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Volume 10, Issue 2

May 2010

ISSN 1529-3262

EISSN 1533-8622

In this Issue

borborygmus
orts and scantlings
feast for the eye
poem
passages
ritual
prose
Investigations
ecology
illuminations
identity
entrepreneurs
memoir
lives
photographs
chef's page
at the movies
Review Essays
the bookshelf
lagniappe
FROM THE EDITOR

borborygmus

Rumblings from the World of Food

Note

orts and scantlings

Times Tables

mark morton

feast for the eye

Food Masquerade

ann bermingham

poem

The Treatment and Mistreatment of Fish

m.n. altenderfer

passages

Of Math and the Monkey God

vijaysree venkatraman

ritual

Mealtime at a Tibetan Monastery

eric c. rath

prose

Act of Love

judith reese gorfain

Investigations

The Pavlova Wars: How a Creationist Model of Recipe Origins Led to an International Dispute

helen m. leach

The Cultural Politics of Eating in Shenzhen

mary ann o'donnell

From Slaughter to Supper: the Politics and Pleasure of Meat

dawn johnston

Blame It on the Grain

joy parks

Review: Watching What We Eat: The Evolution of Television Cooking Shows, by Kathleen Collins

Dana Polan

Review: crEATe: Eating, Design and Future Food

Harley Spiller

Review: Culinary Nostalgia: Regional Food Culture and the Urban Experience in Shanghai, by Mark Swislocki

Christopher Nugent

Review: Food Culture in Southeast Asia, by Penny Van Esterick

Robyn Eckhardt

Review: Everything but the Squeal: Eating the Whole Hog in Northern Spain, by John Barlow

Susan Tax Freeman

Review: Dry Manhattan: Prohibition in New York City, by Michael A. Lerner

Andrew Coe

Review: The Flavor of Wisconsin: An Informal History of Food and Eating in the Badger State, Second Edition, by Harva Hachten and Terese Allen

Joan Peterson, PhD

Review: Pot Roast, Politics, and Ants in the Pantry: Missouri's Cookbook Heritage, by Carol Fisher and John Fisher

Julia M. Usher

Review: Potato: A History of the Propitious Esculent, by John Reader

Megan E. Edwards

Review: Cooking: The Quintessential Art, by Hervéé This, Pierre Gagnaire, and M.B. DeBevoise

Anne E. McBride

Review: At the Table: Metaphorical and Material Cultures of Food in Medieval and Early Modern Europe, by Timothy J. Tomasik and Juliann M. Vitullo

Salvatore Musumeci

Review: Fat of the Land: Adventures of a 21st Century Forager, by Langdon Cook

Terry Haggerty

Review: Pecans: The Story in a Nutshell, by Jane Manaster

MM Pack

Review: Counter Culture: The American Coffee Shop Waitress, by Candacy Taylor

Rachel Finn

Contributors

ecology

On the Tomato Trail: In Search of Ancestral Roots

barry estabrook

illuminations

Veilleuse-thééièères: Form and Function in Nightlight Teapots

carol penn-romine

identity

Upgrading the Local: Belgian Cuisine in Global Waves

peter scholliers, anneke geyzen

entrepreneurs

The Tomato Queen of San Joaquin

ken albala

memoir

Still Life on the Half-Shell

k.g. schneider

lives

The Rogue Winemaker of Bully Hill

susan raich

photographs

Swahili Style

gwendolyn meyer

chef's page

Alba: Boulder, Colorado

alexander feldman

at the movies

Mastering the Art of Feminist Mentorship

caetlin benson-allott

Review Essays

Italian Traditions

nancy harmon jenkins

the bookshelf

Review: Catching Fire: How Cooking Made Us Human, by Richard Wrangham

Anthony Marro

lagniappe

United Steaks of America

dominic episcopo

FROM THE EDITOR

Begging for Crusts

Cover Image

Cover Image
Table of Contents

Email alerts

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Latest
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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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