Summer 2004, Volume 4, Number 3

from the editor
An Act of Ordering | Darra Goldstein

Rumblings from the World of Food

orts and scantlings
Bread and Meat for God’s Sake | Mark Morton

feast for the eye
Roger Fenton’s “Flowers and Fruit” | Thomas Weston Fels

A Shallot | Richard Wilbur; French translation by Jean Migrenne; Illustration by Julio Granda

Black Magic: Old Coke and the New South | Timothy C. Davis

Spreewälder Gurken: Pickled Cucumbers from the Spreewald | Ursula Heinzelmann

organized crime
The Egg Cream Racket | Andrew Coe

watched pot
Wok Hay: The Breath of a Wok | Grace Young

From the “Corpus Inductum” series | Mary Beth Heffernan

The Other Atkins Revolution: Atkins and the Shifting Culture of Dieting | Amy Bentley

The Parrot Eaters: Psittacophagy in the Renaissance and Beyond | Bruce Boehrer
Power Meal: Craig Claiborne’s Last Supper for the New York Times | Mitchell Davis

Born-Again Kosher | Nancy Davidson

point of view
The Gentle Rise of (Real) Cake | Lisa Yockelson

Bitter Alchemy | Deirdre Heekin

working on the food chain
About Pluots | William Brantley

cultural affairs
Incorporating Terroir: L’Affaire Mondavi Reconsidered | Amy B. Trubek

world wide food
Dutch Treat | José van Mil

chef’s page
The Evolution of a Chef | François de Mélogue

review essays
Dialogue of Cuisines | Leyla Rouhi
The Insatiable City | Kyri Watson Claflin

the bookshelf
Books in Review

To the Platter Born | Debbie Moose

Cover: Mona Hatoum, T42 (1998). Courtesy Alexander and Bonin, New York.