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Gastronomica: The Journal of Critical Food Studies

Table of Contents

Vol. 1 No. 2, Spring 2001

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    The Spoon, Not the Scepter
    Darra Goldstein
    (pp. iii-iv) DOI:
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    Contributors
    (pp. v-vi) DOI:
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    Rumblings from the World Food
    (pp. 1-3) DOI:
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    "Corruption"
    Mark Morton
    (p. 4) DOI:
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    Janine Antoni's Gnawing Idea
    Laura Heon
    (pp. 5-8) DOI:
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    Food for Thought
    Eamon Grennan
    (p. 9) DOI:
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    Rehabilitating the "Stinking Herbe": A Case Study of Culinary Prejudice
    Helen Leach
    (pp. 10-15) DOI:
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    The Egg Beater
    Meryle Evans
    (pp. 16-19) DOI:
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    Mangled Menus
    Arthur Schwartz
    (pp. 20-21) DOI:
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    The Bengali Bonti
    Chitrita Banerji
    (pp. 23-26) DOI:
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    Farmland, Farms, Farming, and Farmers: The Four F's of Food Production
    Michael Hamm
    (pp. 27-31) DOI:
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    Food Chain: Six Photographs from the Series
    Catherine Chalmers
    (pp. 32-39) DOI:
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    Christopher Columbus, Gonzalo Pizarro, and the Search for Cinnamon
    Andrew Dalby
    (pp. 40-49) DOI:
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    William Alexis Jarrin: An Italian Confectioner in London
    Laura Mason
    (pp. 50-64) DOI:
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    Professor Blot and the First French Cooking School in New York, Part I
    Jan Longone
    (pp. 65-71) DOI:
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    Emile Zola's Portrait of Les Halles
    Alexandra Leaf
    (pp. 72-75) DOI:
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    "Let's Eat Chinese!": Reflections on Cultural Food Colonialism
    Lisa Heldke
    (pp. 76-79) DOI:
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    Chinese Spring Green Tea
    Mary Lou Heiss
    (pp. 80-83) DOI:
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    La Locanda del Coccio, Providence, Rhode Island
    Walter Potenza
    (pp. 84-85) DOI:
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    Iceland
    Steingríímur Sigurgeirsson
    (pp. 86-89) DOI:
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    Baumkuchen
    Sylvia M. Henderson
    (pp. 90-92) DOI:
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    The Other French Revolution: Explorations of Culinary and Prandial Inventiveness
    Beatrice Fink
    (pp. 93-97) DOI:
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    Books in Review
    (pp. 98-108) DOI:
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    An Edible Map
    David Jouris
    (p. 114) DOI:
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Gastronomica: The Journal of Critical Food Studies: 1 (2)
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