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italian

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Journal Articles
Gastronomica. 2018; 181101–102 doi: https://doi.org/10.1525/gfc.2018.18.1.101
Published: 01 February 2018
...=reprints . 2018 Mincemeat: The Education of an Italian Chef Leonardo Luceralli Translated by Lorena Rossi Gori and Danielle Rossi New York : Other Press , 2016 298 pp. $25.95 (hardcover) extraordinarily rich source materials from the Société and beyond, she provides a thorough...
Journal Articles
Gastronomica. 2014; 14493 doi: https://doi.org/10.1525/gfc.2014.14.4.93
Published: 01 November 2014
...Fabio Parasecoli © 2014 by The Regents of the University of California 2014 The Italian American Table: Food, Family, and Community in New York City Simone Cinotto Urbana , , and : University of Illinois Press , 2013 312 pp. $32.00 (paper) The Italian American Table: Food...
Journal Articles
Gastronomica. 2020; 2021–11 doi: https://doi.org/10.1525/gfc.2020.20.2.1
Published: 01 May 2020
...Zachary Nowak; Bradley M. Jones; Elisa Ascione This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the...
Journal Articles
Gastronomica. 2010; 10132–37 doi: https://doi.org/10.1525/gfc.2010.10.1.32
Published: 01 February 2010
... Molise reports that a newborn child used to be given eggs and salt, symbols of knowledge and competence. Needless to say, the practice of raising pigeons and the tradition of offering chicken broth or eggs and salt have mostly disappeared from Italian life. In their place, for quite a while, farm...
Journal Articles
Gastronomica. 2010; 10286–88 doi: https://doi.org/10.1525/gfc.2010.10.2.86
Published: 01 May 2010
.... But the first problem I had (more likely a problem with the publisher than with the translators) was with the books titles: The Italian title of Puglia: A Culinary Memoir is actually La cucina delle Murge, while that of Sicily: Culinary Crossroads is, in Italian, La cucina della Sicilia orientale...
Journal Articles
Gastronomica. 2009; 9363–67 doi: https://doi.org/10.1525/gfc.2009.9.3.63
Published: 01 August 2009
... appear on the menu of virtually every Italian-American restaurant in Utica and can be found on buffet tables at receptions and potlucks in the surrounding area. Incorporating interviews with chefs and household cooks, this article charts the history of Utica Greens from its origins as a humble dish...
Journal Articles
Gastronomica. 2017; 17239–50 doi: https://doi.org/10.1525/gfc.2017.17.2.39
Published: 01 May 2017
...Matteo Fastigi; Jillian R. Cavanaugh This article investigates the Italian craft brewing revolution, a florescence of small-scale, artisanal beer production that began in the late 1990s. This revolution presents a number of provocative paradoxes, such as the growing importance of beer consumption...
Journal Articles
Gastronomica. 2019; 19420–27 doi: https://doi.org/10.1525/gfc.2019.19.4.20
Published: 01 November 2019
...Jesse Locker In April 1604, the Italian painter Caravaggio, believing that he had been slighted, threw a platter of artichokes at the head of waiter in a Roman tavern. This essay examines this curious episode through the lens art history, food history, and of social mores in seventeenth-century...
Journal Articles
Gastronomica. 2006; 64123 doi: https://doi.org/10.1525/gfc.2006.6.4.123.2
Published: 01 November 2006
... ©© 2006 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2006 The Vinegar of Spilamberto and Other Italian Adventures with Food, Places, and People Muscatine Doris New York : Avalon (Shoemaker and Hoard) , 2005 281 pp. Illustrations, photograph, and map...
Journal Articles
Gastronomica. 2006; 6121–23 doi: https://doi.org/10.1525/gfc.2006.6.1.21
Published: 01 February 2006
..., no? Franco slurs. Si, americano, I say, pero adesso, en este macelleria, sono italiano. Franco laughs at my wish to be Italian, then sighs, turns abruptly left, waves to me, and utters, Viene, viene qua. He leads me away from the salami display, and I watch reluctantly over my shoulder as...
Journal Articles
Gastronomica. 2005; 52100–102 doi: https://doi.org/10.1525/gfc.2005.5.2.100
Published: 01 May 2005
... English-language translation was first published by Marsilio Publishers in 1997] lxxiv + 651 pp. Illustrations. $85.00 (cloth) / $35.00 (paper) Anyone with more than a passing interest in Italian food knows the name Pellegrino Artusi (1820 1911). His great opus, La scienza in cucina e l arte di mangiar...
Journal Articles
Gastronomica. 2004; 44111–113 doi: https://doi.org/10.1525/gfc.2004.4.4.111
Published: 01 November 2004
... ©© 2004 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2004 Italian Cuisine: A Cultural History Capatti Alberto and Montanari Massimo Translated by Aine O'Healy New York : Columbia University Press , 2003 400 pp. Illustrations. $35.00 (cloth) in...
Journal Articles
Gastronomica. 2004; 4425–33 doi: https://doi.org/10.1525/gfc.2004.4.4.25
Published: 01 November 2004
...jeremy parzen Wonders in Italian Renaissance Cookery As early as the 1st century C.E., food writers and cooks were devising illusions and theatrical presentations using food and culinary formulas. Roman gourmet Apicius' famous dish "Anchovies without Anchovies" and his utterance that "no one will...
Journal Articles
Gastronomica. 2015; 15459–69 doi: https://doi.org/10.1525/gfc.2015.15.4.59
Published: 01 November 2015
...Gina Louise Hunter Galeto al primo canto is an Italian-Brazilian culinary specialty of the Gaúcho Highlands region of southern Brazil’s Rio Grande do Sul state. This ample repast of roast chicken, polenta, pasta, and other dishes is associated with nineteenth-century Italian immigration to the...
Journal Articles
Gastronomica. 2003; 3329–39 doi: https://doi.org/10.1525/gfc.2003.3.3.29
Published: 01 August 2003
... of social life the political using Italy as its case study. In an evolution not without irony, shifts in ideological and cultural discourse have brought certain segments of the Italian Left to the forefront of appre- ciation for fine food and wine, well beyond the supposed historical mission of the...
Journal Articles
Gastronomica. 2001; 1250–64 doi: https://doi.org/10.1525/gfc.2001.1.2.50
Published: 01 May 2001
... worked in Paris before coming to London. He is now remembered for The Italian Confectioner, first published in 1820, a succinct and informative text on artisan confectionery, which details skills just before the drive to industrialization gathered pace. Judging by his book, Jarrin was a talented...
Journal Articles
Gastronomica. 2020; 20237–44 doi: https://doi.org/10.1525/gfc.2020.20.2.37
Published: 01 May 2020
... the wine and food that come of them. With Torretta hill I want to explore a point about wine and food ter- minology, about finding the word that in Italian gathers up Italy s notions of taste tied to site, the way that the French are said to do with France s by way of their word terroir. Writing about...
Journal Articles
Gastronomica. 2020; 202vii doi: https://doi.org/10.1525/gfc.2020.20.2.vii
Published: 01 May 2020
... from the University of Vermont. Susan H. Gordon is a PhD in Creativity candidate at Philadelphia s UArts, working on a language-focused book on Prosecco DOCG. She covers Italian wines as a ForbesLife contributor and the eastern United States for Hugh Johnson s Pocket Wine Book. She is a VIA Italian...
Journal Articles
Gastronomica. 2020; 202iv–vi doi: https://doi.org/10.1525/gfc.2020.20.2.iv
Published: 01 May 2020
... (incidentally also inspired by gazing at a wonderful landscape), which interrogate the appropriate word to use for Italian wines and produce rather than the French catch-all terroir, propose a keener, more captive descriptor in the Italian territorio much less persistent, and more cognizant of geographical and...
Journal Articles
Gastronomica. 2020; 20255–66 doi: https://doi.org/10.1525/gfc.2020.20.2.55
Published: 01 May 2020
... were harvested directly from the trees in the fall while still fresh. Whether olio lampante from Lecce or a better-quality table oil from Bari, Puglian oil throughout the post World War II decades was generally sold in bulk. Central and northern Italian manufacturers, especially from Tuscany and...