| Subcategories |
 |
Food & Gourmet |
|
|
|
|
 |
 |
| |
|
|
|
|
|
Gastronomica
Studio : University of California Press
by University of California Press
Publisher : University of California Press
Availability : Usually ships in 2 to 4 months and eligible for FREE Super Saver Shipping on orders over $25.
Number of Issues : 4
Avg. Customer Rating: (based on 11 reviews)
Our Price : $48.00
|
|
| |
|
Product Description |
|
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 cultural 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 |
| |
|
| |
|
Great pub |
|
If you enjoy "Saveur" (more mainstream) or "The Art of Eating" (a little more niche) then you'll love Gastronomica. It has well written, entertaining articles. I found the first issue I received thoroughly enjoyable. I was worried the pub might be a bit to posh, but it's done in a brilliant style. Kudos! |
| |
|
I read this as soon as I get it |
We receive a lot of magazines in our house, including most of the big food titles. But Gastronomica holds a unique and dear place in my heart. It's a delicious mix of intelligence and diverse topics. Other reviewers have called it The New Yorker of food magazines, and I think that it's a fair analogy, but it's also got a bohemian art house edge to it as well, with funky and random stories thrown in the mix. It's also got an studious academic side, as you'd expect being published by such an insitution.
The stories waver from in-depth looks at trends or subjects, and raise interesting questions. A recent issue included a long story about whether the taco was invented in California, and looked at the origins. For what would seem a random and dry subject, the story was nonetheless compelling.
The magazine is oversized and made of a sturdy cover so it is a magazine that you keep. I have been a subscriber for a couple of years, and I have kept every issue, and sometimes go back and reread them. Highly recommended, especially for lovers of Saveur and those who read the longer stories in Gourmet. |
| |
|
A magazine on gastronomy |
|
I like this publication very much. They are collections of essays, poems, and a bit of art work (but not much) covering unlimited subject matter within the field of gastronomy. I just started buying the back issues of these so I have not had time to notice any geographical or cultural bias in their subject matter, but there does not seem to be any. The pieces are very well researched and referenced, which is one of the greatest attributes of them. As a caution I would say that these are not "cooking" magazines, however, there is much in them that will make the interested reader a better cook. I think that the previous reviewer's comparison of this being the new yorker of food magazines is pretty accurate. Also check out the magazine Petits Propos Culinaires for a similar publication. |
| |
|
educated palate |
|
GASTRONOMICA is the intelligent chef's magazine, filled with provocative essays and historical pieces that reveal well-researched topics and musings on the art of food and its place in society. The magazine is scholarly, insightful, playful, and highly articulate in form and function. |
| |
|
A feast for the eyes and touch |
This is one of the most beautiful magazines produced in America
today. The paper and print quality are such that holding it in
one's hands is almost an erotic experience.
The articles are sometimes witty, occasionally deep and often
quirky and the illustrations are thoughtful and the covers frameable.
This is an ideal magazine for the food lover who is as fond of
a good read as a good meal.
--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and
the forthcoming novel bang BANG from Kunati Books.ISBN 9781601640005 |
| |
|
|
|
