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Journal Articles
Gastronomica. 2009; 9166–73 doi: https://doi.org/10.1525/gfc.2009.9.1.66
Published: 01 February 2009
... be a good mother awoke in her the awareness that not all moms find breast-feeding rewarding.9 Exploring this realization led Dobkin to other issues: weaning, feelings about one s milk, the breast s awkward status as a symbol both sexual Want to go out for a drink? That question conjures venues...
Journal Articles
Gastronomica. 2014; 14444–51 doi: https://doi.org/10.1525/gfc.2014.14.4.44
Published: 01 November 2014
...Diana Mincyte In recent years, raw milk has emerged as one of the most contentious food commodities, considered a serious health risk by public health officials and a source of healing and nourishment by raw milk proponents. The purpose of this article is to explore the ways in which consumers...
Journal Articles
Gastronomica. 2014; 14434–43 doi: https://doi.org/10.1525/gfc.2014.14.4.34
Published: 01 November 2014
...Cristina Grasseni The reinvention of food is also a matter of re-localization. This means rethinking food chains in terms of their spatiality. This article deals with milk and cheese and their reinvention in Italy through two distinct, even opposing, strategies: automatization and face-to-face...
Journal Articles
Gastronomica. 2015; 1539–17 doi: https://doi.org/10.1525/gfc.2015.15.3.9
Published: 01 August 2015
...Kyle Bladow Images of Califia, a fictional queen and the namesake of California, serve as the focus for this inquiry into the influence of pastoral imaginaries on the production of dairy and nondairy milk, especially almond milk. With effectively all US almond production occurring in California...
Journal Articles
Gastronomica. 2011; 11135–43 doi: https://doi.org/10.1525/gfc.2011.11.1.35
Published: 01 February 2011
...anne mendelson Beginning at around 1893, America’s initial raw milk wars pitted proponents of pasteurized milk against advocates of a complex scheme for “certifying” clean, uncontaminated raw milk. The certification program, unsuited to modern commercial economies of scale, soon faded into...
Journal Articles
Gastronomica. 2008; 8196–97 doi: https://doi.org/10.1525/gfc.2008.8.1.96
Published: 01 February 2008
...lisa tucker ©© 2008 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2008 W IN T E R 2 0 0 8 96 G A S T R O N O M IC A Milk in the Land: Ballad of an American Drink Produced and directed by Ariana Gerstein and Monteith McCollum Cinematography and film animation by Monteith...
Journal Articles
Gastronomica. 2008; 8169–74 doi: https://doi.org/10.1525/gfc.2008.8.1.69
Published: 01 February 2008
...peter andrey smith Maine farmer Jesse Haskell delivers raw milk from farms to processing plants. The 24-year-old works two sides of Northern New England's dairy industry: He milks cows for a national cooperative that sells organic milk to yogurt manufacturer Stonyfield Farm and he transports...
Journal Articles
Gastronomica. 2007; 7259–63 doi: https://doi.org/10.1525/gfc.2007.7.2.59
Published: 01 May 2007
...benjamin scheindlin, md Lactose intolerance is an inability to digest milk sugar, characterized by abdominal cramps, nausea, and diarrhea after ingesting milk products. It develops in adolescence or adulthood among those whose bodies naturally stop producing the lactose-digesting enzyme lactase...
Journal Articles
Gastronomica. 2004; 4275–79 doi: https://doi.org/10.1525/gfc.2004.4.2.75
Published: 01 May 2004
...bronwen bromberger ©© 2004 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2004 Cheesemaking, the preeminent method for milk conservation in Europe and the Americas, is practically nonexistent in Africa. Instead, herding societies have dealt with the high perishability of...
Journal Articles
Gastronomica. 2019; 19320–28 doi: https://doi.org/10.1525/gfc.2019.19.3.20
Published: 01 August 2019
...Paul S. Kindstedt; Tsetsgee Ser-Od Dairying and cheesemaking originated in the Fertile Crescent during the early Neolithic and then spread widely throughout Southwest Asia and Europe. Rennet coagulated cheesemaking became a key preservation strategy for milk in these regions. A different form of...
Journal Articles
Gastronomica. 2002; 2110–11 doi: https://doi.org/10.1525/gfc.2002.2.1.10
Published: 01 February 2002
... century, when newly- hired errand boys would be sent to the grocer s to buy another imaginary food namely, a quart of fresh pigeon s milk. These tricks were done in good fun, but in 1974 the u.s. army invented several imaginary foods for serious purposes.The military brass wanted to be able to tell...
Journal Articles
Gastronomica. 2001; 1386–89 doi: https://doi.org/10.1525/gfc.2001.1.3.86
Published: 01 August 2001
...Miri Zell Donati Regents of the University of California S U M M E R 2 0 0 1 86 G A S T R O N O M IC A The Land of Milk and Honey w w f o o d | miri zell donati What is a good definition of Israeli food? Is it the cui- sine of Palestine that greeted the Jews when they arrived from the...
Journal Articles
Gastronomica. 2010; 10448–52 doi: https://doi.org/10.1525/gfc.2010.10.4.48
Published: 01 November 2010
...barry estabrook Milk has always been susceptible to price fluctuations. Farmers are used to putting away money during good times to see themselves through lean times. Recently, however, the cycles have become more violent, with lows falling lower and highs rising not quite so high and the intervals...
Journal Articles
Gastronomica. 2010; 10358–65 doi: https://doi.org/10.1525/gfc.2010.10.3.58
Published: 01 August 2010
...michael krondl Obsession with dessert is widely shared by the residents of Kolkata. Life's passages and religious rituals are all celebrated with sugary creations. Bengali desserts are typically made with some sort of milk product. Among these are mishti doi a custard-like dessert made by adding...
Journal Articles
Gastronomica. 2019; 19347–59 doi: https://doi.org/10.1525/gfc.2019.19.3.47
Published: 01 August 2019
...” are simultaneous processes that depend upon one another in complex ways. Invoking the idea that “managed decay” of milk imparts flavor to cheese itself, the author argues that, on a larger scale, the preservation of cheesemaking heritage involves the savoring of dying traditions. © 2019 by the...
Journal Articles
Gastronomica. 2002; 2419–23 doi: https://doi.org/10.1525/gfc.2002.2.4.19
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
Journal Articles
Gastronomica. 2014; 1425–15 doi: https://doi.org/10.1525/gfc.2014.14.2.5
Published: 01 May 2014
... catered to Australian tastes and became the social hubs of their communities. After establishing the diverse and evolving nature of food offered in Greek shops since their origins in the late nineteenth century – oyster saloons, cafés, fish shops, fruit shops, milk bars, snack bars, confectioneries – this...
Journal Articles
Gastronomica. 2020; 20291–95 doi: https://doi.org/10.1525/gfc.2020.20.2.91
Published: 01 May 2020
... simplicity and safety, then encourages them to experiment with livelier cultures, more offbeat practices from seed saving and urban gardening to dirt eating, feral foraging, cannabis cookery, and the raw-milk underground. Katz s passion on such subjects is infectious; anyone who encounters his writings and...
Journal Articles
Gastronomica. 2020; 20279–90 doi: https://doi.org/10.1525/gfc.2020.20.2.79
Published: 01 May 2020
... months, she paid out of pocket for the beans and milk she used to practice, before discovering that her company was fully covering the cost of supplies for the two male com- petitors also representing her company. On the other side of the country at a completely unrelated company, Myra reported exactly...