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Gastronomica (2017) 17 (1): 20–32.
Published: 01 February 2017
... food nostalgia for past foodways is ironic given that food commentators of the past also pined for erstwhile foodways, this article examines how early twentieth-century dietary critiques projected anxieties about modernity in their disapprovals of the decline of home cooking and the rising consumption...
Gastronomica (2012) 12 (4): 27–30.
Published: 01 November 2012
...darrin duford Since before the arrival of Europeans in South America, the Amerindians of Guyana have been boiling down the poisonous juice of cassava to make cassareep, a safe, flavorful sauce for meats and stews. Cassareep is used to flavor pepperpot, Guyana's national dish of slow-cooked meat...
Gastronomica (2010) 10 (1): 50–60.
Published: 01 February 2010
... and rebukes. ©© 2010 The Regents of the University of California. All Rights Reserved. 2010 Food Cooking modern art gourmet modernism Surrealism post-WWII biography Europe London America Women ex-pat cookbooks picnics mezze tapas fashion Man Ray Lee Miller Roland Penrose...
Gastronomica (2008) 8 (3): 13–16.
Published: 01 August 2008
...charlotte druckman This article looks at French Michelin favorite Thierry Marx and his unique approach not just to cooking, but also to the notion of terroir itself. From his near-obsession with the Paulliac lamb born and bred in the Medoc region to his nomadic culinary background, he...