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gastronomy

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Journal Articles
Gastronomica. 2019; 19393–94 doi: https://doi.org/10.1525/gfc.2019.19.3.93
Published: 01 August 2019
...=reprints . 2019 French Gastronomy and the Magic of Americanism Rick Fantasia Philadelphia : Temple University Press , 2018 240 pp. Illustrations. $104.50 (hardcover); $39.95 (paper) Reviews French Gastronomy and the Magic of Americanism Rick Fantasia Philadelphia: Temple University...
Journal Articles
Gastronomica. 2015; 1523–9 doi: https://doi.org/10.1525/gfc.2015.15.2.3
Published: 01 May 2015
...Scott Haas Japanese gastronomy relies upon seasonality and centuries-old Zen Buddhist principles in methods of cooking, types of ingredients, and colors of food on the plate. But its practitioners and proponents have also mythologized its high-end cuisine. At the same time as Japan was undergoing...
Journal Articles
Gastronomica. 2015; 15210–25 doi: https://doi.org/10.1525/gfc.2015.15.2.10
Published: 01 May 2015
... Gastronomy Abstract: Drawing from historical cookbooks, literary works, and contemporary sources, this article traces a shift in the conception of the French dessert course from an adjunct but fully edible form in the seventeenth century to a mainly visual element in the eighteenth and nineteenth centuries...
Journal Articles
Gastronomica. 2013; 13229–40 doi: https://doi.org/10.1525/gfc.2013.13.2.29
Published: 01 May 2013
...Judith E. Fan © 2013 by The Regents of the University of California 2013 investigations | judith e. fan Can ideas about food inspire real social change? The case of Peruvian gastronomy Peru, meet Peru´. the gleaming tour bus cuts the silhouette of a fire engine as it pulls to a halt, kicking...
Journal Articles
Gastronomica. 2012; 122103–104 doi: https://doi.org/10.1525/GFC.2012.12.2.103
Published: 01 May 2012
... and practices . The rise of the critic in the nineteenth century paralleled and legitimated gastronomy as a modern social practice . Heightened and sharpened by all of these many phenomena, the culinary consciousness of cooks and consumers alike gives French Gastronomy or Gluttony? review essay...
Journal Articles
Gastronomica. 2011; 11113–23 doi: https://doi.org/10.1525/gfc.2011.11.1.13
Published: 01 February 2011
... standard approach to revising artistic thought . Poggioli taste | nathan myhrvold The Art in Gastronomy A Modernist Perspective Throughout history people have made things that transcend their primary utilitarian purpose and engage our minds in profoundly intellectual and emotional ways . We call such...
Journal Articles
Gastronomica. 2019; 19410–19 doi: https://doi.org/10.1525/gfc.2019.19.4.10
Published: 01 November 2019
... had tasted in Nanjing throughout his life. In this article, I offer a translation of twenty-four of the sixty-one entries of the List and I read them as portraying not only the city's delicacies but also the practice of gastronomy, of Zhang as well as of the people of Nanjing. As a social and...
Journal Articles
Gastronomica. 2008; 8255–59 doi: https://doi.org/10.1525/gfc.2008.8.2.55
Published: 01 May 2008
... but feel guilty at the expense? There was my own wallet to think of, naturally, but there was also guilt over the many who go hungry each day. In the face of such Economy, Gastronomy, and the Guilt of the Fancy Meal va le ri o v id al i © 2 00 8 gastronomica: the journal of food and culture, vol.8, no...
Journal Articles
Gastronomica. 2007; 71107–108 doi: https://doi.org/10.1525/gfc.2007.7.1.107
Published: 01 February 2007
...Susan Allport ©© 2007 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2007 Molecular Gastronomy: Exploring the Science of Flavor by This Hervéé ; Translated by M.B.DeBevoise New York : Columbia University Press , 2006 377 pp. $29.95 (cloth) In This Issue...
Journal Articles
Gastronomica. 2003; 34102–103 doi: https://doi.org/10.1525/gfc.2003.3.4.102
Published: 01 November 2003
... ©© 2003 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2003 The Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires Davidson Alan with Saberi Helen Berkeley and Toronto : Ten Speed Press , 2002...
Journal Articles
Gastronomica. 2015; 15249–56 doi: https://doi.org/10.1525/gfc.2015.15.2.49
Published: 01 May 2015
... study of foodhacking practices (the 2012 workshop in Prague on issues of spices and globalization) to identify the functions of such playful food prototypes. These practices paradoxically revive the original ideas of Jean Anthelme Brillat-Savarin’s 1825 The Physiology of Taste , fusing gastronomy with...
Journal Articles
Gastronomica. 2017; 1721–4 doi: https://doi.org/10.1525/gfc.2017.17.2.1
Published: 01 May 2017
...Scott Haas Japanese gastronomy is celebrated justifiably for its harmony with nature and seasonality. Neglected in this celebration are the ideological values and the environmental impact of the gastronomy. Lack of sustainability, degradation of the soil, and industrial practices in agriculture are...
Journal Articles
Gastronomica. 2019; 19449–59 doi: https://doi.org/10.1525/gfc.2019.19.4.49
Published: 01 November 2019
... high side this figure drops to just over a dozen in the Western world. In the Americas, very recently, seaweeds are being considered as part of avant-garde culinary activities or innovative gastronomy where so-called phycogastronomy is on the rise. Such culinary tendency eventually will permeate to...
Journal Articles
Gastronomica. 2010; 101136–142 doi: https://doi.org/10.1525/gfc.2010.10.1.136
Published: 01 February 2010
..., after all, a drinking vessel, is that of gastronomy, the art of the table. While table settings in the West tend to consist of matched sets of identical dishes, Japanese cuisine valorizes unmatched ensembles chosen not only to celebrate the beauty and rarity of individual objects, but also according to...
Journal Articles
Gastronomica. 2010; 101131–135 doi: https://doi.org/10.1525/gfc.2010.10.1.131
Published: 01 February 2010
Journal Articles
Journal Articles
Gastronomica. 2014; 14246–55 doi: https://doi.org/10.1525/gfc.2014.14.2.46
Published: 01 May 2014
...Kevin Landis The movement that is known as molecular gastronomy has received much attention over the past decade, both as a compelling artistic breach of “ordinary cuisine” and for its privileging the scientific advancement of food preparation. The great chefs of this movement are received as...
Journal Articles
Gastronomica. 2012; 12183–86 doi: https://doi.org/10.1525/GFC.2012.12.1.83
Published: 01 February 2012
...chitrita banerji This article is about the syrup derived from the Bengali date palm tree, Phoenix sylvestris , which is processed for use as a sweetener. This sweetener, called khejur gur , is an important item in Bengali gastronomy because of its distinctive aroma and flavor. References to the use...
Journal Articles
Gastronomica. 2020; 202111–112 doi: https://doi.org/10.1525/gfc.2020.20.2.111
Published: 01 May 2020
... science to elite dining. To be sure, most of the preparations re- quire equipment not found in typical home kitchens and utilize obscure ingredients reserved almost exclusively for commercial applications. Nevertheless, they reveal the deconstructive energy brimming in contemporary gastronomy. The...
Journal Articles
Gastronomica. 2020; 202112–113 doi: https://doi.org/10.1525/gfc.2020.20.2.112
Published: 01 May 2020
... industry. Both of these enterprises have been foundational to the project of molecular gastronomy. Overall, Mouritsen and Styrbæk have created a tremendous resource for classrooms and ambitious home cooks alike. The depth of scientific material does not overwhelm the authors passion for beautiful examples...