Fall 2002, Volume 2, Number 4

Fall 2002, Volume 2, Number 4

from the editor
Cook’s Block | Darra Goldstein

borborygmus
Rumblings from the World of Food

orts and scantlings
No Cakes for High Muckamucks | Mark Morton

feast for the eye
Mikhail Larionov’s Still Life with Crayfish | Sonya Bekkerman

poem
Recipe for S&M Marmalade | Judith Pacht

memoir
Remembering Daddy | Miriam Sauls

origins
Cheesecakes, Junkets, and Syllabubs | Carol Wilson

archive
Specialized Cookbooks from Mad Magazine | Dick De Bartolo and George Woodbridge

visionaries
“The Only Place to Eat in Berkeley”: Hank Rubin and the Pot Luck | Barry Glassner

investigations
From Cave to Café: Artists’ Gatherings | Robert Chirico
Just Like Home: “Home Cooking” and the Domestication of the American Restaurant | Samantha Barbas

past pleasures
“Deviled Ham Untouched by Human Hands”: Vintage Stereoviews | Jeanne Schinto

working on the food chain
Big Cheese, Small Business | Beth Dooley

at the movies
Bent Hamer’s Psalms from the Kitchen | Jim Stark

poem
Aunty’s Eggplant | Cynthia Imperatore

photographs
Mentawai Album | Charles Lindsay

libations
Liquid History | Noah Rothbaum

wwfood
France: Dining with the Doom Generation | Lucie Perineau

chef’s page
Beyond the Berlin Wall | Marcel Biró, with Shannon Kring Biró

notes on vintage volumes
The Mince Pie That Launched the Declaration of Independence, and Other Recipes in Rhyme | Jan Longone

review essays
Salt | Dana Polan
Chocolate: From Bean to Bar | Ellen M. Schnepel

the bookshelf
Books in Review

lagniappe
Nero Blanc’s Recipe for the Perfect Yule Log | Nero Blanc

Cover: © Gail Skoff, “Tomato Eater.”