1-20 of 176 Search Results for

pork-fat

Follow your search
Access your saved searches in your account

Would you like to receive an alert when new items match your search?
Close Modal
Sort by
Journal Articles
Gastronomica (2017) 17 (4): 102–110.
Published: 01 November 2017
...Katrina Kollegaeva Salo —cured pork fat—is considered to be the quintessential national dish in Ukraine. This article is an ethnographic exploration of how salo has become a contested space where wider anxieties over the industrialization of food and Ukrainian identity are played out. Russian jokes...
Journal Articles
Gastronomica (2012) 12 (3): 52–58.
Published: 01 August 2012
...katrina kollegaeva In the Ukraine, salo is lard or cured pork fat, a product widely considered as the quintessential Ukrainian product. Salo has played an important gastronomical, symbolic, and political role on the territory of Ukraine for centuries, having acquired the role of a national product...
Journal Articles
Gastronomica (2020) 20 (2): 67–78.
Published: 01 May 2020
... family foods and relationships to packaged foods made by large compa- nies. They also expressed anxiety about the nutritional qualities of those same mass-produced foods because global public health messaging now stresses the dangers of the salt, sugar, and fat that typifies them, linking them in...
Journal Articles
Gastronomica (2020) 20 (2): 96–98.
Published: 01 May 2020
..., and dangerous. Opening my jaws wide in an attempt to match the thing s great height, I bit into Hoppers muskymasterpiece. Onions and tomatoes slipped out sideways. The beef, smoky and dense, re- leased its glistening prize of salty fat brine. This is where I learned the joy of salivation a buccal wash...
Journal Articles
Gastronomica (2020) 20 (2): 1–11.
Published: 01 May 2020
... mouthfeel sensations. The definition of the above-mentioned descriptors and rela- tive limits of acceptability are defined in the plan of control below: Chemical and Chemical-Physical Characteristics aw: < 0.95 total fats: maximum 1% pH : >7.0 Such limits as above-mentioned are comprehensive of the...
Journal Articles
Gastronomica (2020) 20 (1): 69–78.
Published: 01 February 2020
... Newfoundland, scrunchions, rendered from fat- back, are the standard accompaniment to pan-fried cod, but salt pork also underlies the rich flavors of more complex dishes, from beef to beans. Salt pork and pork rind are essen- tial to a satisfying daube. When we lived in Toronto, finding salt pork seemed...
Journal Articles
Gastronomica (2019) 19 (4): 42–48.
Published: 01 November 2019
... medical benefits. Studies in physiology have shown that the presence of umami-rich ingredients can help patients reduce sodium intake and lower overall con- sumption of fat because umami increases satiety. Umami also stimulates the appetite for those who may have lost it due to various medical conditions...
Journal Articles
Gastronomica (2019) 19 (4): 49–59.
Published: 01 November 2019
... s perception of it as healthy food are the major causes of its increasingly use on the menus of many American fine dining restaurants (Ruggless 2018).2 Such restaurants take cues from Asian and European ones, mostly from the United Kingdom (e.g., The Fat Duck), Spain (El Bulli), and Denmark (Noma...
Journal Articles
Gastronomica (2019) 19 (3): 29–40.
Published: 01 August 2019
... of Russia. Her culinary repertoire included such memorably delicious dishes as a large fish, deboned and stuffed with a mixture of fish flesh beaten together with milk, bread, and fresh herbs, then baked; a whole, deboned chicken stuffed with layers of veal, chicken, pork, prunes, and pine nuts...
Journal Articles
Gastronomica (2019) 19 (2): 29–42.
Published: 01 May 2019
... demanded only the finest or, in Song s own words, the freshest and fattiest cuts of mutton, beef, pork, or goose. Thinly sliced, the meat was cooked in salted water until tender, then paired with what Mr. Song called milk curds (rufu (5/24a b). A breaded product, the milk curds were made by coat- ing...
Journal Articles
Gastronomica (2018) 18 (4): 26–40.
Published: 01 November 2018
Journal Articles
Gastronomica (2018) 18 (2): 19–32.
Published: 01 May 2018
.... A Tourist on the Factory Farm I first heard about Fair Oaks in the winter of 2015, when I attended the Iowa Pork Congress a trade show and discussion forum for the pig industry in Des Moines. As part of a project about corporate responses to criticism, I was studying how the American meat industry...
Journal Articles
Gastronomica (2018) 18 (1): 76–82.
Published: 01 February 2018
... let it cool in broth (save pieces in broth if finishing the next day); remove the skin and vein; and cube into pieces. 3) Heat canola oil or pork fat in skillet, and brown meat for 5 8 minutes (simmer with diced onion, tomato, and chili powder or Serrano pepper, and adobo or salt to taste) 4) Serve on...
Journal Articles
Gastronomica (2018) 18 (2): 1–10.
Published: 01 May 2018
..., proclaimed it the third staple of Indian food after wheat and rice (Snyder 2015)? What s there to explain? Junk food is addictive, my friends and colleagues, upper-middle-class, middle-aged parents, said dismissively. It s refined flour, fat, and sugar and it s poisoning our kids. And, in disgusted...
Journal Articles
Gastronomica (2017) 17 (4): iv–xiv.
Published: 01 November 2017
... on culinary traditions to create new identities of Self that were unique and distinct from their closest Others. Salo, or cured pork fat, is a dish that appears across central and eastern Europe and the former Soviet FIGURE 8: A socialist-era advertising poster from a chain of stores named Source...
Journal Articles
Gastronomica (2017) 17 (4): 1–8.
Published: 01 November 2017
... pork fat), has been variously employed to voice an array of under- standings of contemporary Ukrainian identity. This is surely a difficult task, given the country s precarious position between Russia and Europe, as well as the hodgepodge of ethnicities that has historically characterized even those...
Journal Articles
Gastronomica (2017) 17 (4): 147–150.
Published: 01 November 2017
..., Matthew, Another Person s Poison: A History of Food Allergy (Columbia University Press, 2015) Solomon, Harris, Metabolic Living: Food, Fat, and the Absorption of Illness in India (Duke University Press, 2016) Spence, Charles, and Betina Piqueras-Fiszman, The Perfect Meal: The Multisensory Science of Food...
Journal Articles
Gastronomica (2017) 17 (4): 36–47.
Published: 01 November 2017
... in the Early USSR Let the worker eat his fill, then the iron industry will fulfill [the plan]. You must feed people better. You will never fulfill the plan with a hungry belly. You need to give more bread and more fat. Then the worker will bear the burden of working. For now, he does not work at the...
Journal Articles
Gastronomica (2017) 17 (3): 58–67.
Published: 01 August 2017
.../journals.php?p=reprints . 2017 China feasts rituals pigs pork rural food consumption The Transformation of Pig Feasts in Rural Northeast China IN ZHENLA I COUNTY IN NORTHERN Jilin Province, P.R. China, almost every household purchases one or two piglets each spring (see Figure 1). The pigs are...
Journal Articles
Gastronomica (2017) 17 (3): 112–114.
Published: 01 August 2017
...: Through a Looking Glass (Café con Leche, 2016) Smith, Matthew, Another Person s Poison: A History of Food Allergy (Columbia University Press, 2015) Solomon, Harris, Metabolic Living: Food, Fat, and the Absorption of Illness in India (Duke University Press, 2016) Spence, Charles, and Betina Piqueras...