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pickle

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Journal Articles
Gastronomica (2004) 4 (3): 13–17.
Published: 01 August 2004
...ursula heinzelmann ©© 2004 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2004 In the culinary black hole between afternoon tea and aperitifs, I often experience an irresistible desire for pickled cucumbers, to which I clandestinely yield. If I am seen reaching for...
Journal Articles
Gastronomica (2011) 11 (3): 60–67.
Published: 01 August 2011
...thomas greene This article considers the history of lacto-fermented vegetables such as pickles, sauerkraut, and kimchi, and the simple health advantages they have provided for many centuries. It notes that the only advantage so far proved—the preservation of vitamin C—is duplicated by most modern...
Journal Articles
Gastronomica (2020) 20 (2): 91–95.
Published: 01 May 2020
... of diversifying and strengthening one s microbiome is by eating more probiotic foods. In other words, more lacto-fermented pickles, kraut, and other natu- rally bubbly foods. Half a dozen nutritionists, herbalists, and functional medicine doctors have recommended that I in- crease my intake of...
Journal Articles
Gastronomica (2020) 20 (2): 45–54.
Published: 01 May 2020
... Japanese-style pickling caught on (Gabor and Kawano 2014). Who could have predicted that leading New York chefs, starting in the late 1980s and extend- ing through 2010, would do all these things? At first glance, it seems that what some New York chefs started to do in the late 1980s and through the 1990s...
Journal Articles
Gastronomica (2020) 20 (2): 67–78.
Published: 01 May 2020
... Japan has changed dramatically since the end of World War II (Drewnowski and Popkin 1997; Mah 2010). Idealized Japanese food, commonly referred to as washoku, includes soup, rice, pickled vegetables, fish/meat, and a variety of side dishes that are highly colorful and feature seasonal and local...
Journal Articles
Gastronomica (2020) 20 (2): 79–90.
Published: 01 May 2020
Journal Articles
Gastronomica (2020) 20 (1): 34–41.
Published: 01 February 2020
..., meaning sour (Hibino 1997: 15). An ancient Chinese way of writing sushi with the character pronounced zha, as found in the second- century dictionary Expositor of Names (Shiming), combines the character for fish with the one for vinegar and defines zha as a pickled product made from rice and fish (Huang...
Journal Articles
Gastronomica (2020) 20 (1): 23–33.
Published: 01 February 2020
... sandwiches when they were out and about, enjoying their tasty meat, tomato slice, pickles, and raw onion rings. Despite the new Islamic name of this sandwich, however, their parents were more reluctant to call these subs food. Real food, they said, must at the very least involve a substan- tial portion of...
Journal Articles
Gastronomica (2020) 20 (1): 69–78.
Published: 01 February 2020
... impossible until we finally found some in a supermarket in Mennonite country, north of the city. In Newfoundland, you can buy pickled riblets, slab bacon, and squares of fatback at the corner store. A good thing, since it would be difficult to make a cassoulet without it. Cassoulet, as one of our sons said...
Journal Articles
Gastronomica (2019) 19 (4): 49–59.
Published: 01 November 2019
... northwest coast of North America. For example, fresh fronds of the brown sea- weed bull kelp (Nereocystis luetkeana) were cooked and used in stews and soups, even by neighboring Japanese communi- ties. Today, some people pickle bull kelp, cutting the stipes in thin rings and boiling and steeping them in...
Journal Articles
Gastronomica (2019) 19 (3): 6–7.
Published: 01 August 2019
..., processed, canned, bottled, dried, and frozen comestibles, de- skilling has occurred. Many women and increasing numbers of men know how to transform raw meats and fresh fruits and vegetables into homemeals, but decreasing numbers know how to can, pickle, dry, or otherwise preserve foods at home. In the...
Journal Articles
Gastronomica (2019) 19 (4): 10–19.
Published: 01 November 2019
... meat of the restaurant on Nei Bridge, at the Southern Gate. The Master asked to go there and have a try. I heard that this meat dish was made with five or six slices of pork and a cer- tain amount of pickled vegetables. The meat and vegetables were braised in small earthen pots which were placed one...
Journal Articles
Gastronomica (2019) 19 (3): 29–40.
Published: 01 August 2019
... trade on the ancient silk routes, ultimately bringing tea, pasta, fermented cabbage and other pickled vegetables, soured milk products, and spices such as black pepper, cinnamon, cardamom, ginger, and saf- fron into Russia. Buckwheat, rice, almonds, spices, and citrus fruits (fresh and dried...
Journal Articles
Gastronomica (2019) 19 (3): iv–v.
Published: 01 August 2019
... conversation that flowed among the crowd has been transformed into a written conversation. Donna Gabaccia and her students Nana Frimpong and Gillian MacCulloch at the University of Toronto describe their efforts to experience the everyday act of saving food by learning how to make pickles. EDITORIAL LETTER...
Journal Articles
Gastronomica (2019) 19 (3): 1–5.
Published: 01 August 2019
... reac- quainted with food s perishability and ways to forestall it in the future. For much of human history, food preservation was insep- arable from cooking. In the nineteenth-century United States, for example, daily cooking involved techniques like smoking, salting, pickling, drying, and jam-making...
Journal Articles
Gastronomica (2019) 19 (3): 47–59.
Published: 01 August 2019
... fermented foods such as pickles, charcuterie, sourdough bread, beer, wine, cider as the products of controlled spoilage. But the language used to describe cheese often refers to this more explicitly. Mother Noella Marcelino, who makes cheese in the Benedictine Abbey of Regina Laudis in Bethlehem...
Journal Articles
Gastronomica (2019) 19 (3): 67–77.
Published: 01 August 2019
... faced as a woman. Fisher recollects the private orgy of enjoyment (1989: 112) as she consumes fried potato chips in Germany, but Mary Frances uses plain language to record a simple meal of part of a green pepper, four stalks of celery, four large radishes, and part of a green pickle (1995: 187...
Journal Articles
Gastronomica (2019) 19 (2): 60–64.
Published: 01 May 2019
... including cabbage seed, tulips, leeks, and pickling cucumbers. This valley is the last vestige of intact, continuous farmland along the I-5 corridor west of the Cascade Mountains. After spending a decade as an agricultural researcher, studying soil health and plant diseases relevant to the valley s main...
Journal Articles
Gastronomica (2019) 19 (2): 87–95.
Published: 01 May 2019
... beverages, meat dishes, sweets, and pickles, and finishes with recipes for soaps. One of the more intriguing genres of recipes it covers is that referred to as j dh b or j dh bah, a G A S T R O N O M IC A 88 S U M M E R 2 0 1 9 category of dish that typically included a sweet, starchy ele- ment, which might...
Journal Articles
Gastronomica (2019) 19 (2): 29–42.
Published: 01 May 2019
... preserving fresh milk cakes: As for milk cakes: Take ash and combine with salt to pickle the milk cakes. The milk cakes can thus be stored for a long time (6/24a). Mr. Song s impulse to preserve cheese is unsurprising. In an era before refrigeration and cold chains, milk cakes and other fresh cheeses would...