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Journal Articles
Gastronomica. 2014; 14133–43 doi: https://doi.org/10.1525/gfc.2014.14.1.33
Published: 01 February 2014
...J. Weintraub A brief introduction summarizing the author's professional career and his literary style and procedure precedes this annotated translation of the chapter “The Restaurants of Paris” from Eugène Briffault's 1846 text, Paris à table . Along with an historical discussion and a look back at...
Journal Articles
Gastronomica. 2015; 15226–38 doi: https://doi.org/10.1525/gfc.2015.15.2.26
Published: 01 May 2015
...J. Weintraub Preceding this annotated translation of the chapter “Dinner in the Current Age” from Eugène Briffault's 1846 work Paris à table is a brief introduction summarizing the author's professional career, contextualizing the text into the literature of the time, and suggesting his objective...
Journal Articles
Gastronomica. 2004; 4298–99 doi: https://doi.org/10.1525/gfc.2004.4.2.98
Published: 01 May 2004
... a stove. Judith Barrett, author, Risotto Return to Paris: A Memoir Colette Rossant New York: Atria Books, 2003 227 pp. Photographs. $22.00 (cloth) Return to Paris: A Memoir is the sequel to Colette Rossant s Memories of a Lost Egypt: A Memoir with Recipes, also pub- lished as Apricots on the Nile...
Journal Articles
Gastronomica. 2004; 4299–100 doi: https://doi.org/10.1525/gfc.2004.4.2.99
Published: 01 May 2004
..., Murdoch University From Here, You Can t See Paris: Seasons of a French Village and Its Restaurant Michael S. Sanders New York: HarperCollins Publishers, 2002 x + 322 pp. $24.95 (cloth) Michael S. Sanders is a Francophile after my own heart. In his new book, From Here You Can t See Paris: Seasons of a...
Journal Articles
Gastronomica. 2017; 17436–47 doi: https://doi.org/10.1525/gfc.2017.17.4.36
Published: 01 November 2017
... Union, Stalinism, food allocation, food distribution, power CULINARY REVOLUTIONS: FOOD, HISTORY, AND IDENTITY IN RUSSIA AND EAST-CENTRAL EUROPE | François-Xavier Nérard, Université Paris 1 Panthéon Sorbonne GASTRONOMICA: THE JOURNAL OF CRITICAL FOOD STUDIES, VOL. 17, NUMBER 4, PP. 36 47, ISSN 1529-3262...
Journal Articles
Gastronomica. 2017; 17475–87 doi: https://doi.org/10.1525/gfc.2017.17.4.75
Published: 01 November 2017
...Abigail Weil In 1993, the Prague-based newspaper Lidové noviny (The People's News) ran a short-lived restaurant review column, Básník má hlad (The Poet Is Hungry). The author was Petr Král, a poet and essayist who had recently returned to Prague after two decades of exile in Paris. In this article...
Journal Articles
Gastronomica. 2020; 20245–54 doi: https://doi.org/10.1525/gfc.2020.20.2.45
Published: 01 May 2020
... that in 1992 he saw Japanese in the kitchens of L Espérance, Restaurant Guy Savoy, and Restaurant Taillevent in Paris; Bernard Loiseau in Saulieu; and the Hôtel de la Poste in Beaune (Kinch inter- view 2018). Michael Anthony, executive chef at Gramercy Tavern in New York City, added: All through the...
Journal Articles
Gastronomica. 2020; 2021–11 doi: https://doi.org/10.1525/gfc.2020.20.2.1
Published: 01 May 2020
... nineteenth-century Paris; several Italian émigré artists also belonged to the club.19 When, finally, subalterns speak on the record about the dish, their lack of enthusiasm is evident. Describing polenta consumption in the early twentieth century, a former sharecropper called the dish stomachable, noting...
Journal Articles
Gastronomica. 2010; 10150–60 doi: https://doi.org/10.1525/gfc.2010.10.1.50
Published: 01 February 2010
...becky e. conekin Lee Miller was a Vogue cover girl in New York in the mid-to-late 1920s. In the early thirties she was Man Ray's muse, student, and lover in Paris, where she also worked as both photographer and model for Paris Vogue , as well as for numerous courtiers, including Patou and...
Journal Articles
Gastronomica. 2020; 201viii–ix doi: https://doi.org/10.1525/gfc.2020.20.1.viii
Published: 01 February 2020
... revue canadienne des études sur l alimentation. Courtney Nzeribe combines food, art, and travel in her work as a cu- linary artist and personal chef. She studied at Parsons Paris. Eric C. Rath is Professor of Premodern Japanese History at the University of Kansas and a specialist in Japanese dietary...
Journal Articles
Gastronomica. 2020; 2011–15 doi: https://doi.org/10.1525/gfc.2020.20.1.1
Published: 01 February 2020
... standard liberal architecture of individual rights and individualized standing as enshrined in American law we face in New York City.17 In Closing To shift from the dour and pessimistic mood of his previous work on Neoliberalism (2007), David Harvey had to leave be- hind Lefebvre s imagined Paris of 1968...
Journal Articles
Gastronomica. 2019; 19420–27 doi: https://doi.org/10.1525/gfc.2019.19.4.20
Published: 01 November 2019
...: Sources and Documents. Evanston, IL: Northwestern University Press. Friedlaender, Walter. 1955. Caravaggio Studies. Princeton, NJ: Princeton University Press. Gibault, Georges. 1912. Histoire des légumes. Paris: Librairie Horticole. Hibbard, Howard. 1983. Caravaggio. London: Thames and Hudson. Janick...
Journal Articles
Gastronomica. 2019; 19360–66 doi: https://doi.org/10.1525/gfc.2019.19.3.60
Published: 01 August 2019
... propose, and which memorial and symbolic goals they achieve, based on my visits to the Sacred Grains exhibit at the Institute of Islamic Cultures (ICI: Institut des cultures d islam, September 15, 2016 January 15, 2017), in Paris XVIIIth arrondissement immigrant neighborhood, where all five videos were...
Journal Articles
Gastronomica. 2019; 19393–94 doi: https://doi.org/10.1525/gfc.2019.19.3.93
Published: 01 August 2019
... field of gastronomy ( A Cultural Field in the Making: Gastronomy in 19th-Century France, 1998) and Rebecca Spang s work on restaurants (The Invention of the Restaurant: Paris and Modern Gastronomic Culture, 2000) will recognize some of the pivotal moments and institutions that Fantasia discusses in...
Journal Articles
Gastronomica. 2019; 19347–59 doi: https://doi.org/10.1525/gfc.2019.19.3.47
Published: 01 August 2019
Journal Articles
Gastronomica. 2019; 19379–92 doi: https://doi.org/10.1525/gfc.2019.19.3.79
Published: 01 August 2019
Journal Articles
Gastronomica. 2011; 11285–89 doi: https://doi.org/10.1525/gfc.2011.11.2.85
Published: 01 May 2011
... Dumas’s love of good food, tells of his early experiences with cooking, narrates a culinary adventure in North Africa (where he learned the local technique for roasting a lamb in its skin, which he later applied to rabbit), and offers advice for ordering a meal at the Restaurant de France in Paris. The...
Journal Articles
Gastronomica. 2019; 19296–98 doi: https://doi.org/10.1525/gfc.2019.19.2.96
Published: 01 May 2019
...: HTTPSDOI.ORG/10.1525/GFC.2019.19.1.96. G A S T R O N O M IC A 96 S U M M E R 2 0 1 9 Downie, David, A Taste of Paris: A History of the Parisian Love Affair with Food (St. Martin s Press, 2017) Du Bois, Christine M., The Story of Soy (Reaktion Books, 2018) Dutch, Jennifer Rachel, Look Who s Cooking: The...
Journal Articles
Gastronomica. 2019; 19271–79 doi: https://doi.org/10.1525/gfc.2019.19.2.71
Published: 01 May 2019
... the Tang dynasties. One of the most important crossroads between West and East, Xi an ranked among the world s great cosmopolitan cities for centuries, home to over a million people and a bustling metropolis at a time when Western cities such as London and Paris were little more than hamlets. As early...
Journal Articles
Gastronomica. 2019; 19287–95 doi: https://doi.org/10.1525/gfc.2019.19.2.87
Published: 01 May 2019
..., Rachel. 2001. A Plea for Culinary Modernism: Why We Should Love New, Fast, Processed Food. Gastronomica 1(1): 36 44. Laurioux, Bruno. 2005. Une histoire culinaire du Moyen âge. Paris: Champion. Leschziner, Vanina, and Andrew Dakin. 2012. Theorizing Cuisine from Medieval to Modern Times. Collapse 7...