1-5 of 5
Keywords: France
Close
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. 2010; 10462–66 doi: https://doi.org/10.1525/gfc.2010.10.4.62
Published: 01 November 2010
... areas by people of all ages, religions, and social classes. ©© 2010 The Regents of the University of California. All Rights Reserved. 2010 Alsace Alsatian cake cake molds Christmas Easter eaux-de-vie France kougelhopf Kugelhopf lamb cakes New Year Ribeauvilléé St. Nicolas Day...
Journal Articles
Gastronomica. 2009; 9270–73 doi: https://doi.org/10.1525/gfc.2009.9.2.70
Published: 01 May 2009
...kelly gibson ““On the Trail of Tilleul”” is my personal story of a trip I made to France's Drôôme region to research the history and culture of one of its most renowned agricultural products, lindenflower tisane (herbal tea or infusion). A familiar element of the French landscape, linden trees...
Journal Articles
Gastronomica. 2009; 9136–49 doi: https://doi.org/10.1525/gfc.2009.9.1.36
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 a...
Journal Articles
Gastronomica. 2008; 8313–16 doi: https://doi.org/10.1525/gfc.2008.8.3.13
Published: 01 August 2008
... OF THE UNIVERSITY OF CALIFORNIA. ALL RIGHTS RESERVED. 2008 Thierry Marx Pauillac lamb terroir cooking France S U M M E R 2 0 0 8 13 G A S T R O N O M IC A taste | charlotte druckman Unlike most staunch Bordeaux gastronomes, France s latest culinary shepherd, chef Thierry Marx, does not...
Journal Articles
Gastronomica. 2007; 7244–51 doi: https://doi.org/10.1525/gfc.2007.7.2.44
Published: 01 May 2007
...kari weil In the Nineteenth Century, France became a nation that ate horse. The introduction of horsemeat into French cuisine marks a rare occurrence in history of a change in attitude, if not taste, towards a once tabooed food. Whether or not to permit hippophagy was, indeed, a matter of great...