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Celebrating Ten Years of Gastronomica!
Click here for our special anniversary page, with exclusive interviews, recipes, podcasts, and more.
Winter 2010 • Volume 10 Number 1
Table of Contents
from the editor
Feast in a Time of Famine | Darra Goldstein
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borborygmus
Rumblings from the World of Food
cartoons
Something Tastes Funny: Toasting Ten Years of Gastronomica | David Sipress
orts and scantlings
"Gastrobamica" | Mark Morton
feast for the eye
An Apt and Noble Gift: Gorham's Rebekah Pitcher | Amy Miller Dehan
poem
On Curing Images and Pork | Tung-Hui Hu
memoir
Eating White | Geoff Nicholson
gender
Why Are There No Great Women Chefs? | Charlotte Druckman
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rituals
Rites of Passage in Italy | Carol Field
forum
Food Porn | Anne E. McBride
slice of life
Sweet Tooth Nation: Fabrico Próprio and the Portuguese Pastry | Frances Baca
fashion
"Another Form of Her Genius": Lee Miller in the Kitchen | Becky E. Conekin
investigations
Jean-Baptiste Labat and the Buccaneer Barbecue in Seventeenth-Century Martinique | Suzanne Toczyski
Conviviality in Catalonia | A.F. Robertson
archive
Lucent Figs and Suave Veal Chops: Sylvia Plath and Food | Lynda K. Bundtzen
consumption
Like Your Labels? | Michele Field
americana
Moxie: A Flavor for the Few | Robert Dickinson
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identity
Culinary Nationalism | Priscilla Parkhurst Ferguson
Silver Lining: Building a Shared Sudanese Identity through Food | A.V. Crofts
futurism
Losing the Space Race | Kay Sexton
photographs
The Color of Hay: The Peasants of Maramures | Kathleen Laraia McLaughlin and H. Woods McLaughlin
prose
A Pinch of Finch | Toni Mirosevich
terroir
Discovering Terroir in the World of Chocolate | Bill Nesto
design
Guinomi | Allen S. Weiss
chef's page
Executive Pastry Chef, Washington, D.C. | Bill Yosses
review essays
Aesthetics and Alchemy in the Contemporary Kitchen | Joanne Molina
Food Enigmas, Colonial and Postcolonial | Sidney W. Mintz
the bookshelf
Books in Review
lagniappe
Collard Leaves for Misery | Ardath Weaver
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