SC -need ideas
micaylah
dy018 at freenet.carleton.ca
Wed Feb 14 19:08:50 PST 2001
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 youll 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
>
>
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