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.