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italian-american-cooking

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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. 2020; 2021–11 doi: https://doi.org/10.1525/gfc.2020.20.2.1
Published: 01 May 2020
... transformation of maize (Zea mays) into Italian Polenta Flour PDO. In accordance with a millennia- long tradition, polenta can also be made with sorghum, spelt, foxtail, barley, millet, fava beans, chestnuts, or anything else at hand that will cook into a porridge. Salt is another fundamen- tal ingredient...
Journal Articles
Gastronomica. 2020; 20245–54 doi: https://doi.org/10.1525/gfc.2020.20.2.45
Published: 01 May 2020
... trained in France in the mid-1980s and early 1990s, remarked, It was rare to see an American, or anyone else, in a French kitchen. But what is funny is that I do remember that every place I worked over there, there was at least one Japanese cook (Friedman 2017). When asked about this, Kinch reported...
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; 20267–78 doi: https://doi.org/10.1525/gfc.2020.20.2.67
Published: 01 May 2020
... women and four men (the minimum dic- tated by our protocol) who identified as Japanese, American, and Samoan respectively, and had long-term local roots in each of the respective areas. The urban expansion that characterized all three sites was also important, not because it had produced socioeconomic...
Journal Articles
Gastronomica. 2020; 20279–90 doi: https://doi.org/10.1525/gfc.2020.20.2.79
Published: 01 May 2020
... article draws from data collected from over four hundred female American specialty coffee baristas to examine how their gender impacts their experiences at coffee competitions. I argue that barista competitions exist in order to legitimize the barista as a type of skilled laborer, but that these attempts...
Journal Articles
Gastronomica. 2020; 201viii–ix doi: https://doi.org/10.1525/gfc.2020.20.1.viii
Published: 01 February 2020
... of Creative Geography. Simone Cinotto teaches Modern History at the Università di Scienze Gastronomiche in Pollenzo, Italy, and taught at Indiana University and NYU. He is the author of The Italian American Table: Food, Family, and Community in New York City and Soft Soil, Black Grapes: The Birth of...
Journal Articles
Gastronomica. 2020; 20169–78 doi: https://doi.org/10.1525/gfc.2020.20.1.69
Published: 01 February 2020
..., lovely shores of Newfoundland. REFERENCES Betty Crocker s Picture Cook Book. 1950. New York: McGraw-Hill. David, Elizabeth. 1950. A Book of Mediterranean Food. London: John Lehmann. 1951. French Country Cooking. London: John Lehmann, 1951. 1954. Italian Food. London: MacDonald. 1960. French Provincial...
Journal Articles
Gastronomica. 2020; 20134–41 doi: https://doi.org/10.1525/gfc.2020.20.1.34
Published: 01 February 2020
... these is the funazushi sandwich. The funazushi sandwich, which sells for ¥1000 (around $9), takes a slice of funazushi and pairs it with a creamy Havarti cheese on crunchy Italian bread. One bite of this and I was transported to Tuscany where I discover a specialty sandwich that the Italians have hidden...
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. 2019; 194vi doi: https://doi.org/10.1525/gfc.2019.19.4.vi
Published: 01 November 2019
... Journey into Terroir (2008), and Making Modern Meals: How Americans Cook Today (2017). Sarah Turner is Professor of Development Geography in the Department ofGeography,McGill University,Canada.Her current research focuses on the live- lihood strategies of upland ethnic minority communities in the Sino...
Journal Articles
Gastronomica. 2019; 19428–41 doi: https://doi.org/10.1525/gfc.2019.19.4.28
Published: 01 November 2019
... Icelandic–North American popular culture. Family recipes are often closely guarded, and any alterations to the “correct recipe,” including number of layers, inclusion or exclusion of cardamom or frosting, and the use of almond extract, are still hotly debated by community members who see changes to...
Journal Articles
Gastronomica. 2019; 19360–66 doi: https://doi.org/10.1525/gfc.2019.19.3.60
Published: 01 August 2019
... for its production. So much so that in North American supermarkets, couscous is often labeled as French couscous, alongside other names like Moroccan pasta, and different products of the same family such as Israeli couscous or pearl couscous that need to be boiled, not steamed, and often are...
Journal Articles
Gastronomica. 2019; 19379–92 doi: https://doi.org/10.1525/gfc.2019.19.3.79
Published: 01 August 2019
... Il fait bien son pain manger refers to bread to denote making a good living; the Swiss proverb Se lieb as s tagli Brod means as precious as daily bread; or the Italian sayings É meglio pane nero, che fame nera, meaning black bread is better than black hunger, and Casa mia, donna mia, pane e...
Journal Articles
Gastronomica. 2019; 19347–59 doi: https://doi.org/10.1525/gfc.2019.19.3.47
Published: 01 August 2019
... of what they saw had been reborn. In the foreword to Jeffrey P. Roberts s 2007 volume, The Atlas of American Artisan Cheese, Slow Food founder Carlo Petrini refers in a similar vein to the growing number of American raw milk cheeses as a renaissance of cultural, productive and food diversity...
Journal Articles
Gastronomica. 2019; 19296–98 doi: https://doi.org/10.1525/gfc.2019.19.2.96
Published: 01 May 2019
...) Deetz, Kelley Fanto, Bound to the Fire: How Virginia s Enslaved Cooks Helped Invent American Cuisine (University Press of Kentucky, 2017) Delville, Michel, and Andrew Norris, The Politics and Aesthetics of Hunger and Disgust (Routledge, 2017) Diner, Hasia R., and Simone Cinotto (eds Global Jewish...
Journal Articles
Gastronomica. 2019; 19280–81 doi: https://doi.org/10.1525/gfc.2019.19.2.80
Published: 01 May 2019
... author of MakingModernMeals, How Americans Cook Today): The entire special issue on Julia Child, The Woman Behind the Icon. (5:3, 2005). The entire issue, for giving this woman her just desserts! Also, because Julia Child was an early and consistent champion for the scholarly study of food. She...
Journal Articles
Gastronomica. 2019; 19216–28 doi: https://doi.org/10.1525/gfc.2019.19.2.16
Published: 01 May 2019
... chef celebrity new media prosumption restaurants food studies The NewMediascape and Contemporary American Food Culture Headlines and Hashtags The headline reads: Plant-based meat revolutionaries win UN s highest environmental honor. At the United Nations Champions of the Earth Awards there are...
Journal Articles
Gastronomica. 2019; 1911–13 doi: https://doi.org/10.1525/gfc.2019.19.1.1
Published: 01 February 2019
... performance of horror (but perhaps it is feelings of superiority that predominate?) when recalling that American tourists requested that pasta be cooked longer than usual, producing what to Italians is classified as fango (mud). In an age when scientific explanations are popularly sought for everything from...
Journal Articles
Gastronomica. 2019; 191124–126 doi: https://doi.org/10.1525/gfc.2019.19.1.124
Published: 01 February 2019
... Press, 2017) Dalby, Andrew, and Rachel Dalby, Gifts of Gods: A History of Food in Greece (Reaktion Books, 2017) Deetz, Kelley Fanto, Bound to the Fire: How Virginia s Enslaved Cooks Helped Invent American Cuisine (University Press of Kentucky, 2017) Delville, Michel, and Andrew Norris, The Politics and...