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folk-art

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Journal Articles
Gastronomica. 2002; 2410–12 doi: https://doi.org/10.1525/gfc.2002.2.4.10
Published: 01 November 2002
...Sonya Bekkerman Mikhail Larionov's Still-Life with Crayfish is a result of the artist sintense engagement with Russian folk art traditions. In attempting to liberate Russian art from the influence of the West, Larionov discovered new formal languages by looking to his heritage and bringing into his...
Journal Articles
Gastronomica. 2020; 20296–98 doi: https://doi.org/10.1525/gfc.2020.20.2.96
Published: 01 May 2020
... after grad school, but that city would not have us. The New York summer spat us out with hot breath, wet with midnight street sweat. Portland, however, was like an open sto- rybook about green and rain and mossy houses all in a row. And Portland said yes to everything. Want to be 25 and live in an Art...
Journal Articles
Gastronomica. 2020; 2021–11 doi: https://doi.org/10.1525/gfc.2020.20.2.1
Published: 01 May 2020
...://www.ucpress.edu/journals/reprints-permissions . 2020 Gastronomica: The Journal for Food Studies Disciplinare of Production for Italian Polenta PDO 1 Art. 1 Denomination The denomination Italian Polenta PDO (i.e. Protected Designation of Origin ) is reserved to the product obtained from the process of...
Journal Articles
Gastronomica. 2020; 20267–78 doi: https://doi.org/10.1525/gfc.2020.20.2.67
Published: 01 May 2020
... locals, and the complex consequences for health, in terms of the environment, the animals, and the humans. Her father had been a fine figure of a man they don t make them like that any more, she said, describing an intensely active man who stood, she said, in contrast to the more seden- tary folk...
Journal Articles
Gastronomica. 2019; 19428–41 doi: https://doi.org/10.1525/gfc.2019.19.4.28
Published: 01 November 2019
... bakers guilds, who were successful in preventing them from using wheat flour until 1748 (ibid.: 770). To compensate, confectioners often turned to ground almonds as a replace- ment ingredient and relied on a host of candied fruits and jams to create beautiful, artful confections. The imprint of this...
Journal Articles
Gastronomica. 2007; 7252–58 doi: https://doi.org/10.1525/gfc.2007.7.2.52
Published: 01 May 2007
... tradition binds together the people of a displaced nation, the Mon, among whom khao chae originated. Their ancient New Year custom, adopted by the Thais, became a summer food tradition in the Royal court of King Chulalongkhorn (1868-1910), one of the most celebrated times for Thai culinary art. The court...
Journal Articles
Gastronomica. 2019; 19396–97 doi: https://doi.org/10.1525/gfc.2019.19.3.96
Published: 01 August 2019
... providing enough information to be interesting while staying within the boundaries of the food/health dynamic. If there are flaws with this book, they lie in the relatively short length (183 pages of actual text) and the minute font. I would also suggest changing the unfortunate cover art, a painting detail...
Journal Articles
Gastronomica. 2019; 19379–92 doi: https://doi.org/10.1525/gfc.2019.19.3.79
Published: 01 August 2019
Journal Articles
Gastronomica. 2019; 19243–55 doi: https://doi.org/10.1525/gfc.2019.19.2.43
Published: 01 May 2019
... careful to decorate their websites with attractive cultural motifs such as images of antique implements or items of fur- niture, Thai temple art, textiles, and other artisanal forms. Equally important, nearly every cooking school advertised that, as part of the class, students would have a guided tour of...
Journal Articles
Gastronomica. 2019; 191iv–x doi: https://doi.org/10.1525/gfc.2019.19.1.iv
Published: 01 February 2019
... of the folks with whom I have interacted the most. First, I could not have done this without the incredible staff who have worked behind the scenes to build, maintain, and now pass on the journal. I have had two fantastic managing editors, Carla Takaki Richardson and Rebecca Feinberg, who have manned...
Journal Articles
Gastronomica. 2018; 18494–102 doi: https://doi.org/10.1525/gfc.2018.18.4.94
Published: 01 November 2018
... we also did not eat lobster. As a kid, I found lobsters a morbid curiosity steampunk-like aliens lurking in small gray tanks near the fish counter at the Winn-Dixie. There was also a class issue: Lobsters were for rich folks, a fact reinforced by my mother, who spoke wistfully about having eaten them...
Journal Articles
Gastronomica. 2018; 183xi doi: https://doi.org/10.1525/gfc.2018.18.3.xi
Published: 01 August 2018
... of The Bianlun, a news service analyzing Chinese language debate of current affairs. He is currently investigating the internal and international storytelling practices of Chinese enterprises. MoyaCostello has taught CreativeWriting in the School of Arts and Social Science, and Food and Wine Writing...
Journal Articles
Gastronomica. 2018; 18314–27 doi: https://doi.org/10.1525/gfc.2018.18.3.14
Published: 01 August 2018
... fishing industry on the LNS has precipi- tated an identity crisis for many fishermen there whose lives and sustenance have been so bound to their prey. Maxim Tardif, an expert involved in economic development on the LNS, explained: They lost their livelihood. All those folks there were fishermen, twenty...
Journal Articles
Gastronomica. 2017; 174102–110 doi: https://doi.org/10.1525/gfc.2017.17.4.102
Published: 01 November 2017
... the Museum of Salo a recently opened art gallery and restaurant dedicated to salo: cured pork fat, widely considered a national dish.1 When I probed the driver about his attitude toward salo more generally, he shrugged and replied, Tre ist salo, some- thing akin to We all have to eat salo. His...
Journal Articles
Gastronomica. 2017; 17426–35 doi: https://doi.org/10.1525/gfc.2017.17.4.26
Published: 01 November 2017
... the work, praises the sov- ereign s new rule: It s a wise thing and a profound one, for our people the god-bearing Russian folk should select from two items, not three or thirty-three (103). If the author is correct, the Russian consumer of the near future can count on only having to choose between...
Journal Articles
Gastronomica. 2017; 17475–87 doi: https://doi.org/10.1525/gfc.2017.17.4.75
Published: 01 November 2017
... comes from Král s restaurant review series Básník má hlad (The Poet Is Hungry), which ran sporadically in the weekend editions of the popular daily newspaper Lidové noviny (The People s News) from July through December of 1993. In it, he imagines restaurants as a potential locus of art and civil society...
Journal Articles
Gastronomica. 2017; 17448–60 doi: https://doi.org/10.1525/gfc.2017.17.4.48
Published: 01 November 2017
..., music, and other entertainment. Foreign visitors were particularly drawn, however, to the carefully curated Bulgarian folk-themed restaurants, with their national cuisine. As one British traveler noted, meals were served in folk restaurants which have seized, sterilized and served up palatable...
Journal Articles
Gastronomica. 2017; 1741–8 doi: https://doi.org/10.1525/gfc.2017.17.4.1
Published: 01 November 2017
... and tainted, a notion with deep and enduring roots in Russian folk and spiritual culture. Before and after 1917, the Bolsheviks rejected religious or spiritually inflected food narratives, and yet they similarly employed food in their own messianic vision to overcome social inequality. The leadership...
Journal Articles
Gastronomica. 2017; 1749–25 doi: https://doi.org/10.1525/gfc.2017.17.4.9
Published: 01 November 2017
... commonplace among Tolstoy scholars to trace a trajectory in the famous author s life, as well as in his literary art, from an early hedonism to a later asceticism. After the mid- life spiritual crisis that he experienced in the late 1870s and early 1880s, Tolstoy s increasing feelings of guilt over the enjoy...
Journal Articles
Gastronomica. 2017; 174111–126 doi: https://doi.org/10.1525/gfc.2017.17.4.111
Published: 01 November 2017
... mother, or a better homemaker, but because she already was a woman of fashion.19 Possession of a notebook with handwritten recipes allowed her to fancy herself as a contemporary, fashionable woman, a socialite, who could master the art of entertaining. The imaginary aspect of both fashion and cooking...