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Tuesday Night Is Nut Loaf: Women's Music-Festival Foods 周二晚上是坚果面包:女性音乐节食品
Gastronomica: The Journal of Critical Food Studies Pub Date : 2012-08-01 DOI: 10.1525/GFC.2012.12.3.46
Bonnie J. Morris
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引用次数: 0
Manioc: A Brazilian Chef Claims Her Roots Manioc:一位巴西厨师宣称她的根源
Gastronomica: The Journal of Critical Food Studies Pub Date : 2012-08-01 DOI: 10.1525/GFC.2012.12.3.40
S. Franklin
{"title":"Manioc: A Brazilian Chef Claims Her Roots","authors":"S. Franklin","doi":"10.1525/GFC.2012.12.3.40","DOIUrl":"https://doi.org/10.1525/GFC.2012.12.3.40","url":null,"abstract":"The manioc root (also commonly known as yuca and cassava) has been vital to Brazil9s inhabitants for millenia. Native to the Amazon River basin, manioc has long been used by Brazilian native peoples and became the lifeblood of the Portuguese colonists who settled there as well. Though manioc is commonly looked upon as a peasant or “vernacular” food, Rio de Janeiro-born-and-based chef and activist Teresa Corcao argues that the root is a crucial tenet of Brazilian cuisine and identity. Corcao, who has been in the restaurant business for more than thirty-five years, came slowly to the realization that Brazilian native ingredients were not being given their due by Brazilian chefs. For the past ten years, Corcao has taken up the cause of promoting overlooked Brazilian ingredients within Brazil and abroad—with manioc and its many derivatives as her top priority— through her work with chefs, small farmers, consumers, and markets.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"202 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121471537","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Farming the Monsoon: A Return to Traditional Tohono O'odham Foods 种植季风:回归传统Tohono O'odham食品
Gastronomica: The Journal of Critical Food Studies Pub Date : 2012-05-01 DOI: 10.1525/GFC.2012.12.2.14
M. Cintio
{"title":"Farming the Monsoon: A Return to Traditional Tohono O'odham Foods","authors":"M. Cintio","doi":"10.1525/GFC.2012.12.2.14","DOIUrl":"https://doi.org/10.1525/GFC.2012.12.2.14","url":null,"abstract":"The Tohono O9odham Indians of southern Arizona used to wrestle enough food from the Sonora Desert to sustain themselves. In the last fifty years, however, there has been a near total abandonment of indigenous farming on the O9odham nation. As a result, diabetes rates have skyrocketed on the reservation and contemporary O9odam have lost touch with their culinary traditions. However, a new initiative by a group called Tohono O9odham Community Action, or TOCA, is now working to revitalize the O9odham agricultural systems and reintroduce traditional food into the community. The article introduces Noland Johnson, an O9odham farmer who tends the bean fields of Papago Farms, and Ivalee Pablo, chef at Desert Rain Cafe, who serves O9odham ingredients to today9s diners. The article also describes a unique cookbook published by TOCA, titled From I9itoi9s Garden: Tohono O9odham Food Traditions that includes recipes, ancient farming techniques, traditional O9odham songs, and stories related to food.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"12 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129383684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Suzanne Lacy: Chewing More Than the Fat 苏珊娜·蕾西:吃得比脂肪还多
Gastronomica: The Journal of Critical Food Studies Pub Date : 2012-05-01 DOI: 10.1525/GFC.2012.12.2.10
Cameron Shaw
{"title":"Suzanne Lacy: Chewing More Than the Fat","authors":"Cameron Shaw","doi":"10.1525/GFC.2012.12.2.10","DOIUrl":"https://doi.org/10.1525/GFC.2012.12.2.10","url":null,"abstract":"This article looks at the work of Suzanne Lacy, an artist who emerged from the Feminist Art Program at the California Institute of the Arts in the early 1970s. It focuses on key examples of Lacy9s large-scale dinners, including the food-based performance network staged in conjunction with the opening of The Dinner Party by Judy Chicago at the San Francisco Museum of Modern Art in 1979. This article argues that these dinners served to transition Lacy from an early performance practice centered on rape and violence against women to the later coalition-building exercises that helped define “new genre public art.” Drawing on interviews with the artist, it traces the use of meat and foodstuffs in Lacy9s practice, beginning with beef kidneys in 1972. Much prior writing on Lacy investigates her performances of the 1970s. This article examines the way in which Lacy used elements of these performances, namely food, to further understand the roles of relationships and conversation in art.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"34 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126791915","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The Big Apple Exchange 大苹果交易所
Gastronomica: The Journal of Critical Food Studies Pub Date : 2012-05-01 DOI: 10.1525/GFC.2012.12.2.68
A. Leaf, photographs by joel seaman
{"title":"The Big Apple Exchange","authors":"A. Leaf, photographs by joel seaman","doi":"10.1525/GFC.2012.12.2.68","DOIUrl":"https://doi.org/10.1525/GFC.2012.12.2.68","url":null,"abstract":"","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"84 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126210793","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
At Home in Kyrgyzstan 在吉尔吉斯斯坦的家
Gastronomica: The Journal of Critical Food Studies Pub Date : 2012-05-01 DOI: 10.1525/GFC.2012.12.2.18
lynn alleva lilley
{"title":"At Home in Kyrgyzstan","authors":"lynn alleva lilley","doi":"10.1525/GFC.2012.12.2.18","DOIUrl":"https://doi.org/10.1525/GFC.2012.12.2.18","url":null,"abstract":"","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"230 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132488986","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Table for One 一人桌
Gastronomica: The Journal of Critical Food Studies Pub Date : 2012-05-01 DOI: 10.1525/GFC.2012.12.2.24
M. Goulding
{"title":"Table for One","authors":"M. Goulding","doi":"10.1525/GFC.2012.12.2.24","DOIUrl":"https://doi.org/10.1525/GFC.2012.12.2.24","url":null,"abstract":"","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117184148","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
An Interview with Daniel Humm: Eleven Madison Park 采访丹尼尔·哈姆:麦迪逊公园11号
Gastronomica: The Journal of Critical Food Studies Pub Date : 2012-05-01 DOI: 10.1525/GFC.2012.12.2.96
A. E. McBride
{"title":"An Interview with Daniel Humm: Eleven Madison Park","authors":"A. E. McBride","doi":"10.1525/GFC.2012.12.2.96","DOIUrl":"https://doi.org/10.1525/GFC.2012.12.2.96","url":null,"abstract":"","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134639966","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Of Raspberries and Religion 覆盆子和宗教
Gastronomica: The Journal of Critical Food Studies Pub Date : 2012-05-01 DOI: 10.1525/GFC.2012.12.2.59
S. H. Swetnam
{"title":"Of Raspberries and Religion","authors":"S. H. Swetnam","doi":"10.1525/GFC.2012.12.2.59","DOIUrl":"https://doi.org/10.1525/GFC.2012.12.2.59","url":null,"abstract":"At the Monastery of St. Gertrude in Cottonwood, Idaho, evolving foodways have enabled Benedictine nuns to adapt to their evolving role as religious women over the past century. Early spare, simple foods reflected strict monastic practices inherited from the nuns’ enclosed European order, but physical labor and bishops’ insistence on outside service soon necessitated a more rich and balanced diet. After Vatican II, new mealtime practices that allowed sisters to converse during meals and choose dining companions (versus sitting in rank order in silence) helped them adjust to a new ethos of cooperative community. As the convent added a retreat ministry and mature professional women joined, mealtime options proliferated and old foodways were challenged. A contemporary emphasis on social justice and land stewardship is reflected in commitment to organic gardening and to purchasing food local, seasonal, fair-trade food. Cultivating the convent9s extensive raspberry garden, in particular, invites these modern nuns to simultaneously affirm their continuing commitment to core Benedictine values and to the spirit of their patron, St. Gertrude of Helfta, and also to contemporary priorities.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127096991","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Cock-A-Doodle Cock-A-Doodle
Gastronomica: The Journal of Critical Food Studies Pub Date : 2012-02-01 DOI: 10.1525/GFC.2012.12.1.9
H. Spiller
{"title":"Cock-A-Doodle","authors":"H. Spiller","doi":"10.1525/GFC.2012.12.1.9","DOIUrl":"https://doi.org/10.1525/GFC.2012.12.1.9","url":null,"abstract":"Art Historian Jed Perl9s challenge to reveal a topic in the work of Pablo Picasso that hadn9t been thoroughly covered results in “Cock-a-Doodle,” an analysis of the master9s lifelong penchant for making art about poultry. Less glorious and known than the master9s celebrated images of women and bullfights, birds intended for the dinner table are nonetheless a critical aspect of his oeuvre. For Picasso common birds were perfect tools for implying the elemental. He was not a gourmet. Food was less important for him as nourishment than as a mirror of the soul. Based on an eighty-five page analysis of all of his works on the topic, this essay focuses on his 1962 painting Coq Trousse (Trussed Cock) . In this picture Picasso reversed the ordinary process whereby birds are slaughtered before plucking, making this painting unique in the history of game bird portraiture. Horrified and horrifying, the unwilling star of Picasso9s timeless and global image demands that his viewers confront their fears of savagery and death. Picasso focused on the carnage lurking behind societal niceties; loved divulging the viscera of so-called civilization; and found in humble, ungainly chicken (and other edible birds) an enduring motif for his humanistic mission.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"25 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2012-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128926551","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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