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sauerkraut

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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
... 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 (2019) 19 (4): 28–41.
Published: 01 November 2019
... spectacles after World War II. Alongside German sauerkraut, Polish pierogi, Ukrainian holubchi, (and) Jewish honey cake, Icelanders little torte became a new addition in North America s peaceful, bountiful, postwar ethnic buffet. 31 This shift also offered Icelanders unprecedented external recognition...
Journal Articles
Gastronomica (2019) 19 (3): 29–40.
Published: 01 August 2019
... crunchy, mild-tasting sauerkraut with a delicate flavor far removed from the assertive taste of most commercially pickled products. Earlier in the week, following Alla s instructions, we had pur- chased five large white cabbages, several carrots, a small amount of anise seeds, and a kilogram of salt...
Journal Articles
Gastronomica (2019) 19 (1): 119–120.
Published: 01 February 2019
... the wholesome and flavorful ferments that have sus- tained humans across cultures since the Paleolithic era. Dellinger describes his trips to the store almost as fever dreams, filled with vacuum-sealed pasteurized sauerkraut stripped of its flavor, and yogurt packed so full with sugar and artificial...
Journal Articles
Gastronomica (2018) 18 (3): iv–x.
Published: 01 August 2018
... preferences to be satisfied. More-than-human approaches that pay attention to the microbiome, whether it is already inside of us or existent in the foods that we ingest yogurts, raw milk cheeses, other nonpasteurized cultured dairy products, kombucha, kimchee, sauerkraut, and other fermented foods provide new...
Journal Articles
Gastronomica (2018) 18 (2): 83–84.
Published: 01 May 2018
..., that explore the hybrid dynamics between humans and nature. Two examples stand out the making of sauerkraut and sourdough where Mikulak presents a delightful discussion on the temporal, sticky, and embodied sensations of growing wild yeast. Mikulak asserts that it is these new spaces of co-production...
Journal Articles
Gastronomica (2018) 18 (2): 84–85.
Published: 01 May 2018
... and nature. Two examples stand out the making of sauerkraut and sourdough where Mikulak presents a delightful discussion on the temporal, sticky, and embodied sensations of growing wild yeast. Mikulak asserts that it is these new spaces of co-production rather than green capitalism that offer stories...
Journal Articles
Gastronomica (2016) 16 (4): 110–114.
Published: 01 November 2016
... cozy, warm air of a carefree holiday I had sensed in my early childhood. A solemn mood hovered above the pungent smell of sauerkraut. It started when Great- Aunt Anica passed away quietly in her sleep. We missed her loud laughter and the sugary almond cookies she used to bake for the New Year s Eve...
Journal Articles
Gastronomica (2016) 16 (1): 95–98.
Published: 01 February 2016
... aunt s familiar recipes for pickling and brining tongue and corn beef, sauer- braten, and sauerkraut. Here s how it looked in Terre Haute for my mother and her friends, in the 1950s and 60s. They were known by their hus- bands names my mom as Mrs. Walter Sommers; Sunny as Mrs. Nelson Cohen; and Edna...
Journal Articles
Gastronomica (2014) 14 (4): 7–16.
Published: 01 November 2014
... sausage, sour porridge, and sauerkraut soup with pig s head, yet a few recipes revealed how the women cook today. One woman born in 1928 ended her recipe for a fresh forest mushroom sauce with a sprinkle of Vegeta, a bouillon-like powder enhanced with monosodium glutamate, developed in Croa- tia in the...
Journal Articles
Gastronomica (2012) 12 (2): 53–58.
Published: 01 May 2012
... sauerkraut . She held their disappointment in her heart for a moment and exhaled the words, Aigu, dap-dap-eu-rah! It was an expression she used often, to communicate that the weight of her emotions had become too much to bear . She repeated Dap-dap-eu-rah, and her voice swelled with the sound of tears...
Journal Articles
Gastronomica (2012) 12 (2): 59–65.
Published: 01 May 2012
... menu . Cabbage, potatoes, turnips, carrots, onions, and, occasionally, pork dominated the ingredient list . When dessert appeared on rare occasions, it typically consisted of applesauce or stewed rhubarb . Even feast-day treats were concocted from sturdy fare beet wine, sauerkraut cake .7 Yet...
Journal Articles
Gastronomica (2010) 10 (2): 49–54.
Published: 01 May 2010
... name literally means stew-in-water potato salad with bacon and beans; sole in butter; and beef with cherries. Another Brussels res- taurant recommends other plats belges typiques: meatballs in tomato sauce, sauerkraut à la Bruxelloise, and stoemp (potatoes mashed with a vegetable) served with country...
Journal Articles
Gastronomica (2009) 9 (3): 25–31.
Published: 01 August 2009
... Fischschtick (whole piece of tenderloin) cooked intact in the pot with cabbage, sauerkraut, or some other vegetable mixture, or even together with a whole beef tenderloin. The chefs at Kuechler s Roost in Reading, Pennsylvania, one of the finest of the old-time Pennsylvania Dutch restaurants (which sadly went...
Journal Articles
Gastronomica (2008) 8 (3): 53–61.
Published: 01 August 2008
... offer the Victory Loaf, the Democratic Fricassee, and Chicken à la President. And how can we ridicule the World War i shift in semantics from sauerkraut to vic- tory cabbage, when in recent years we have witnessed the renaming of French fries to Freedom fries in the cafete- rias of Congress?41 The...
Journal Articles
Gastronomica (2005) 5 (1): 103–104.
Published: 01 February 2005
... sauerkraut. There s a moral here somewhere, and it has much to do with the reality of food quite apart from whichever gender or whichever generation is eating it. Betty Fussell, New York, ny A Thousand Years over a Hot Stove: A History of American Women Told through Food, Recipes, and Remembrances Laura...
Journal Articles
Gastronomica (2005) 5 (1): 102–103.
Published: 01 February 2005
... single August day. And I also learned a lot about sauerkraut. There s a moral here somewhere, and it has much to do with the reality of food quite apart from whichever gender or whichever generation is eating it. Betty Fussell, New York, ny A Thousand Years over a Hot Stove: A History of American Women...
Journal Articles
Gastronomica (2005) 5 (2): 26–36.
Published: 01 May 2005
... seasonal, with almost nothing available in wintertime, we would care- fully prepare for the dry period. Jams of all kinds, fruits in heavy syrup, pickled vegetables, tomato sauce, vegetable spreads, and sauerkraut were prepared, labeled, and shelved. My mother is an amazing cook, and we always ate well...
Journal Articles
Gastronomica (2005) 5 (1): 56–64.
Published: 01 February 2005
... Chicago s premier all-beef hot dogs. Parallel events were occurring in New York. By 1874 Charles Feltman, a German immigrant, had opened his Ocean Pavillion restaurant at Coney Island, where sausages were served with rolls and sauerkraut, along with the clam preparations for which he was famous, plus...