1-3 of 3
Gastronomica. 2013; 13416–21 doi: https://doi.org/10.1525/gfc.2013.13.4.16
Published: 01 November 2013
...Heather Millman This article explores the custom of drinking traditional maté teas in Asunción, Paraguay. My discussion is founded in fieldwork completed throughout Paraguay’s winter months from June to September 2011. Maté is a tea-like infusion of the yerba maté plant, which is indigenous to...
Gastronomica. 2011; 114104–107 doi: https://doi.org/10.1525/gfc.2012.11.4.104
Published: 01 November 2011
...Elizabeth Finnis; Fatima Candia This article discusses the popular weekly AgroShopping market in Asuncion, Paraguay, which merges the atmosphere of a farmer's market with markers of gastronomic and cultural diversity and national identity. Located in the parking lot of a modern shopping mall...
Gastronomica. 2009; 9219–24 doi: https://doi.org/10.1525/gfc.2009.9.2.19
Published: 01 May 2009
...sanra ritten In the midst of the poverty and heat of Paraguay on an estancia , or ranch, in the department of Concepcióón along the Tagatiya river, a group of travelers are taught to make chipa , an iconic Paraguayan food staple. Chipa , a pre-Colombian bread, is made from manioc flour, lard, milk...