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.”