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Journal Articles
Gastronomica (2016) 16 (1): 28–40.
Published: 01 February 2016
... mold called Aspergillus oryzae, which combined the steps of saccharifica- tion and fermentation. South Asia regional drinks included palm toddy, fruit wines, and rice beers; although commonly consumed, they were condemned by the Brahman caste and became associated with tribal peoples such as the...
Journal Articles
Gastronomica (2011) 11 (3): 92–95.
Published: 01 August 2011
... as a result of the state's blossoming wine industry, but Norton still remains a little known varietal, championed by a handful of passionate growers. © 2011 The Regents of the University of California. All Rights Reserved. 2011 Norton wine Virginia wine Missouri wine Hermann wine...
Journal Articles
Gastronomica (2012) 12 (2): 115–116.
Published: 01 May 2012
... nourish our bodies, as the authors eloquently observe, it also sparks our imagination and stimulates and challenges us to stretch our tolerances beyond what we could have pre- viously imagined (p .91) . Elizabeth Pearce, Hermann-Grima/Gallier Historic Houses, New Orleans, la Hay Fever: How Chasing a...
Journal Articles
Gastronomica (2008) 8 (4): 1–4.
Published: 01 November 2008
...: Although these people use their name as a brand, things come more naturally if you started working at your grandfather s restaurants as a teenager. You know where to buy the food, how to choose the wine, how to set the table just by instinct, because you have seen your parents doing it twice a day for...
Journal Articles
Gastronomica (2006) 6 (4): 53–58.
Published: 01 November 2006
... formed. With them the term Hege appears for the first time: the care of game stocks under the general rubric of conservation. Under the passionate hunter Hermann Göring, the disparate hunting laws of the individual German states were standardized for the first time in 1934 as the Reichsjagdgesetz, which...
Journal Articles
Gastronomica (2005) 5 (3): 80–99.
Published: 01 August 2005
... dissection of foreign policy, was every bit as enjoyable as a multicourse meal prepared by a famous chef. And so there we were in my kitchen. The owner of the pizza shop had reversed his long-standing policy and delivered the pizzas, one of every kind. There were plenty of famous food and wine folk at the...
Journal Articles
Gastronomica (2003) 3 (4): 1–5.
Published: 01 November 2003
..., gentler place, and today there are so many great vegetarian restaurants that they may even represent a bur- geoning trend in this holy city of cuisine française. Perhaps Mad Cow disease can be thanked for turning some hard- core meat-and-red-wine Parisians towards the occasional plate of salad. A few of...
Journal Articles
Gastronomica (2003) 3 (3): 1–7.
Published: 01 August 2003
... gets to you. The wait is endless. The staff is unhelpful, almost surly. There are no welcomes and no goodbyes, no inquiries about your needs. No one asks for your assessment of the food. The server can t tell you much about the food, nor can he help you choose from an over-extended menu. The wine list...
Journal Articles
Gastronomica (2003) 3 (3): 40–51.
Published: 01 August 2003
... anyone who entertains guests; its cuisine and wines are the triumph of gastronomy, and it is the only country for good food (Le Cuisinier parisien, i; L art [1833], 2:i). Nowhere is this sense of national culinary destiny more in evidence than in the Preliminary Remarks of the Cuisinier parisien (1828...
Journal Articles
Gastronomica (2002) 2 (3): 93–95.
Published: 01 August 2002
... culinaire français A Catalog of the Exhibit Paris: Bibliothèque Nationale de France and Hermann, 2001 251 p. + 170 ill. 39 euros While labeling this exhibit the hit of the century would be somewhat premature, it is unequivocally the best of its kind this reviewer has ever seen, read, or heard about, quite...
Journal Articles
Gastronomica (2002) 2 (3): 29–36.
Published: 01 August 2002
... useful and good. 7 One of the most salient examples of Cocchi s attempt to incorporate science is his rejection of wine. In ancient theory, wine was the analogue of blood, and, as such, it was classed among the perfect nutrients. But Cocchi claimed that wine liquefies the aliments too much, preventing...