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roman-africa

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Journal Articles
Gastronomica (2007) 7 (4): 7–9.
Published: 01 November 2007
...chris knutson The mosaics of Roman Africa drew upon themes from mythology as well as daily life. Even "mythological" scenes can lend insight into real-life activities like food production. One such activity, fishing, is especially prominent in Roman African mosaics. Two mosaics from the so-called...
Journal Articles
Gastronomica (2020) 20 (2): 1–11.
Published: 01 May 2020
... were formerly part of past Italian states (here- after referred to as Formerly Italian Zones such as the Savoy region of France, the entirety of the Slovenian and Croatian coast, as well as what was formerly known as Abyssinia and parts of the North Africa littoral. Also included are any European...
Journal Articles
Gastronomica (2019) 19 (1): xi–xii.
Published: 01 February 2019
... research interests pertain to the preparation of food, mate- rial and social change, gender, urban space, food security, risk and uncertainty, and global food markets. Regionally, she focuses on theMiddle East and North Africa, especially Morocco. David Haeselin teaches in the Writing, Editing, and...
Journal Articles
Gastronomica (2018) 18 (4): 41–53.
Published: 01 November 2018
... small-scale diversified systems. As my friend Annie Shattuck put it, It s for the expansion of a profitable model. If you set out to find an example of productivism in action today, you would soon run into AGRA, the Alliance for a Green Revolution in Africa, funded principally by the Bill and Melinda...
Journal Articles
Gastronomica (2018) 18 (2): 46–58.
Published: 01 May 2018
... on cultivated, farmed, and pastured food, I argue that the uncultivated nature of many wild food items used and eaten by indigenous Pangcah/ Amis people especially makes labor involved in it prone to being invisible and obfuscated. Writing about South Africa, Sarah Ives (2014: 707) states that...
Journal Articles
Gastronomica (2017) 17 (4): 9–25.
Published: 01 November 2017
... diet. Pilnyak, on the other hand, was commissioned by Food Commissar Anastas Mikoyan to write a Socialist Realist novel that would endorse the modern slaughterhouse. Pilnyak s Miaso: Roman [Meat: A novel] (1936), however, turned out to displease greatly the Soviet authorities and soon led to the author...
Journal Articles
Gastronomica (2016) 16 (4): 115–116.
Published: 01 November 2016
... plenty of cookbooks about the Caribbean, Brazil, and the American South that reference African influences on these cuisines. There are also encyclopedic African cookbooks on the market, such as The Africa Cookbook: Tastes of a Continent by food historian Jessica B. Harris and The Soul of a New Cuisine...
Journal Articles
Gastronomica (2016) 16 (4): 116.
Published: 01 November 2016
... to West Africa by the Portuguese (p.104). While The Ghana Cookbook would have benefited from a more comprehensive introduction at the outset, this is a small quibble in an otherwise excellent book that fills a lacuna in a market that has published far too few cookbooks on a single African cuisine...
Journal Articles
Gastronomica (2016) 16 (4): 116–118.
Published: 01 November 2016
... Africa by the Portuguese (p.104). While The Ghana Cookbook would have benefited from a more comprehensive introduction at the outset, this is a small quibble in an otherwise excellent book that fills a lacuna in a market that has published far too few cookbooks on a single African cuisine. Naa Baako Ako...
Journal Articles
Gastronomica (2016) 16 (4): 18–26.
Published: 01 November 2016
... classified through a system of hyphenation. Israelis are, for example, Yemeni-Israeli, Ethiopian-Israeli, Ukrainian-Israeli. Underlying this taxonomy is the representational mechanism by which Zionist discourse presents culture as the monopoly of the West, denuding the peoples of Asia and Africa, including...
Journal Articles
Gastronomica (2014) 14 (1): 44–50.
Published: 01 February 2014
... trade not only in Eurasia, Africa, and Arabia but in the Americas and Caribbean as well. It demonstrates that globalization did not begin in 1492, as recently argued by several scholars, but grew out of intercontinental spice trading practices, principles, and ethics over 3,500 years. Sephardic Jews and...
Journal Articles
Gastronomica (2013) 13 (3): 22–31.
Published: 01 August 2013
... limited visibility of West Africa among single origin bars. Although the region generates about 70% of cocoa traded on the world market, a comprehensive database of “premium bar chocolate” shows just 3.8% made with West African beans. This discrepancy is due to a complex imbrication of trade logistics...
Journal Articles
Gastronomica (2012) 12 (3): 108–109.
Published: 01 August 2012
... © 2012 The Regents of the University of California. All Rights Reserved. 2012 Consumption, Trade and Innovation: Exploring the Botanical Remains from the Roman and Islamic Ports at Quseir al-Qadim, Egypt , Marijke van der Veen , Frankfurt/Main : Africa Magna Verlag , 2011...
Journal Articles
Gastronomica (2012) 12 (3): 107–108.
Published: 01 August 2012
... collective story of all of us, and we all have a responsibility in altering its course . Sarah Cantril, Huerto de la Familia, Eugene, or Consumption, Trade and Innovation: Exploring the Botanical Remains from the Roman and Islamic Ports at Quseir al-Qadim, Egypt Marijke van der Veen Frankfurt/Main: Africa...
Journal Articles
Gastronomica (2012) 12 (1): 113–114.
Published: 01 February 2012
... Gates who support the gr-type idea of food production in Africa . 114 G a S t r o N o m ic a S p r iN G 2 0 1 2 to the vast literature on the fall of empires from Gibbon s Decline and Fall of the Roman Empire (1776 1789), Paul Kennedy s Rise and Fall of the Great Powers (1989), and the current burst of...
Journal Articles
Gastronomica (2011) 11 (4): 116–118.
Published: 01 November 2011
... has stronger flavors . I think that this is the complexity . We ve had the influences of the Phoenicians and the Visigoths and the Arabs and Romans, and we ve condensed them within our small country . And via the Atlantic we went to India and Africa and Brazil . We ve preserved all of these influences...
Journal Articles
Gastronomica (2011) 11 (3): 40–52.
Published: 01 August 2011
... management the way critics and partisans of consumer society do today . Their ideas of daily activity work and leisure are not at all our own .20 Contextualizing allows us to grasp the various and changing meanings of enduring notions . Speculation haunted the Roman Empire as much as it did the societies of...
Journal Articles
Gastronomica (2011) 11 (2): 85–89.
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 (2010) 10 (1): 155–156.
Published: 01 February 2010
... Belgian Royalty Edited by Paul Janssens and Siger Zeischka Arboreal Archeology: A Diary of Two Fruit Explorers Isabella and Livio Dalla Ragione Edible Ideologies: Representing Food & Meaning Edited by Kathleen LeBesco and Peter Naccarato Hog and Hominy: Soul Food from Africa to America Frederick Douglass...
Journal Articles
Gastronomica (2010) 10 (1): 156–157.
Published: 01 February 2010
... Liberia and Sierra Leone) was named for grains of paradise, one of the forgotten spices of West Africa. From time to time, throughout the book, well- chosen keynote quotations from medieval sources are set apart from the text, and they make lively reading. Of course, Freedman uses some sources indirectly...