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Volume 2, Issue 4

November 2002

ISSN 1529-3262

EISSN 1533-8622

Rumblings from the World of Food

No Cakes for High Muckamucks

Mark Morton

Mikhail Larionov's Still Life with Crayfish

Sonya Bekkerman

Recipe for S&M Marmalade

Judith Pacht

Remembering Daddy

Miriam Sauls

Cheesecakes, Junkets, and Syllabubs

Carol Wilson

Specialized Cookbooks

Dick de Bartolo, George Woodbridge

"The Only Place to Eat in Berkeley": Hank Rubin and the Pot Luck

Barry Glassner

From Cave to Caféé: Artists' Gatherings

Robert Chirico

Just Like Home: "Home Cooking" and the Domestication of the American Restaurant

Samantha Barbas

"Deviled Ham Untouched by Hands": Food-Related Vintage Stereoviews

Jeanne Schinto

Big Cheese, Small Business

Beth Dooley

Psalms from the Kitchen

Jim Stark

Aunty's Eggplant

Cynthia Imperatore

Mentawai Album

Charles Lindsay

Liquid History

Noah Rothbaum

France: Dining with the Doom Generation

Lucie Perineau

Beyond the Berlin Wall

Marcel Biróó, Shannon Kring Biróó

The Mince Pie That Launched the Declaration of Independence, and Other Recipes in Rhyme

Jan Longone

Salt

Dana Polan

Chocolate: From Bean to Bar

Ellen M. Schnepel

Books in Review

Nero Blanc's Recipe for the Perfect Yule Log

Nero Blanc

Cook's Block

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Quality and Genuineness in the World of Sicilian Olive Oil

Recreating Colonial Mexican Fudge: Panochita in the Culinaria Kitchen Laboratory

Authentic Possibilities: Uncommon Lessons from Slow Figs and Fast Fashion

From Panocha to Fudge: Mexican Roots of an American Candy

Diptychs from Las Californias

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