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modern-british-cuisine

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Journal Articles
Gastronomica (2008) 8 (1): 18–21.
Published: 01 February 2008
... circus show, with some of the cast, and by a chef who doubles as an acrobat. Not promising in food terms? On the contrary, Giffords travelling circus restaurant is at the vanguard of modern British cuisine: locally sourced, simple, healthy and in this case wildly sociable. ©© 2008 BY THE REGENTS OF THE...
Journal Articles
Gastronomica (2020) 20 (3): viii–x.
Published: 01 August 2020
... the University of Mississippi. Ingrid de Zwarte is Assistant Professor of Rural and Environmental History atWageningenUniversity, The Netherlands. Her research focuses on the role of food and famine in modern armed conflict, with a particular interest in the wartime political use of hunger. Her book...
Journal Articles
Gastronomica (2020) 20 (1): viii–ix.
Published: 01 February 2020
... cultures. His books include Food and Fantasy in Early Modern Japan (2010) and Japan s Cuisines: Food, Place and Identity (2016). He is currently completing a global history of sushi. Krishnendu Ray is Chair of the Department of Nutrition and Food Studies at NYU. He was a faculty member and Associate Dean...
Journal Articles
Gastronomica (2019) 19 (4): 10–19.
Published: 01 November 2019
... been a major theme for students of cuisines and their historical de- velopment. The link was first highlighted by Jack Goody in his classic Cooking, Cuisine and Class, where the British anthro- pologist argued that the uses of literacy developed in connec- tion with cooking (Goody 1982: 99) were...
Journal Articles
Gastronomica (2019) 19 (4): vi.
Published: 01 November 2019
... Social Sciences and Humanities Research Council of Canada. Heidi S. Hakimi-Hood holds a PhD in English from Texas Christian University. Her dissertation, Locating Rural Cosmopolitanism in Long Nineteenth-Century British Writings, illuminates culinary texts, rural popula- tions, and women writers. She...
Journal Articles
Gastronomica (2019) 19 (4): 60–73.
Published: 01 November 2019
... hierarchy, if only for a short while. Nelson Graburn (1983) argues that modern tourism has many aspects of rites of reversal of ordinary behavior and roles during the period of liminality inherent in the tourism act. Matei Candea and Giovanni Da Col (2012) show how hosting enables the profound exploration...
Journal Articles
Gastronomica (2019) 19 (3): 47–59.
Published: 01 August 2019
... article in the British daily broadsheet The Independent, forecasting the death of a tradition in the French Savoie. Seventy- three-year-old Célina Gagneux, the last maker of Vacherin d Abondance (a soft creamy cheese traditionally made in the region from cows milk when herds were kept in the barn dur...
Journal Articles
Gastronomica (2019) 19 (2): 87–95.
Published: 01 May 2019
... rooted in a specific set of historical and cultural orientations stemming from the cuisines and foodways of the modern West. Despite all this, a glance at any major food studies journal or conference today shows how rapidly this state of affairs is chang- ing. Food scholarship that takes non-Western...
Journal Articles
Gastronomica (2019) 19 (1): 79–90.
Published: 01 February 2019
.... 2006. Modern Japanese Cuisine: Food, Power, and National Identity. London: Reaktion Books. Demossier, Marion. 2010. Wine Drinking Culture in France: A National Myth or a Modern Passion? University of Wales Press. Kindle. Farrer, James. 2015. Introduction: Traveling Cuisines in and out of Asia: Toward...
Journal Articles
Gastronomica (2019) 19 (1): 14–32.
Published: 01 February 2019
.... Particular attention was devoted to identifying the best cooking procedures; the Irish method of slow boiling was widely ac- knowledged as optimal, a view with which modern nutritionists concur.12 Scientists experimented with distilling potato-based spirits that might replace those derived from grain.13 Most...
Journal Articles
Gastronomica (2018) 18 (4): 1–12.
Published: 01 November 2018
... 3, the exclusive: Modern British and French. The three blocs of taste project the symbolic meanings of cuisine styles in contemporary Britain. The first component contains rarer and more arcane foreign cuisines that, with the exception of Indian, are relatively recent additions to the UK repertoire...
Journal Articles
Gastronomica (2018) 18 (4): 107–108.
Published: 01 November 2018
..., modern cookbooks are often more analogous to coffee-table books than read as in- structional material (p.146)! Cooking Is a Craft is arguably the most insightful chap- ter. Trubek masterfully highlights the diversity in American interpretations of craftwork; from rejecting industrial food processes and...
Journal Articles
Gastronomica (2018) 18 (4): 26–40.
Published: 01 November 2018
..., formerly part of Malaysia, was born as a British colony in 1819, and became independent in 1965. Unlike Taiwan, it has no precolonial period (Tarulevicz 2013: 11). Both Taiwan and Singapore have singularly rich and varied cuisines that encompass other countries culinary traditions due to immigration...
Journal Articles
Gastronomica (2018) 18 (4): 71–81.
Published: 01 November 2018
... sunny days, elegant architecture, deep blue warm waters, and a French feel (Mayle 1991; Trip Advisor 2017). On the other hand, London is marketed by travel sources as a big, bustling, and often showery city, where all tastes, from history to modernity, collide to ensure that a perfect day is...
Journal Articles
Gastronomica (2018) 18 (3): 14–27.
Published: 01 August 2018
.... Gastronomy: Mediation of Self and Other According to Michel Lambert in his history of Québec culinary traditions, cuisine on the LNS is heavily influenced by Newfoundland and Québec traditions, as well as British and Innu customs. Lambert lists chicouté squares, of Acadian ances- try; bakeapple crumble, from...
Journal Articles
Gastronomica (2018) 18 (3): 28–41.
Published: 01 August 2018
... gour- met with a certain manifestation of good taste: in the modern mentality that was taking shape, taste had to be good: the ad- dition of this attribute, intended as a synonym for cultivated, fine, and natural, was an evident way of excluding those who lacked it. Within this framing, good...
Journal Articles
Gastronomica (2018) 18 (2): 1–10.
Published: 01 May 2018
... modernity, which thread through colonial and postco- lonial nationalist cultural projects. During India s struggle for independence from British rule in the early decades of the twentieth century, the boycott of foreign-made consumer goods was a key strategy of protest and khadi (hand-spun, hand-woven cloth...
Journal Articles
Gastronomica (2018) 18 (1): 27–43.
Published: 01 February 2018
... Provence Christmas Eve gros souper raïto Thomas Janvier Exploring the Christmas Eve Menu in Lawrence Durrell s Avignon Quintet THE RECENT BBC/PBS SERIES The Durrells in Corfu has gener- ated renewed interest in the British author Lawrence Durrell (1912 1990). A writer, poet, and even a painter...
Journal Articles
Gastronomica (2018) 18 (1): 15–26.
Published: 01 February 2018
... cooking by New York Times food critic Raymond Sokolov in 1971. The title made sense when introducing Fu to American readers. But for audiences in Taiwan, it was Fu who served as the ultimate culinary touchstone, the figure against whom all other cooking authorities were measured: there, British...
Journal Articles
Gastronomica (2018) 18 (1): 97–98.
Published: 01 February 2018
... on the early period (1500 1700) em- phasize the symbolism in food, how it took on meaning beyond that of sustenance, and how it helped shape the relationship be- tween individuals and society. Eric C. Rath, for example, notes that just as labor-intensive rice cakes in pre-modern Japan sym- bolized...