SC -need ideas

[micaylah]

Looks interesting.  Thanks for sharing.  I've just contacted my local
magazine shop in Ottawa and they will get back to me in a couple of days to
let me know if they can get it in and how long it will take.

Marina


At 14:02 2001-02-14 -0800, you wrote:
>This is under discussion on the radio just now, so I found it on-line to 
>easily share it with you.  Has anyone seen this at their newstand?  Here are 
>bits snipped from the website, incl. a partial list of the current issue 
>contents.  I'm listing only those that sound On-Topic for SCA-cooks.
>
>------------
>
>http://www.ucpress.edu/journals/gfc/
>
>The University of California Press will publish its first issue of 
>Gastronomica in 2001.
>
>Gastronomica
>The Journal of Food and Culture
>Darra Goldstein, Editor
>
>University of California Press is proud to introduce Gastronomica: The 
>Journal of Food and Culture, beginning publication in February 2001. 
>Combining a keen appreciation for the pleasures and aesthetics of food with 
>the latest in food studies, Gastronomica is a vital forum for ideas, 
>discussion, and thoughtful reflection on,  the history, literature, 
>representation, and cutural impact of food.
>
>In each issue you’ll find:
>Provocative Analyses — the latest interdisciplinary research from noted 
>scholars that considers the relationship between food and culture throughout 
>the world
>
>Lively Features — from news to techniques, design to reviews, poetry to 
>prose, Gastronomica presents a mix of articles and features by culinary 
>professionals, historians, architects, photographers, poets, artists, and 
>others
>
>Sumptuous Images — photographs, illustrations, and art depicting the 
>richness and  vibrancy of food and our joy in preparing and consuming it
>
>Bibliographic Information
>ISSN: 1529-3262; 2001: Vol. 1
>
>
>Volume 1, Number 1, February 2001
>
>Articles
>
>Gillian Riley, "Eat Your Words!" Seventeenth-Century Edible Letterform
>
>Charles Perry,  Archive: Sicilian Cheese in Medieval Arab Recipes
>
>Safieh Rouhi,  Origins: Polow (Iranian rice pilaf)
>
>Alicia Rios, Watched Pot: The olla podrida
>
>T.R. Durham, Fundamentals: Salt, Smoke, and History,
>
>Mark Morton, Etymologies
>
>The Culinary Institute of America, Spilled Beans: The History of the Bagel
>
>The Bookshelf: Reviews of
>Making Sense of Taste;
>Food: A Culinary History; Art, Culture, & Cuisine;
>The Oxford Companion to Food, and others
>
>Jan Longone, Notes on Vintage Volumes
>
>-----------
>And as the interview with the editor on the radio ended, I beleive they gave 
>a different website,  www.gastronomica.org  This site has a slightly 
>different table of contents.  The ucpress site has an abstract of the first 
>article I listed, about the 17th cent letterforms (as cookies in dutch 
>paintings), this other has a link to an essay aout Mcdonalds.
>
>Bonne
>
>
>_________________________________________________________________
>Get your FREE download of MSN Explorer at http://explorer.msn.com
>
>============================================================================
>
>To be removed from the SCA-Cooks mailing list, please send a message to
>Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".
>
>============================================================================
>
>