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Gastronomica (2010) 10 (4): 62–66.
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...
Gastronomica (2009) 9 (2): 70–73.
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...
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 a...
Gastronomica (2008) 8 (3): 13–16.
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...
Gastronomica (2007) 7 (2): 44–51.
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...