1-20 of 58 Search Results for

thai-culinary-traditions

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. 2007; 7252–58 doi: https://doi.org/10.1525/gfc.2007.7.2.52
Published: 01 May 2007
... tradition binds together the people of a displaced nation, the Mon, among whom khao chae originated. Their ancient New Year custom, adopted by the Thais, became a summer food tradition in the Royal court of King Chulalongkhorn (1868-1910), one of the most celebrated times for Thai culinary art. The court...
Journal Articles
Gastronomica. 2019; 19243–55 doi: https://doi.org/10.1525/gfc.2019.19.2.43
Published: 01 May 2019
... tell us about the cultural logics of authenticity in Thai culinary tourism and, more generally, about the commodification of food and identity in the contemporary global economy? Drawing on ethnographic observation in two of Thailand's primary tourist destinations, Bangkok and Chiang Mai, this article...
Journal Articles
Gastronomica. 2019; 19296–98 doi: https://doi.org/10.1525/gfc.2019.19.2.96
Published: 01 May 2019
..., Kaori, Seaweed: A Global History (Reaktion Books, 2017) Pandoongpatt, Mark, Flavors of Empire: Food and the Making of Thai America (University of California Press, 2017) Parasecoli, Fabio, Knowing Where It Comes From: Labeling Traditional Foods to Compete in a Global Market (University of Iowa Press...
Journal Articles
Gastronomica. 2019; 1911–13 doi: https://doi.org/10.1525/gfc.2019.19.1.1
Published: 01 February 2019
... the influence of the nearby Yunnan province, an area that is home to Tai-speaking minorities and thus conceivably somewhat suggestive of Thai cuisine.6 Someone who wanted to punc- ture my culinary self-regard might easily challenge my claims by mocking my voice much as we may seek to debunk a self...
Journal Articles
Gastronomica. 2019; 191124–126 doi: https://doi.org/10.1525/gfc.2019.19.1.124
Published: 01 February 2019
..., 2018) Ocejo, Richard E., Masters of Craft: Old Jobs in the New Urban Economy (Princeton University Press, 2017) O Connor, Kaori, Seaweed: AGlobal History (Reaktion Books, 2017) Pandoongpatt, Mark, Flavors of Empire: Food and the Making of Thai America (University of California Press, 2017) Parasecoli...
Journal Articles
Gastronomica. 2019; 19165–78 doi: https://doi.org/10.1525/gfc.2019.19.1.65
Published: 01 February 2019
... Rockower (2010) as the act of winning hearts and minds through stomachs. Other successful examples of states using their national cui- sine as a soft power include Thailand s Global Thai the promotion of Thai cuisine overseas to increase the appeal and desirability of its culture, people, values and...
Journal Articles
Gastronomica. 2018; 184109–111 doi: https://doi.org/10.1525/gfc.2018.18.4.109
Published: 01 November 2018
...: Old Jobs in the New Urban Economy (Princeton University Press, 2017) O Connor, Kaori, Seaweed: A Global History (Reaktion Books, 2017) Pandoongpatt, Mark, Flavors of Empire: Food and the Making of Thai America (University of California Press, 2017) Parasecoli, Fabio, Knowing Where It Comes From...
Journal Articles
Gastronomica. 2018; 1841–12 doi: https://doi.org/10.1525/gfc.2018.18.4.1
Published: 01 November 2018
... together respondents preferences, reduces the 11 cuisine styles specified in the survey into a smaller set of meaningful blocs of taste : Factor 1, the uncommon: Vegetarian, Thai, Japanese, Other eth- nic, and Indian; Factor 2, the popular: Traditional British, American, Italian, and Chinese; and Factor...
Journal Articles
Gastronomica. 2018; 18399–100 doi: https://doi.org/10.1525/gfc.2018.18.3.99
Published: 01 August 2018
...) Oxfeld, Ellen, Bitter and Sweet: Food, Meaning, and Modernity in Rural China (University of California Press, 2017) Pandoongpatt, Mark, Flavors of Empire: Food and the Making of Thai America (University of California Press, 2017) Parasecoli, Fabio, Knowing Where It Comes From: Labeling Traditional Foods...
Journal Articles
Gastronomica. 2018; 18289–90 doi: https://doi.org/10.1525/gfc.2018.18.2.89
Published: 01 May 2018
... Economy (Princeton University Press, 2017) O Connor, Kaori, Seaweed: A Global History (Reaktion Books, 2017) Oxfeld, Ellen, Bitter and Sweet: Food, Meaning, and Modernity in Rural China (University of California Press, 2017) Pandoongpatt, Mark, Flavors of Empire: Food and the Making of Thai America...
Journal Articles
Gastronomica. 2017; 17336–48 doi: https://doi.org/10.1525/gfc.2017.17.3.36
Published: 01 August 2017
... cuisine and comparing and contrasting Kyoto cuisine and Thai cuisines. These chefs also teach about traditional cuisine using conventional and new media. Particularly prolific in this re- gard is Chef Murata, who has written several books in English, including Umami: The Fifth Taste, a collaboration with...
Journal Articles
Gastronomica. 2016; 16466–77 doi: https://doi.org/10.1525/gfc.2016.16.4.66
Published: 01 November 2016
... families strain their own yogurt like Said s mother once did. The only ad for mass-produced strained yo- gurt I was able to locate so far continues the trope of yogurt paired with women s culinary labor and depicts disembodied fe- male hands cooking and serving a traditional stuffed eggplant dish (imam bay...
Journal Articles
Gastronomica. 2016; 16298–101 doi: https://doi.org/10.1525/gfc.2016.16.2.98
Published: 01 May 2016
... kind is also manifested in recent southern recipes collec- tions, which exemplify both provincialism and global reach. For example, Knipple and Knipple instruct their readers on preparing both Nashville-Style Hot Fried Catfish (p.124) and Thai Green Catfish Curry (p.120). In contrast, in Eat- ing...
Journal Articles
Gastronomica. 2015; 15257–64 doi: https://doi.org/10.1525/gfc.2015.15.2.57
Published: 01 May 2015
... appreciate sinigangmore than adobo. Noth- ing tastes quite like it. I m more familiar with the sweetness of ripe tamarind, used in other Southeast Asian dishes like pad thai and beef rendang, than I am the unripe version that gives sinigang its signature sour taste. I would liken the sourness to the acidity...
Journal Articles
Gastronomica. 2013; 13469–71 doi: https://doi.org/10.1525/gfc.2013.13.4.69
Published: 01 November 2013
... dinner decision. Do you want to order Thai Don t get barbecued ribs. Isn t she vegetarian Well, we could always do Italian As the frisson of restlessness fills the air, and particularly if I don t have a seat so I can read, my mind will sometimes wander back to Valentina and her parents. In...
Journal Articles
Gastronomica. 2013; 13332–41 doi: https://doi.org/10.1525/gfc.2013.13.3.32
Published: 01 August 2013
... India) returning with the models they found overseas. Some models such as the cooked dinner may be less commonly prepared at home, only to be replaced by com- mercial versions. Flux and change is undeniable: new models appear, such as cooking inspired by Thai and Chinese cuisine. But it is perhaps too...
Journal Articles
Gastronomica. 2009; 9353–56 doi: https://doi.org/10.1525/gfc.2009.9.3.53
Published: 01 August 2009
... the sole maker of this ancient paste in his wife's family, carrying on their 150-year-old tradition. Once made with care and pride only by families, today shrimp paste is mass-produced in factories. The change affects not only the quality and taste of Thai cooking, but also food-related tradition and...
Journal Articles
Gastronomica. 2010; 10389–92 doi: https://doi.org/10.1525/gfc.2010.10.3.89
Published: 01 August 2010
... cuisines: Chinese, Japanese, Thai, Italian, Caribbean, and American. Such a strategy would involve a three-pronged approach: demonstrations in food shows, visits with distributors who had the appropriate clien- tele, and pr in foodservice magazines. Once the thrust into the foodservice market was underway...
Journal Articles
Gastronomica. 2010; 102100–101 doi: https://doi.org/10.1525/gfc.2010.10.2.100
Published: 01 May 2010
... Thai villagers recognize and acknowledge exceptional cooks in their communities, Lao villagers do not (p.41). She takes a holistic approach to her topic, arguing that Southeast Asia as a region has an integrity beyond its arbitrarily drawn borders (p.xxiii) and proposing to take a culinary cut...
Journal Articles
Gastronomica. 2010; 101102–109 doi: https://doi.org/10.1525/gfc.2010.10.1.102
Published: 01 February 2010
... at home. There are scholarships for South Koreans to travel and to attend culinary school, a research lab, and support for various food festivals. The u.s. is a prime target market, as it was for Chinese, Japanese, and Thai cuisines, whose success the South Koreans hope to emulate. See Julia Moskin...