Gastronomica: The Journal of Critical Food Studies: 5 (3)

Vol. 5 No. 3, Summer 2005

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The Woman Behind the Icon
darra goldstein, corky white

(pp. iii-v) DOI: 10.1525/gfc.2005.5.3.iii
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Contributors
(pp. vi-viii) DOI: 10.1525/gfc.2005.5.3.vi
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Rumblings from the World of Food
(pp. 1-2) DOI: 10.1525/gfc.2005.5.3.1
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Birthday Poems for Julia
PAUL CHILD

(pp. 3-7) DOI: 10.1525/gfc.2005.5.3.3
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The Joy of Julia
edward koren

(p. 8) DOI: 10.1525/gfc.2005.5.3.8
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My Friend Julia Child
jacques péépin

(pp. 9-14) DOI: 10.1525/gfc.2005.5.3.9
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A Full Measure of Humor
stephanie hersh

(pp. 15-17) DOI: 10.1525/gfc.2005.5.3.15
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Julia's Greatest Lesson: Get On with It!!
sara moulton

(pp. 18-20) DOI: 10.1525/gfc.2005.5.3.18
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La Bella Julia
franco romagnoli

(pp. 21-22) DOI: 10.1525/gfc.2005.5.3.21
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Writing Pulia
alex prud'homme

(pp. 23-25) DOI: 10.1525/gfc.2005.5.3.23
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Julia: The Ever-Curious Cook
judith jones

(pp. 26-28) DOI: 10.1525/gfc.2005.5.3.26
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In Julia Child's Kitchen, October 5, 1998
david nussbaum

(pp. 29-38) DOI: 10.1525/gfc.2005.5.3.29
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A Woman of Affairs
julia mcwilliams

(p. 39) DOI: 10.1525/gfc.2005.5.3.39
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Charlotte and Julia
nina m. scott

(pp. 40-43) DOI: 10.1525/gfc.2005.5.3.40
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Julia at Smith
alice julier

(pp. 44-53) DOI: 10.1525/gfc.2005.5.3.44
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Sacred Cows and Dreamberries: In Search of the Flavor of France
laura shapiro

(pp. 54-61) DOI: 10.1525/gfc.2005.5.3.54
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Mastering the Art of French Cooking: A Near Classic or a Near Miss
joan reardon

(pp. 62-72) DOI: 10.1525/gfc.2005.5.3.62
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Notre Dame de la Cuisine and the Prince des Gastronomes
noel riley fitch

(pp. 73-79) DOI: 10.1525/gfc.2005.5.3.73
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Remembering Julia
(pp. 80-99) DOI: 10.1525/gfc.2005.5.3.80
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Bon Appéétit!!
lee hoiby

(pp. 100-103) DOI: 10.1525/gfc.2005.5.3.100
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A Conversation with Julia Child, Spring 1984
sharon hudgins

(pp. 104-108) DOI: 10.1525/gfc.2005.5.3.104
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Whatever Would Julia Say Now?
merry white

(pp. 109-110) DOI: 10.1525/gfc.2005.5.3.109
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Cooking Up a Storm
darra goldstein

(pp. 111-112) DOI: 10.1525/gfc.2005.5.3.111
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A Menu Fit for a King
(p. 113) DOI: 10.1525/gfc.2005.5.3.113
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In France with Julia
patrick healy

(pp. 114-120) DOI: 10.1525/gfc.2005.5.3.114
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Stardom and the Hungry Public
benjamin aldes wurgaft

(pp. 121-124) DOI: 10.1525/gfc.2005.5.3.121
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Notes from a Cataloger's Diary
susan riecken

(pp. 125-127) DOI: 10.1525/gfc.2005.5.3.125
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Comment cuisiner un phéénix: Essai sur l'imaginaire gastronomique
(pp. 128-129) DOI: 10.1525/gfc.2005.5.3.128
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Histoire de l'alimentation: Quels enjeux pour la formation?
(pp. 129-130) DOI: 10.1525/gfc.2005.5.3.129
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Food and History, volume 1, no. 1
(pp. 130-131) DOI: 10.1525/gfc.2005.5.3.130
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The Duchess Who Wouldn't Sit Down: An Informal History of Informality
(pp. 131-132) DOI: 10.1525/gfc.2005.5.3.131
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The Secret Life of Lobsters: How Fishermen and Scientists Are Unraveling the Mysteries of Our Favorite Crustacean
(pp. 132-133) DOI: 10.1525/gfc.2005.5.3.132
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Stalking the Green Fairy: And Other Fantastic Adventures in Food and Drink
(pp. 133-134) DOI: 10.1525/gfc.2005.5.3.133
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Feeding London: A Taste of History
(pp. 134-135) DOI: 10.1525/gfc.2005.5.3.134
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Hunger Overcome? Food and Resistance in Twentieth-Century African American Literature
(pp. 135-136) DOI: 10.1525/gfc.2005.5.3.135
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The Empire of Tea: The Remarkable History of the Plant That Took Over the World
(pp. 136-137) DOI: 10.1525/gfc.2005.5.3.136
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Super Chefs: The Making of the Great Modern Restaurant Empires
(pp. 137-138) DOI: 10.1525/gfc.2005.5.3.137
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Toast: The Story of a Boy's Hunger
(p. 138) DOI: 10.1525/gfc.2005.5.3.138.1
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Candyfreak: A Journey through the Chocolate Underbelly of America
(pp. 138-139) DOI: 10.1525/gfc.2005.5.3.138.2
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Bubble Bath
(p. 146) DOI: 10.1525/gfc.2005.5.3.146

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