from the editor
Fusing Culture, Fusing Cuisine | Darra Goldstein
borborygmus
Rumblings from the World of Food
orts and scantlings
Boning Up on Language | Mark Morton
feast for the eye
Fruits and Vegetables as Sexual Metaphor in Late Renaissance Rome | John Varriano
poem
fatted | Peter O’Leary
memoir
Envy’s Sweet Origin | Karen Pepper
in memoriam
Fulton Street Fish Market | Maria Finn Dominguez
seasons
Small Round Things | Chitrita Banerji
illustration
Where Beauty Resides | Jenny Kimball
technology
Focus on the Fridge | Margaret B. Blackman
investigations
A Short History of MSG: Good Science, Bad Science, and Taste Cultures | Jordan Sand
Alexis Soyer’s Gastronomic Symposium of All Nations | April Bullock
classics
The Satyrica Concluded | Andrew Dalby
lives
A Taste for Menus: Henry Voigt Touches History | Jeanne Schinto
archive
Frightening the Game | Charles Perry
interview
Critter Cuisine: An Interview with Al and Mary Ann Clayton | Vivian Patterson
community
The MacDowell Recipe | Ted Weesner, Jr.
working on the food chain
Kamut: A New Old Grain | Gordon Sacks
personal history
Opa! Belly Dancing and Greek Barrel Wine | DeAnna Putnam
chef’s page
AKWA: Commercializing Creativity | Will Goldfarb
review essays
Keeping a Good House | Leni Sorensen
Pomp and Circumstance | Jason Sholl
the bookshelf
Books in Review
lagniappe
The Porcineograph
Cover: Juan Hidalgo, Un pan má (1999-2001), © Artists Rights Society (ARS), New York/VEGAP, Madrid