Sitka, Alaska resident Jim Michener knows that spring has arrived by the sentinel smell of a natural phenomenon he compares to stampeding herds in the Serengeti or bygone sky-darkening flocks of passenger pigeons over the Midwest
The practices of everyday commensality—producing, provisioning, and consuming food and drink in the West Bank of Palestine—are radically affected by the Israeli occupation. I discuss two very different Palestinian initiatives that envision production and consumption of food and drink as a nonviolent means of resisting the occupation…
Gastronomica and Editor Melissa L. Caldwell are pleased to announce a new collaboration with the University of London’s SOAS Food Studies Centre.
- Waiting for a Cappuccino: A Brief Layover along the Spice Trail
As I wait for my cappuccino, I subconsciously but quite mechanically begin to play with the salt and pepper shakers on the vinyl tablecloth—pairing them off as ballroom dancers across the checkerboard design, then transforming them into charging bull and lithesome matador.
- Home Run: My Journey Back to Korean Food
I was harboring all sorts of yuppie anxieties about first-time fatherhood—the unit cost of diapers and 529 College Savings Plans chief among them. But as a Korean-American, I was also worrying about our son's cultural identity. I especially looked forward to introducing him to my culinary heritage.