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quinoa

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Journal Articles
Gastronomica. 2015; 15470–85 doi: https://doi.org/10.1525/gfc.2015.15.4.70
Published: 01 November 2015
... draws on media analysis, development literature, and interviews to explore the “miracle food narrative” (MFN) in three cases: high-lysine corn, Golden Rice, and quinoa, which as the incumbent miracle food is the focus of the paper. The essay contends that miracle food narratives depoliticize hunger...
Journal Articles
Gastronomica. 2020; 20146–58 doi: https://doi.org/10.1525/gfc.2020.20.1.46
Published: 01 February 2020
... these issues are linked to larger questions of environmental sustainability and global climate change. The case of quinoa, an oft-cited superfood, is instructive in this regard. The grain, grown predominantly in and exported from the Andes region, has surged in popularity in recent years, becoming an...
Journal Articles
Gastronomica. 2019; 19396–97 doi: https://doi.org/10.1525/gfc.2019.19.3.96
Published: 01 August 2019
... Cook. I found the Roasted Broccoli + Quinoa with Curry Cashew Dressing included here to be a bit bland. The Sheet Pan Sausage, Potatoes + Red Cabbage was a tasty discovery. Then comes Feeding the Masses (the grits, mac and cheese, soup, and other easily expanded dishes), followed by Baked Goods...
Journal Articles
Gastronomica. 2019; 19397–98 doi: https://doi.org/10.1525/gfc.2019.19.3.97
Published: 01 August 2019
... are divided into three categories, the first being Easy Meals for Folks Who Are Too Busy Resisting to Cook. I found the Roasted Broccoli + Quinoa with Curry Cashew Dressing included here to be a bit bland. The Sheet Pan Sausage, Potatoes + Red Cabbage was a tasty discovery. Then comes Feeding the...
Journal Articles
Gastronomica. 2018; 18233–45 doi: https://doi.org/10.1525/gfc.2018.18.2.33
Published: 01 May 2018
... 40s picking up three packages of chia seeds on the shelf next to other ancient grains spelt, quinoa, and kamut.7 My mom wondered aloud what the customer s wife would do with chia. I wonder if it is like buckwheat, she asked, adding how she purchased buckwheat after hearing a famous Turkish celebrity...
Journal Articles
Gastronomica. 2017; 1711–14 doi: https://doi.org/10.1525/gfc.2017.17.1.1
Published: 01 February 2017
Journal Articles
Gastronomica. 2015; 154x–xi doi: https://doi.org/10.1525/gfc.2015.15.4.x
Published: 01 November 2015
... dissertation project examining the ways in which quinoa producers in the Peruvian highlands negotiate changing quinoa production and consumption practices in the context of increasing climate uncertainty. More broadly, she is interested in the politics of indigenous recognition in traditional food revi...
Journal Articles
Gastronomica. 2015; 154iv–ix doi: https://doi.org/10.1525/gfc.2015.15.4.iv
Published: 01 November 2015
... considers how particular foods have, at different moments, been promoted through global development initiatives to prevent hunger or malnutrition but have ultimately failed. She focuses specifically on the development politics of quinoa and the tensions that play out between global de- velopment actors...
Journal Articles
Gastronomica. 2015; 15274–79 doi: https://doi.org/10.1525/gfc.2015.15.2.74
Published: 01 May 2015
..., willful or unwitting, cutting evolutionary deals FIGURE 2: Epazote, an Aztec cousin of the Incan quinoa, is an invasive weed in parts of Australia, and an essential ingredient in Mexican cuisine. photograph by josh broadbent © 2015 FIGURE 3: I finally found a solitary epazote growing against a wall below...
Journal Articles
Gastronomica. 2014; 14460–68 doi: https://doi.org/10.1525/gfc.2014.14.4.60
Published: 01 November 2014
... may have eaten a bowl of oatmeal mixed with Bolivian quinoa and Brazilian sugar while drinking a cup of coffee sourced in Ethiopia. While such global supply chains are not new, they have become increasingly dense in an age of container shipping and overnight air deliveries. Conse- quently, it is...
Journal Articles
Gastronomica. 2013; 13251 doi: https://doi.org/10.1525/gfc.2013.13.2.51
Published: 01 May 2013
...- ters with Mint. Mint makes a mojito, adds freshness to quinoa salad, and handsomely ornaments desserts, but, in my hum- blest of opinions, Mint is too common. Too gum. Mint is a rebound from other flavors. Basil, you are world renowned. You hail from India and Iran. Your heart-shaped leaves are a...
Journal Articles
Gastronomica. 2013; 13475–90 doi: https://doi.org/10.1525/gfc.2013.13.4.75
Published: 01 November 2013
... magic of vinegar and sugar and salt changing the ordi- nary into something delightful. Nothing ready yet. I turned to the cabinets, and found quinoa. Yes, I would cook that and mix it with red miso, butter, onions, and cheese, a simple dinner. I stared at the LaPalombara painting of the turnips. Was...
Journal Articles
Gastronomica. 2006; 6279–81 doi: https://doi.org/10.1525/gfc.2006.6.2.79
Published: 01 May 2006
... especially significant to Peruvian cuisine. At Andina a meal begins with house-made quinoa bread, served with a trio of traditional ajies (chili-pepper sauces), among which might be ají de maracuya, a brilliant yellow sauce made from a purée of passion fruit and seed- less habanero, or ají de huacatay, which...
Journal Articles
Gastronomica. 2007; 7484–87 doi: https://doi.org/10.1525/gfc.2007.7.4.84
Published: 01 November 2007
... brown rice, and the translucent soft pearls of quinoa. These days, when I remember that first whole-grain treat of my child- hood, I anticipate its comforting sweetness in the face of death. And now, when I prepare koliva on the anniversary of my father s death, I am embarrassed to admit that I more...
Journal Articles