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
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