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french-oyster

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Journal Articles
Gastronomica (2006) 6 (1): 62–66.
Published: 01 February 2006
...mohamed merdji; gervaise debucquet; andrew taylor The French produce 80 percent of Europe's oyster crop and eat almost one hundred thousand tons of the delicacy a year, but the country's love affair with this bivalve mollusk is being tested by a recent scientific development. By crossing a natural...
Journal Articles
Gastronomica (2020) 20 (3): 98.
Published: 01 August 2020
... after that, they closed les halles, the open market downtown where I d spent so many Saturdays picking through cèpemushrooms and Arcachon oysters. The State Department sent emails in bold, urging Americans to come home while we still could. And so la vie quotidienne I worked so hard to carve out here...
Journal Articles
Gastronomica (2020) 20 (2): 45–54.
Published: 01 May 2020
...Samuel H. Yamashita In the 1970s, Japanese cooks began to appear in the kitchens of nouvelle cuisine chefs in France for further training, with scores more arriving in the next decades. Paul Bocuse, Alain Chapel, Joël Robuchon, and other leading French chefs started visiting Japan to teach, cook...
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 (2017) 17 (4): 75–87.
Published: 01 November 2017
... extended Soviet occupation, writing and publishing poetry in both Czech and French. He also continued to promote con- temporary Czech literature through translation and literary col- laboration. The influence of surrealism on his poetry became less pronounced as the 1960s came to an end, but the potential...
Journal Articles
Gastronomica (2017) 17 (3): 49–57.
Published: 01 August 2017
... Yaeyama and in Onna village on the main Okinawan island. Across Okinawa, these clams cap- ture local interest. More than other (mobile) sea creatures, stationary mol- lusks like oysters and clams are thought to encapsulate the taste of locality (Jacobsen 2008). Mollusks are filter feeders. They both take...
Journal Articles
Gastronomica (2016) 16 (4): 33–43.
Published: 01 November 2016
... open. Not a stream of consciousness all day long. KATIE, PERSONAL INTERVIEW These words from the co-owner of a popular restaurant in Providence, Rhode Island, capture her approach to social me- dia. At the time, she and her husband were operating a French restaurant, as well as a hot dog and sausage...
Journal Articles
Gastronomica (2014) 14 (4): 83–85.
Published: 01 November 2014
.... Having seen abandoned molts clinging to trees, I was sur- prised to find that cooked cicadas were smaller than I expected. These mettle-testers look no more threatening on toasted slices of French bread than a head of asparagus. Still, they are eaten whole like oysters a feat of swallowing I have yet to...
Journal Articles
Gastronomica (2014) 14 (3): 74–82.
Published: 01 August 2014
... by a passing anecdote she relates with considerable gusto in Consider the Oyster, a book her biographer says she wrote to amuse and distract her second husband, Dillwyn Parrish, when he was dying. Quoting the French poet gour- met Jean-Louis Vaudoyer, she notes that in his E´loge de la Gourmandise he...
Journal Articles
Gastronomica (2014) 14 (2): 5–15.
Published: 01 May 2014
... catered to Australian tastes and became the social hubs of their communities. After establishing the diverse and evolving nature of food offered in Greek shops since their origins in the late nineteenth century – oyster saloons, cafés, fish shops, fruit shops, milk bars, snack bars, confectioneries – this...
Journal Articles
Gastronomica (2014) 14 (2): 41–45.
Published: 01 May 2014
... manner of entertainments and pleasures can be purchased, the restaurant acts as an arbiter of taste; it separates the diner into different types and gener- ates an economy around styles in food that support a prolifer- ation of commercial opportunities. The French sociologist Pierre Bourdieu was...
Journal Articles
Gastronomica (2014) 14 (2): 46–55.
Published: 01 May 2014
..., culinary innova- tion stopped at the Scribian well-made play. Herve´ This, the French physical chemist and inventor of the field of molec- ular gastronomy, confirms the delayed advancements in food preparation. He writes: Despite having a huge impact on other aspects of our lives, scientific advances have...
Journal Articles
Gastronomica (2013) 13 (3): 85–86.
Published: 01 August 2013
... cut tarragon in a small storefront in the French Alps town of Chamonix. This display was an epiphany: a business with minimal packaging, no advertising so untouched (p.124). Over time, her garden in Dartmouth, Massachusetts, became her livelihood as she supplied culinary herbs to the Boston market...
Journal Articles
Gastronomica (2014) 14 (1): 33–43.
Published: 01 February 2014
... truth. This was at the Rocher de Cancale. It began with six small Marennes oysters and enough spoonfuls of soup to neutralize their chilly sensation; several soups were sampled, followed by the glass of Madeira. The first-class service was worthy from the start. The narrator expresses his admiration as...
Journal Articles
Gastronomica (2013) 13 (4): 75–90.
Published: 01 November 2013
... figure out the key to their soup base. I had decided to ignore the French model. I wasn t going to cook these down into a sauce. Perhaps I just needed to bite the beef bone and usemoremeat in the stock instead of primarily bones. But a little place like International Grocer wouldn t do some- thing to...
Journal Articles
Gastronomica (2012) 12 (4): 37–45.
Published: 01 November 2012
...; upon viewing the inner fram- ing of the Challenge, San Francisco s Daily Alta California reported that it was difficult to conceive of any power competent to rend [it] apart . 18 Such power and preci- sion allowed hams, oysters, and even butter to reach San Francisco from the East Coast in three...
Journal Articles
Gastronomica (2012) 12 (4): 84–90.
Published: 01 November 2012
.... He eats them in every one of Ian Fleming s twelve Bond novels . He eats eggs scrambled, fried, boiled, shirred, and en cocotte, as well as in omelettes, soufflés, and béarnaise sauce, and in a hang- over cure known as a prairie oyster . In one of the short stories, 007 in New York, Bond even...
Journal Articles
Gastronomica (2012) 12 (4): 46–54.
Published: 01 November 2012
... cannot object to and which will not intimidate the gentleman, either, Newnham-Davis implied .13 A French import, restaurants were different from the homegrown fried-fish shops, ordinaries, cook-shops, taverns, and chophouses, all of which offered limited choices and predictable flavors . Ordering a meal...
Journal Articles
Gastronomica (2012) 12 (2): 1–6.
Published: 01 May 2012
...) . The bar was full this afternoon, though . The dinner menus wouldn t be available until 5:00 p.m ., but we could linger at a table with a tray of oysters and two-digit craft drinks (another trend to cheer proprietors more than diners) . The welcome was warm, the dining room was quiet, and the enthu...
Journal Articles
Gastronomica (2012) 12 (2): 24–27.
Published: 01 May 2012
... way across a silken pond of molten foie gras and melted fig, the second from a single oyster slicked in a translucent jacket of what the server called dirt . It was, essentially, just that, a flavor so elementally familiar that it stabbed me with pangs of long- ing for my playground days . The meal in...