How big is the difference between sitting and standing? A cultural universe, when you examine posture in the context of food preparation.
About Joseph Tobin
Highlights from the first 12 years of Gastronomica, featuring some of our favorite articles and features!
Food is complicated nourishment that feeds more than the belly. As recent events in Zambia have shown, it has the capacity to make (or break) relationships before even a morsel is raised to lips.
Our goal is to present authentic culinary creations from India’s four southern states: Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka. The larger goal is to revive the disappearing culinary heritage of these regions.
Twelve years ago, nearly to the day, I sat down to write my first editor’s letter for Gastronomica. I was bursting with plenty to say, though I didn’t quite know how to begin. I feel the same way today.
A 1939 World’s Fair Souvenir Plate; Turkey’s National Bread; Slush on the Mizzentops, Butter in the Hold: Food on American Clipper Ships; Sudado de Raya: An Ancient Peruvian Dish; James Bond and the Art of Eating Eggs; On the Zampone Trail; Funerary Feasts; A Born-Again Hog Farmer; An Interview with Praveen Anand, Dakshin, Chennai, India; and more…
I grew up with Colombian food, so I knew the flavors, even though I didn’t know how to cook. At first things didn’t taste right, so I was cooking with my mom on the phone. She’s like, what are you using? How are you doing it? I learned to cook over the phone.
Flavors of Ireland; José de Ribera’s Personification of Taste; Food Blogs and Post-Feminist Domesticity; A Brazilian Chef Claims Her Roots; Women’s Music-Festival Foods; Eating Ukraine and Its Lard(er); Fighting Sicilian Corruption, One Vine at a Time; Michel Guérard on French Cuisine; The Rise of the Umbrian Truffle Business; Colombian Grace, Key West, Florida; and more…
When our daughter was little, she loved hearing legends of the selkie girls, mermaid-like creatures who inhabit the waters off the Irish coast. Sleek as seals in the sea, they shed their skin once captured and turn into humans on land, yet they always long to return to the deep.
How do we know if we are supposedly building health, rather than unwittingly producing disease by what we consume? We resolve what economists call “informational asymmetry” by relying on food labels, brands and trademarks to confirm the authenticity and quality of our foodstuffs. But making “correct” food choices can be daunting and baffling.