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Journal Articles
Gastronomica. 2014; 1425–15 doi: https://doi.org/10.1525/gfc.2014.14.2.5
Published: 01 May 2014
...Toni Risson Greek cafés were a feature of Australian cities and country towns from the 1910s to the 1960s. Anglophile Australians, who knew the Greeks as dagos , were possessed of culinary imaginations that did not countenance the likes of olive oil, garlic, or lemon juice. As a result, Greek cafés...
Journal Articles
Gastronomica. 2009; 9363–67 doi: https://doi.org/10.1525/gfc.2009.9.3.63
Published: 01 August 2009
...naomi guttman; roberta l. krueger In a cuisine known best for its ample portions of pasta and in a cold climate favoring hearty food, Utica Greens, a méélange of sautééed escarole, cherry peppers, garlic, cheese, prosciutto, breadcrumbs and olive oil, has become a regional specialty. ““Greens”” now...
Journal Articles
Gastronomica. 2020; 20299–108 doi: https://doi.org/10.1525/gfc.2020.20.2.99
Published: 01 May 2020
... is purposely sectioned to accommodate vendors standing side by side selling the same products: butchers selling meat, sellers of fresh fish and seafoods, rows of newly harvested vegetables. The coconuts vendors are sectioned off nearby other stalls selling the garlic and onions, then tofu, then eggs...
Journal Articles
Gastronomica. 2020; 2021–11 doi: https://doi.org/10.1525/gfc.2020.20.2.1
Published: 01 May 2020
.... Another doctor in 1830 called the peasants diet careless and irregular as it consisted mainly of polenta from corn flour with only salt, onions, garlic, or boiled vegetables for flavoring. A colleague four decades later marveled at the centrality of po- lenta in the peasant diet and correctly connected...
Journal Articles
Gastronomica. 2020; 20169–78 doi: https://doi.org/10.1525/gfc.2020.20.1.69
Published: 01 February 2020
... plant lasted three days; the weather was against it. Cool, barely hitting 10 degrees C, windy, foggy, with lashings of rain. Luckily, I have found that fresh oregano will substitute for almost anything, and the resilient rosemary, thyme, and sage will thrive. There is also garlic from cloves planted...
Journal Articles
Gastronomica. 2020; 20191–92 doi: https://doi.org/10.1525/gfc.2020.20.1.91
Published: 01 February 2020
..., coriander, garlic, chilies, and pepper) and dried mari- gold in market stalls, to the breads and vegetables that are still sold out of the trunk of a car. Goldstein even shares her fear of scarcity with tales of hoarding certain elusive spices, like blue fenugreek, in her kitchen cabinets. Sharing stories...
Journal Articles
Gastronomica. 2020; 20192–93 doi: https://doi.org/10.1525/gfc.2020.20.1.92
Published: 01 February 2020
... only making the dishes but procuring their ingredients, with descriptions of dried spices like khmelisuneli (a mix of fenu- greek, coriander, garlic, chilies, and pepper) and dried mari- gold in market stalls, to the breads and vegetables that are still sold out of the trunk of a car. Goldstein even...
Journal Articles
Gastronomica. 2020; 201iv–vii doi: https://doi.org/10.1525/gfc.2020.20.1.iv
Published: 01 February 2020
... tomato and onions) and Turin s specialty food bagna cauda (a hot dip made of melted anchovies and garlic). Images of Fresh in the food photography by Jaina Cipriano articulate the consum- ing experience in an architecture of colors and shapes. This issue s exploration of food mobility and diversity...
Journal Articles
Gastronomica. 2019; 19449–59 doi: https://doi.org/10.1525/gfc.2019.19.4.49
Published: 01 November 2019
... (brown seaweed), charred parsnip, black garlic purée cuttlefish ink, crispy trumpet mushroom on charred oak Grace Chicago (Illinois) Banana, seaweed, fingerlime, and lime basil (Figure 4) Hugo s Portland (Maine) Winter Point oysters paired with nori (red seaweed), dulse (red seaweed), and pickled seaweed...
Journal Articles
Gastronomica. 2019; 19329–40 doi: https://doi.org/10.1525/gfc.2019.19.3.29
Published: 01 August 2019
... times that was the only food for my children during the war, remembered Granny. G A S T R O N O M IC A 31 F A L L 2 0 1 9 Alla noted that potatoes, goosefoot greens, wild garlic, pine nuts, and lingonberries saved many people in Siberia from starvation during the Great Patriotic War. People in the...
Journal Articles
Gastronomica. 2019; 1931–5 doi: https://doi.org/10.1525/gfc.2019.19.3.1
Published: 01 August 2019
... the apples in a timely manner and get them sorted, pressed, re- frigerated, turned into cider, fermented, sold, whatever. This race occurs in our home kitchen too. We are slicing tomatoes, sautéing mushrooms, peeling onions and garlic, chopping quince so that we can make (and then freeze or can...
Journal Articles
Gastronomica. 2019; 19379–92 doi: https://doi.org/10.1525/gfc.2019.19.3.79
Published: 01 August 2019
... aglio vita mia meaning my house, my wife, bread and garlic, my life). During the last few decades Croatia has experienced an increase in poverty and inequality and is slowly recovering from the severe effects of the global financial crisis. World Bank reports show that about twenty percent of the...
Journal Articles
Gastronomica. 2019; 19229–42 doi: https://doi.org/10.1525/gfc.2019.19.2.29
Published: 01 May 2019
... suitable to use garlic and vinegar (4/6b). In mainstream Euro-American cuisine today, such a combi- nation of fish and cheese would be highly unorthodox. As explained by Mark Kurlansky (2018: 68 69), it has long been something of a culinary faux pas to mix fish with dairy in European cookery. While this...
Journal Articles
Gastronomica. 2019; 1911–13 doi: https://doi.org/10.1525/gfc.2019.19.1.1
Published: 01 February 2019
...- ble when an ethnic restaurant s clients discover that the cooks are not from the same cultural background as the menu. On the other hand, some alleged criteria of authenticity are local or even national conventions: Italian ideas about not mixing cheese with garlic in the same dish or not consuming...
Journal Articles
Gastronomica. 2019; 19114–32 doi: https://doi.org/10.1525/gfc.2019.19.1.14
Published: 01 February 2019
... meal that was not suited to the local palate (Demerson 1969: 123). After some experimentation the society settled on a recipe that consisted of six parts potatoes to one part dried beans, along with smaller quantities of onion, garlic, cumin, sweet and hot paprika, oil, vinegar, and salt. The season...
Journal Articles
Gastronomica. 2018; 18482–93 doi: https://doi.org/10.1525/gfc.2018.18.4.82
Published: 01 November 2018
... Eskildsen 1983). Those who believe that foraging for dan- delions, wild garlic, and buckthorn is a trend from the 2010s are mistaken. G A S T R O N O M IC A 86 W IN T E R 2 0 1 8 In the New Nordic Kitchen context, the 1980s provided two new elements. First, food is policy, not in a narrow but in a broad...
Journal Articles
Gastronomica. 2018; 18328–41 doi: https://doi.org/10.1525/gfc.2018.18.3.28
Published: 01 August 2018
..., lobster, and garlic. In journalists accounts, such lavish ingredients were not considered mandatory to achieve a truly gourmet French-inspired dish, and were in fact challenged in juxtaposi- tion with the middle-class audience that was gathered at the events. While matters of class and race were not...
Journal Articles
Gastronomica. 2018; 18233–45 doi: https://doi.org/10.1525/gfc.2018.18.2.33
Published: 01 May 2018
... 2016 (Table 1).10 Kastamonu trader Mehmet has de- voted himself to developing small-farmer livelihoods through markets and worked to bring other local products such as Ta köprü garlic, Üryani prunes, and Tosya rice to larger mar- kets. With siyez, however, he suggested that price is not the only...
Journal Articles
Gastronomica. 2018; 18127–43 doi: https://doi.org/10.1525/gfc.2018.18.1.27
Published: 01 February 2018
... onions, tomatoes, garlic, pounded walnuts, thyme, rosemary, fennel, parsley, bay leaves, red wine, capers and black olives, all simmered in olive oil in which either fried salt cod or eels are cooked (59).5 As David had sent Durrell a copy of this cookbook while he was posted in Belgrade, he might...
Journal Articles
Gastronomica. 2018; 18176–82 doi: https://doi.org/10.1525/gfc.2018.18.1.76
Published: 01 February 2018
... Mexican dish, and I am getting excited about the prospect of eating the tongue of a cow. Beef tongue is often boiled over a long period of time to ensure the meat is soft and tender. Once my pot of water comes to a rolling boil I drop in the tongue along with an on- ion, some garlic, celery, peppers...