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Journal Articles
Gastronomica (2019) 19 (4): 98–105.
Published: 01 November 2019
... cultivated in these borderlands, such as cinna- mon and star anise, black cardamom is the most expensive by dry weight and also remains one of the most costly spices in the world, behind saffron and vanilla (Omanakutty and Joy 2007). Harvested in October and dried over an open fire, black cardamom embodies a...
Journal Articles
Gastronomica (2019) 19 (4): 10–19.
Published: 01 November 2019
Journal Articles
Gastronomica (2017) 17 (4): 127–140.
Published: 01 November 2017
Journal Articles
Gastronomica (2020) 20 (2): 114–115.
Published: 01 May 2020
..., and Ween have organized a coalition of domestication s own mon- sters and aligned them into two functional sections. The first section of Domestication Gone Wild, Intimate Encounters, is the de-territorializing, revelatory partner, serving to highlight the mixed character of recognizable...
Journal Articles
Gastronomica (2020) 20 (2): 67–78.
Published: 01 May 2020
... (poultry-grower houses were a com- mon sight when driving around on the rural highways). With development came a sense of a faster pace of life more depen- dent on the car, office and retail jobs (if there were employment options at all), and on fast foods, either sold premade in bulk at Wal-Mart or bought...
Journal Articles
Gastronomica (2007) 7 (2): 52–58.
Published: 01 May 2007
... tradition binds together the people of a displaced nation, the Mon, among whom khao chae originated. Their ancient New Year custom, adopted by the Thais, became a summer food tradition in the Royal court of King Chulalongkhorn (1868-1910), one of the most celebrated times for Thai culinary art. The court...
Journal Articles
Gastronomica (2016) 16 (1): 1–8.
Published: 01 February 2016
Journal Articles
Gastronomica (2020) 20 (1): 69–78.
Published: 01 February 2020
... butter and not too sweet. I sugar the berries and spoon them on the steaming cakes with lashings of Fussell s Thick Cream, a particular Newfoundland commodity, com- mon here and rare in the wider world, now rebranded as tinned cream by Nestlé. In 2010, a Fussell s shortage made national news, and I...
Journal Articles
Gastronomica (2019) 19 (4): 42–48.
Published: 01 November 2019
... wake of this backlash, however, umami-rich ingre- dients became the darling of innovative chefs like David Chang. In fact, they turned to MSG in defiance of the com- mon perception and correctly insisted that the FDA recog- nizes MSG as generally safe and that Chinese restaurant syndrome is entirely...
Journal Articles
Gastronomica (2019) 19 (4): 28–41.
Published: 01 November 2019
... icing made with orange blossom water and create a flo- ral image on top using flowers from black cherries, pre- served rose hips, and green plums (Friedel 1795: 6). Vínarterta and Nineteenth-Century Icelandic Society In Iceland, initially, fine continental-style baking was more com- mon in the...
Journal Articles
Gastronomica (2019) 19 (3): 47–59.
Published: 01 August 2019
... a farmer in the region who currently made only Gouda would soon start making Leiden as well (van Leeuwen 2009: 46 49). By her account, Leiden cheese was disappearing and reappearing at the same time. The account given to me by the French cheesemonger Herve Mons similarly comprised two opposing...
Journal Articles
Gastronomica (2019) 19 (3): 1–5.
Published: 01 August 2019
... from a region in the throes of climate change. From there, I would make the conversation about the real people and places that are being affected by policies. I would absolutely ask my guest about her own food memories and find some com- mon ground for the conversation. Next, I would invite her to at...
Journal Articles
Gastronomica (2019) 19 (2): 16–28.
Published: 01 May 2019
... misinformation distributed for entertainment or lowest com- mon denominator eating. Chefs and restaurants have had to adapt accordingly, with similar pathways of conglomera- tion, atomization, and digitization driving their industries. Chefspectations: CEO, CFO, COO, CTO, Plumber Arguably, those culinary workers...
Journal Articles
Gastronomica (2019) 19 (1): iv–x.
Published: 01 February 2019
... supported by several extraordinarily talented art editors who have ensured not only that the images that accompany texts are high quality, but also that they tell stories of their own. Many, many thanks to Rachel Walther, Patty Mon, and Mary Demery. Perhaps the most daunting task I faced when I started as...
Journal Articles
Gastronomica (2019) 19 (1): 1–13.
Published: 01 February 2019
..., the Romans and the Bangladeshis would sometimes eat different food if the owners wanted to eat their amatriciana, but mostly they found a way to eat from com- mon dishes. The Muslim cooks avoided the wine but seemed undisturbed by its presence at table. From this scene one can begin to imagine how the...
Journal Articles
Gastronomica (2019) 19 (1): 65–78.
Published: 01 February 2019
... valued as part of eating out, where the ambience and the sharing of bountiful food with family and friends are as important as the food itself. After all, the com- mon discourse about Korean food is that it is meant to be shared (Y.J. Kim 2014; Sean in Masak-masak 2009). Seeing the spread of banchan on...
Journal Articles
Gastronomica (2018) 18 (4): 71–81.
Published: 01 November 2018
... differ in London and Nice? How might differences in these wine-drinking cultures influ- ence population health within the two cities? From my qualitative interviews, I used grounded theory to inductively and iteratively analyze interview transcripts for com- mon themes related to my research questions...
Journal Articles
Gastronomica (2018) 18 (4): 1–12.
Published: 01 November 2018
... and Baumann 2007; Warde, Whillans, and Paddock, forthcoming b). Styles of cuisine have symbolic significance. The most com- mon designations of styles of cooking identify national culinary traditions and these appeal to different sections of the popula- tion. Principal Component Analysis, which groups...
Journal Articles
Gastronomica (2018) 18 (4): 82–93.
Published: 01 November 2018
... education, and a new perception of the kitchen, the child, and upbringing and education in general. The com- mon denominator for the emerging trend is taste: food educa- tion has changed from focusing on nutrition, precision, and hygiene to focusing on taste, creativity, and authenticity. The kitchen has...
Journal Articles
Gastronomica (2018) 18 (3): 14–27.
Published: 01 August 2018
... act as if the forest was an extensive com- mons (78). This is comparable to the situation on the LNS, where unrestricted access to land, plants, and animals provides a deep sense of well-being for locals. Many residents of St. Paul s River and Blanc Sablon express fear of losing such freedoms, which...