Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.29
Sean Wyer
In the twenty-first century, Rome’s former Jewish Ghetto has experienced rapid “foodification,” in which food businesses come to dominate a previously residential or mixed-use neighborhood. Why and how has foodification taken place in Rome’s former Ghetto, and how unique is this case? What can this example teach us about foodification as a phenomenon? Foodification is influenced by broader forces, including gentrification, but is also affected by factors particular to this neighborhood. These include Jewish heritage tourism; religious dietary laws; and a growing curiosity about hyper-local food, such as cucina ebraico-romanesca (Jewish-Roman cuisine), and about dishes outside the Italian canon. Jewish-style and kosher restaurants have developed to stimulate and satisfy multiple demands, serving “traditional” Jewish-Roman dishes; Middle-Eastern and North African dishes; new interpretations of popular Italian dishes; and kosher versions of international foods popular in Italy, like hamburgers and sushi rolls. Contrary to the idea that this diversity threatens the Jewish-Roman tradition, I argue that the neighborhood’s foodscape reflects the variety of communities and tastes in contemporary Rome, where local specialties persist alongside a wide range of other options. This article argues that although foodification is often connected to gentrification and tourism, it should be distinguished from these phenomena. By asking how the former Ghetto’s new restaurants communicate heritage and identity, I demonstrate that foodification can take place in ways that are specific to a particular neighborhood, and that the food has become one of the major means by which the former Ghetto’s past and present character is articulated in Rome.
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Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.94
Kristin Plys
Book Review| August 01 2023 Review: Ingredients for Revolution: A History of American Feminist Restaurants, Cafes and Coffeehouses, by Alex D. Ketchum Ingredients for Revolution: A History of American Feminist Restaurants, Cafes and Coffeehouses, Alex D. Ketchum, Montreal: Concordia University Press, 2022, 432 pp. Illustrations. $29.95 (paper); (eBook) Kristin Plys Kristin Plys University of Toronto kristin.plys@utoronto.ca Search for other works by this author on: This Site PubMed Google Scholar kristin.plys@utoronto.ca Gastronomica (2023) 23 (3): 94–96. https://doi.org/10.1525/gfc.2023.23.3.94 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Kristin Plys; Review: Ingredients for Revolution: A History of American Feminist Restaurants, Cafes and Coffeehouses, by Alex D. Ketchum. Gastronomica 1 August 2023; 23 (3): 94–96. doi: https://doi.org/10.1525/gfc.2023.23.3.94 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This past Sunday, my parents and I had brunch at LesbiVeggies, a Black- and queer-owned vegan café. Over our excellent meal, my parents recounted stories of feminist restaurants they used to frequent when they were first dating in the late 1970s. This lovely Sunday afternoon of great food and fun stories was inspired by Alex D. Ketchum’s Ingredients for Revolution (2022). After you read this book, you will view your local feminist café with a deeper appreciation not just for the role this space serves in your community, but for its historical importance in fostering feminist and lesbian culture in communities across the United States. Ingredients for Revolution reconstructs and analyzes the history of feminist restaurants and coffeehouses in the United States in the 1970s and 1980s. Ketchum provides a comprehensive analysis of place and space, exploring the multiple aspects of the feminist restaurant/café. Her narrative begins with the possibilities... You do not currently have access to this content.
{"title":"Review: <i>Ingredients for Revolution: A History of American Feminist Restaurants, Cafes and Coffeehouses</i>, by Alex D. Ketchum","authors":"Kristin Plys","doi":"10.1525/gfc.2023.23.3.94","DOIUrl":"https://doi.org/10.1525/gfc.2023.23.3.94","url":null,"abstract":"Book Review| August 01 2023 Review: Ingredients for Revolution: A History of American Feminist Restaurants, Cafes and Coffeehouses, by Alex D. Ketchum Ingredients for Revolution: A History of American Feminist Restaurants, Cafes and Coffeehouses, Alex D. Ketchum, Montreal: Concordia University Press, 2022, 432 pp. Illustrations. $29.95 (paper); (eBook) Kristin Plys Kristin Plys University of Toronto kristin.plys@utoronto.ca Search for other works by this author on: This Site PubMed Google Scholar kristin.plys@utoronto.ca Gastronomica (2023) 23 (3): 94–96. https://doi.org/10.1525/gfc.2023.23.3.94 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Kristin Plys; Review: Ingredients for Revolution: A History of American Feminist Restaurants, Cafes and Coffeehouses, by Alex D. Ketchum. Gastronomica 1 August 2023; 23 (3): 94–96. doi: https://doi.org/10.1525/gfc.2023.23.3.94 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This past Sunday, my parents and I had brunch at LesbiVeggies, a Black- and queer-owned vegan café. Over our excellent meal, my parents recounted stories of feminist restaurants they used to frequent when they were first dating in the late 1970s. This lovely Sunday afternoon of great food and fun stories was inspired by Alex D. Ketchum’s Ingredients for Revolution (2022). After you read this book, you will view your local feminist café with a deeper appreciation not just for the role this space serves in your community, but for its historical importance in fostering feminist and lesbian culture in communities across the United States. Ingredients for Revolution reconstructs and analyzes the history of feminist restaurants and coffeehouses in the United States in the 1970s and 1980s. Ketchum provides a comprehensive analysis of place and space, exploring the multiple aspects of the feminist restaurant/café. Her narrative begins with the possibilities... You do not currently have access to this content.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135550609","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.93
Chad Lavin
Book Review| August 01 2023 Review: Anxious Eaters: Why We Fall for Fad Diets, by Janet Chrzan and Kima Cargill Anxious Eaters: Why We Fall for Fad Diets, Janet Chrzan and Kima Cargill, New York: Columbia University Press, 2022, 360 pp. $28.00 (hardcover); (eBook) Chad Lavin Chad Lavin University at Buffalo, SUNY clavin@buffalo.edu Search for other works by this author on: This Site PubMed Google Scholar clavin@buffalo.edu Gastronomica (2023) 23 (3): 93–94. https://doi.org/10.1525/gfc.2023.23.3.93 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Chad Lavin; Review: Anxious Eaters: Why We Fall for Fad Diets, by Janet Chrzan and Kima Cargill. Gastronomica 1 August 2023; 23 (3): 93–94. doi: https://doi.org/10.1525/gfc.2023.23.3.93 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This intensive study of fad diets opens with the enticing query: “Why this diet, and why now?” (p. 10), and quickly teases that an answer will be found in “the forces that make diets available” or the “cultural channels” through which they flow (pp. 10, 45). That’s a bit misleading, suggesting a political economy of the diet industry, which this book is not. Instead, authors Janet Chrzan (an anthropologist) and Kima Cargill (a psychologist) offer something more interesting. They argue that people embrace diet fads because they promise silver-bullet deliverance from the stressors of modern life. The book identifies four categories of fad diet: food removal (your classic “avoid X or Y” diets), food addiction or affliction (similar, but focusing on the eater’s particular sensitivity to the offending food, rather than the food itself), Clean Eating (predicated on the idea that some foods or practices are toxic and must be... You do not currently have access to this content.
{"title":"Review: <i>Anxious Eaters: Why We Fall for Fad Diets</i>, by Janet Chrzan and Kima Cargill","authors":"Chad Lavin","doi":"10.1525/gfc.2023.23.3.93","DOIUrl":"https://doi.org/10.1525/gfc.2023.23.3.93","url":null,"abstract":"Book Review| August 01 2023 Review: Anxious Eaters: Why We Fall for Fad Diets, by Janet Chrzan and Kima Cargill Anxious Eaters: Why We Fall for Fad Diets, Janet Chrzan and Kima Cargill, New York: Columbia University Press, 2022, 360 pp. $28.00 (hardcover); (eBook) Chad Lavin Chad Lavin University at Buffalo, SUNY clavin@buffalo.edu Search for other works by this author on: This Site PubMed Google Scholar clavin@buffalo.edu Gastronomica (2023) 23 (3): 93–94. https://doi.org/10.1525/gfc.2023.23.3.93 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Chad Lavin; Review: Anxious Eaters: Why We Fall for Fad Diets, by Janet Chrzan and Kima Cargill. Gastronomica 1 August 2023; 23 (3): 93–94. doi: https://doi.org/10.1525/gfc.2023.23.3.93 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search This intensive study of fad diets opens with the enticing query: “Why this diet, and why now?” (p. 10), and quickly teases that an answer will be found in “the forces that make diets available” or the “cultural channels” through which they flow (pp. 10, 45). That’s a bit misleading, suggesting a political economy of the diet industry, which this book is not. Instead, authors Janet Chrzan (an anthropologist) and Kima Cargill (a psychologist) offer something more interesting. They argue that people embrace diet fads because they promise silver-bullet deliverance from the stressors of modern life. The book identifies four categories of fad diet: food removal (your classic “avoid X or Y” diets), food addiction or affliction (similar, but focusing on the eater’s particular sensitivity to the offending food, rather than the food itself), Clean Eating (predicated on the idea that some foods or practices are toxic and must be... You do not currently have access to this content.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135550605","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Research Article| August 01 2023 Lessons from a Kangaroo Kelly Donati Kelly Donati Kelly Donati is senior lecturer in food systems and gastronomy at William Angliss Institute (Melbourne). Her research explores multispecies encounters in food and farming practices of the Anthropocene. She is a founding director of Sustain: the Australian Food Network, a not-for-profit focused on research and policy for food system transformation. Kelly.Donati@angliss.edu.au Search for other works by this author on: This Site PubMed Google Scholar Kelly.Donati@angliss.edu.au Gastronomica (2023) 23 (3): 1–6. https://doi.org/10.1525/gfc.2023.23.3.1 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Kelly Donati; Lessons from a Kangaroo. Gastronomica 1 August 2023; 23 (3): 1–6. doi: https://doi.org/10.1525/gfc.2023.23.3.1 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search Great economizers of energy, kangaroos travel long distances with ease and efficiency. Their unique locomotion symbolizes movement and progress on the Australian coat of arms, capturing the spirit of a young, forward-looking nation in the colonial imaginary. Emblazoned in red across the tail of Qantas airplanes, Australia’s largest airline, a bounding kangaroo in full flight signals the exciting possibilities of effortless travel. In my own anthropocentric fantasies, I have always felt there is something very human about how kangaroos appear to revel in the capacities their clever physiology affords them. Decades after moving to Australia as an adult, spotting a mob of kangaroos propped on their elbows in casual recline as they laze in an open paddock still sparks childlike excitement. On my visits back home to Québec, my niece and nephew would press me for stories of these strange, charismatic creatures from the other side of the world. In... You do not currently have access to this content.
Kelly Donati Kelly Donati是William Angliss Institute(墨尔本)食品系统和美食学高级讲师。她的研究探索了人类世在食物和农业实践中的多物种相遇。她是澳大利亚食品网络(Sustain: the Australian Food Network)的创始董事，该网络是一家非营利组织，专注于食品系统转型的研究和政策。Kelly.Donati@angliss.edu.au搜索作者的其他作品:本网站PubMed Google Scholar Kelly.Donati@angliss.edu.au Gastronomica(2023) 23(3): 1-6。https://doi.org/10.1525/gfc.2023.23.3.1查看图标查看文章内容图和表视频音频补充数据同行评审分享图标分享Facebook Twitter LinkedIn电子邮件工具图标工具获得权限引用图标引用搜索网站引用凯利多纳蒂;袋鼠的教训。2023年8月1日;23(3): 1-6。doi: https://doi.org/10.1525/gfc.2023.23.3.1下载引文文件:Ris (Zotero)参考资料管理器EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex工具栏搜索搜索下拉菜单工具栏搜索搜索输入搜索输入自动建议过滤您的搜索所有内容美食搜索能源节约者，袋鼠长途旅行轻松高效。他们独特的运动象征着澳大利亚国徽上的运动和进步，在殖民想象中捕捉到一个年轻、向前看的国家的精神。澳大利亚最大的航空公司澳航(Qantas)的飞机尾部用红色装饰着一只跳跃的袋鼠，这只袋鼠在飞行中跳跃，象征着轻松旅行的令人兴奋的可能性。在我自己以人类为中心的幻想中，我一直觉得袋鼠似乎陶醉于它们聪明的生理机能赋予它们的能力，这一点非常人性化。在成年后搬到澳大利亚几十年后，看到一群袋鼠在开阔的围场里悠闲地靠在肘部，仍然会激起孩子般的兴奋。在我回到quacimbec的家时，我的侄女和侄子会追问我关于这些来自世界另一端的奇怪而有魅力的生物的故事。在…您目前没有访问此内容的权限。
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Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.46
Chelsea Fisher, Clara Albacete
The strategy of greenwashing has come to occupy a powerful place in sustainable marketing by employing techniques aimed to alleviate the guilt of eco-conscious eaters while obscuring the realities of a company’s true environmental impacts. In this paper, we examine a particular kind of greenwashed marketing we call “ancient greenwashing,” which invokes references to ancient (precolonial) civilizations as a branding strategy targeted at consumers seeking a more authentic and sustainable way of eating. We contend that this marketing masks the colonial legacies that uphold and perpetuate the injustices of modern global food systems, and here we work to counter those claims by contextualizing them within the archaeological study of past sustainability and a discussion of green capitalism more broadly. In addition to compiling examples of ancient greenwashing of six so-called superfoods documented online, we also visited a sample of grocery stores to collect information about the accessibility, amount, and cost of ancient greenwashed quinoa and chia, and found a positive correlation between the brand prices of these foods and the presence of ancient greenwashing. We discuss these results and their implications for the ways ancient greenwashing works to mask deeper injustices in our food systems.
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Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.vii
Other| August 01 2023 Contributors Gastronomica (2023) 23 (3): vii. https://doi.org/10.1525/gfc.2023.23.3.vii Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Contributors. Gastronomica 1 August 2023; 23 (3): vii. doi: https://doi.org/10.1525/gfc.2023.23.3.vii Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search Clara Albacete is a recent graduate from Washington and Lee University, where she received her degree in environmental studies. Previous food-related study includes her senior thesis entitled Yerba Mate: Earth as a Companion. Daniel E. Bender is the Canada Research Chair in Food and Culture and a professor of food studies at the University of Toronto. He is the author, most recently, of The Food Adventurers: How Around-the-World Travel Changed the Way We Eat (Reaktion Books, 2023). He is a WSET Diploma Candidate and a Certified Specialist in Wine. Kelly Donati is senior lecturer in food systems and gastronomy at William Angliss Institute (Melbourne). Her research explores multispecies encounters in food and farming practices of the Anthropocene. She is a founding director of Sustain: the Australian Food Network, a not-for-profit focused on research and policy for food system transformation. Chelsea Fisher is an anthropologist working to develop creative applications... You do not currently have access to this content.
其他| 2023年8月1日贡献者美食(2023)23 (3):vii。https://doi.org/10.1525/gfc.2023.23.3.vii查看图标查看文章内容图表和表格视频音频补充数据同行评审共享图标共享Facebook Twitter LinkedIn电子邮件工具图标工具获得权限引用图标引用搜索网站引文贡献者。2023年8月1日;23 (3): vii。doi: https://doi.org/10.1525/gfc.2023.23.3.vii下载引文文件:Ris (Zotero)参考资料管理器EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex工具栏搜索搜索下拉菜单工具栏搜索搜索输入搜索输入自动建议过滤您的搜索所有内容美食搜索Clara Albacete最近从华盛顿和李大学毕业，在那里她获得了环境研究学位。之前与食物相关的研究包括她的毕业论文《马黛茶:地球的伴侣》。丹尼尔·e·本德(Daniel E. Bender)是加拿大食品与文化研究主席，也是多伦多大学食品研究教授。他最近的著作是《食物冒险家:环球旅行如何改变了我们的饮食方式》(Reaktion Books, 2023)。他是WSET文凭候选人和葡萄酒认证专家。凯利·多纳蒂是威廉·安格利斯学院(墨尔本)食品系统和美食学高级讲师。她的研究探索了人类世在食物和农业实践中的多物种相遇。她是澳大利亚食品网络(Sustain: the Australian Food Network)的创始董事，该网络是一家非营利组织，专注于食品系统转型的研究和政策。Chelsea Fisher是一位致力于开发创造性应用的人类学家。您目前没有访问此内容的权限。
{"title":"Contributors","authors":"","doi":"10.1525/gfc.2023.23.3.vii","DOIUrl":"https://doi.org/10.1525/gfc.2023.23.3.vii","url":null,"abstract":"Other| August 01 2023 Contributors Gastronomica (2023) 23 (3): vii. https://doi.org/10.1525/gfc.2023.23.3.vii Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Contributors. Gastronomica 1 August 2023; 23 (3): vii. doi: https://doi.org/10.1525/gfc.2023.23.3.vii Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search Clara Albacete is a recent graduate from Washington and Lee University, where she received her degree in environmental studies. Previous food-related study includes her senior thesis entitled Yerba Mate: Earth as a Companion. Daniel E. Bender is the Canada Research Chair in Food and Culture and a professor of food studies at the University of Toronto. He is the author, most recently, of The Food Adventurers: How Around-the-World Travel Changed the Way We Eat (Reaktion Books, 2023). He is a WSET Diploma Candidate and a Certified Specialist in Wine. Kelly Donati is senior lecturer in food systems and gastronomy at William Angliss Institute (Melbourne). Her research explores multispecies encounters in food and farming practices of the Anthropocene. She is a founding director of Sustain: the Australian Food Network, a not-for-profit focused on research and policy for food system transformation. Chelsea Fisher is an anthropologist working to develop creative applications... You do not currently have access to this content.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"21 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135550606","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2023-01-01DOI: 10.1525/gfc.2023.23.3.90
Jonathan Brumberg-Kraus
Book Review| August 01 2023 Review: Early Jewish Cookbooks: Essays on Hungarian Jewish Gastronomical History, by András Koerner Early Jewish Cookbooks: Essays on Hungarian Jewish Gastronomical History, András Koerner, Budapest: Central European University Press, 2022, 272 pp. Illustrations. $75.00 (hardcover) Jonathan Brumberg-Kraus Jonathan Brumberg-Kraus Wheaton College (MA) brumberg-kraus_jonathan@wheatoncollege.edu Search for other works by this author on: This Site PubMed Google Scholar brumberg-kraus_jonathan@wheatoncollege.edu Gastronomica (2023) 23 (3): 90–91. https://doi.org/10.1525/gfc.2023.23.3.90 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Jonathan Brumberg-Kraus; Review: Early Jewish Cookbooks: Essays on Hungarian Jewish Gastronomical History, by András Koerner. Gastronomica 1 August 2023; 23 (3): 90–91. doi: https://doi.org/10.1525/gfc.2023.23.3.90 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search András Koerner’s Early Jewish Cookbooks makes an important contribution to our understanding of the diversity of Ashkenazic Jewish cuisine, namely, Hungarian Jewish cuisine. Furthermore, Koerner demonstrates how to use cookbooks as historical sources and notes the importance of cookbooks and cuisines as strategies for modern European Jewish acculturation. For those unfamiliar with Koerner’s work or with Hungarian Jewish cuisine, Barbara Kirshenblatt-Gimblett, who is probably better known to Gastronomica’s readers, provides an excellent preface to the book, situating Koerner’s work in the general study of cookbooks and the particular study of Ashkenazic Jewish food. Koerner’s book shows how late nineteenth- to pre-World War II twentieth-century Hungarian Jewish cookbooks represent Hungarian Jewish acculturation strategies expressed in middle- to upper-middle-class aspirations. Koerner stresses the importance of a close reading of the language of the cookbooks (usually German), their sources, the specifics of their publication, or in the case of his great-grandmother’s cookbook,... You do not currently have access to this content.
书评| 2023年8月1日书评:早期犹太烹饪书:匈牙利犹太美食历史论文，András Koerner早期犹太烹饪书:匈牙利犹太美食历史论文，András Koerner，布达佩斯:中欧大学出版社，2022,272页插图。$75.00(精装)Jonathan Brumberg-Kraus Jonathan Brumberg-Kraus Wheaton College (MA) brumberg-kraus_jonathan@wheatoncollege.edu在此网站PubMed Google Scholar上搜索作者的其他作品brumberg-kraus_jonathan@wheatoncollege.edu Gastronomica(2023) 23(3): 90-91。https://doi.org/10.1525/gfc.2023.23.3.90查看图标查看文章内容图表和表格视频音频补充数据同行评审分享图标分享Facebook Twitter LinkedIn电子邮件工具图标工具获得许可引用图标引用搜索网站引用乔纳森·布伦伯格-克劳斯;书评:早期犹太烹饪书:匈牙利犹太美食史随笔，András Koerner著。2023年8月1日;23(3): 90-91。doi: https://doi.org/10.1525/gfc.2023.23.3.90下载引文文件:Ris (Zotero)参考资料管理器EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex工具栏搜索搜索下拉菜单工具栏搜索搜索输入搜索输入自动建议过滤您的搜索所有内容gastronomica搜索András Koerner的早期犹太烹饪书对我们了解德系犹太美食的多样性做出了重要贡献，即匈牙利犹太美食。此外，Koerner展示了如何使用食谱作为历史来源，并指出食谱和烹饪作为现代欧洲犹太人文化适应策略的重要性。对于那些不熟悉Koerner的作品或匈牙利犹太美食的人，Barbara Kirshenblatt-Gimblett可能对《美食经济学》的读者更熟悉，她为这本书提供了一个出色的序言，将Koerner的作品置于烹饪书的一般研究和德系犹太人食物的特殊研究中。Koerner的书展示了19世纪末到第二次世界大战前的20世纪匈牙利犹太人烹饪书如何代表匈牙利犹太人在中上层阶级的愿望中表达的文化适应策略。Koerner强调仔细阅读烹饪书的语言(通常是德语)的重要性，它们的来源，它们出版的细节，或者在他曾祖母的烹饪书的例子中，……您目前没有访问此内容的权限。
{"title":"Review: <i>Early Jewish Cookbooks: Essays on Hungarian Jewish Gastronomical History</i>, by András Koerner","authors":"Jonathan Brumberg-Kraus","doi":"10.1525/gfc.2023.23.3.90","DOIUrl":"https://doi.org/10.1525/gfc.2023.23.3.90","url":null,"abstract":"Book Review| August 01 2023 Review: Early Jewish Cookbooks: Essays on Hungarian Jewish Gastronomical History, by András Koerner Early Jewish Cookbooks: Essays on Hungarian Jewish Gastronomical History, András Koerner, Budapest: Central European University Press, 2022, 272 pp. Illustrations. $75.00 (hardcover) Jonathan Brumberg-Kraus Jonathan Brumberg-Kraus Wheaton College (MA) brumberg-kraus_jonathan@wheatoncollege.edu Search for other works by this author on: This Site PubMed Google Scholar brumberg-kraus_jonathan@wheatoncollege.edu Gastronomica (2023) 23 (3): 90–91. https://doi.org/10.1525/gfc.2023.23.3.90 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn Email Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Jonathan Brumberg-Kraus; Review: Early Jewish Cookbooks: Essays on Hungarian Jewish Gastronomical History, by András Koerner. Gastronomica 1 August 2023; 23 (3): 90–91. doi: https://doi.org/10.1525/gfc.2023.23.3.90 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentGastronomica Search András Koerner’s Early Jewish Cookbooks makes an important contribution to our understanding of the diversity of Ashkenazic Jewish cuisine, namely, Hungarian Jewish cuisine. Furthermore, Koerner demonstrates how to use cookbooks as historical sources and notes the importance of cookbooks and cuisines as strategies for modern European Jewish acculturation. For those unfamiliar with Koerner’s work or with Hungarian Jewish cuisine, Barbara Kirshenblatt-Gimblett, who is probably better known to Gastronomica’s readers, provides an excellent preface to the book, situating Koerner’s work in the general study of cookbooks and the particular study of Ashkenazic Jewish food. Koerner’s book shows how late nineteenth- to pre-World War II twentieth-century Hungarian Jewish cookbooks represent Hungarian Jewish acculturation strategies expressed in middle- to upper-middle-class aspirations. Koerner stresses the importance of a close reading of the language of the cookbooks (usually German), their sources, the specifics of their publication, or in the case of his great-grandmother’s cookbook,... You do not currently have access to this content.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"42 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135550610","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2018-02-01DOI: 10.1525/GFC.2018.18.1.99
Zenia Malmer
{"title":"Review: Packaged Pleasures: How Technology and Marketing Revolutionized Desire, by Gary S. Cross and Robert N. Proctor","authors":"Zenia Malmer","doi":"10.1525/GFC.2018.18.1.99","DOIUrl":"https://doi.org/10.1525/GFC.2018.18.1.99","url":null,"abstract":"","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114725559","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2016-11-01DOI: 10.1525/GFC.2016.16.4.116A
Stephanie T. Chan
{"title":"Review: Chop Suey, USA: The Story of Chinese Food in America, by Yong Chen","authors":"Stephanie T. Chan","doi":"10.1525/GFC.2016.16.4.116A","DOIUrl":"https://doi.org/10.1525/GFC.2016.16.4.116A","url":null,"abstract":"","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"59 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126956920","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This research brief explores the controversial history of the cherry tomato and analyzes its role in the construction of Israel9s national identity. Since 2003, mentions of Israel having “invented” the cherry tomato have appeared in both Israeli and international media. However, such claims have sparked outrage on various blogs and websites, and questions have been raised about the veracity of Israel9s claims—as well as about the true origin of the cherry tomato. I explore the history of the cherry tomato, tracing mentions of it from the Renaissance period to modern times. In addition, I clarify the assertions of Israeli scientists credited with the development of the cherry tomato—that their research transformed the cherry tomato into a commodity in the 1980s. Finally, I discuss the cherry tomato claim in light of the Israeli government9s hasbara (Hebrew for “explanation”) efforts, which attempt to counter negative images of Israel in the international press. While much previous scholarship on food and nationalism has focused on the relationship between the cultivation, preparation, or consumption of a food and the construction of a national identity, the present work focuses on the relationship between the food9s invention narrative and national identity. By transforming the cherry tomato into an embodiment of technological innovation, I argue that hasbara separates the cherry tomato from its essence as a food and co-opts it into a symbol of modernity and progress.
{"title":"Seeding Controversy: Did Israel Invent the Cherry Tomato?","authors":"Anna Wexler","doi":"10.1525/GFC.2016.16.2.1","DOIUrl":"https://doi.org/10.1525/GFC.2016.16.2.1","url":null,"abstract":"This research brief explores the controversial history of the cherry tomato and analyzes its role in the construction of Israel9s national identity. Since 2003, mentions of Israel having “invented” the cherry tomato have appeared in both Israeli and international media. However, such claims have sparked outrage on various blogs and websites, and questions have been raised about the veracity of Israel9s claims—as well as about the true origin of the cherry tomato. I explore the history of the cherry tomato, tracing mentions of it from the Renaissance period to modern times. In addition, I clarify the assertions of Israeli scientists credited with the development of the cherry tomato—that their research transformed the cherry tomato into a commodity in the 1980s. Finally, I discuss the cherry tomato claim in light of the Israeli government9s hasbara (Hebrew for “explanation”) efforts, which attempt to counter negative images of Israel in the international press. While much previous scholarship on food and nationalism has focused on the relationship between the cultivation, preparation, or consumption of a food and the construction of a national identity, the present work focuses on the relationship between the food9s invention narrative and national identity. By transforming the cherry tomato into an embodiment of technological innovation, I argue that hasbara separates the cherry tomato from its essence as a food and co-opts it into a symbol of modernity and progress.","PeriodicalId":429420,"journal":{"name":"Gastronomica: The Journal of Critical Food Studies","volume":"105 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2016-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123170454","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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