Spring 2001, Volume 1, Number 2

Spring 2001, Volume 1, Number 2

from the editor
The Spoon, Not the Scepter | Darra Goldstein

borborygmus
Rumblings from the World of Food

orts and scantlings
“Corruption” | Mark Morton

feast for the eye
Janine Antoni’s Gnawing Idea | Laura Heon

poetry
Food for Thought | Eamon Grennan

etymologies
Rehabilitating the “Stinking Herbe”: A Case Study of Culinary Prejudice | Helen Leach

watched pot
The Egg Beater | Meryle Evans

opinion
Mangled Menus | Arthur Schwartz

fundamentals
The Bengali Bonti | Chitrita Banerji

working on the food chain
Farmland, Farms, Farming, and Farmers: The Four F’s of Food Production | Michael Hamm

photographs
Food Chain | Catherine Chalmers

investigations
Christopher Columbus, Gonzalo Pizarro, and the Search for Cinnamon | Andrew Dalby
William Alexis Jarrin: An Italian Confectioner in London | Laura Mason
Professor Blot and the First French Cooking School in New York, Part I | Jan Longone

archive
Emile Zola’s Portrait of Les Halles | Alexandra Leaf

eating out
“Let’s Eat Chinese!”: Reflections on Cultural Food Colonialism | Lisa Heldke

libations
Chinese Spring Green Tea | Mary Lou Heiss

chef’s page
La Locanda del Coccio, Providence, Rhode Island | Walter Potenza

wwfood
Iceland | Steingrímur Sigurgeirsson

spilled beans
Baumkuchen | Sylvia M. Henderson

review essay
The Other French Revolution: Explorations of Culinary and Prandial Inventiveness | Beatrice Fink

the bookshelf
Books in Review

lagniappe
An Edible Map | David Jouris

Cover: David Shterenberg. “Zavtrak” (“Breakfast”), 1916. Owned by the State Russian Museum, St. Petersburg.