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tuna-fishing

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Journal Articles
Gastronomica (2020) 20 (3): 50–52.
Published: 01 August 2020
... normal in that distribution with the exception of canned tuna, which I never liked, and of course the water (Gasparro, Smith, and Kang 2020). That resistance to canned fish is per- haps the last vestige of my Bengali-Odia middle-class cultural complex, where fish is insistently fresh. Apart from food...
Journal Articles
Gastronomica (2020) 20 (2): 45–54.
Published: 01 May 2020
... their signature dishes. One was a tuna or salmon tataki flavored with either a vinai- grette made with daikon sprouts, wasabi, tobiko (flying fish roe) and yuzu (Japanese citron) or a lemon ginger vinaigrette.4 Another was Broiled Sake Marinated Sea Bass with Shrimp Dumplings in Shiso Broth. Their...
Journal Articles
Gastronomica (2020) 20 (1): 34–41.
Published: 01 February 2020
... be safer to eat than larger, predatory fish like fatty bluefin tuna since the carp are vegetarian, are generally not bottom feeders, and do not have the higher levels of mercury found in large fish that subsist on smaller ones. However, Asian carp has a negative image in the United States beyond...
Journal Articles
Gastronomica (2020) 20 (1): 69–78.
Published: 01 February 2020
... UNIVERSITY OF CALIFORNIA PRESS S REPRINTS AND PERMISSIONS WEB PAGE, HTTPSWWW.UCPRESS.EDU/JOURNALS/REPRINTS-PERMISSIONS. DOI: HTTPSDOI.ORG/10.1525/GFC.2020.20.1.69. G A S T R O N O M IC A 69 S P R IN G 2 0 2 0 mussels, crab, shrimp, sea urchin, squid, and the usual fishy suspects halibut, flounder, even tuna...
Journal Articles
Gastronomica (2020) 20 (1): 23–33.
Published: 01 February 2020
... best Iranian-made canned foods, sauces, and microwavable, ready-made meals. At the crowded show, international companies like Grandmother advertised their hand cooked packaged foods. One sign, for instance, advertised Grandmother s natu- ral honey, tuna, and pickles, drawing on the image of a...
Journal Articles
Gastronomica (2019) 19 (4): 42–48.
Published: 01 November 2019
... tuna and is among the least endangered of all tuna fish. But it is hard to find whole and fresh, so I settled on ahi, which is also called maguro, and I later discovered there is actually a kind of katsuobushi or rather magurobushi made in Japan. In English, it is difficult to find more than vague...
Journal Articles
Gastronomica (2019) 19 (4): 74–77.
Published: 01 November 2019
... dollop of scrambled eggs and tuna in olive oil. They also served the two supplementary courses (the three-course prix fixe price was $68) one was a cold soup and the other was squid stuffed with a paella-style rice that was black due to the use of squid ink. Then they brought out the whole roast fish...
Journal Articles
Gastronomica (2019) 19 (4): 49–59.
Published: 01 November 2019
..., crab, and limpet Astrid y Gastón Lima (Peru) Pisco scallops served on a bed of ice and seaweed with creamy avocado, basil pesto, and nitrogenized apple ice Maras Lima (Peru) Peruvian-style tuna carpaccio with cushuro5 OSSO Lima (Peru) Kuro taco: Pork (kuro, in Japanese) shoulder meat, coriander, and a...
Journal Articles
Gastronomica (2018) 18 (4): 71–81.
Published: 01 November 2018
.... Diverse salads of fresh-caught tuna and vibrant multicolored produce, quiches, and the vegetable tartes like the one prepared tonight are all summer staples of Jeanette s culinary basics that are transformed into a mealtime excellence which the family is uniquely positioned to appreciate. Appreciation of...
Journal Articles
Gastronomica (2018) 18 (2): 46–58.
Published: 01 May 2018
... living together with other Pangcah/Amis people, these senses are heightened. (51) My research in Kilang confirms that a similar culture of acquiring wild plants and other foods such as snails and frogs also exists among Kilang residents. Indeed, Kilang initially de- veloped as a fishing and foraging site...
Journal Articles
Gastronomica (2018) 18 (1): 27–43.
Published: 01 February 2018
... Tuna with Red Wine, Caper, and Olive Sauce: According to local lore, the red wine, olive, and caper sauce known as raïto originated in Greece and was brought to Massilia (as Marseilles [sic] was known in ancient times) by Phoenician sailors. Although the wine, olives, and capers are ingredients...
Journal Articles
Gastronomica (2018) 18 (1): 1–14.
Published: 01 February 2018
... we have had not only steaks, but high-end roast beef, lunch meats, lots of pizza. An auction runner piped in: DiGiorno. All brand name stuff. When Frito-Lay chips were on the auction block, Harry shook his head and turned to me: I m an UTZ man. He later opted out of bidding on tuna: We only buy...
Journal Articles
Gastronomica (2017) 17 (2): 1–4.
Published: 01 May 2017
... endangered bluefin tuna. It is a happy myth that enables a great sushi chef to speak dream- ily of fish while forgetting how the fish were caught and how few remain. Certainly, as Japan continues to modernize, the goal will be the integration of tatemae and honne so that the artificial divide between public...
Journal Articles
Gastronomica (2016) 16 (4): 27–32.
Published: 01 November 2016
... attention and curiosity. PHOTOGRAPHS BY REBECCA FEINBERG © 2015 G A S T R O N O M IC A 28 W IN T E R 2 0 1 6 their phones. They did not tell me what they learned about an equatorial ecosystem or what they thought about the tuna fishing industry. As a spectacle of progress or innovation in food, Expo...
Journal Articles
Gastronomica (2016) 16 (1): 95–98.
Published: 01 February 2016
... Heloise s hints for taking care of brooms, ironing handkerchiefs, and cleaning velvet collars, and religiously clipping recipes from Good Housekeeping for Campbell s mushroom-soup tuna-noodle casseroles, and Mandarin-orange Jello-mold desserts. She wanted to be like her American-born friends, Sunny and...
Journal Articles
Gastronomica (2015) 15 (1): 1–7.
Published: 01 February 2015
... creative energy and has an outrageous buzz to it, you ll find tuna sashimi with watermelon and radishes, a salad of mixed herbs, bulgur, and mozzarella, or a decon- structed kebab with tahini yogurt, harissa, and preserved lemon. Essentially, the restaurant draws its inspiration from the international...
Journal Articles
Gastronomica (2015) 15 (1): 44–55.
Published: 01 February 2015
... CHEB-oo-jen), a Senegalese fish and rice dish, or nyama choma (Kenyan roast meat) remain largely unknown in America. But with a rapidly growing African population in America there are over 1.6 million people from Sub-Saharan Africa in the United States (Census Bureau 2010a) and since 2000 the...
Journal Articles
Gastronomica (2014) 14 (3): 46–55.
Published: 01 August 2014
... pesticides can be found in the umbilical cord blood of newborns (Environmental Work- ing Group 2005), and that predator fish such as tuna are con- taminated with mercury originating, perhaps, in a coal plant thousands of miles away (Selin 2009). Research tells that indus- trial chemicals like PCBs make their...
Journal Articles
Gastronomica (2013) 13 (4): 1–9.
Published: 01 November 2013
... that reached its peak as troop rations during the war years, became regular table fare in such dishes as canned salmon bake, tuna noodle casserole, and sardine sand- wiches.33 For the first time, canned tuna sales topped those of canned salmon, making tuna America s most popular fish.34 Even those who...
Journal Articles
Gastronomica (2013) 13 (4): 75–90.
Published: 01 November 2013
... old friend warmly. What did I need? Mango pickles, which they sometimes had, but not today. My supply of rice was low, but I barely ate it anymore, preferring other grains like quinoa and millet, so I passed on that. I did pick up kombu kelp and dried tuna katsuobushi flakes to make dashi, thinking...