About Joseph Tobin

Author Archive | Joseph Tobin
Fundamentals | Chitrita Banerji

The Bengali Bonti

How big is the difference between sitting and standing? A cultural universe, when you examine posture in the context of food preparation.

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From the Editor | Merry I. White

A Tribute to Gastronomica’s Founding Editor

I am writing to the converted. You are already a fan of this fine journal. Far from being members of a cult or a narrow coterie, we are a large and diverse group who have in common the love of food, good writing, art, and craft.

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Issues | Volume 13 Number 1

Spring 2013

Highlights from the first 12 years of Gastronomica, featuring some of our favorite articles and features!

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Politics | Christopher M. Annear

“GM or Death”: Food and Choice in Zambia

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.

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Chef's Page | Vijaysree Venkatraman

An Interview with Praveen Anand, Dakshin, Chennai, India

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.

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From the Editor | Darra Goldstein

A Lovely Ride

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.

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Issues | Volume 12 Number 4

Winter 2012

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…

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Chef's Page | Nancy Klingener

Colombian Grace, Key West, Florida

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.

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Issues | Volume 12 Number 3

Fall 2012

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…

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From the Editor | Darra Goldstein

Flavors of Ireland

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.

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