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Gastronomica (2018) 18 (3): 54–65.
Published: 01 August 2018
... of the poetics of wine labels, and of their contribution to a pöiesis of an emerging Australian terroir . We select a set of Australian wine labels that speak of an Australian history of winemaking, Australian graphic design development, and of the pöiesis of Australian place and identity. Terroir...
Gastronomica (2017) 17 (4): 127–140.
Published: 01 November 2017
...Daniel Monterescu Etymologically related, the concepts of terroir and territoriality display divergent cultural histories. While one designates the palatable characteristics of place as a branded story of geographic distinction ( goût de terroir ), the other imbues the soil with political meaning...
Gastronomica (2014) 14 (4): 26–33.
Published: 01 November 2014
... local foods and drinks and the people who make them. © 2014 by The Regents of the University of California 2014 terroir heritage denominations of origin globalization mezcal Mexico THE REINVENTION OF FOOD | Sarah Bowen, North Carolina State University | Danny Hamrick, North Carolina...
Gastronomica (2011) 11 (4): 66–73.
Published: 01 November 2011
... farmers are hungry for new market opportunities; consumers in more developed countries crave foods that come with a history and from a known place; and the concepts of biodiversity and terroir as applied to food are creeping into mainstream consciousness. Using Greece as a lens for examining these issues...
Gastronomica (2011) 11 (4): 74–77.
Published: 01 November 2011
... equivocation historicity indigenous situatedness traditional terroir typical w iN t e r 2 0 1 1 74 G a S t r o N o m ic a gastronomica: the journal of food and culture, vol.11, no.4, pp.74 77, issn 1529-3262. © 2011 by allen s. weiss. a nearly continual series of culinary variations and trans...
Gastronomica (2010) 10 (3): 93–96.
Published: 01 August 2010
.... Ultimately, Origins of a Meal is a film àà charge against Western capitalism, specifically in its French and American manifestations. ©© 2010 The Regents of the University of California. All Rights Reserved. 2010 Luc Moullet documentary Genèèse d'un repas [Origins of a Meal] terroir Banania tuna...
Gastronomica (2010) 10 (1): 131–135.
Published: 01 February 2010
...bill nesto The author investigates the applicability of the word ““terroir”” to chocolate. As a Master of Wine, wine journalist, and wine educator, the author has tried to understand how ““terroir,”” the environmental and human factors associated with growing vines and making wine, impacts the...
Gastronomica (2008) 8 (4): 87–90.
Published: 01 November 2008
...bill nesto Alsace vineyards are complex in subsoil type. The author proposes that the characteristics of the subsoil are the most indelible aspect of terroir . Many Alsace wine producers use sustainable, biologic, and biodynamic farming practices in order to best transfer flavors that could be...
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...