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Volume 12, Issue 3
August 2012
Issue Cover
ISSN 1529-3262
EISSN 1533-8622
from the editor: Flavors of Ireland
darra goldstein
View Articletitled, from the editor: Flavors of Ireland
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Contributors
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americana

Regional Cooking
constance hardesty
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borborygmus

Rumblings from the World of Food
View Articletitled, Rumblings from the World of Food
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Celebrations

Tuesday Night Is Nut Loaf: Women's Music-Festival Foods
bonnie j. morris
View Articletitled, Tuesday Night Is Nut Loaf: Women's Music-Festival Foods
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chef's page

Colombian Grace: Key West, Florida
nancy klingener
View Articletitled, Colombian Grace: Key West, Florida
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culinary history

Mrs. Fisher's Cigarettes
john martin taylor
View Articletitled, Mrs. Fisher's Cigarettes
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ecology

Swimming Upstream
barry estabrook
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family history

Tooth for Tooth
nicole j. caruth
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feast for the eye

Il Gusto: José de Ribera's Personification of Taste
lisa vergara
View Articletitled, <em>Il Gusto</em>: José de Ribera's Personification of Taste
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food play

Kitchen Hijinks
alexander feldman
View Articletitled, Kitchen Hijinks
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identity

Eating the Hyphen
lily wong
View Articletitled, Eating the Hyphen
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Investigations

Dishing It Out: Food Blogs and Post-Feminist Domesticity
paula m. salvio
View Articletitled, Dishing It Out: Food Blogs and Post-Feminist Domesticity
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Banking on Beach Plums
les garrick
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lagniappe

Delectable
edward bing lee
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local fare

Manioc: A Brazilian Chef Claims Her Roots
sara b. franklin
View Articletitled, Manioc: A Brazilian Chef Claims Her Roots
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nationalism

Eating Ukraine and Its Lard(er)
katrina kollegaeva
View Articletitled, Eating Ukraine and Its Lard(er)
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orts and scantlings

Eating by Numbers
mark morton
View Articletitled, Eating by Numbers
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photographs

You Are What You Eat
mark menjivar
View Articletitled, You Are What You Eat
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poem

Entomophagy
rawaan alkhatib
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Sharing mason jars
dee hobsbawn-smith
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Coney Island, Michigan
christina olson
View Articletitled, Coney Island, Michigan
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Politics

Fighting Sicilian Corruption, One Vine at a Time
marie doezema
View Articletitled, Fighting Sicilian Corruption, One Vine at a Time
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prose

Beef Wellington
nicholas poluhoff
View Articletitled, Beef Wellington
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Review essay

Child of Her Times
jeannette ferrary
View Articletitled, Child of Her Times
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the bookshelf

Review: Bread, Beer & the Seeds of Change: Agriculture's Imprint on World History, by Thomas R. Sinclair and Carol Janas Sinclair
Adam Ebert
View Articletitled, Review: <em>Bread, Beer &amp; the Seeds of Change: Agriculture's Imprint on World History</em>, by Thomas R. Sinclair and Carol Janas Sinclair
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Review: Encyclopedia of Organic, Sustainable, and Local Food, by Edited by Leslie A. Duram
Theodore Rend Barton
View Articletitled, Review: <em>Encyclopedia of Organic, Sustainable, and Local Food</em>, by Edited by Leslie A. Duram
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Review: Royal Taste: Food, Power and Status at the European Courts after 1789, by Edited by Danielle De Vooght
Peter Atkins
View Articletitled, Review: <em>Royal Taste: Food, Power and Status at the European Courts after 1789</em>, by Edited by Danielle De Vooght
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Review: The Book of Fungi: A Life-size Guide to Six Hundred Species from Around the World, by Peter Roberts and Shelley Evans
Joan Edwards
View Articletitled, Review: <em>The Book of Fungi: A Life-size Guide to Six Hundred Species from Around the World</em>, by Peter Roberts and Shelley Evans
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Review: The Finest Wines of Bordeaux: A Regional Guide to the Best Châteaux and Their Wines, by James Lawther and Hugh Johnson
Barbara Ensrud
View Articletitled, Review: <em>The Finest Wines of Bordeaux: A Regional Guide to the Best Châteaux and Their Wines</em>, by James Lawther and Hugh Johnson
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Review: Gourmets in the Land of Famine: The Culture and Politics of Rice in Modern Canton, by Seung-joon Lee
Erica J. Peters
View Articletitled, Review: <em>Gourmets in the Land of Famine: The Culture and Politics of Rice in Modern Canton</em>, by Seung-joon Lee
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Review: Craving Earth: Understanding Pica: The Urge to Eat, Clay, Starch, Ice and Chalk, by Sera L. Young
Susan Allport
View Articletitled, Review: <em>Craving Earth: Understanding Pica: The Urge to Eat, Clay, Starch, Ice and Chalk</em>, by Sera L. Young
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Review: Moonshiners and Prohibitionists: The Battle over Alcohol in Southern Appalachia, by Bruce E. Stewart
Charles Thompson
View Articletitled, Review: <em>Moonshiners and Prohibitionists: The Battle over Alcohol in Southern Appalachia</em>, by Bruce E. Stewart
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Review: Japanese Foodways: Past & Present, by Edited by Eric C. Rath and Stephanie Assmann
Jordan Sand
View Articletitled, Review: <em>Japanese Foodways: Past &amp; Present</em>, by Edited by Eric C. Rath and Stephanie Assmann
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Review: Sweet Invention: A History of Dessert, by Michael Krondl
Ken Albala
View Articletitled, Review: <em>Sweet Invention: A History of Dessert</em>, by Michael Krondl
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Review: Growing a Farmer: How I Learned to Live Off the Land, by Kurt Timmermeister
Megan Carney
View Articletitled, Review: <em>Growing a Farmer: How I Learned to Live Off the Land</em>, by Kurt Timmermeister
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Review: Tomatoland: How Modern Agriculture Destroyed Our Most Alluring Fruit, by Barry Estabrook
Sarah Cantril
View Articletitled, Review: <em>Tomatoland: How Modern Agriculture Destroyed Our Most Alluring Fruit</em>, by Barry Estabrook
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Review: Menu Design in America: A Visual and Culinary History of Graphic Styles and Design, 1850–1985, by Jim Heimann, with Steven Heller and John Mariani
Henry Voigt
View Articletitled, Review: <em>Menu Design in America: A Visual and Culinary History of Graphic Styles and Design, 1850–1985</em>, by Jim Heimann, with Steven Heller and John Mariani
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Review: Farm Together Now: A Portrait of People, Places, and Ideas for a New Food Movement, by Amy Franceschini, Daniel Tucker, and Anne Hamersky
Naomi Starkman
View Articletitled, Review: <em>Farm Together Now: A Portrait of People, Places, and Ideas for a New Food Movement</em>, by Amy Franceschini, Daniel Tucker, and Anne Hamersky
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Review: Consumption, Trade and Innovation: Exploring the Botanical Remains from the Roman and Islamic Ports at Quseir al-Qadim, Egypt, by Marijke van der Veen
Monica L. Smith
View Articletitled, Review: <em>Consumption, Trade and Innovation: Exploring the Botanical Remains from the Roman and Islamic Ports at Quseir al-Qadim, Egypt</em>, by Marijke van der Veen
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Review: Mission Street Food: Recipes and Ideas from an Improbable Restaurant, by Anthony Myint and Karen Leibowitz
Andrew Simmons
View Articletitled, Review: <em>Mission Street Food: Recipes and Ideas from an Improbable Restaurant</em>, by Anthony Myint and Karen Leibowitz
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Review: Storied Dishes: What Our Family Recipes Tell Us about Who We Are and Where We've Been, by Linda Murray Berzok
Sharon Hunt
View Articletitled, Review: <em>Storied Dishes: What Our Family Recipes Tell Us about Who We Are and Where We've Been</em>, by Linda Murray Berzok
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Review: From Kai to Kiwi Kitchen: New Zealand Culinary Traditions and Cookbooks, by Helen Leach
Lauraine Jacobs
View Articletitled, Review: <em>From Kai to Kiwi Kitchen: New Zealand Culinary Traditions and Cookbooks</em>, by Helen Leach
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Review: Words to Eat By: Five Foods and the Culinary History of the English Language, by Ina Lipkowitz
Debra Shapiro
View Articletitled, Review: <em>Words to Eat By: Five Foods and the Culinary History of the English Language</em>, by Ina Lipkowitz
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Review: La Figa: Visions of Food and Form, by Tiberio Simone and Matt Freedman
Fabio Parasecoli
View Articletitled, Review: <em>La Figa: Visions of Food and Form</em>, by Tiberio Simone and Matt Freedman
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Review: They Draw & Cook: 107 Recipes Illustrated by Artists from Around the World, by Nate Padavick and Salli Swindell
Stefanie S. Jandl
View Articletitled, Review: <em>They Draw &amp; Cook: 107 Recipes Illustrated by Artists from Around the World</em>, by Nate Padavick and Salli Swindell
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Review: Minnesota Lunch: From Pasties to Banh Mi, by James Norton
Young C. Kim
View Articletitled, Review: <em>Minnesota Lunch: From Pasties to Banh Mi</em>, by James Norton
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Review: The Founding Foodies: How Washington, Jefferson, and Franklin Revolutionized American Cuisine, by Dave DeWitt
Lucy M. Long
View Articletitled, Review: <em>The Founding Foodies: How Washington, Jefferson, and Franklin Revolutionized American Cuisine</em>, by Dave DeWitt
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the hunt

Swimming with Spears
tetsuhiko endo
View Articletitled, Swimming with Spears
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trade

Industrialized Delicacies: The Rise of the Umbrian Truffle Business
rengenier c. rittersma
View Articletitled, Industrialized Delicacies: The Rise of the Umbrian Truffle Business
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visionaries

Michel Guérard on French Cuisine
barbara santich
View Articletitled, Michel Guérard on French Cuisine
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working on the food chain

Kicking the Commodity Habit: On Being Grown Out of Place
stephen jones
View Articletitled, Kicking the Commodity Habit: On Being Grown Out of Place
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All Issues
Memories of Exile: A Gastrofeminist Conversation with Durkhanai Ayubi
A Marketing Ploy with Legs: How Natural Wine Flooded Brooklyn
On One’s Own or with Someone Else: Desire and Gourmandism in Contemporary Japanese Mangas
Gaga for Golgappa: Street Food, Gender and Access to the Public Space in Urbanizing India
Review: The Global Japanese Restaurant: Mobilities, Imaginaries, and Politics, edited by James Farrer and David L. Wank
  • Online ISSN 1533-8622
  • Print ISSN 1529-3262
  • Copyright © 2024
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