Gastronomica and Editor Melissa L. Caldwell are pleased to announce a new collaboration with the University of London’s SOAS Food Studies Centre.
About Joseph Tobin
I have never seen a restaurant kitchen quite like this. The Kenmore oven/stove combo with its electric range is the same make and model as mine at home, but of an older vintage. Something that looks like a thirty-year-old camping grill sits on the counter next to the stove
“Auditory Tune” grew out of a disconcerting ringing in my left ear that came on suddenly within the past year and then just as randomly went away.
Julia Child stood out like a diamond wherever she was, not only because she loomed so tall, not only due to that Julia cartoon chortle she let loose with so liberally, but because her spirit, her natural joie de vivre dazzled you instantly.
As the parent of a three-year-old, I find myself confronted by issues around proper diet and eating habits on a regular basis. From what I have heard from friends and colleagues who are also parents of small children, picky eating is rampant among the American toddler set.
Special Issue on Nutritional Deficiencies including Introducing Critical Nutrition, Nutrition as a Project, Doing Nutrition Differently. Plus: A Compendium of Cheeses, Julia Child in Sonoma, Creative Works and more!
What matters for the future of healthy food is not just farmers’ markets, CSAs, urban farms, food hubs, and the like—the particular individual innovations of the foodsheds—but the ways they interact and overlap.
“Apples” was just an exercise to see if I could write a five-line poem without metaphor or hyperbole, except for in the final line.
On a lazy Sunday afternoon in spring, what appeared was a hankering for pie. And, though I did not realize it at the time, the recipe I baked to satisfy my craving would teach me so much about where I came from, and where I was headed.
What makes food “local”? And why does “the local” matter when we speak of food?