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french-gastronomic-meal

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Journal Articles
Gastronomica (2011) 11 (1): 13–23.
Published: 01 February 2011
... on Spanish and Italian cuisine. A true Modernist revolution in food has begun only recently, as chefs such as Ferran Adrià began consciously developing gastronomic experiences that transform meals into dialogues between chef and diner. Avant-garde cooking emphasizes novel, unconventional presentation...
Journal Articles
Gastronomica (2020) 20 (3): 36–39.
Published: 01 August 2020
... relationships. More punctual and effective than an alarm clock, the moka pot is undoubtedly another cornerstone of the Italian gastronomic revolution in the twentieth century. Even now when our routines have been disturbed, its gurgling signals the beginning of the day or the end of another meal. The moka pot...
Journal Articles
Gastronomica (2020) 20 (1): 1–15.
Published: 01 February 2020
... another, the air is pungent with the funk of dried smoked shrimp that are used for seasoning dishes. Bulging burlap sacks overflow with gari, or cassava meal, a major local starch. Earthenware cooking pots and calabash bowls are displayed in all sizes and shapes. Familiar leafy greens, tomatoes, and...
Journal Articles
Gastronomica (2019) 19 (4): 10–19.
Published: 01 November 2019
... discourse allowed for the formation of a specific, food-related social field (in Pierre Bourdieu s sense): It was this expansive culinary dis- course, not the dishes and meals of a confined culinary prac- tice, that is responsible for the iconic status of the culinary in French culture, and even beyond...
Journal Articles
Gastronomica (2019) 19 (3): 29–40.
Published: 01 August 2019
... by the foodways of its various native inhabitants and the many people from East Asia, Central Asia, and Northern Europe who have moved into Siberia over the centuries. And I learned that in such a huge geographical space there is no single Siberian cuisine just as there is no single French cuisine in...
Journal Articles
Gastronomica (2019) 19 (2): 65–70.
Published: 01 May 2019
... tomato sauces, olive oil, and honey are almost impossible to find for sale because everyone in the community grows their own or knows which neighbor to call to find them. To destroy the romantic vision of a great food culture when they see children eating pizza topped with hot dog and French fries...
Journal Articles
Gastronomica (2019) 19 (2): 87–95.
Published: 01 May 2019
... culinary traditions as seriously as, say, French cuisine is flourishing. Food cultures and food systems are gaining significant traction in a range of disciplines and area studies fields: inMiddle East Studies, for ex- ample, several conferences have been organized in recent years, with an uptick in...
Journal Articles
Gastronomica (2019) 19 (2): 29–42.
Published: 01 May 2019
... Françoise Sabban (1986) showed in a classic essay published in French some thirty years ago, conventional wisdom commonly conflates the reputed lactose intolerance of the Chinese with the absence of dairy in the cuisine. Yet such invocations of genetics overlook the fact that the culturing or curdling of...
Journal Articles
Gastronomica (2019) 19 (1): 1–13.
Published: 01 February 2019
... authenticity are also competitive performances of expertise. They may be enunciated in an authoritative voice by experi- enced travelers, who throw in allusions to meals consumed in remote places in China and add a few choice local words for good measure. When I defend my own way of cooking either of these...
Journal Articles
Gastronomica (2019) 19 (1): 79–90.
Published: 01 February 2019
... become a center of sake culture, providing a wide range of sake and influencing local gastronomic elites beyond Japanese culi- nary circles, such as local chefs in Michelin-starred French res- taurants (Fieldnotes February 21, 2017). Indeed, in the past decade, sake has experienced a much more apparent...
Journal Articles
Gastronomica (2019) 19 (1): 14–32.
Published: 01 February 2019
... fields planted on the orders of an enthusiastic Convention Nationale. And in case anyone wondered what to do with all those potatoes, every rec- ipe detailed in Hannah More s 1795 The Cottage Cook; or, Mrs. Jones s Cheap Dishes: Shewing the Way to do Much Good with Little Money featured the tuber. French...
Journal Articles
Gastronomica (2019) 19 (1): 65–78.
Published: 01 February 2019
... of French national cultural traditions. Koreans are no stranger to gastronationalism. Efforts to establish kimchi as a national dish began in the mid-1980s with the government introducing it to the world during the 1986 Asian Games and the 1988 Seoul Summer Olympics. Much of the construction of this...
Journal Articles
Gastronomica (2018) 18 (4): 71–81.
Published: 01 November 2018
... could promote moderation over binge drinking. Nice: Stop and Smell the Rosé With moderation, tasting is a pleasure. ANONYMOUS SURVEY RESPONSE FROM A FRENCH PARTICIPANT My personal experience with wine culture in Nice can be sym- bolized by the recollection of a single meal with host-family friends...
Journal Articles
Gastronomica (2018) 18 (4): 1–12.
Published: 01 November 2018
... cultural omnivore dining out England foodies restaurants taste variety Changing Tastes? The Evolution of Dining Out in England EATING OUT IS PERVAS IVE. THE FoodStandardsAgency (FSA) reported that one in six of all meals was eaten away from home in the UK in 2012 (FSA 2013: 74). This estimate...
Journal Articles
Gastronomica (2018) 18 (4): 82–93.
Published: 01 November 2018
... changed in the 1970s. In 1969 the old Danish inn Faldsled Kro [Faldsled Inn] was bought by food entrepreneurs Sven and Lene Grønlykke. They invited the respected French chef Jean-Louis Lieffroy to Denmark, creating the very first gas- tronomic revolution in Denmark. In 1976 they founded Kong Hans Kælder...
Journal Articles
Gastronomica (2018) 18 (3): 28–41.
Published: 01 August 2018
... A L L 2 0 1 8 French heritage (Strauss 2011) was at a closer look an uneven and flexible melange of practices negotiated by women to reflect new kitchen technologies, availability of ingredients, economiz- ing needs, and changes in employment. Luca Vercelloni (2016: 34) connected the discourse of...
Journal Articles
Gastronomica (2018) 18 (1): 66–75.
Published: 01 February 2018
... culinary code emerging out of the development of French gastronomy can be interpreted as a register of tastes. Three examples contribute to such a reading: the nationaliza- tion and refinement of tastes, the styles of serving, and the nom- ination of the French gastronomic meal as cultural heritage. In...
Journal Articles
Gastronomica (2018) 18 (1): 27–43.
Published: 01 February 2018
... (MacNiven 1998: 472). Rouff (1877 1936) dedicated this gastronomical gem, perhaps set in the Jura, to the famous French gastronome Brillat-Savarin (1755 1826).10 When Claude published her translation in 1961 under the title The Passionate Epicure, she identified her involvement on the cover and title page...
Journal Articles
Gastronomica (2018) 18 (1): 15–26.
Published: 01 February 2018
... intro- duction to her classic Mastering the Art of French Cooking (1961), Child baldly wrote, This is a book for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children s meals, the parent-chauffeur-den mother syndrome or anything else which...
Journal Articles
Gastronomica (2017) 17 (4): 26–35.
Published: 01 November 2017
... maintaining private gastronomic rituals. By contrast, in Sorokin s Chow Time, a shared meal offers precisely the opposite, serving as a metaphor of group solidarity and cohesion. After receiving a taste of the salted lash as punishment for not fulfilling their quota of wall-building the prisoners are given...