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Volume 10, Issue 1

February 2010

ISSN 1529-3262

EISSN 1533-8622

In this Issue

borborygmus
cartoons
orts and scantlings
feast for the eye
poem
memoir
gender
rituals
Teaching California History: A Conversation
- Forum
slice of life
fashion
Investigations
archive
consumption
americana
identity
futurism
photographs
prose
terroir
design
chef's page
Review Essays
the bookshelf
lagniappe
Supplement
FROM THE EDITOR

borborygmus

Rumblings from the World of Food

cartoons

Something Tastes Funny: Toasting Ten Years of Gastronomica

david sipress

orts and scantlings

““Gastrobamica””

mark morton

feast for the eye

An Apt and Noble Gift: Gorham's Rebekah Pitcher

amy miller dehan

poem

On Curing Images and Pork

Tung-Hui Hu

memoir

Eating White

geoff nicholson

gender

Why Are There No Great Women Chefs?

charlotte druckman

rituals

Rites of Passage in Italy

carol field

Teaching California History: A Conversation

Forum

Food Porn

anne e. mcbride

slice of life

Sweet Tooth Nation: Fabrico Próóprio and the Portuguese Pastry

frances baca

fashion

““Another Form of Her Genius””: Lee Miller in the Kitchen

becky e. conekin

Investigations

Jean-Baptiste Labat and the Buccaneer Barbecue in Seventeenth-Century Martinique

suzanne toczyski

Conviviality in Catalonia

a.f. robertson

Silver Lining: Building a Shared Sudanese Identity through Food

a.v. crofts

Food Enigmas, Colonial and Postcolonial

Review

Review

Review

Review

Review

Review

Review

Review

Review

Review

Review

Review

Contributors

archive

Lucent Figs and Suave Veal Chops: Sylvia Plath and Food

lynda k. bundtzen

consumption

Like Your Labels?

michele field

americana

Moxie: A Flavor for the Few

robert dickinson

identity

Culinary Nationalism

priscilla parkhurst ferguson

futurism

Losing the Space Race

kay sexton

photographs

The Color of Hay: The Peasants of Maramureşş

kathleen laraia mclaughlin; h. woods mclaughlin

prose

A Pinch of Finch

toni mirosevich

terroir

Discovering Terroir in the World of Chocolate

bill nesto

design

Guinomi

allen s. weiss

chef's page

Executive Pastry Chef, Washington, D.C.

bill yosses

Review Essays

Aesthetics and Alchemy in the Contemporary Kitchen

the bookshelf

Books in Review

lagniappe

Collard Leaves for Misery

ardath weaver

Supplement

10th Anniversary Supplement

FROM THE EDITOR

Feast in a Time of Famine

Cover Image

Cover Image
Table of Contents

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Latest Issue Alert

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Japanese Immigrants’ Pantry: Creating Eating Habits and Identities with Brazilian Ingredients

Household and Community Gardens Surge in the Philippines and Senegal during COVID-19: How Do Contrasting Models Speak to Different Visions for Future Food Systems?

Roundtable: The Great Italics Debate

Digesting Peru in Brooklyn: The Flavor of Culinary Nationalism

Review: Once Was Water, by Christopher Beaver and Diana Fuller

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