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Gastronomica (2016) 16 (4): 27–32.
Published: 01 November 2016
... for its profit-based design and logics, depicting a theme park simulacrum that gave visitors a high tech but empty-handed role in thinking or doing foodways differently. In addition to examining Expo Milano's shortcomings, I also point to the kinds of innovations and interactions that might allow us...
Gastronomica (2010) 10 (4): 35–47.
Published: 01 November 2010
.... Making cheese by hand has morphed from chore to occupation to vocation; from economic trade to expressive endeavor; from a craft to an art. American artisan cheesemaking tradition was invented and reinvented as a tradition of innovation. Indeed, ideological commitment to innovation as modern, progressive...