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Issues | Volume 5 Number 3

Summer 2005

The Julia Child Issue!
My Friend Julia Child (by Jacques Pépin); Julia’s Greatest Lesson (by Sara Moulton); Writing Pulia (by Alex Prud’homme); Julia: The Ever-Curious Cook; In Julia Child’s Kitchen, October 5, 1998; A Woman of Affairs; Julia at Smith; In Search of the Flavor of France; Mastering the Art of French Cooking: A Near Classic or a Near Miss; A Conversation with Julia Child, Spring 1984; Whatever Would Julia Say Now?; A Menu Fit for a King; In France with Julia; Stardom and the Hungry Public; and more…

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Issues | Volume 5 Number 2

Spring 2005

Antipodean Psittacophagy; Recipes for Dyspepsia; In Search of the Perfect Peach; The Unbearable Lightness of Wartime Cuisine; Dovecotes and Pigeon Eating in the Land of Fields; Bonac Clam Pie; Wedding Cake: A Slice of History; Covert Winemaking on the Wawona; Interview with Michael Mina; Movies to Eat Carrots By; Eating Well in the Italian Kitchen; and more…

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Issues | Volume 5 Number 1

Winter 2005

The Art of Joan Steiner; Slow Food in a Fat Society; Nineteenth-Century Cast-Iron Stoves; The Prose (and Cons) of Vodka; An Interview with Richard Wrangham; A Recipe for Gumbo and Mourning; The Hot Dog Stands of Chicago; Clara Davis and the Feeding of Young Children; What Cooking with Coca-Cola Says about Cultural Imperialism; and more…

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Issues | Volume 4 Number 4

Fall 2004

The Ideal Christmas Dinner; An Incomplete Survey of Culinary Wonders in Italian Renaissance Cookery; Food, Communication, and Culture in Japanese Comics; M.F.K. Fisher in France; Edible Art: Springerle Cookies; Resurrecting the Vineyards of Pompeii; Aphrodisiac Foods; Chinese Restaurant-Nightclubs in 1940s San Francisco; Ethical Eating; and more…

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Issues | Volume 4 Number 3

Summer 2004

Old Coke and the New South; Egg Cream Racket; The Breath of a Wok; Atkins and the Shifting Culture of Dieting; The Parrot Eaters; Craig Claiborne’s Last Supper for the New York Times; Born-Again Kosher; The Gentle Rise of (Real) Cake; About Pluots; L’Affaire Mondavi Reconsidered; The Evolution of a Chef; Dialogue of Cuisines; The Insatiable City; and more…

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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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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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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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Issues | Volume 3 Number 3

Summer 2003

Falafel: A National Icon; Cooking Lessons; Postrevolutionary Chowhounds: Food, Globalization, and the Italian Left; Writing Out of the Kitchen: Carême and the Invention of French Cuisine; Thai Egg-Based Sweets; The Return of the Zin; Evacuation Day, or a Foodie is Bummed Out; Sourdough Culture; Rock ’n’ Roll Cooking; Growing Food in Suburbia; Arrows Restaurant, Ogunquit, Maine; GM Foods: “Miracle or Menace?”; and more…

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Issues | Volume 3 Number 2

Spring 2003

Stalin and Wheat; In Praise of Mock Food; The Enteric Terrors of Washington Irving; Great Apes as Food; A Roman Anchovy’s Tale; Reading Commune Cookbooks; Peruvian Coffee; What I Never Ate in India; Wine, Place, and Identity in a Changing Climate; The Food Stylist’s Art; Food Trends in Finland; Teaching Children to Cook, Clean, and (Often) Conform; and more…

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