..., unfortunately invited participation from all and sundry. Scottish literature could not advance with so many unsuitable speakers aligning themselves with Burns. Burns’s poem, however, stands as a culinary and cultural challenge. Through the discourses of gastronomy, it provokes its own communal, varied, and even...

... violence digestion gastronomy grace grotesque ornament Apicius De re culinaria Bakhtin Mikhail body copia Du Bellay Jean cardinal grotesque Gryphius Sebastianus impetus mask masquerade mimesis spolia subtlety Cinquiesme livre François Rabelais Colonna Francesco Hypnerotomachia Poliphii...

... of which is strongly associated with Asians and Asian Americans, are examined: the California roll, take-out Chinese food, monosodium glutamate (MSG), dogmeat, factory-made American kimchi, and the canned meat product called SPAM. The book challenges the absolutism of authentic Asian gastronomy and argues...

... food and believed that the reason for its prevalence is gastronomical. However, tracing the rise of Chinese food means going beyond the realm of gastronomy to see it as a result of cultural globalization. One important aspect of cultural globalization is curiosity about exotic cultures for vicarious...

...This chapter explores the role of hunger in food history, and how it has led to many revelations and innovations that are often overlooked by its chroniclers. Gastronomy is in itself a product of hunger and the need to consume food, and it comes in many forms. Understanding the diversity of food...

...This chapter discusses the solvent extraction technique along with other concepts and rules that may be relevant to molecular gastronomy. Solvent extraction is used as a means to separate specific compounds from a mixture. Historically, this technique is used in the perfume industry and is known...

... note-by-note food items. In the process, it defines various terms used at the interface of science and cooking. molecular cuisine molecular gastronomy note by note cuisine science based cooking Art and Science menu Cordon Bleu School Paris Gagnaire Pierre Kurti Nicholas Wöhler sauce alginate...

..., but also because of the reasons for the heavy demand in the first place. Tropical spices are not an essential ingredient of modern European cuisine. This article documents the spice trade during the medieval period. It first considers the ubiquity of spices in medieval gastronomy and medieval pharmacology...

... without further cutting. Equally important for the art of eating (and indeed far more important from the perspective of traditional gastronomy) is cultivating and sharpening perceptions of inner bodily space, especially those within the mouth, nose, and throat where biting, tasting, chewing, smelling...

...The culture of food and drink occupies a central role in the development of Chinese civilization, and the language of gastronomy has been a vital theme in a range of literary productions. From stanzas on food and wine in the Classics of Poetry to the articulation of refined dining...

..., and a huge body of scientific papers, while of course leaving plenty of interesting questions and challenges for future generations of food scientists to explore. Bohr, Niels Gibson, William Hite, Bert food safety molecular gastronomy nutrition swallowing It seems appropriate to finish this book...

... mission Due diligence Food-borne disease Gastronomy Hoof-and-mouth disease Intermediaries Local food The manager of the airport green bean packhouse arrived before dawn, and she may not sleep until well after midnight. It depends, she says, on whether tonight’s Paris-bound cargo plane...

... was influenced by, and in its turn influenced, areas such as religion, popular culture, politics, literature, photography, gastronomy, music, theatre, poetry and film. It seeks to provide some answers as to what exactly happened to Irish society in the past few decades of boom and bust. The socio-cultural rather...

... while retaining most of its exotic aura. This chapter considers the story of California roll in the United States and especially how it has evolved from sushi to better assimilate into the norms of American gastronomy. It explores how California roll, along with tempura, teriyaki, and instant ramen...

... exclusivism temporal experience of taste adulthood excess food intake Montaigne Michel de mother infant relationship visual perception of taste wine tasting duration Gastronomy Exclusivism Compulsive and atmospheric indifference neutral Since in eating pleasure and necessity go together...

...This chapter presents the author's thoughts on science and cooking. It begins by citing some recent trends such as the growing interest in cooking and eating, and the rise of molecular gastronomy. The author then discusses the infusion of science into his everyday work. He says that his interest...

...This chapter explores the evolving relationship between gastronomy and dietetics—or more specifically, pleasure and health—in food history. Before the science of nutrition was tempered by the discovery of vitamins and the culinary practices that were changed or shaped around this knowledge, more...

...This chapter examines meat-eating and gastronomy in ancient times. It explains that the symbolic significance of meat-eating is particularly noticeable in the world of epic and it was considered as a marker of status in Homeric poems. It discusses archaeological evidence that the close connection...

..., and new food sciences and technologies, it became possible to provide the mass market with reasonably safe and wholesome food; with growing consumer awareness and activism, it became both economically and politically necessary. With the emergence of an urban bourgeois society devoted to gastronomy...