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Volume 1, Issue 1

February 2001

ISSN 1529-3262

EISSN 1533-8622

"Lagniappe" and "Borborygmus"

Mark Morton

Rumblings from the World of Food

My McDonald's

Constantin Boym

Ripe Peach

Louise Glüück

Turtle Soup

Amy B. Trubek

Delicacy

Paul Russell

Alison and Peter Smithson's 1956 "House of the Future"

Gwendolyn Owens

The Olla

Alicia Rííos

Tasting Technology: The Agricultural Revolution in Genetically Engineered Plants

Marc Lappéé

The Risks and Rewards of Biotechnology

Charles J. Arntzen, Irena Chalmers

That Rich and Hidden Stuff

Peggy Diggs

A Plea for Culinary Modernism: Why We Should Love New, Fast, Processed Food

Rachel Laudan

"Eat Your Words!" Seventeenth-Century Edible Letterforms

Gillian Riley

Deconstructing Soup: Ferran Adriàà's Culinary Challenges

Fabio Parasecoli

The Romaines of the Day

Mike Glier

Sicilian Cheese in Medieval Arab Recipes

Charles Perry

Salt, Smoke, and History

T.R. Durham

Tuscan Wine: Tradition and Innovation

William Nesto

Seafood Restaurant, Padstow, Cornwall, England

Rick Stein

The Chef's Uniform

Culinary Institute of America

Turkish Delights

Nevin Halici

Easter Weekend '98 at the Athens Central Market

Aglaia Kremezi

Early Black-Authored American Cookbooks

Jan Longone

Books in Review

Happy Scrapple Daddy

Joshua Raoul Brody

Food Studies Come of Age

Darra Goldstein

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Translating Foods of the World: A Roundtable Discussion on the Challenges and Triumphs of Translating Foods

“Looking for true Mexican food in Charlotte”: Insights into How Authenticity Is Produced, Experienced, and Interpreted in Migrant Food Spaces

what is fried is gold

Seeing Mediterranean: How Food Journalists Re-Imagined the Middle East and North Africa in the Twentieth-Century United States

Review: A Recipe for Gentrification: Food, Power, and Resistance in the City, edited by Alison Hope Alkon, Yuki Kato, and Joshua Sbicca

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