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Issues | Volume 1 Number 4

Fall 2001

Boiled Peanuts; Imagining the American Institute of Wine and Food; The Erotics of Abstinence in American Christianity; Reading the Confidential Chat; Food, Commerce, and the Moral Order at the Park Slope Food Coop; Boston Cream Pie; What Mrs. Fisher Knows About Old Southern Cooking; The Cook: An Early American Culinary Magazine; and more…

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Issues | Volume 1 Number 3

Summer 2001

My Life and Loaves; Crops, Genes, and Evolution; Vegetable Paper; Food for the Bawdy; Food Patterns in Agrarian Societies; Professor Blot and The First French Cooking School in New York (Part 2); The Corkscrew; Collapsible Table; The Land of Milk and Honey; Table Service; Chocolat; Why . . . the taste of sake?; The Culture of Food in Shakespeare’s Day; and more…

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Issues | Volume 1 Number 2

Spring 2001

Mangled Menus; Farmland, Farms, Farming, and Farmers; Christopher Columbus, Gonzalo Pizarro, and the Search for Cinnamon; An Italian Confectioner in London; Professor Blot and the First French Cooking School in New York (Part 1); Emile Zola’s Portrait of Les Halles; Reflections on Cultural Food Colonialism; Chinese Spring Green Tea; and more…

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Issues | Volume 1 Number 1

Winter 2001

Our debut issue! My McDonald’s; Turtle Soup; Tasting Technology; Risks and Rewards of Biotechnology; Why We Should Love New, Fast, Processed Food; 17th-Century Edible Letterforms; Deconstructing Soup; Sicilian Cheese in Medieval Arab Recipes; Salt, Smoke, and History; Tuscan Wine; The Chef’s Uniform; Turkish Delights; Early Black-Authored American Cookbooks; and more…

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