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gumbo-tales

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Journal Articles
Gastronomica. 2006; 64112–113 doi: https://doi.org/10.1525/gfc.2006.6.4.112
Published: 01 November 2006
... ©© 2006 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2006 Matzoh Ball Gumbo: Culinary Tales of the Jewish South Ferris Marcie Cohen Chapel Hill : University of North Carolina Press , 2005 327 pp. Illustrations. $29.95 (cloth) meals during the Early...
Journal Articles
Gastronomica. 2008; 8156–65 doi: https://doi.org/10.1525/gfc.2008.8.1.56
Published: 01 February 2008
... keeping a lucky bean in a wallet or pocketbook will keep them in good fortune until the following March 19. In this excerpt from Gumbo Tales: Finding My Place at the New Orleans Table , Sara Roahen describes her own experiences with New Orleans' Saint Joseph's Day customs, beginning with the story of...
Journal Articles
Gastronomica. 2016; 16298–101 doi: https://doi.org/10.1525/gfc.2016.16.2.98
Published: 01 May 2016
... pp. $30.00 (cloth) Gumbo Dale Curry Chapel Hill : University of North Carolina Press , 2015 114 pp. $18.00 (cloth) To Live and Dine in Dixie: The Evolution of Urban Food Culture in the Jim Crow South Angela Jill Cooley Athens : University of Georgia Press , 2015 viii...
Journal Articles
Gastronomica. 2016; 16179–89 doi: https://doi.org/10.1525/gfc.2016.16.1.79
Published: 01 February 2016
...). A Swedish tourist who visited the United States in the 1860s wrote how gumbo was a delicacy that was cooked to perfection only in New Orleans, and used turtle soup to help the reader understand why gumbo was worth seeking out: the crown of all the savory and remarkable soups in the world a regular...
Journal Articles
Gastronomica. 2015; 15434–49 doi: https://doi.org/10.1525/gfc.2015.15.4.34
Published: 01 November 2015
... difference while resisting oppression based on that difference. In other words, radical Black culinary writing refuses the met- aphor of melting pot (ingredients blend beyond recognition) in favor of gumbo (each ingredient is distinct).16 Cookbooks can, for example, correct the archive, as in Grosvenor s...
Journal Articles
Gastronomica. 2015; 15144–55 doi: https://doi.org/10.1525/gfc.2015.15.1.44
Published: 01 February 2015
... as rice, black-eyed peas, watermelon, and okra.7 These historians and chefs have also highlighted the African diaspora s introduction of deep-frying and rice cook- ing techniques to the American South (Hess 1992: 27) and the diaspora s creation of such iconic Southern dishes as gumbo, cooked greens...
Journal Articles
Gastronomica. 2011; 11229–37 doi: https://doi.org/10.1525/gfc.2011.11.2.29
Published: 01 May 2011
... (Petrochelidon pyrrhonota) of late autumn that Audubon also found there . He observed that the Creoles stewed the barred owl in gumbo and pro- nounce the flesh palatable (p .142) . Audubon was discriminating . He preferred crow or young eagle to nestlings of the great blue heron (Ardea coerulea; flesh is...
Journal Articles
Gastronomica. 2008; 81v–vi doi: https://doi.org/10.1525/gfc.2008.8.1.v
Published: 01 February 2008
... professor in the Department of Nutrition, Food Studies, and Public Health at New York University. sara roahen s work has appeared in Tin House, Oxford American, and Food & Wine. Her book, Gumbo Tales: Finding My Place At the New Orleans Table, was published by W.W. Norton in January. She and her husband own...
Journal Articles
Gastronomica. 2009; 9257–65 doi: https://doi.org/10.1525/gfc.2009.9.2.57
Published: 01 May 2009
.... Tomatoes were basic and were eaten regularly, fresh and preserved. We also grew okra every year. If there was one vegetable that was considered almost indispensable, it would be okry. It was not only the soul food ingredient critical for Creole dishes, gumbos, soups, and vegetable mixtures, but it also...
Journal Articles
Gastronomica. 2008; 8424–33 doi: https://doi.org/10.1525/gfc.2008.8.4.24
Published: 01 November 2008
..., free garlic soup, gumbo, chicken stew, wine, beer, and homemade breads were served to friends, gallery-goers, and passers-by until late in the evening. So begins the very first published announcement for FOOD, the restaurant commune as it would be dubbed by reviewers for the New York Times and New...
Journal Articles
Gastronomica. 2008; 82104–105 doi: https://doi.org/10.1525/gfc.2008.8.2.104
Published: 01 May 2008
... language is not a dialect of English but rather an English Creole, a true mix of Elizabethan English and several African languages. An island native is referred to as a beenyah, while a comeyah is a newcomer. Good cooks know how to throw down a meal or put da foot in it, especially with gumbo...
Journal Articles
Gastronomica. 2008; 82105–106 doi: https://doi.org/10.1525/gfc.2008.8.2.105
Published: 01 May 2008
... put da foot in it, especially with gumbo and yams. Beginning with day clean (the earliest part of the morning) through night, Robinson describes a full day s work and numerous meals, ending with a chapter on Gullah Beliefs and Home Remedies. (It turns out that put- ting some green Spanish...
Journal Articles
Gastronomica. 2006; 64111–112 doi: https://doi.org/10.1525/gfc.2006.6.4.111
Published: 01 November 2006
... elsewhere. Peter O Neill, London Metropolitan University Matzoh Ball Gumbo: Culinary Tales of the Jewish South Marcie Cohen Ferris Chapel Hill: University of North Carolina Press, 2005 327 pp. Illustrations. $29.95 (cloth) Matzoh Ball Gumbo is part history, part ethnography, and all culinary. Food, Cohen...
Journal Articles
Gastronomica. 2006; 64108–109 doi: https://doi.org/10.1525/gfc.2006.6.4.108
Published: 01 November 2006
... and Culture E.N. Anderson Taste: A Literary History Denise Gigante Roman Dining A special edition of the American Journal of Philology Edited by Barbara K. Gold and John F. Donahue Matzoh Ball Gumbo: Culinary Tales of the Jewish South Marcie Cohen Ferris Food Plants of the World: An Illustrated Guide...
Journal Articles
Gastronomica. 2006; 6491–98 doi: https://doi.org/10.1525/gfc.2006.6.4.91
Published: 01 November 2006
... conclusion already formed, leads us down erroneous paths. A good example of a recent work that escapes such fault is Marcie Cohen Ferris s Matzoh Ball Gumbo: Culinary Tales of the Jewish South. Ferris turned over staggering amounts of material, including family papers, magazines, newspapers, and primary and...
Journal Articles
Gastronomica. 2005; 541–5 doi: https://doi.org/10.1525/gfc.2005.5.4.1
Published: 01 November 2005
... since outside of the occasional emperor s palace and its home province of Guangzhou, shark fin soup has been widely served only since 1985. In Guangzhou the dish goes back further, but isn t Disney s logic analogous to claiming gumbo must be served at Disney World because it s a traditional American...
Journal Articles
Gastronomica. 2004; 4346–59 doi: https://doi.org/10.1525/gfc.2004.4.3.46
Published: 01 August 2004
... appetite that fall under the general heading of consumerism. Missionary Gumbo The connection between psittacophagy and American can- nibalism comes early almost as early as the reports of cannibalism themselves. In an account of Columbus s sec- ond voyage composed by Diego Alvarez Chanca, the expedition s...
Journal Articles
Gastronomica. 2003; 34112–113 doi: https://doi.org/10.1525/gfc.2003.3.4.112.2
Published: 01 November 2003
...- ented, and exceptional cook. Her Creole gumbo, grillades and grits, Southern fried chicken, and lemon meringue pie are among New Orleans finest. She is Dooky Chase Restaurant, but she vividly recalls the not-so-praiseworthy early days when the restaurant was a simple sandwich shop and lottery ticket...
Journal Articles
Gastronomica. 2001; 141–5 doi: https://doi.org/10.1525/gfc.2001.1.4.1
Published: 01 November 2001
... Sam Eaves and general manager Tom Cantu. Eaves led a workshop that addressed the latest technologies in seafood produc- tion, distribution, and transportation, covering cryogenic packaging, value-added production, and niche marketing. After a lunch of shrimp gumbo, fried catfish, and other Texas...
Journal Articles
Gastronomica. 2001; 13104–115 doi: https://doi.org/10.1525/gfc.2001.1.3.104
Published: 01 August 2001
... ( Composition in Midair or at Lunch with Pierre. In these poems, the jambalaya free at the bar, along/ with house wine for two dollars, the screw-top split of champagne poured into a plastic cup, and the gumbo and salad, / then soft-shell crabs, followed by pecan pie serve to locate the speaker in...