Skip Nav Destination
1-2 of 2
Gastronomica (2018) 18 (1): 76–82.
Published: 01 February 2018
... considered gourmet. International demand has created a thriving export market for beef by-products, which otherwise would end up as trimmings in processed food or pet food, or rendered into lard or tallow. As global food markets make ever more inroads into once isolated areas, what is eaten out of necessity...
Gastronomica (2011) 11 (3): 84–86.
Published: 01 August 2011
...-houses familiarized many Americans with the habit of purchasing cooked meals, eating rapidly with strangers, and the increasing distance between diner and farmer. The beef-centric meals served at such establishments helped strengthen the nationwide network of industrial ranching. This prose piece...