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The Gastronomica Reader / Edition 1

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ISBN-10:: 0520259394
ISBN-13:: 9780520259393
Pub. Date:: 02/21/2010
Publisher:: University of California Press

ISBN-10:: 0520259394
ISBN-13:: 9780520259393
Pub. Date:: 02/21/2010
Publisher:: University of California Press

The Gastronomica Reader / Edition 1

Hardcover

$42.95

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Overview

Described in the 2008 Saveur 100 as “At the top of our bedside reading pile since its inception in 2001,” the award-winning Gastronomica: The Journal of Food and Culture is a quarterly feast of truly exceptional writing on food. Designed both to entertain and to provoke, The Gastronomica Reader now offers a sumptuous sampling from the journal’s pages—including essays, poetry, interviews, memoirs, and an outstanding selection of the artwork that has made Gastronomica so distinctive. In words and images, it takes us around the globe, through time, and into a dazzling array of cultures, investigating topics from early hominid cooking to Third Reich caterers to the Shiite clergy under Ayatollah Khomeini who deemed Iranian caviar fit for consumption under Islamic law. Informed throughout by a keen sense of the pleasures of eating, tasting, and sharing food, The Gastronomica Reader will inspire readers to think seriously, widely, and deeply about what goes onto their plates.

Gastronomica is a winner of the Utne Reader's Independent Press Award for Social/Cultural Coverage

Product Details

ISBN-13:	9780520259393
Publisher:	University of California Press
Publication date:	02/21/2010
Edition description:	First Edition
Pages:	376
Product dimensions:	8.10(w) x 10.20(h) x 1.20(d)

About the Author

Darra Goldstein is Editor-in-Chief of Gastronomica: The Journal of Food and Culture and Francis Christopher Oakley Third Century Professor of Russian at Williams College. She is the author of The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia (UC Press; winner of the International Association of Culinary Professionals’ 1994 Julia Child Cookbook of the Year Award), among other books.

Contents
Editor’s Introduction

appetites
Women Who Eat Dirt | Susan Allport
Badlands: Portrait of a Competitive Eater | John O’Connor
“Don’t Eat That”: The Erotics of Abstinence in American Christianity | R. Marie Griffith
A Shallot | Richard Wilbur

the family table
Delicacy | Paul Russell
The Unbearable Lightness of Wartime Cuisine | A. Marin
One Year and a Day: A Recipe for Gumbo and Mourning | James Nolan
The Prize Inside | Toni Mirosevich
Messages in a Bottle | Barbara Kirshenblatt-Gimblett
dinner, 1933 | Charles Bukowski

social constructs
Otto Horcher, Caterer to the Third Reich | Giles MacDonogh
The Cooking Ape: An Interview with Richard Wrangham | Elisabeth Townsend
How Caviar Turned Out to Be Halal | H. E. Chehabi
“La grande bouffe”: Cooking Shows as Pornography | Andrew Chan
Recipe for S&M Marmalade | Judith Pacht

the art of food
Man Ray’s Electricité | Stefanie Spray Jandl
Food + Clothing = | Robert Kushner
Vik Muniz’s Ten Ten’s Weed Necklace | Vanessa Silberman
Zhan Wang: Urban Landscape | John Stomberg
The First Still Life | Lawrence Raab

personal journeys
Waiting for a Cappuccino: A Brief Layover along the Spice Trail | Carolyn Thériault
Include Me Out | Fred Chappell
Evacuation Day, or A Foodie Is Bummed Out | Merry White
Ripe Peach | Louise Glück

how others eat
My McDonald’s | Constantin Boym
Great Apes as Food | Dale Peterson
The Bengali Bonti | Chitrita Banerji
The Best “Chink” Food: Dog Eating and the Dilemma of Diversity | Frank H. Wu

close to the earth
Organic in Mexico: A Conversation with Diana Kennedy | L. Peat O’Neil
Mr. Clarence Jones, Carolina Rice Farmer | Jennie Ashlock
“GM or Death”: Food and Choice in Zambia | Christopher M. Annear
Wine, Place, and Identity in a Changing Climate | Robert Pincus
Episode with a Potato | Eric Ormsby

technologies
A Plea for Culinary Modernism: Why We Should Love New, Fast, Processed Food | Rachel Laudan
The Patented Peanut Butter and Jelly Sandwich: Food as Intellectual Property | Anna M. Shih
The Clockwork Roasting Jack, or How Technology Entered the Kitchen | Jeanne Schinto
Grinding Away the Rust: The Legacy of Iceland’s Herring Oil and Meal Factories | Chris Bogan

pleasures of the past
A la recherche de la tomate perdue: The First French Tomato Recipe? | Barbara Santich
The Egg Cream Racket | Andrew Coe
Frightening the Game | Charles Perry
Alkermes: “A Liqueur of Prodigious Strength” | Amy Butler Greenfield
Food for Thought | Eamon Grennan

Acknowledgments
Contributors
Illustration Credits

What People are Saying About This

From the Publisher

"A volume to browse and absorb."—New York Times

"This volume should absorb anyone with an appetite for unconventional food writing." STARRED REVIEW—Publishers Weekly

"It is easy to get quickly drawn in and once you do, it is difficult to put this book down."—San Francisco Book Review

"Delights in manners ranging from the poetic to the political."—Bookforum

"The gloriously illustrated Gastronomica reader is a every bit as good as it looks."—Times Literary Supplement (Tls)

From the B&N Reads Blog

Page 1 of

Editorial Reviews

Delights in manners ranging from the poetic to the political.

Bookforum

It is easy to get quickly drawn in and once you do, it is difficult to put this book down.

San Francisco Book Review - Andrea Rappaport

The gloriously illustrated Gastronomica reader is a every bit as good as it looks.

Times Literary Supplement (TLS)

A volume to browse and absorb.

New York Times

"A volume to browse and absorb."--New York Times
"This volume should absorb anyone with an appetite for unconventional food writing." STARRED REVIEW--Publishers Weekly
"It is easy to get quickly drawn in and once you do, it is difficult to put this book down."--San Francisco Book Review
"Delights in manners ranging from the poetic to the political."--Bookforum
"The gloriously illustrated Gastronomica reader is a every bit as good as it looks."--Times Literary Supplement (Tls)

From the Publisher

Starred Review.
This collection of articles from Gastronomica: The Journal of Food and Culture will feed the curious and the jaded with an eclectic collection of food-related stories, photos and poems that range from the avant-garde to the mildly outrageous to the titillating and the occasionally ridiculous. This multifaceted presentation, graced with provocative illustrations, includes a profile of a famous restaurateur who became Hitler's caterer, an examination of taboos related to cooking apes, the chronicle of a foodie's colonoscopy, a surprisingly engaging essay regarding "The Legacy of Iceland's Herring Oil and Meal Factories," and an investigation of food pornography (a stretch even for the open-minded); poems include odes to a sexy shallot and a talking potato. More conventional articles consider the traditional New York City egg cream ("Somehow the lack of those two ingredients never bothered customers"), drinking cappuccino along the Spice Trail, and television cooking shows ("the illegitimate love child, or even the prostitute, of the real world of gastronomy"). Putting the "soup to nuts" principal to good use, this volume should absorb anyone with an appetite for unconventional food writing. 64 color and b/w illustrations.

Publishers Weekly

The Gastronomica Reader / Edition 1

The Gastronomica Reader / Edition 1

Hardcover

Overview

Product Details

About the Author

Table of Contents

What People are Saying About This

Customer Reviews

Overview

Product Details

About the Author

Table of Contents

What People are Saying About This

Related Subjects

Customer Reviews