Winter 2001, Volume 1, Number 1

Winter 2001, Volume 1, Number 1

from the editor
Food Studies Come of Age | Darra Goldstein

orts and scantlings
“Borborygmus” and “Lagniappe” | Mark Morton

borborygmus
Rumblings from the World of Food

culture shock
My McDonald’s | Constantin Boym

poetry
Ripe Peach | Louise Glück

origins
Turtle Soup | Amy B. Trubek

essay
Delicacy | Paul Russell

a feast for the eye
Alison and Peter Smithson’s 1956 “House of the Future” | Gwendolyn Owens

watched pot
The Olla | Alicia Rís

working on the food chain
Tasting Technology: The Agricultural Revolution in Genetically Engineered Plants | Marc Lappé
The Risks and Rewards of Biotechnology | Charles J. Arntzen, Irena Chalmers

illustration
That Rich and Hidden Stuff | Peggy Diggs

investigations
A Plea for Culinary Modernism: Why We Should Love New, Fast, Processed Food | Rachel Laudan
“Eat Your Words!” Seventeenth-Century Edible Letterforms | Gillian Riley
Deconstructing Soup: Ferran Adrià’s Culinary Challenges | Fabio Parasecoli

illustration
The Romaines of the Day | Mike Glier

archive
Sicilian Cheese in Medieval Arab Recipes | Charles Perry

fundamentals
Salt, Smoke, and History | T.R. Durham

libations
Tuscan Wine: Tradition and Innovation | William R. Nesto

chef’s page
Seafood Restaurant, Padstow, Cornwall, England | Rick Stein

spilled beans
The Chef’s Uniform | The Culinary Institute of America

wwfood
Turkish Delights | Nevin Halici

photograph
Easter Weekend ’98 at the Athens Central Market | Aglaia Kremezi

notes on vintage volumes
Early Black-Authored American Cookbooks | Jan Longone

the bookshelf
Books in Review

lagniappe
Happy Scrapple Daddy | Joshua Raoul Brody

Cover: Luis Buñuel L’Age D’Or. Collection Cinématique Suisse. Rights reserved.