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Journal Articles
Gastronomica (2004) 4 (3): 120–121.
Published: 01 August 2004
... ©© 2004 BY THE REGENTS OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2004 The Book of Salt Truong Monique New York : Houghton Mifflin Company , 2003 261 pp. $24.00 (cloth) also in Venice with his new love. Oswaldo, a generation or more older than the others and the...
Journal Articles
Gastronomica (2002) 2 (4): 90–97.
Published: 01 November 2002
.... Salt: a World History Mark Kurlansky New York: Walker and Company, 2002 xii + 484 pp. Illustrations. $28.00 (cloth) Salt: Grain of Life Pierre Laszlo Translated by Mary Beth Mader New York: Columbia University Press, 2001 xxv + 193 pp. Illustrations. $24.00 (cloth) One of the intriguing aspects of food...
Journal Articles
Gastronomica (2003) 3 (2): 104–110.
Published: 01 May 2003
... happy, and the time seem shorter. 4 The songs are remarkable. Titles in The Kitchen Garden include: the Table Song, Washing Dishes, Cleaning House, the Bed-Making Song, Sweeping Song, Washing Song, Scrubbing Song, Clothes-Line Song, and Broom Brigade. The As Worthless as Savorless Salt ? Teaching...
Journal Articles
Gastronomica (2001) 1 (1): 78–82.
Published: 01 February 2001
... salting and smoking evolved in regions where weather was more of an adversary than an asset, and where seasonal harvests had to last through many months of scarcity. By contrast, in dry and sunny climates meats, fish, and vegetables could simply be left exposed to the wind and sun, with only a touch of...
Journal Articles
Gastronomica (2016) 16 (1): 1–8.
Published: 01 February 2016
...Maywa Montenegro Crop wild relatives, the progenitors and kin of domesticated crop species, promise breeders a potent weapon against climate change. Having evolved outside the pampered environs of farms, wild relatives tend to be more rugged to survive temperature, salt, floods, and drought—all the...
Journal Articles
Gastronomica (2006) 6 (2): 65–67.
Published: 01 May 2006
... Louisiana omelet is influenced by Cajun and Creole cooking traditions. In Belgium, the omelet is made with pork lard. The recipe for Granby's more traditional omelet is familiar to most Quebecers: eggs, salt, parsley, thyme, pepper, scallions, and olive oil. In this case: fifteen thousand eggs, four liters...
Journal Articles
Gastronomica (2012) 12 (4): 37–45.
Published: 01 November 2012
... cuisine—and made fabulous profits—by carrying butter, hams, whiskey, and other Eastern staples to restaurants built in the holds of abandoned ships. The food served to sailors was often less exalted than that carried in the holds just below their feet, with simple dry biscuit and dry salted beef relieved...
Journal Articles
Gastronomica (2020) 20 (2): 1–11.
Published: 01 May 2020
... transformation of maize (Zea mays) into Italian Polenta Flour PDO. In accordance with a millennia- long tradition, polenta can also be made with sorghum, spelt, foxtail, barley, millet, fava beans, chestnuts, or anything else at hand that will cook into a porridge. Salt is another fundamen- tal ingredient...
Journal Articles
Gastronomica (2020) 20 (2): 91–95.
Published: 01 May 2020
... garden, chopped it up, salted it, and waited. That first kraut tasted so alive and powerfully nutritious! Its sharp flavor sent my salivary glands into a frenzy and got me hooked on fermentation. I have made sauerkraut ever since. Between writing and publishing his books, Katz has led hundreds of...
Journal Articles
Gastronomica (2020) 20 (2): 96–98.
Published: 01 May 2020
... meat, Lori and I were captured in time. In love and alive with salt reverie, we ordered another round. Walking in the rain to a nearby motel, it was clear that we were now free. Only in a state of liberty can one stumble upon such brilliance, enjoy such a perfect burger and firelight blue- grass beside...
Journal Articles
Gastronomica (2020) 20 (2): 30–36.
Published: 01 May 2020
... surely brought into stop (Spence 2017). By then the story had been recounted in various forms on The Salt (NPR s food show), Kitchn (a popular web-based food magazine), the Guardian and, most significantly, in 2016, the New York Times magazine (Poon 2014; Cisney 2014; Fleming 2013). An article about the...
Journal Articles
Gastronomica (2020) 20 (2): 45–54.
Published: 01 May 2020
... freshness.5 Once he saw the results, he willingly paid more for fish handled in this way (Gabor and Kawano 2014). Eddy Leroux used the ishiyaki (lit., baking on hot stones ) method of grilling meat on heated chunks of Himalayan salt, which allows the meat to absorb the salt nat- urally while cooking. Even...
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 (1): 34–41.
Published: 01 February 2020
... 1868) when ingredients such as sake, the lees from sake making, and vinegar were added to rice to hasten the fermen- tation process and eventually eliminate it entirely. Makizushi and nigirizushi, which use rice flavored with vinegar, salt, and usually sugar, were invented in the late eighteenth and...
Journal Articles
Gastronomica (2020) 20 (1): 69–78.
Published: 01 February 2020
... southern shore, people split, salted, and dried the catch, making fish for export. Looking from my window now, I can see the bed of rough gray rocks back of the foreshore, reminders of the flakes built above them, the wooden platforms where the fish dried in the sun. Turning and curing the fish in the...
Journal Articles
Gastronomica (2020) 20 (1): 83–89.
Published: 01 February 2020
... rich worlds beyond (Bowman 2015: lines 46, 51). The storekeeper is a man of vision and breadth of mind (line 96). His wares include great works of literature, coffee beans, spices, cones of sugar, coarse salts, fabrics, and oranges: Great balls of golden wonder round, perishable globes Here a...
Journal Articles
Gastronomica (2011) 11 (1): 24–32.
Published: 01 February 2011
.... Sulfur, natural gas, and oil production companies dug twenty thousand miles of canals to gain more direct routes to their fields and to pump out their mineral wealth. This caused salt-water intrusion that killed off plant life and caused more erosion. The world that sustained my Plaquemines ancestors was...
Journal Articles
Gastronomica (2019) 19 (4): 20–27.
Published: 01 November 2019
... notorious for his erratic behavior. But, at least to judge from the inventory of his kitchen, Caravaggio was not much of a cook he owned some glassware, a plate, two salt dishes, three spoons, a cutting board, and a bowl (Marini and Corradini 1993) so he probably frequented osterie often. Caravaggio and his...
Journal Articles
Gastronomica (2019) 19 (4): 49–59.
Published: 01 November 2019
... that the Iroquois, who from time to time attended the parties of the pale faces, saw how they seasoned their meals with salt. The Indians avoided using this condiment in the belief that it would turn their hair gray and cause them to die prema- turely. However, each spring they consumed seaweeds such...
Journal Articles
Gastronomica (2019) 19 (4): 42–48.
Published: 01 November 2019
... directions on how to make katsuo- bushi, and there is almost no historical record of the proce- dure, so I muddled along. I ended up lightly salting the fish pieces for a few days, smoking them over oak for about two hours at the lowest temperature I could manage, then drying them in a dehydrator for a week...