Issues | Volume 5 Number 4

Fall 2005

from the editor
Fusing Culture, Fusing Cuisine | Darra Goldstein

borborygmus
Rumblings from the World of Food

orts and scantlings
Boning Up on Language | Mark Morton

feast for the eye
Fruits and Vegetables as Sexual Metaphor in Late Renaissance Rome | John Varriano

poem
fatted | Peter O’Leary

memoir
Envy’s Sweet Origin | Karen Pepper

in memoriam
Fulton Street Fish Market | Maria Finn Dominguez

seasons
Small Round Things | Chitrita Banerji

illustration
Where Beauty Resides | Jenny Kimball

technology
Focus on the Fridge | Margaret B. Blackman

investigations
A Short History of MSG: Good Science, Bad Science, and Taste Cultures | Jordan Sand
Alexis Soyer’s Gastronomic Symposium of All Nations | April Bullock

classics
The Satyrica Concluded | Andrew Dalby

lives
A Taste for Menus: Henry Voigt Touches History | Jeanne Schinto

archive
Frightening the Game | Charles Perry

interview
Critter Cuisine: An Interview with Al and Mary Ann Clayton | Vivian Patterson

community
The MacDowell Recipe | Ted Weesner, Jr.

working on the food chain
Kamut: A New Old Grain | Gordon Sacks

personal history
Opa! Belly Dancing and Greek Barrel Wine | DeAnna Putnam

chef’s page
AKWA: Commercializing Creativity | Will Goldfarb

review essays
Keeping a Good House | Leni Sorensen
Pomp and Circumstance | Jason Sholl

the bookshelf
Books in Review

lagniappe
The Porcineograph

Cover: Juan Hidalgo, Un pan má (1999-2001), © Artists Rights Society (ARS), New York/VEGAP, Madrid

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