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kimchi

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Journal Articles
Gastronomica (2012) 12 (2): 53–58.
Published: 01 May 2012
... remembered that my mother was dead. I stopped in the middle of the sidewalk on 32nd Street, blocking the flow of foot traffic as throngs of tourists and commuters pushed past me. I peered into my shopping bag at the jar of kimchi and watched dark spots spread across the brown paper where my tears hit the bag...
Journal Articles
Gastronomica (2011) 11 (3): 60–67.
Published: 01 August 2011
...thomas greene This article considers the history of lacto-fermented vegetables such as pickles, sauerkraut, and kimchi, and the simple health advantages they have provided for many centuries. It notes that the only advantage so far proved—the preservation of vitamin C—is duplicated by most modern...
Journal Articles
Gastronomica (2012) 12 (1): 53–56.
Published: 01 February 2012
Journal Articles
Gastronomica (2020) 20 (2): 91–95.
Published: 01 May 2020
... probiotic foods, which has increased my interest in Katz s work what if stabilizing my precarious health could be as simple as stocking my shelves with kimchi? I am overgeneralizing here I knew then, as I know now, that health and illness is an infinitely complex matrix of solutions and frustrations, and...
Journal Articles
Gastronomica (2020) 20 (1): 34–41.
Published: 01 February 2020
... and sales from nine thousand restaurants found that in 2018 orders for fermented foods were up 149 percent and fermented foods were expected to continue to trend among consumers (Everett 2019). Fermented sushi could attract cus- tomers who are turning to once-exotic kefir, kombucha, and kimchi in...
Journal Articles
Gastronomica (2019) 19 (3): 29–40.
Published: 01 August 2019
... original Asian dry-pickled vegetable products such as Korean kimchi in Russia s Far East. Home Grown, Home Preserved In a country where most regions have a long winter and short growing season, preserved foods (homemade and commer- cial) have long been an important part of the diet: jams made from fresh...
Journal Articles
Gastronomica (2019) 19 (1): 65–78.
Published: 01 February 2019
... brine or water rather than fried in oil, giving hansik its reputation as a healthy cuisine. Fermentation is one of its striking features that is thought to have preventative properties and to aid digestion. Representative fermented foods such as kimchi (fermented cabbage), ganjang (soy sauce), doenjang...
Journal Articles
Gastronomica (2019) 19 (1): 119–120.
Published: 01 February 2019
.... The Fermented Man begins, essentially, with a question: how many fermented foods can you name? If you got beyond bread, beer, and wine, you are doing better than most. If you added cheese to the list, even better. Salami? Yogurt? Pickles? Of course there are kimchi, kvass, and kombucha. There are also...
Journal Articles
Gastronomica (2017) 17 (3): ix.
Published: 01 August 2017
...- sines, the use of plastic food models as gastronational tools, and the politics of kimchi as intangible cultural heritage. She is currently completing her disser- tation on Korean gastronationalism. Lanlan Kuang is a U.S. Fulbright Scholar specializing in the arts and humanities of China. She has a PhD...
Journal Articles
Gastronomica (2017) 17 (3): 4–14.
Published: 01 August 2017
... royal table called surasang twice daily, at breakfast and dinner, laid with twelve dishes. Bowls of white rice, sweet rice, soup (most frequently seaweed soup or beef bone soup), stew, hot pot, kimchi, and sauces accompanied the twelve dishes. Each of the twelve dishes followed particular prepara- tion...
Journal Articles
Gastronomica (2017) 17 (3): 82–84.
Published: 01 August 2017
... indige- nous food cultures many seek to enshrine and preserve against international influence. The maize for the monoto- nous corn porridge that was a staple in northern China, the chili peppers essential for kimchi, and the purple sweet pota- toes of Okinawa, which are even featured in the local...
Journal Articles
Gastronomica (2017) 17 (3): 68–81.
Published: 01 August 2017
... an authentic xiaomian sauce, which makes it difficult to cook xiaomian at home (ibid As with the first season ofABite of China, which features foods with distinct regional traits, such as homemade kimchi (Korean- style pickled cabbages) from the Lesser Khingan Mountains and zuixie (drunken crabs...
Journal Articles
Gastronomica (2016) 16 (3): 66–78.
Published: 01 August 2016
Journal Articles
Gastronomica (2015) 15 (4): 1–5.
Published: 01 November 2015
...), the correct amounts of the in- gredients, etc. I just hope Neapolitan pizza s flavor doesn t get completely changed around, and that s the wish with which I conclude my book. Certainly, putting pineapple or kimchi or other products of a certain area where pizzas are now made might seem odd to...
Journal Articles
Gastronomica (2015) 15 (2): 57–64.
Published: 01 May 2015
... N O M IC A 62 S U M M E R 2 0 1 5 wasn t too long ago when lots of people thought kimchi was absolutely disgusting my half-Korean friend Karen says to me as well, when I tell her about my essay. In a Slate.com article written by Gish Jen, A Short History of the Chinese Restaurant (2005), the...
Journal Articles
Gastronomica (2015) 15 (1): 77–84.
Published: 01 February 2015
... on the simplest fare of rice and kimchi and perhaps one other banchan. Sometimes she treated herself to a cheeseburger from one of the fast food places that had recently opened in our town, but she no longer made it a point to cook for anyone else. On another visit home, however, when I found my...
Journal Articles
Gastronomica (2015) 15 (1): 44–55.
Published: 01 February 2015
... of culinary dexterity by embrac- ing the ingredients, tastes, and textures of a wide range of cuisines from around the world. Foods from Central and South America, Asia, and North Africa have become such a familiar part of the American culinary landscape that empa- nadas, kimchi, vindaloo, and...
Journal Articles
Gastronomica (2013) 13 (4): 56.
Published: 01 November 2013
...Lilah Hegnauer © 2013 by The Regents of the University of California 2013 ruminations Pasta Pin lilah hegnauer Will wonders never cease. Disbelieve everything life has taught you until now: good fences make good backstops, kimchi can be mild, poems are a dime a dozen, black cats run the show...
Journal Articles
Gastronomica (2012) 12 (4): 104–109.
Published: 01 November 2012
... guests to do the same, so he had to leave the monastery. Opposite: Every proud Korean housewife prepares her own special kimchi to accompany bibimbap. But these days fewer and fewer people can find the time to make up to ten different side dishes for just one rice meal. photographs by toby binder © 2011...
Journal Articles
Gastronomica (2012) 12 (1): GFC.2012.12.1.v.
Published: 01 February 2012
... for Public Radio International s Living on Earth . He has broadcast stories on the powers of kimchi, the politics of Sri Lankan cuisine, and preparing Asian carp for market . His favorite foods are spicy . jason tippetts earned a master s degree in philosophy at University College London in 2005...