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Gastronomica (2019) 19 (2): 16–28.
Published: 01 May 2019
... and chef celebrity changing the expectations we hold for our chefs and their restaurants. By drawing from the everyday experiences of people embedded within these food and media networks and integrating transdisciplinary theory, this article demonstrates a promising approach to understanding our food...
Gastronomica (2018) 18 (4): 1–12.
Published: 01 November 2018
... dining out England foodies restaurants taste variety Changing Tastes? The Evolution of Dining Out in England EATING OUT IS PERVAS IVE. THE FoodStandardsAgency (FSA) reported that one in six of all meals was eaten away from home in the UK in 2012 (FSA 2013: 74). This estimate covers all types...
Gastronomica (2014) 14 (2): 41–45.
Published: 01 May 2014
..., we assume we know what it means to drink Peroni and wear a text tattoo, but the person looking at us probably does not. © 2014 by The Regents of the University of California 2014 status self-presentation fashion restaurants consumerism material goods research essay | joanne...
Gastronomica (2014) 14 (1): 33–43.
Published: 01 February 2014
...J. Weintraub A brief introduction summarizing the author's professional career and his literary style and procedure precedes this annotated translation of the chapter “The Restaurants of Paris” from Eugène Briffault's 1846 text, Paris à table . Along with an historical discussion and a look back...
Gastronomica (2011) 11 (4): 93–98.
Published: 01 November 2011
...Kaitlyn Goalen One of the latest technologies to garner attention from the food world is the Web site Kickstarter, and it has already affected the restaurant industry in a number of ways. The Web site is a crowd-funding platform for “creative projects” in multiple disciplines–several restaurant...
Gastronomica (2008) 8 (2): 55–59.
Published: 01 May 2008
...benjamin aldes wurgaft This essay explores the psychological calculations behind our judgments that a restaurant meal was either ““worth it”” or ““not worth it.”” It inquires into the way we try to place a cash value on essential ephemeral sensations and experiences, such as those supplied by fancy...