Gastronomica: The Journal of Critical Food Studies: 1 (2)

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:

Table of Contents

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