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Issues | Volume 11 Number 2

Summer 2011

“Incarcerated in a Large Cheese”; Catfish and Controversy at the Okie Noodling Tournament; Harmony of the Spores: John Cage and Mycology; The Landreth Seed Company: Testing Ground for a New American Cuisine; John James Audubon’s Tastes of America; The Politics of Organic Farming; Roasting Green Wheat in Galilee; Notes on Pat Quinn’s “The Great Potato Feud”; In Defense of Food Science; Castagna, Portland, Oregon; and more…

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Issues | Volume 11 Number 1

Spring 2011

The BP Oil Spill and the Bounty of Plaquemines Parish; “In Bacteria Land”: The Battle over Raw Milk; High-End Dining in the Nineteenth-Century United States; Snacking with the Sons of the Soil; My Adventures in Sugar; To Market, to Market! Riding Shotgun with the Tomato Man; Strukli: “The Best Dish in the World”; An Interview with Yoshinori Ishii, Umu, London; and more…

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Issues | Volume 10 Number 4

Fall 2010

Mr. Bean Meets Dr. Pepper; Marcos Zapata’s Last Supper: A Feast of European Religion and Andean Culture; Closer; Of Predators, Parasites, and Fickle Friends; Cheese Cultures: Transforming American Tastes and Traditions; A Tale of Two Dairies; Alsatian Kugelhopf: A Cake for All Seasons; Recipes: Beyond the Words; Visits to Restaurant Men’s Rooms; An Interview with David and Karen Waltuck of Chanterelle; and more…

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Issues | Volume 10 Number 3

Summer 2010

Edible Landscapes: Song Dong’s Food Installations; A Fig by Any Other Name; Prescribing Pork in Israel; James Beard’s Early TV Work; A Journey into the Imaginary of Sicilian Pastry; The Sweetshops of Kolkata; Trends in Food Photography; Broccolini®: What’s in a Name?; An Interview with Renè Redzepi: Noma, Copenhagen; and more…

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Issues | Volume 10 Number 2

Spring 2010

Mealtime at a Tibetan Monastery; On the Tomato Trail: In Search of Ancestral Roots; Veilleuse-théières: Form and Function in Nightlight Teapots; Upgrading the Local: Belgian Cuisine in Global Waves; The Tomato Queen of San Joaquin; Still Life on the Half-Shell; The Rogue Winemaker of Bully Hill; Alba, Boulder, Colorado; From Slaughter to Supper: The Politics and Pleasure of Meat; Blame It on the Grain; and more…

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Issues | Volume 10 Number 1

Winter 2010

Toasting Ten Years of Gastronomica; Why Are There No Great Women Chefs?; Rites of Passage in Italy; Food Porn; Sweet Tooth Nation; Jean-Baptiste Labat and the Buccaneer Barbecue in Seventeenth-Century Martinique; Lucent Figs and Suave Veal Chops: Sylvia Plath and Food; Discovering Terroir in the World of Chocolate; Executive Pastry Chef, Washington, D.C.; Food Enigmas, Colonial and Postcolonial; and more…

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Issues | Volume 9 Number 4

Fall 2009

My Journey Back to Korean Food; Salvador Dalí’s Lobsters: Feast, Phobia, and Freudian Slip; Did the Ancients Know the Artichoke?; Thanksgiving Dinner—Lightning Fast; Three Fateful Dinners Aboard the Titanic; Food Taboos in Precolonial and Contemporary Cameroon; Lessons from Slave Soldiers of World War II; This Ain’t Burger King; Interview with Rob Evans, Hugo’s, Portland, Maine; Five Ways of Looking at Globalization; and more…

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Issues | Volume 9 Number 3

Summer 2009

The Water Gate Inn: Pennsylvania Dutch Cuisine Goes Mainstream; The Low Countries and the English Agricultural Revolution; Möhrenlaibchen: How the Carrot Got into the Cheese; A Lamentation for Shrimp Paste; Please Don’t Call It Pound Cake; Utica Greens: Central New York’s Italian-American Specialty; Savoy Cabbage, Capetown, South Africa; All the Fruit That’s Fit to Print; and more…

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Issues | Volume 9 Number 2

Spring 2009

A Linguistic History of Things Other than Food that People Have Put into Their Mouths; The Secret Lives of Recipes; The Macaron and Madame Blanchez; Making Chipas in Paraguay; Food in Films: A Star Is Born; Vegetarianism in the Early Unity School of Christianity; Andy Warhol’s Production Kitchen; Marshmallow Fluff; The Contraceptive Café; On the Trail of Tilleul; China’s Dongbei Cuisine; Periodic Breakfast Table; and more…

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Issues | Volume 9 Number 1

Winter 2009

Gimme Pizza; Jean Lowe’s Freudian Parslips; Cork; Masters of Disguise: French Cooks Between Art and Nature, 1651-1793; Chapulines and Food Choices in Rural Oaxaca; Jess Dobkin’s Lactation Station Breast Milk Bar; Illegal Cheese; Finding Pad Thai; I Cannubi; The Truth about Clams Casino; Uprooting Robert Parker; In Search of America’s Cuisine; and more…

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