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.