Gastronomica: The Journal of Food and Culture, Volume 9,

Spring 2009

from the editor
Doing sturdy | Darra Goldstein

borborygmus
Rumblings from the realm of Food

orts and scantlings
A Linguistic background of items except nutrients that folks Have positioned into Their Mouths | Mark Morton

feast for the eye
Renoir’s Onions | Fronia E. Wissman

poems
Senryu | Robert H. Deluty

pastimes
The mystery Lives of Recipes | Harriet Bell

taste
The Macaron and Madame Blanchez | Cindy Meyers

travel
Making Chipas in Paraguay | Sanra Ritten

investigations
Food in movies: a celebrity Is Born | Steve Zimmerman
Eating for team spirit: Vegetarianism within the Early harmony tuition of Christianity | Jeremy Rapport

culture
Andy Warhol’s construction Kitchen | Elizabeth Athens

americana
Marshmallow Fluff | Katie Liesener

memoir
What We Ate again Then | Jimmye Hillman

eating out
The Contraceptive Café | sunrise Starin

slow foods
On the path of Tilleul | Kelly Gibson

fiction
Restaurant Roundup | Andrew Zornoza

cartoon
Piece of brain | Zachary Barowitz

worldwide food
China’s Dongbei food | Jacqueline M. Newman

chef’s page
A Cook’s tale, up to now | Payson Cushman

review essays
The prior Serves the long run | Charlotte Druckman
Edible | Margot Kaminski

the bookshelf
Books in Review

lagniappe
Periodic Breakfast desk | Catharine Weese

Cover: Tamara Kostianovsky, Motherland, 2007. Articles of garments belonging to the artist and meat hook. sixty seven x 28 x 15 inches. Courtesy of the artist and Black and White Gallery / long island. choice of Jerome
and Ellen Stern.

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Extra info for Gastronomica: The Journal of Food and Culture, Volume 9, Number 2

Example text

For this reason they scheduled meetings that would not conflict with common service times and encouraged people to attend their regular churches. However, as the organization grew, Unity increasingly came to resemble a traditional denomination. When, in 1921, it became clear that more people were attending Unity meetings than Sunday church SPR I NG 2009 pronouncement and the movement’s development lies in Unity’s emphasis on publishing and management as a business enterprise. The movement’s first magazine, Modern Thought, was almost entirely self-produced by Charles and Myrtle Fillmore with the help of their sons and a few close associates.

As the story progresses, we see his youngest daughter, Jia-Chen (Chien-Lien Wu), come into her own as a cook and ultimately win her father’s admiration. Like Babette’s Feast, Eat Drink Man Woman benefited from the help of a crew of professional food consultants and chefs, including Lin Huei-Yi, the daughter-in-law of Pei Mei, China’s foremost food expert. Over one hundred different recipes, many selected by Huei-Yi, were used in the film. Each was skillfully prepared and beautifully photographed: Stir-Fried Taiwanese Clams, Chicken and Cucumber Cold Salad, Minced Shrimp in Lettuce, Four Kinds of Vegetables, Steamed Chicken with Black Mushrooms, and Mandarin Pancakes, to mention just a few.

Paraguayans drink their tereré cold, mixed with water kept in large coolers. The coolers are also filled with fresh medicinal and aromatic GASTRONOMICA 24 herbs. Tereré is essential for surviving the heat, and the yuyos, or herbs, provide important vitamins and minerals to a people who have a rather restricted diet of manioc and meat. When the chipas are done, the women lay them out on a table to cool. Soon enough, they are ready to eat. They are more than chewy—they’re very dense, almost hard, yet the anise and cheese lend a subtle, almost delicate flavor.

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