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Journal Articles
Gastronomica. 2009; 9325–31 doi: https://doi.org/10.1525/gfc.2009.9.3.25
Published: 01 August 2009
...william woys weaver This article deals with the creation of a new type of high-end Pennsylvania Dutch food tourism as packaged by Marjorie Hendricks (1897––1978) in her tastefully furnished Water Gate Inn which operated in Washington, DC from 1942 to 1966. Rather than draw on the Old Order Amish...
Journal Articles
Gastronomica. 2018; 18454–70 doi: https://doi.org/10.1525/gfc.2018.18.4.54
Published: 01 November 2018
... artist-collaborations in- volved the very soil, water, and land upon which producers de- pend. On a fifteen-hectare estate in Bolognano, Italy, Joseph Beuys initiated the multiyear project Difesa della Natura ( Defense of Nature ) and worked with Lucrezia De Domizio Durini and others to produce wine from...
Journal Articles
Gastronomica. 2016; 16163–78 doi: https://doi.org/10.1525/gfc.2016.16.1.63
Published: 01 February 2016
... s inn, typifies a simple, lunchtime-only establish- ment that offers affordable, frequently changing home-style meals or fixed-price menus to office workers, shop assistants, and other professionals of small business without access to a canteen or corporate catering. Alongside meyhane, esnaf...
Journal Articles
Gastronomica. 2009; 92112–113 doi: https://doi.org/10.1525/gfc.2009.9.2.112b
Published: 01 May 2009
... alongside accessibly presented science and history, making for an entertaining read. In the next issue The Water Gate Inn: Pennsylvania Dutch Cuisine Goes Mainstream | William Woys Weaver Yasuo Kuniyoshi s Cows in Pasture | Adam Greenhalgh Eating with Your Hands | Keridwen Cornelius The Low Countries and...
Journal Articles
Gastronomica. 2006; 6125–34 doi: https://doi.org/10.1525/gfc.2006.6.1.25
Published: 01 February 2006
... my laboratory, she says, shaking my hand at the gate. I follow her up a stretch of jungle-shaded drive- way into a traditional tiled Mexican kitchen with tortilla grills set into the counters and baskets hanging from the ceiling chock full of dried chilies. We met minutes ago, yet she s so easygoing...
Journal Articles
Gastronomica. 2004; 4446–59 doi: https://doi.org/10.1525/gfc.2004.4.4.46
Published: 01 November 2004
... washbowl with running cold water, and a chamber pot. The rooms were heated, and there was a bathroom and toilet off the courtyard downstairs. Compared to other accommoda- tions that Mary Frances had seen, the rooms were decent, and she immediately offered Mme Ollagnier a deposit and arranged to have their...
Journal Articles
Gastronomica. 2004; 4125–32 doi: https://doi.org/10.1525/gfc.2004.4.1.25
Published: 01 February 2004
... making fun of them, I would in fact explain that it was, and still remains, unidentified. I drank it at a mountain inn near the Simplon pass in the early summer of either 1962 or 1963. At that time Asher was a young man visiting producers all over Europe for a London importer. He was on his way to Verona...
Journal Articles
Gastronomica. 2002; 2238–45 doi: https://doi.org/10.1525/gfc.2002.2.2.38
Published: 01 May 2002
... anywhere. There is no literary champion savoring asosena ( dog meat in the Filipino dialect of Taga- log) as the specialty of a Manila street vendor, as M.F.K. Fisher would have savored a rustic repast of pâté, cheese, and a proper digestif at a Provençal inn, sharing her talent for giving readers a...
Journal Articles
Gastronomica. 2001; 1464–68 doi: https://doi.org/10.1525/gfc.2001.1.4.64
Published: 01 November 2001
... important person indeed. Royalty begins with Alice Waters. My thinking about food and literature owes a lot to my longtime friendship with Laurie, who died in 1992 at the age of forty-eight, unexpectedly and tragically. We were pals throughout high school, went our separate ways during col- lege, and re...