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medieval

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Journal Articles
Gastronomica (2007) 7 (2): 35–43.
Published: 01 May 2007
...clifford a. wright The medieval spice trade between the eleventh and the sixteenth centuries made Europe wealthy. Black pepper was the most important spice in this trade, and if it was most important because of its piquancy, and the evidence indicates as much, then the discovery of the chile...
Journal Articles
Gastronomica (2006) 6 (1): 14–20.
Published: 01 February 2006
... nearly impossible to communicate any but the most rudimentary thoughts. That entire conversations were possible by means of gestures is suggested by contemporary criticisms of monks chattering away with hand signals. For our purposes, this would confirm the likely suspicion that the medieval monk enjoyed...
Journal Articles
Gastronomica (2001) 1 (1): 76–77.
Published: 01 February 2001
... T R O N O M IC A Sicilian Cheese in Medieval Arab Recipes a r c h i v e | charles perry Later in the recipe, s·ah· anta al-jubn, grate (or grind) the cheese, appears as s·ah· anta al-khubz, grate the bread (Sina a 51) and s·ah· anta al-khabar, grate the news (Sina a 52). There are far fewer...
Journal Articles
Gastronomica (2010) 10 (2): 71–74.
Published: 01 May 2010
Journal Articles
Gastronomica (2018) 18 (1): 27–43.
Published: 01 February 2018
...Merrianne Timko Details from the menu for a Christmas Eve supper described in the first novel of Lawrence Durrell's Avignon Quintet provide a unique opportunity to explore the author's depiction of Provence from a culinary perspective. Although the origins of this menu can be traced to medieval...
Journal Articles
Gastronomica (2009) 9 (4): 21–28.
Published: 01 November 2009
... artichoke was unknown in the Greco-Roman world and was most probably developed by Arab or Arab-Sicilian horticulturalists in the early medieval period——that is, between the seventh and tenth centuries A.D., probably in Sicily. The article considers genetic variability and the relationships between cultivars...
Journal Articles
Gastronomica (2002) 2 (4): 19–23.
Published: 01 November 2002
...Carol Wilson Milk, cream, butter and cheese were known as "white meats" in medieval England. During the Tudor era the cow became the favorite animal for milking, mostly, but not entirely, replacing goats and ewes. It was much easier and less time consuming to milk one cow than, say, ten or twelve...
Journal Articles
Gastronomica (2020) 20 (2): 1–11.
Published: 01 May 2020
..., and even grass were in- corporated during tough times.7 The admixture of plants was not simply a response to hunger. Piero Camporesi, in his aptly named book Bread of Dreams, has shown that medieval peas- ants often added narcotic vegetables and cereals intentionally to relieve the pain of peasant...
Journal Articles
Gastronomica (2006) 6 (2): 57–60.
Published: 01 May 2006
... pre-existing community. This essay argues that the reasons for this phenomenon are rooted in our anxiety about smell itself: it represents a pathway through which the particles of food literally penetrate us: a point of vulnerability. By examining a range of cases, from that of the medieval "Jewish...
Journal Articles
Gastronomica (2020) 20 (1): 34–41.
Published: 01 February 2020
... understand how the recipe has changed over time, we can com- pare early modern and modern versions (ancient and medieval recipes for the dish do not survive). An early modern version of funazushi appears in the anonymous cookbook Assembly of Standard Cookery Writings (G rui nichiy ry rish ) published in...
Journal Articles
Gastronomica (2019) 19 (4): 78–90.
Published: 01 November 2019
... last medieval brewery. Before Maytag s arrival, it had been standard proce- dure to leave beer unrefrigerated and exposed to the elements on the brewery s rooftop level. Maytag said, I came in one morning and there were pigeons in there, sitting above the wort. I can still remember what the wort...
Journal Articles
Gastronomica (2019) 19 (3): 94–95.
Published: 01 August 2019
... (paper) There are many excellent works available about food in early modern Europe, and why not: the proliferation of the printed word in that era provides modern scholars with varied insights into the near-medieval period without them having to resort to complex and expensive archaeological methods...
Journal Articles
Gastronomica (2019) 19 (3): 95–96.
Published: 01 August 2019
... available about food in early modern Europe, and why not: the proliferation of the printed word in that era provides modern scholars with varied insights into the near-medieval period without them having to resort to complex and expensive archaeological methods. David Gentilcore s Food and Health in Early...
Journal Articles
Gastronomica (2019) 19 (3): 67–77.
Published: 01 August 2019
... immersed in an en- vironment that equated femininity with purity and self-sacrifice. Although numerous scholars identify Western culture s thin ob- session as a post-1950s phenomenon, it stems from ideals stretch- ing back centuries.5 Even in medieval times, people repressed their desires in search of...
Journal Articles
Gastronomica (2019) 19 (3): 29–40.
Published: 01 August 2019
...) brought to Siberia by medieval merchants and migrants from Byzantium, the Caucasus, and Central Asia. Foods introduced from the Western Hemisphere (notably potatoes, tomatoes, sunflowers, and capsicum peppers) after the first Spanish and Portuguese voyages to the New World in the fifteenth and six...
Journal Articles
Gastronomica (2019) 19 (2): 87–95.
Published: 01 May 2019
... in the field of the text. Scents and Flavors was reviewed by David Waines, who has published extensively on medieval Arab culinary literature and history. In addition to these aspects of the book, which make it par- ticularly appealing to the Middle East or Arabic specialist, Scents and Flavors is...
Journal Articles
Gastronomica (2019) 19 (2): vi.
Published: 01 May 2019
... two books: The Politics of Mourning in Early China (2007) and The Art of Medicine in Early China: The Ancient and Medieval Origins of a Modern Archive (2015). She is also a founding editor of Fragments: Interdisciplinary Approaches to Ancient and Medieval Pasts. She is currently preoccupied with the...
Journal Articles
Gastronomica (2019) 19 (2): 96–98.
Published: 01 May 2019
... Selling of Food in America (Abrams Press, 2017) Saber, Helen, Teatimes: A World Tour (Reaktion Books, 2018) Santich, Barbara, The Original Mediterranean Cuisine: Medieval Recipes for Today (Chicago Review Press, [1995] 2018) Schneider, Tanja, Karin Eli, Catherine Dolan, and Stanley Ulijaszek, Digital Food...
Journal Articles
Gastronomica (2019) 19 (2): 29–42.
Published: 01 May 2019
... milk renders dairy products more easily digestible. As Sabban further revealed in the same ar- ticle, beginning in the sixth century AD, medieval gentlemen enumerated the techniques for rendering the raw milk of cows, sheep, and even horses palatable and digestible to the Chinese. Echoing Sabban, Paul...
Journal Articles
Gastronomica (2019) 19 (1): 79–90.
Published: 01 February 2019