About Joseph Tobin

Author Archive | Joseph Tobin
Issues | Volume 4 Number 2

Spring 2004

Still Life with Frittata; “GM or Death”: Food and Choice in Zambia; Motherfood; The Extravagant Confectionery of J.M. Erich Weber; Romanced by Cookbooks; The Legacy of Iceland’s Herring Oil and Meal Factories; A Highland Ceilidh; When the IRS Came to Dinner; Linda Formichelli, Leftover Artist; From the Heart of the Yucatán: El Turix, Cozumel, Mexico; Gastrabulary: A Future Terminology of Eating; and more…

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Chef's Page | Dorie Greenspan

Pierre Hermé: Creating a Collection

It was always exciting to create a great cake for Christmas and another for Valentine’s Day, but it wasn’t the way Hermé wanted to work. He wanted to develop comprehensive collections, which, like fashion, would follow the seasons, and six years ago, when he opened his first shop on his own, in Japan, he was able to put his idea into practice.

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Investigations | Jonathan Deutsch

Chunky Soup: The Sumotori Diet

When faced with the image of a sumo wrestler,most food-minded people are likely to ask, “What do they eat to look like that?” I asked this question as a high-school exchange student in Japan a decade ago and have been exploring it ever since.

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From the Editor | Darra Goldstein

Food from the Heart

What constitutes authenticity in our modern age? The Oxford Symposium on Food and Cookery has voted to address this very question at next year’s gathering, and the discussion promises to be provocative.

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Issues | Volume 4 Number 1

Winter 2004

Wax Parlor Art in Nineteenth-Century America; If This Is Wednesday, It Must Be Liver Loaf; Food Science and Consumer Taste; Chunky Soup: The Sumotori Diet; Feeding Your Face: Fan Fare and Status at a Sumo Tournament; Haunted Kitchens; Fancy Groceries; South Africa’s Rainbow Cuisine; Pierre Hermé: Creating a Collection; A Love Supreme and Dim Sum; Chinese Food in Western Countries; and more…

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Chef's Page | Paul O'Connell

Chez Henri: Cambridge, Massachusetts

I first became enamored of Latin techniques when I took a class with Rick Bayless in 1987. He made tamales, nothing else, but that was all the ammunition I needed to start cooking Latin food at the East Coast Grill, where I was a young sous chef.

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Hunger | Dianne Jacob

The Fine Art of Feeding the Hungry

The people who need it most are, quite simply, the hungry in America. These people are not just the homeless. The hungry are low-income children and adults, including the elderly, the working poor, the unemployed, the disabled, survivors of domestic abuse, recovering substance abusers, felons, and AIDS victims

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From the Editor | Darra Goldstein

Transitory Pleasures

Twenty-three years ago, my husband and I spent a year in Sweden. We had been planning to go to Moscow, but with Cold War squabbles our visas were denied, so we changed our plans at the last minute and set up housekeeping in a diminutive two-room apartment near Stockholm’s Gärdet Field, where the royal sheep graze.

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Issues | Volume 3 Number 4

Fall 2003

The Fine Art of Feeding the Hungry; Notes from a Wine Tasting; Cooking Shows as Pornography; Vegemite as a Marker of National Identity; Argan Oil; Starbucks and Rootless Cosmopolitanism; The First Thanksgiving; Hunting for Mushrooms in a New West; The Obesity Epidemic; Chinese Food Culture Today; Diner Slang; and more…

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Chef's Page | Clark Frasier

Life’s Pleasures: Arrows Restaurant, Ogunquit, Maine

One of the questions we’re most frequently asked is also one of the most difficult for us to answer: “What is your philosophy of cooking at Arrows?” It’s difficult to sum up our world in a few short sentences. So we often resort to telling some stories (all true, we swear) to illustrate how we cook. So, relax and get comfortable, it’s story time.

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