Skip Nav Destination
1-2 of 2
Gastronomica (2018) 18 (1): 76–82.
Published: 01 February 2018
...Jake Young While it is true that offal is not widely consumed in the United States today, this has not always been the case, and organ meat has made a resurgence in haute cuisine. In international cuisine, certain foods that utilize offal, including foie gras, pâté, and sweetbread, have long been...
Gastronomica (2006) 6 (2): 30–39.
Published: 01 May 2006
...jeremy strong This paper considers the manner in which offal is discussed and figured in contemporary cookery books and television programmes in Britain and North America. Arguing that offal has become largely the preserve of an affluent culinary cognoscenti, it uses and adapts the ideas of Pierre...