Summer 2003, Volume 3, Number 3

Summer 2003, Volume 3, Number 3

from the editor
Possessing the Past | Darra Goldstein

borborygmus
Rumblings from the World of Food

orts and scantlings
“Crowdie Mowdie” | Mark Morton

feast for the eye
The Wedding Feast: Frans Snyders’s Larder with a Maidservant | Jill Meredith

poem
Odds | Cassandra Cleghorn

origins
The Vinegar of Spilamberto | Doris Muscatine

identities
Falafel: A National Icon | Yael Raviv

memoir
Cooking Lessons | Constance Hardesty

investigations
Postrevolutionary Chowhounds: Food, Globalization, and the Italian Left | Fabio Parasecoli
Writing Out of the Kitchen: Carême and the Invention of French Cuisine | Priscilla Parkhurst Ferguson

illustrations
(small) Appetites | Stephanie Brody-Lederman

culinary exchange
Thai Egg-Based Sweets: The Legend of Thao Thong Keap-Ma | Su-Mei Yu

libations
The Return of the Zin | Jon Fasman

health
Evacuation Day, or a Foodie is Bummed Out | Merry White

essay
Breakfast | Tim Morris

photographs
Meat | Monika Malewska

shopping
Oyster Policy | Roy Owen

uprisings
Sourdough Culture | Lynn Harris

travel
Rock ‘n’ Roll Cooking | Duncan Holmes

working on the food chain
Growing Food in Suburbia | Judith Hausman

chef’s page
Life’s Pleasures: Arrows Restaurant, Ogunquit, Maine | Clark Frasier

review essay
GM Foods: “Miracle or Menace?” | Lois Banta

the bookshelf
Books in Review

lagniappe
Thrill Food | John Markus