Skip Nav Destination
1-7 of 7
Gastronomica (2017) 17 (2): 68–71.
Published: 01 May 2017
...Eric Pallant Because many students of college age arrive at school with limited understanding of where food comes from or even how to prepare food from authentic ingredients, I planted a field of wheat so I could teach, and learn about, what went into baking the staff of life—bread. Raising enough...
Gastronomica (2017) 17 (1): 20–32.
Published: 01 February 2017
... of items like white bread and sugar. While such critiques have much in common with contemporary food nostalgia, this article points to a unique preoccupation of the more recent dietary critiques—the obesity epidemic. © 2017 by the Regents of the University of California. All rights reserved. Please...
Gastronomica (2014) 14 (4): 7–16.
Published: 01 November 2014
...Guntra A. Aistara This article explores the relationship between Soviet and pre-Soviet histories in the reinvention of traditional foods in Latvia, with particular attention to how these products are transformed into new commodity forms. It focuses on regional home-baked breads and local wines...
Gastronomica (2012) 12 (4): 31–36.
Published: 01 November 2012
...alisa roth The simit, a sesame-covered bread resembling an oversized bagel, is Turkey's unofficial national food. Traditionally sold and eaten on the street, it has been around since at least the Ottoman times. It has been documented in writings and illustrations for centuries; more recently...
Gastronomica (2012) 12 (3): 74–77.
Published: 01 August 2012
... bit players in a brutal commodity market geared only toward larger producers. © 2012 The Regents of the University of California. All Rights Reserved. 2012 local grains baking bread rotations export regional working on the food chain | stephen jones Kicking the Commodity Habit...
Gastronomica (2010) 10 (3): 34–44.
Published: 01 August 2010
... it means for us to ingest the outside world. Even in Levinas's earliest work, food is already a freighted ontological category. As his ideas mature, eating is transformed from the grounding for an ethical system to the system itself. The act of giving bread to another person takes its place as the ethical...
Gastronomica (2009) 9 (1): 50–60.
Published: 01 February 2009
...kyla wazana tompkins In ““Bodies Made of Bread”” I theorize eating as an intimate site through which power, in particular, the power that upheld the nineteenth-century United States' investment in imperial rhetoric and action, was both instantiated and undermined. Using the dietetic writings...