Winter 2004, Volume 4, Number 1

Winter 2004, Volume 4, Number 1

from the editor
Food from the Heart | Darra Goldstein

borborygmus
Rumblings from the World of Food

orts and scantlings
Eat Your Words | Mark Morton

feast for the eye
Delicious Deception: Wax Parlor Art in Nineteenth-Century America | Dorothy Moss

poem
To Jacques Pépin | Shanna Compton

family history
If This Is Wednesday, It Must Be Liver Loaf | Will Pritchard

religion
Divine Liturgy | D Wood

terroir
The Spirit of Place | Lawrence Osborne

technology
The Clockwork Roasting Jack | Jeanne Schinto

taste
Food Science and Consumer Taste | Alain-Claude Roudot

investigations
Chunky Soup: The Sumotori Diet | Jonathan Deutsch

Feeding Your Face: Fan Fare and Status at a Sumo Tournament | Merry White
Haunted Kitchens: Cooking and Remembering | Jean Duruz

americana
Quick Lunch | Jan Whitaker

ritual
Agni’s Flames | Raghavan Iyer

fashion
Food + Clothing = | Robert Kushner

shopping
Fancy Groceries | Robert Kaufelt

world wide food
South Africa’s Rainbow Cuisine | Lannice Snyman

chef’s page
Pierre Hermé: Creating a Collection | Dorie Greenspan

at the movies
A Love Supreme and Dim Sum | Sukhdev Sandhu

review essay
A Journey to the West: Chinese Food in Western Countries | Yong Chen

the bookshelf
Books in Review

lagniappe
Terms of Endearment | Karen Salmansohn

Cover: Leon Bakst, “Supper” (1902). Owned by the State Russian Museum, St. Petersburg.