from the editor
Survival Cuisine | Darra Goldstein
borborygmus
Rumblings from the World of Food
forum
Obesity: “The Sixth Deadly Sin” | Ellen J. Fried and Elizabeth Williams
orts and scantlings
Cockeram’s Cookery | Mark Morton
feast for the eye
Monumentalizing Wheat: Soviet Dreams of Abundance | Diana Kurkovsky
poem
From “Cellar Notes” | Edward Ragg
the media
Making Food History | Michele Field
libations
Alkermes: “A Liqueur of Prodigious Strength” | Amy Butler Greenfield
history
Otto Horcher, Caterer to the Third Reich | Giles MacDonogh
taboos
Licking the Platter Clean | Reeni Fischer
investigations
Arctic Foodways and Contemporary Cuisine | Zona Spray Starks
Domesticating Cuisine: Food and Aesthetics on American Television | Krishnendu Ray
politics
Foie Gras: As Seen from Southwest France | Jeanne Strang
cuisine
Reflections on the Stuffed Cabbage | Allen S. Weiss
americana
Roosevelt Roasters | Harley Spiller
memoir
In Grandma’s Fus Steps: The Jellied Calf’s Feet of My Youth | Michael Frishman
local fare
A Time to Gather: Foraging with the Bedouins of Galilee | Abbie Rosner
chef’s page
An Interview with Catherine de Zagon Louy | Yng-Ru Chen
review essays
Gusto all’Inglese | Fred Plotkin
The Industry of Bees | J.H. Galloway
Three Perspectives on the French Culinary Scene | Beatrice Fink
the bookshelf
Books in Review
lagniappe
Crochet Stout | Rachael Matthews
Cover: Sardines in a tin, colored X-ray. The key (black) at center is used to open the tin. Sardines are a good source of vitamin A, protein and healthy fish oils. Gusto/ Photo Researchers, Inc. Photo Researchers Picture Number: SF4840