Gastronomica : the journal of food and culture最新文献_第10页

Review: A Recipe for Gentrification: Food, Power, and Resistance in the City, edited by Alison Hope Alkon, Yuki Kato, and Joshua Sbicca 书评:《中产阶级化的秘诀:城市中的食物、权力和抵抗》，由艾莉森·霍普·阿尔肯、尤奇·加藤和约书亚·斯比卡主编

Gastronomica : the journal of food and culture Pub Date : 2022-01-01 DOI: 10.1525/gfc.2022.22.2.99

Sarah Fouts

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“Leave No Stone Unturned” “不遗余力”

Gastronomica : the journal of food and culture Pub Date : 2022-01-01 DOI: 10.1525/gfc.2022.22.2.64

E. L. Hayes, Norah A. MacKendrick

{"title":"“Leave No Stone Unturned”","authors":"E. L. Hayes, Norah A. MacKendrick","doi":"10.1525/gfc.2022.22.2.64","DOIUrl":"https://doi.org/10.1525/gfc.2022.22.2.64","url":null,"abstract":"African American foodways have historically shared many of the same imperatives prized by writers, experts, and pundits concerned with making food systems more sustainable—namely, encouraging farm-to-table food distribution networks, using “natural” or low-impact agricultural methods, and inspiring scratch cooking with local, fresh ingredients. Contemporary writing about sustainable food and agriculture in the United States locates the origins of this movement in Europe and northern California. In this article, we challenge this conceptualization by presenting what we call the “food imaginaries” of three key historical figures: George Washington Carver, Fannie Lou Hamer, and Edna Lewis. These imaginaries not only reflect the knowledge constructions of a social group and map future possibilities through foodways but also challenge damaging narratives about African American food histories, particularly across the south. We find that these imaginaries envision food as a pathway to freedom, autonomy, pleasure, and joy, and tell greater stories of how “organic” and “natural” falters when imagined outside of Blackness. These imaginaries, we argue, are central to American agricultural and political histories, and have important implications for sustainability and food justice movements in the United States.","PeriodicalId":89141,"journal":{"name":"Gastronomica : the journal of food and culture","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67152778","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

Review: Imperial Wine: How the British Empire Made Wine’s New World, by Jennifer Regan-Lefebvre 书评:《帝国葡萄酒:大英帝国如何创造葡萄酒的新世界》，詹妮弗·里根-列斐伏尔著

Gastronomica : the journal of food and culture Pub Date : 2022-01-01 DOI: 10.1525/gfc.2022.22.4.106

J. Fine

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Review: A Taste of My Life: A Memoir in Essays and Recipes, by Chitrita Banerji 书评:《我的生活品味:散文与食谱回忆录》，作者:Chitrita Banerji

Gastronomica : the journal of food and culture Pub Date : 2022-01-01 DOI: 10.1525/gfc.2022.22.4.107

Kashyapi Ghosh

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The Uncertain Future of New Mexico Chile 智利新墨西哥州不确定的未来

Gastronomica : the journal of food and culture Pub Date : 2022-01-01 DOI: 10.1525/gfc.2022.22.4.26

Holly Brause

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Give Us Seltzer, That We May Drink 给我们苏打水，我们可以喝

Gastronomica : the journal of food and culture Pub Date : 2022-01-01 DOI: 10.1525/gfc.2022.22.4.37

James Edward Malin

{"title":"Give Us Seltzer, That We May Drink","authors":"James Edward Malin","doi":"10.1525/gfc.2022.22.4.37","DOIUrl":"https://doi.org/10.1525/gfc.2022.22.4.37","url":null,"abstract":"From Hippocrates to Hannibal to the Perrier bottle on a French bistro’s table, drinking seltzer may be as widespread in Western culinary history as eating bread. However, seltzer has had different meanings for various cultures and eras. Today’s New York Ashkenazi Jews, for example, see seltzer as a food icon—a comestible metaphor for their own assimilation and success. (After all, seltzer is the “Jewish Champagne.”) Unlike most Jewish food icons, however, which have some connection to the old world, seltzer seems to have become Jewish suddenly in New York around the 1880s. This article explores thirst as a motivating factor for seltzer’s adoption into Ashkenazi heritage. In the absence of anything provably Judaic about the beverage, this article hypothesizes that seltzer was accessioned into the Jewish gastronomic pantheon by circumstance. New York’s abundant, aqueduct-fed water supply, although completed in the 1840s, was not often tapped by immigrant inhabitants of tenement buildings. Instead, for decades tenement dwellers were forced to make do with the city’s scarce, polluted, or simply undrinkable natural resources. Meanwhile, the city’s popular seltzer industry had begun to adjust, plying seltzer toward poorer masses. Around the time of the Jews’ diaspora, seltzer became the cheapest it had ever been. With seltzer now attainable for poor immigrants, the industry became an ad hoc water infrastructure, ascending into ubiquity among Jewish New Yorkers. Once Jews assimilated into the dominant American culture, seltzer, no longer needed for hydration, became an icon for the Jewish dichotomy of remembering historical strife whilst celebrating abundance.","PeriodicalId":89141,"journal":{"name":"Gastronomica : the journal of food and culture","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"67153646","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}

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Review: Peach State, by Adrienne Su 书评:艾德里安·苏的《桃源之州》

Gastronomica : the journal of food and culture Pub Date : 2022-01-01 DOI: 10.1525/gfc.2022.22.1.95

Eric Himmelfarb

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Immigrant Birds 移民的鸟

Gastronomica : the journal of food and culture Pub Date : 2022-01-01 DOI: 10.1525/gfc.2022.22.3.49

M. Meduri

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Mieux 最好的

Gastronomica : the journal of food and culture Pub Date : 2022-01-01 DOI: 10.1525/gfc.2022.22.4.93

O. Pagani

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How the Work Gets Done 工作是如何完成的

Gastronomica : the journal of food and culture Pub Date : 2022-01-01 DOI: 10.1525/gfc.2022.22.4.83

Margaret Ann Snow

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