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Volume 4, Issue 2

May 2004

ISSN 1529-3262

EISSN 1533-8622

Rumblings from the World of Food

Strange Cousins

mark morton

Martianmallow: Food for the Inner Alien

marion lee, thomas beischer

Today's special dish

NINA LINDSAY

Still Life with Frittata

teresa lust

““GM or Death””: Food and Choice in Zambia

christopher m. annear

Motherfood

jan zita grover

Over the Top: The Extravagant Confectionery of J.M. Erich Weber

francine kirsch

Romanced by Cookbooks

anne l. bower

Food Stories

john clark

Grinding Away the Rust: The Legacy of Iceland's Herring Oil and Meal Factories

chris bogan

A Highland Ceilidh

ethel g. hofman

When the IRS Came to Dinner

elizabeth williams

Scenes from American Life

eric futran

Lucien Robert: De Temps en Temps

elizabeth riely

Nebam Sirme: Preserving Milk and Tradition

bronwen bromberger

Linda Formichelli, Leftover Artist 1969––2060

w. eric martin

From the Heart of the Yucatáán: El Turix, Cozumel, Mexico

rafael ponce

““What is your name? My name is Ah Quong. Well, I will call you Charlie.””

jan longone

Bittersweet

sidney w. mintz

Encyclopedia of Food and Culture: Scribner Library of Daily Life

California Dish: What I Saw (and Cooked) at the American Culinary Revolution

Food ++ Architecture

Fried Butter: A Food Memoir

Pane e Salute: Food and Love in Italy and Vermont

Return to Paris: A Memoir

From Here, You Can't See Paris: Seasons of a French Village and Its Restaurant

Land of Plenty: A Treasury of Authentic Sichuan Cooking

Asian Food: The Global and the Local

The British Housewife: Cookery Books, Cooking and Society in Eighteenth-century Britain

How to Read a French Fry and Other Stories of Intriguing Kitchen Science

Gastrabulary: A Future Terminology of Eating

ken albala, lisa cooperman

The Way We Live Now

darra goldstein

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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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