Relevant bibliographies by topics / Gastronomy Literary collections

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Academic literature on the topic 'Gastronomy Literary collections'

Author: Grafiati
Published: 11 December 2022
Last updated: 31 July 2025

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Journal articles on the topic "Gastronomy Literary collections"

1

Permatasari, Annisa, Suyatno Suyatno, and Titik Indarti. "Fungsi Peristiwa pada Gastronomi Sastra dalam Dongeng Putri Lyla yang Sombong Karya Dyah Umi Purnama." EDUKASIA: Jurnal Pendidikan dan Pembelajaran 4, no. 2 (2023): 1223–28. http://dx.doi.org/10.62775/edukasia.v4i2.419.

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Fairy tales are a means of assistance so messages can be conveyed to children. Indonesia is highlighting stunting. Stunting can be prevented if children and their parents are aware of the importance of nutritious food. Apart from being a basic need for human life, food is also a cultural construction and philosophy of life. Food should have a story about insight or background and goals, one of which is nutrition. The function of events in literary gastronomy in fairy tales is to provide information regarding the actions and events of a story. The presence of an event perspective in literary ga
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2

Kuswantoro, Evita Berliana, and Karkono Karkono. "Adonan Biang Tan de Bakker dalam Film Madre Karya Sutradara Beni Setiawan: Kajian Gastronomi." JoLLA: Journal of Language, Literature, and Arts 2, no. 6 (2022): 782–97. http://dx.doi.org/10.17977/um064v2i62022p782-797.

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Abstract: Human and culinary relationships cannot be separated. Culinary is a primary that must be met by humans. In this study, culinary is not only a tongue treat and fulling stomach, but has become the main topic of study. Through gastronomy, culinary is seen as something that affects the lives of characters. Madre is a film that presents culinary as the object of the story, which is a basic dough. The purpose of this study were: (1) the human and food relationships in Madre, (2) the aesthetic value of Tan de Bakker's basic dough (madre) in Madre, and (3) Madre's dough as the identity of a
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3

Tinarbuko, Sumbo, Risvi Pangestu, and I. Wayan Nuriarta. "Gulo Puan Visual Brand: Medium Promotion of Gastronomic Tourism Destinations, Pampangan District, South Sumatra." Mudra Jurnal Seni Budaya 38, no. 2 (2023): 217–23. http://dx.doi.org/10.31091/mudra.v38i2.2365.

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Gulo Puan is a traditional food from the Pampangan sub-district, South Sumatra Province. Its existence has sunk into the ages. Gulo Puan does not yet have a visual brand that can represent her existence. The absence of a visual brand makes people less aware of the existence of this gastronomy. The purpose of this study is to present the Gulo Puan visual brand as a promotional medium for the gastronomic tourism destination "Guwan" Gulo Puan in the Pampangan sub-district. This study uses a qualitative method with a five-stage approach to design thinking according to Tim Brown's version: empathy,
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4

Ratnasari, Sandra. "Membaca Mitos Perempuan Dalam Buku Surat-Surat Dari Mollo, Suatu Analisis Semiotika." IKRA-ITH HUMANIORA : Jurnal Sosial dan Humaniora 7, no. 3 (2023): 289–95. http://dx.doi.org/10.37817/ikraith-humaniora.v7i3.3411.

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Letters from Mollo is a collection of stories and recipes by 12 authors. This book bringstogether literary, ecological, gastronomic, and architectural narratives from a place in the MolloMountains in South Central Timor. This book is an important literary work created to perpetuateregional wisdom in which women are the mainstay of life. This book focuses on the importantpresence of women in the daily life of the people of the Mollo Mountains. They showed pride inthe role of women in protecting the Earth. Dissecting the book Letters from Mollo will make usunderstand more and more the role of Mo
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5

Kissane, Christopher. "The Neapolitan Recipe Collection: Cuoco Napoletano. Terence Scully. Ann Arbor: The University of Michigan Press, 2015. viii + 256 pp. $80. - Cooking and Eating in Renaissance Italy: From Kitchen to Table. Katherine A. McIver. Rowman & Littlefield Studies in Food and Gastronomy. Lanham: Rowman & Littlefield, 2015. xii + 204 pp. $38." Renaissance Quarterly 69, no. 1 (2016): 289–91. http://dx.doi.org/10.1086/686379.

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6

Firmansyah, Ryan. "CITA RASA KUDAPAN NUSANTARA DALAM NOVEL BERJUDUL NASGOR KARYA HARRY NAZARUDIN: KAJIAN GASTRONOMI SASTRA." BASA Journal of Language & Literature 4, no. 2 (2024). http://dx.doi.org/10.33474/basa.v4i2.22652.

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Abstrak: Culinary is something that cannot be separated from human life. Likewise, literary works play an important role in human life. Literary gastronomy, also known as gastro criticism, is a combination of gastronomy and literary criticism. Gastronomy focuses on food and gourmet aspects, while literary criticism deals with the critical understanding of a literary work. The combination of the two creates a field of study or literary criticism that focuses on works that are rich in imagination in the context of culinary culture. This research method is descriptive qualitative with a gastro cr
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7

O'Brien, Charmaine Liza. "Text for Dinner: ‘Plain’ Food in Colonial Australia … Or, Was It?" M/C Journal 16, no. 3 (2013). http://dx.doi.org/10.5204/mcj.657.

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In early 1888, Miss Margaret Pearson arrived in Melbourne under engagement to the Working Men’s College there to give cookery lessons to young women. The College committee had applied to the National School of Cookery in London—an establishment effusively praised in the colonial press—for a suitable culinary educator, and Pearson, a graduate of that institute, was dispatched. After six months or so spent educating her antipodean pupils she published a cookbook, Cookery Recipes For The People, which she described in the preface as a handbook of “plain wholesome cookery” (Pearson 3). The book ra
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8

Brien, Donna Lee. "Bringing a Taste of Abroad to Australian Readers: Australian Wines & Food Quarterly 1956–1960." M/C Journal 19, no. 5 (2016). http://dx.doi.org/10.5204/mcj.1145.

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IntroductionFood Studies is a relatively recent area of research enquiry in Australia and Magazine Studies is even newer (Le Masurier and Johinke), with the consequence that Australian culinary magazines are only just beginning to be investigated. Moreover, although many major libraries have not thought such popular magazines worthy of sustained collection (Fox and Sornil), considering these publications is important. As de Certeau argues, it can be of considerable consequence to identify and analyse everyday practices (such as producing and reading popular magazines) that seem so minor and in
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9

Highmore, Ben. "Listlessness in the Archive." M/C Journal 15, no. 5 (2012). http://dx.doi.org/10.5204/mcj.546.

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1. Make a list of things to do2. Copy list of things left undone from previous list3. Add items to list of new things needing to be done4. Add some of the things already done from previous list and immediately cross off so as to put off the feeling of an interminable list of never accomplishable tasks5. Finish writing list and sit back feeling an overwhelming sense of listlessnessIt started so well. Get up: make list: get on. But lists can breed listlessness. It can’t always be helped. The word “list” referring to a sequence of items comes from the Italian and French words for “strip”—as in a
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Books on the topic "Gastronomy Literary collections"

1

1939-, Anderson Don, ed. Banquet of the mind. Random House Australia, 2000.

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2

Bonnie, Marranca, ed. A Slice of life: Contemporary writers on food. Overlook Press, 2003.

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3

Lilly, Golden, ed. A Literary feast: An anthology. Atlantic Monthly Press, 1993.

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4

Hughes, Holly. Best food writing 2010. Da Capo Life Long, 2010.

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5

Remnick, David. Secret Ingredients. Random House Publishing Group, 2008.

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6

Remnick, David. Secret Ingredients: The New Yorker Book of Food and Drink. Random House, 2007.

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7

Jane, Boers, Nielsen Barsuhn Rochelle 1958-, and Curran Colleen 1954-, eds. Writers who cook. Herringbone Press, 1993.

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8

Foulston, Jill. The joy of eating: The Virago book of food. Virago, 2009.

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9

Antonia, Till, and Oxfam, eds. Loaves & wishes: Writers writing on food. Virago Press, 1992.

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10

Holly, Hughes, ed. Best food writing 2000. Marlowe & Co., 2000.

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