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Gastronomica (2017) 17 (3): 68–81.
Published: 01 August 2017
...Lanlan Kuang In light of increasing media attention and commercial interest in documenting Chinese cuisine, this article examines the presentation of food in today's mainstream Chinese media and the effects of its aesthetics in China and around the globe. Identified herein are the various stages...
Gastronomica (2009) 9 (1): 36–49.
Published: 01 February 2009
...jennifer j. davis This essay traces the changing place of artifice as an ideal in food preparation through seventeenth- and eighteenth-century cookbooks and medical treatises published in France. Initially one of the guiding aesthetic principles of elite culinary production, artifice propagated...