic Cooking, Cuisine and Class, where the British anthro- pologist argued that the uses of literacy developed in connec- tion with cooking (Goody 1982: 99) were...
Journal Articles
Gastronomica (2019) 19 (4): 49–59.
Published: 01 November 2019
.... The Japanese in Latin America. Champaign: University of Illinois Press. McKenna, S. 2013. Extreme Greens: Understanding Seaweeds. Cork: Estragon Press. Meeker, E. 1922. Ox-Team Days on the Oregon Trail. Yonkers-on- Hudson, NY: World Book. Mishan, L. 2017. Asian-American Cuisine s Rise and Triumph...
Journal Articles
Gastronomica (2019) 19 (4): 60–73.
Published: 01 November 2019
... for the expression of protest by Palestinian citizens of Israel (ibid In Israeli-Jewish culture, this case is known as an extreme instance of giving an illegal order (in Hebrew, Pkuda bilty chukit baa lil means manifestly illegal order) that must be disobeyed. Largely because of the massacre event...
Journal Articles
Gastronomica (2019) 19 (3): 41–46.
Published: 01 August 2019
... photocopy or reproduce article content through the University of California Press's Reprints and Permissions web page, http://www.ucpress.edu/journals.php?p=reprints . 2019 Un-Modernist Cuisine Sean Sherman is a chef and leader of an educational nonprofit called NATIFS (Native American Traditional...
Journal Articles
Gastronomica (2019) 19 (3): 1–5.
Published: 01 August 2019
... everyday cooking into haute cuisine with a chef s signature. TRUBEK: I want to save the foods that have a long history of rep- resenting the relationship of a group of people to a certain place. This can be the persistent planting of a certain variety of fruit or vegetable the Northern Spy apple in New...
Journal Articles
Gastronomica (2019) 19 (3): 94–95.
Published: 01 August 2019
... realm of haute cuisine. Nevertheless, Fantasia con- cludes that this trade-off primarily benefits capitalist indus- tries, who use the symbolic capital and status associated with the artisanal, the local, and the terroir to legitimize and grow their businesses. As Fantasia notes, the logic of the...
Journal Articles
Gastronomica (2019) 19 (2): 29–42.
Published: 01 May 2019
... challenges popular stereotypes about traditional Chinese cuisine being dairy-free. © 2019 by the Regents of the University of California. All rights reserved. Please direct all requests for permission to photocopy or reproduce article content through the University of California Press's Reprints and...
Journal Articles
Gastronomica (2019) 19 (1): 79–90.
Published: 01 February 2019
... expansion of Japanese culinary culture on a global scale is facilitating the sake boom (Farrer et al. 2017: 257 64). Whether these Japanese restaurants are offering traditional or innovative Japanese cuisine, they either have sake displayed as a symbol of the Japanese restaurant or offered as the best...
Journal Articles
Gastronomica (2018) 18 (4): 1–12.
Published: 01 November 2018
... provision. Their food behavior is distinctive both in restaurants and at home. Table 5 shows the extremes of culinary orientation on the part of the adherents of two distinct and opposed taste blocs: foodies versus those who had only eaten in places serving popular cuisines. It implies a strong relationship...
Journal Articles
Gastronomica (2018) 18 (4): 26–40.
Published: 01 November 2018
... evokes and symbolizes more than ingredients, contributing to cultural memory. In this sense, filmmakers are analogous to culinary artists, as both film and cuisine combine art with science, em- body culture, incorporate tradition and innovation, and are made for consumption. Memory and the Senses In his...
Journal Articles
Gastronomica (2018) 18 (4): 71–81.
Published: 01 November 2018
... Wine can be sipped slowly over a perfectly paired fresh platter that is shared with loved ones. At another extreme, it can be glugged down glass after glass in pursuit of its alcoholic content. Yet for the wide middle range of worldwide drinkers, wine may be consumed a few glasses at a time at...
Journal Articles
Gastronomica (2018) 18 (4): 13–25.
Published: 01 November 2018
... and the so-called fellahin, therefore disrupting the categorical notion of cultures that sup- ports Spengler s cyclical theory at its base. So enters jazz and its extreme importance to Kerouac s food writing because of how it opens such a possibility of cultural rupture, as shown, for instance, by...
Journal Articles
Gastronomica (2018) 18 (4): 54–70.
Published: 01 November 2018
... glasses. COURTESY OF THE ARTISTS distinguishing it from the overall genre of food art. Alcohol tends not to be covered in the domain of food art curating and scholarship because it is less like nourishing cuisine than it is a dynamic, destabilizing, drug-like entity unto itself.3 The buildup to the...