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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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Issues | Volume 3 Number 1

Winter 2003

Weight Watchers at Forty: A Celebration; Sonja Alhäuser’s Sweet Installations; Vodka and Jewish Culture in Poland Today; The Skinny on Fat; Train Oil and Snotters: Eating Antarctic Wild Foods; On the Indigenization of Philippine Food; The Molecular Tourist; Shark Bait; The Propitiatory Meal; Joe Baum: An Exaltation of Larks; Hey, Waitress!; and more…

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Issues | Volume 2 Number 4

Fall 2002

Cheesecakes, Junkets, and Syllabubs; Cookbooks from Mad Magazine; “Deviled Ham Untouched by Human Hands”; The Domestication of the American Restaurant; The Mince Pie That Launched the Declaration of Independence; Big Cheese, Small Business; Chocolate: From Bean to Bar; Nero Blanc’s Recipe for the Perfect Yule Log; and more…

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Issues | Volume 2 Number 3

Summer 2002

What I Learned from M.F.K Fisher About Living After 9/11; Gender on a Plate; The Making of Confit in Centuries Past; An 18th-Century Controversy over Vegetarianism; Tokaji: Forever Amber; The Banana Project; Broth; The American Farmers Market; Tony Tan’s Cooking Classes; Sin and Redemption at the Whole Foods Market; When Readables Become Edibles; and more…

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Issues | Volume 2 Number 2

Spring 2002

Consider the Eel; Women Who Eat Dirt; Dog Eating and the Dilemma of Diversity; Asparagus Ice Cream; The First French Tomato Recipe; Spanish Thistle-Bloom Cheese; The Child’s Physiology of Taste; Cuisine with a Conscience; Revolutions in Wine; 19th-Century Cooking Magazines; and more…

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Issues | Volume 2 Number 1

Winter 2002

The Patented Peanut Butter and Jelly Sandwich; Alaska’s Vanishing Arctic Cuisine; Ghanaian Cuisine; Apple Parers; Confessions of a Tea Drinker; Memories of an Exiled Shetlander; Being Married to M.F.K. Fisher; Pho; Brownies: A Memoir; Food Irradiation; The Emerald Isle; The East Passage Club; Getting Sauced Sitting Down; The Bloomsday Diet; and more…

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