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Volume 12, Issue 2

May 2012

ISSN 1529-3262

EISSN 1533-8622

In this Issue

americana
borborygmus
chef's page
eating out
ecology
family history
feast for the eye
festivals
Investigations
lagniappe
marketing
memoir
origins
orts and scantlings
photographs
poem
religion
Review essay
shopping
slow food
terroir
the bookshelf

from the editor: How the Other Half Eats

Contributors

americana

Men Who Eat Muskrat: It's Nothing Like Chicken

william woys weaver

borborygmus

Rumblings from the World of Food

chef's page

An Interview with Daniel Humm: Eleven Madison Park

anne e. mcbride

eating out

Table for One

matt goulding

ecology

Hogonomics

barry estabrook

family history

Kimchi Blues

grace m. cho

feast for the eye

Suzanne Lacy: Chewing More Than the Fat

cameron shaw

festivals

Vendimia Celebrations

paula de la cruz

Investigations

Women, Sabotaj, and Underground Food Economies in Haiti

myron m. beasley

Charles Darwin, the Gourmet Traveler

diana noyce

lagniappe

The Mutato Project

uli westphal

marketing

American Processed Kosher

jeffrey yoskowitz

memoir

The One-Second Sandwich

toni mirosevich

origins

A Man Walks into a Pub

ian klaus

orts and scantlings

The Girl with the Cupcake Tattoo

mark morton

photographs

At Home in Kyrgyzstan

lynn alleva lilley

poem

Double Boiler

lilah hegnauer

Partial Recipe for Brunswick Stew

andrea cohen

religion

Of Raspberries and Religion

susan h. swetnam

Review essay

Red in Spine and Claw

patricia gadsby

Gastronomy or Gluttony?

priscilla parkhurst ferguson

shopping

Sahadi's: A Family Affair

jason leahey

slow food

Farming the Monsoon: A Return to Traditional Tohono O'odham Foods

marcello di cintio

terroir

The Big Apple Exchange

alexandra leaf, photographs by joel seaman

the bookshelf

Review: Geoponika: Farm Work, by Andrew Dalby Totnes

Britta Ager

Review: Blood, Bones & Butter: The Inadvertent Education of a Reluctant Chef, by Gabrielle Hamilton

Phyllis Richman

Review: The Beekeeper's Lament: How One Man and Half a Billion Honey Bees Help Feed America, by Hannah Nordhaus

Thea Lenarduzzi

Review: Cooking in Other Women's Kitchens: Domestic Workers in the South, 1865–1960, by Rebecca Sharpless

Rafia Zafar

Review: Cheese, Pears, & History in a Proverb, by Massimo Montanari, Beth Archer Brombert, and Albert Sonnenfeld

Meryl S. Rosofsky

Review: L'Alimentation en Europe à l'époque moderne: Manger et boire, XVIe S.-XIXe S., by Philippe Meyzie

Beatrice Fink

Review: Churchill's Secret War: The British Empire and the Ravaging of India During World War II, by Madhusree Mukerjee

V. Vijaysree

Review: Moctezuma's Table: Rolando Briseño's Mexican and Chicano Tablescapes, by Norma E. Cantú

David Moorman

Review: An Extravagant Hunger: The Passionate Years of M.F.K. Fisher, by Anne Zimmerman

Joan Reardon

Review: The Nobel Banquets: A Century of Culinary History (1901–2001), by Ulrica Söderlind

Lisa Förare Winbladh

Review: Chasing Chiles: Hot Spots Along the Pepper Trail, by Kurt Michael Friese, Kraig Kraft, and Gary Paul Nabhan

Elizabeth Pearce

Review: Alcohol in Popular Culture: An Encyclopedia, by Rachel Black

Matthew Reid

Review: Cultural Encyclopedia of Vegetarianism, by Margaret Puskar-Pasewicz

Robin Lenz

Review: Hay Fever: How Chasing a Dream of a Vermont Farm Changed My Life, by Angela Miller

Heather Paxson

Review: How to Milk an Almond, Stuff an Egg, and Armor a Turnip: A Thousand Years of Recipes, by David Friedman and Elizabeth Cook

Ken Albala

Review: Culinary Reactions: The Everyday Chemistry of Cooking, by Simon Quellen Field

Anna Goldstein

Review: Naming Food After Places: Food Relocalisation and Knowledge Dynamics in Rural Development, by Maria Fonte and Apostolos G. Papadopoulos

Özlem Altıok

Review: Four Kitchens: My Life Behind the Burner in New York, Hanoi, Tel Aviv, and Paris, by Lauren Shockey

Neil L. Coletta

Cover Image

Cover Image
Table of Contents

Email alerts

Latest Issue Alert

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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