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olive-oil

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Journal Articles
Gastronomica. 2020; 20255–66 doi: https://doi.org/10.1525/gfc.2020.20.2.55
Published: 01 May 2020
...-permissions . 2020 Gastronomica: The Journal for Food Studies Xylella fastidiosa and the Olive Oil Crisis in Puglia NO ONE CAN TRAVEL THROUGH Puglia, the heel of Italy s boot, and not be struck by the seemingly endless groves of olive trees that start north of Bari and extend for hundreds of kilometers to...
Journal Articles
Gastronomica. 2013; 13279 doi: https://doi.org/10.1525/gfc.2013.13.2.79
Published: 01 May 2013
...Rachel Finn © 2013 by The Regents of the University of California 2013 Extra Virginity: The Sublime and Scandalous World of Olive Oil Tom Mueller : W.W. Norton and Company , 2012 256 pp. Illustrations. $25.95 (cloth) Adding to the general bagginess is the book s elaborate conceit...
Journal Articles
Gastronomica. 2006; 6265–67 doi: https://doi.org/10.1525/gfc.2006.6.2.65
Published: 01 May 2006
... Louisiana omelet is influenced by Cajun and Creole cooking traditions. In Belgium, the omelet is made with pork lard. The recipe for Granby's more traditional omelet is familiar to most Quebecers: eggs, salt, parsley, thyme, pepper, scallions, and olive oil. In this case: fifteen thousand eggs, four liters...
Journal Articles
Gastronomica. 2014; 1425–15 doi: https://doi.org/10.1525/gfc.2014.14.2.5
Published: 01 May 2014
...Toni Risson Greek cafés were a feature of Australian cities and country towns from the 1910s to the 1960s. Anglophile Australians, who knew the Greeks as dagos , were possessed of culinary imaginations that did not countenance the likes of olive oil, garlic, or lemon juice. As a result, Greek cafés...
Journal Articles
Gastronomica. 2009; 9363–67 doi: https://doi.org/10.1525/gfc.2009.9.3.63
Published: 01 August 2009
...naomi guttman; roberta l. krueger In a cuisine known best for its ample portions of pasta and in a cold climate favoring hearty food, Utica Greens, a méélange of sautééed escarole, cherry peppers, garlic, cheese, prosciutto, breadcrumbs and olive oil, has become a regional specialty. ““Greens”” now...
Journal Articles
Gastronomica. 2010; 10425–34 doi: https://doi.org/10.1525/gfc.2010.10.4.25
Published: 01 November 2010
...david s. shields From the 1770s to the 1880s agriculturists and cooks sought to develop culinary oils from plants. Thomas Jefferson's attempts to introduce the olive into the agriculture of the United States, as a partial substitute for lard in cookery and as a cheap oleo for the consumption of...
Journal Articles
Gastronomica. 2020; 202vii doi: https://doi.org/10.1525/gfc.2020.20.2.vii
Published: 01 May 2020
... working on a history of olive oil. Bradley M. Jones is a PhD candidate in Sociocultural Anthropology at Washington University in St. Louis. His research explores alternative agriculture, human/environmental relations, and neo-agrarianism in the United States. Zachary Nowak is a College Fellow in the...
Journal Articles
Gastronomica. 2020; 202iv–vi doi: https://doi.org/10.1525/gfc.2020.20.2.iv
Published: 01 May 2020
... Francisco Bay Area in the 1990s and 2000s, while Carl Ipsen details the uncertain future of the centuries-old olive oil industry in Italy s Puglia region thanks to a devas- tating scourge of the Xylella fastidiosa bacterium. In their piece on worry-nostalgia, Sarah Trainer, Jessica Hardin, Cindi...
Journal Articles
Gastronomica. 2020; 2021–11 doi: https://doi.org/10.1525/gfc.2020.20.2.1
Published: 01 May 2020
... with polenta as the central actor. Butter, olive oil, parmesan cheese, pork chops, chestnut honey, eggs, vanilla, and nutmeg all ingre- dients that peasants either paid to their landlords as dues or did not have the means to purchase accompany the yellow dough as never before for most Italians. As...
Journal Articles
Gastronomica. 2020; 20245–54 doi: https://doi.org/10.1525/gfc.2020.20.2.45
Published: 01 May 2020
... it s NOT two, it s FOUR or FIVE. The combination of them has a synergistic quality. (Dai-ichi Tsushinsha 2014: 62) Kinch finishes many of his dishes with a dressing made with white dashi and extra-virgin olive oil, which may seem like an unlikely combination for finishing the dish but it is one of...
Journal Articles
Gastronomica. 2020; 20169–78 doi: https://doi.org/10.1525/gfc.2020.20.1.69
Published: 01 February 2020
... Mediterranean, with lemons, olive oils, pilafs, risottos, bouilla- baisses, and recipes for baccalà. Surprisingly the ladies get along very well with the local women who put together the exceptional Cookin Up a Scoff. Coil-bound with covers decorated in the Newfoundland tartan, the two volumes of Scoff (scoff...
Journal Articles
Gastronomica. 2020; 20134–41 doi: https://doi.org/10.1525/gfc.2020.20.1.34
Published: 01 February 2020
... from the rest of the world. The thin slice of funazushi carries three times the taste of prosciutto, but without any oiliness, fishy or other- wise. The proprietor of Biwako Daughters, Nakagawa Tomomi, recommended trying half the sandwich as is and the other half toasted with olive oil (Figure 4). The...
Journal Articles
Gastronomica. 2020; 20146–58 doi: https://doi.org/10.1525/gfc.2020.20.1.46
Published: 01 February 2020
... blood pressure, while the polyphenols in extra-virgin olive oil can dampen inflammatory pathways (ibid These findings are exciting insomuch as they create new ways to modulate health over the course of our lives by simply being more conscientious of what we eat. Continuing advances in medical and...
Journal Articles
Gastronomica. 2019; 19474–77 doi: https://doi.org/10.1525/gfc.2019.19.4.74
Published: 01 November 2019
... dollop of scrambled eggs and tuna in olive oil. They also served the two supplementary courses (the three-course prix fixe price was $68) one was a cold soup and the other was squid stuffed with a paella-style rice that was black due to the use of squid ink. Then they brought out the whole roast fish...
Journal Articles
Gastronomica. 2019; 19449–59 doi: https://doi.org/10.1525/gfc.2019.19.4.49
Published: 01 November 2019
... brown butter and Monterey Bay abalone with cucumber, seaweed, and tomato Coi San Francisco (California) Layered shaved geoduck (a large Pacific clam) marinated in seaweed and shallots with caramelized duck cream, translucent clam jelly, olive oil, and a cap of mustard and radish flowers Benu San...
Journal Articles
Gastronomica. 2019; 19460–73 doi: https://doi.org/10.1525/gfc.2019.19.4.60
Published: 01 November 2019
... the dish. While for others, it is be- cause at the end of October the olive harvest ends and many families have a large quantity of fresh olive oil, a significant component of the dish, which in this period is also slightly bitter and is suitable for the desired taste. Although the relation of the...
Journal Articles
Gastronomica. 2019; 19478–90 doi: https://doi.org/10.1525/gfc.2019.19.4.78
Published: 01 November 2019
... the ingredients of the recipe for a revolution in beer. Oh my God, I can still hear the noise in D3, which was the machine shop, Maytag recalled. And the smell of oil, and the porcelain ovens . It was a fantastic feeling that in that little building they dominated the washing machine busi- ness...
Journal Articles
Gastronomica. 2019; 19360–66 doi: https://doi.org/10.1525/gfc.2019.19.3.60
Published: 01 August 2019
... dipped in olive oil. This choice of staples and the preparations Fakhir records rely on a transmitted savoir-faire that requires the hand as sole kitchen tool. To crack the block of sugar, the bottom of a glass is a resourceful, everyday implement, less showy and ceremo- nial than the copper hammers sold...
Journal Articles
Gastronomica. 2019; 19265–70 doi: https://doi.org/10.1525/gfc.2019.19.2.65
Published: 01 May 2019
... tomato sauces, olive oil, and honey are almost impossible to find for sale because everyone in the community grows their own or knows which neighbor to call to find them. To destroy the romantic vision of a great food culture when they see children eating pizza topped with hot dog and French fries...
Journal Articles
Gastronomica. 2019; 1926–15 doi: https://doi.org/10.1525/gfc.2019.19.2.6
Published: 01 May 2019
.... Leafy greens, steamed, salted, dressed with olive oil. What is happening here? Well, dinner awaits the diner, a hungry hu- man wishing to nourish the body and satisfy the taste buds. Food will be tasted, digested, and transformed by bodily func- tions into nutrients and waste. Or maybe not. What happens...