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Journal Articles
Gastronomica. 2017; 17178–79 doi: https://doi.org/10.1525/gfc.2017.17.1.78
Published: 01 February 2017
...=reprints . 2017 Organic Struggle: The Movement for Sustainable Agriculture in the United States Brian K. Obach Cambridge , MA: MIT Press , 2015 344 pp. $29.00 (hardcover) this anthology (p.xxxiii). Edited collections are shaped as much by what is excluded as by what is included, and...
Journal Articles
Gastronomica. 2017; 17115–19 doi: https://doi.org/10.1525/gfc.2017.17.1.15
Published: 01 February 2017
...Julie Guthman Many young, university-educated adults these days go to work on organic farms as volunteers and interns, despite that this work is extremely demanding, painful, and has been historically demeaning. Through interviews and discussions with students, I have learned that many who...
Journal Articles
Gastronomica. 2015; 15156–61 doi: https://doi.org/10.1525/gfc.2015.15.1.56
Published: 01 February 2015
...David Bacon © 2015 David Bacon 2015 VISUAL ESSAY | David Bacon Hard Labor in the Organic Potato Field by seven thirty in the morning it is already 80 degrees in a potato field in Lamont, in the southern San Joaquin Valley. By mid-afternoon here it will reach 107. The workers moving up and...
Journal Articles
Gastronomica. 2011; 11238–47 doi: https://doi.org/10.1525/gfc.2011.11.2.38
Published: 01 May 2011
...laura sayre This article examines the political allegiances of the organic food and farming movement, asking whether the widespread media assumption that organic agriculture is a leftist cause is correct. Despite the enthusiasm with which organic food advocates welcomed the election of President...
Journal Articles
Gastronomica. 2006; 6388–95 doi: https://doi.org/10.1525/gfc.2006.6.3.88
Published: 01 August 2006
...lois banta; silvio eberhardt ©© 2006 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2006 This Common Ground: Seasons on an Organic Farm Scott Chaskey New York: Viking Penguin Press, 2005 209 pp. Illustrations. $23.95 (cloth) The Real Food Revival Sherri Brooks Vinton and...
Journal Articles
Gastronomica. 2006; 6125–34 doi: https://doi.org/10.1525/gfc.2006.6.1.25
Published: 01 February 2006
...l. peat o'neil Diana Kennedy, culinary historian and cookbook author, explains regional Mexican cuisines to a global audience. L. Peat O'Neil interviews Kennedy and the wide-ranging discussion covers organic agriculture in Mexico, the effects of NAFTA on small farmers, rural activists and the...
Journal Articles
Gastronomica. 2020; 2021–11 doi: https://doi.org/10.1525/gfc.2020.20.2.1
Published: 01 May 2020
... traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods...
Journal Articles
Gastronomica. 2020; 2011–15 doi: https://doi.org/10.1525/gfc.2020.20.1.1
Published: 01 February 2020
... launch the Arab Spring, to Durban, South Africa, where women street vendors forced their way into urban planning by organizing? Ray, a member of the Gastronomica Editorial Collective, posed historical and contemporary questions about liveliness and livelihoods of global cities and what good taste and...
Journal Articles
Gastronomica. 2020; 20123–33 doi: https://doi.org/10.1525/gfc.2020.20.1.23
Published: 01 February 2020
... policy makers. This article focuses on jello, a popular gelatin dessert among state supporting Shi‘i families (here members of the Basij, Iran's paramilitary organization), to explore the scope and form of moral and religious foodways in the present-day Islamic Republic. I argue that jello reveals a...
Journal Articles
Gastronomica. 2018; 18342–53 doi: https://doi.org/10.1525/gfc.2018.18.3.42
Published: 01 August 2018
...Sacha Cody This article examines how commodity status is achieved and how value is articulated across three food provisioning practices and ideologies in China: nationally certified food, local government-sponsored organic food near Shanghai, and an alternative food movement comprising small-scale...
Journal Articles
Gastronomica. 2018; 18328–41 doi: https://doi.org/10.1525/gfc.2018.18.3.28
Published: 01 August 2018
...Irina D. Mihalache This article proposes that recipes are a form of culinary communication, suggesting that a recipe's biography is one of communicative moments, negotiations, and multiple voices. This framework is applied to The Art of Cooking, a series of culinary demonstrations organized by the...
Journal Articles
Gastronomica. 2018; 18176–82 doi: https://doi.org/10.1525/gfc.2018.18.1.76
Published: 01 February 2018
...Jake Young While it is true that offal is not widely consumed in the United States today, this has not always been the case, and organ meat has made a resurgence in haute cuisine. In international cuisine, certain foods that utilize offal, including foie gras, pâté, and sweetbread, have long been...
Journal Articles
Gastronomica. 2012; 124118–121 doi: https://doi.org/10.1525/GFC.2012.12.4.118
Published: 01 November 2012
... difficult task in a trade organized around the many hierar- chies of workers and customers (p .257) . This last chapter suggests what is missing in all of this, however, and why the notion of playing with one s food in restaurants run by culinary artists (that notion of the origi- nary genius again) may...
Journal Articles
Gastronomica. 2012; 12415–19 doi: https://doi.org/10.1525/GFC.2012.12.4.15
Published: 01 November 2012
Journal Articles
Gastronomica. 2020; 202vii doi: https://doi.org/10.1525/gfc.2020.20.2.vii
Published: 01 May 2020
... articles on heritagization processes of foods in central Italy and on migration, work, and gender relations. David Bacon is a writer and photographer, former factory worker and union organizer. He documents workers, migration, and the struggle for human rights. His latest book, In the Fields of the North...
Journal Articles
Gastronomica. 2020; 202114–115 doi: https://doi.org/10.1525/gfc.2020.20.2.114
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; 202109–110 doi: https://doi.org/10.1525/gfc.2020.20.2.109
Published: 01 May 2020
... farmers and labor-organizing groups in Mesoamerica to offer poignant insights into how his overarching discourse manifests itself in the realities of those who live and work at the heart of the food system. Using accessible and clear language equally suited to the PhD student and the interested layperson...
Journal Articles
Gastronomica. 2020; 20255–66 doi: https://doi.org/10.1525/gfc.2020.20.2.55
Published: 01 May 2020
... outbreak, Xylella has spread throughout the province of Lecce and from there up the peninsula at a rate estimated at 20 25 kilometers per year. Proposed responses have ranged from clearcutting or uprooting of olive groves to the general adoption of organic best practices and have inspired heated debate...
Journal Articles
Gastronomica. 2020; 202110–111 doi: https://doi.org/10.1525/gfc.2020.20.2.110
Published: 01 May 2020
... western Kenya where farmers connected with develop- ment nongovernmental organizations are growing Monsanto- designed-GMO, drought-resistant cultivars. She is frank about her ambivalence toward both new genetic technology and the apparent generosity of this multinational corporation. At the same time, she...
Journal Articles
Gastronomica. 2020; 20291–95 doi: https://doi.org/10.1525/gfc.2020.20.2.91
Published: 01 May 2020
.... Detoxification. Fermentation breaks down toxic compounds such as oxalic acid, cyanide, pesticide residues, and anti-nutrient compounds on the outer layers of seeds. Nutrient production. There are some metabolic byproducts of fermentation organisms which are distinct from the food substrates themselves. These...