Contents Editor's Introduction appetites Women Who Eat Dirt Susan Allport Badlands: Portrait of a Competitive Eater John O'Connor "Don't Eat That": The Erotics of Abstinence in American Christianity R. Marie Griffith A Shallot Richard Wilbur the family table Delicacy Paul Russell The Unbearable Lightness of Wartime Cuisine A. Marin One Year and a Day: A Recipe for Gumbo and Mourning James Nolan The Prize Inside Toni Mirosevich Messages in a Bottle Barbara Kirshenblatt-Gimblett dinner, 1933 Charles Bukowski social constructs Otto Horcher, Caterer to the Third Reich Giles MacDonogh The Cooking Ape: An Interview with Richard Wrangham Elisabeth Townsend How Caviar Turned Out to Be Halal H. E. Chehabi "La grande bouffe": Cooking Shows as Pornography Andrew Chan Recipe for S&M Marmalade Judith Pacht the art of food Man Ray's Electricité Stefanie Spray Jandl Food + Clothing = Robert Kushner Vik Muniz's Ten Ten's Weed Necklace Vanessa Silberman Zhan Wang: Urban Landscape John Stomberg The First Still Life Lawrence Raab personal journeys Waiting for a Cappuccino: A Brief Layover along the Spice Trail Carolyn Thériault Include Me Out Fred Chappell Evacuation Day, or A Foodie Is Bummed Out Merry White Ripe Peach Louise Gluck how others eat My McDonald's Constantin Boym Great Apes as Food Dale Peterson The Bengali Bonti Chitrita Banerji The Best "Chink" Food: Dog Eating and the Dilemma of Diversity Frank H. Wu close to the earth Organic in Mexico: A Conversation with Diana Kennedy L. Peat O'Neil Mr. Clarence Jones, Carolina Rice Farmer Jennie Ashlock "GM or Death": Food and Choice in Zambia Christopher M.
Annear Wine, Place, and Identity in a Changing Climate Robert Pincus Episode with a Potato Eric Ormsby technologies A Plea for Culinary Modernism: Why We Should Love New, Fast, Processed Food Rachel Laudan The Patented Peanut Butter and Jelly Sandwich: Food as Intellectual Property Anna M. Shih The Clockwork Roasting Jack, or How Technology Entered the Kitchen Jeanne Schinto Grinding Away the Rust: The Legacy of Iceland's Herring Oil and Meal Factories Chris Bogan pleasures of the past A la recherche de la tomate perdue: The First French Tomato Recipe? Barbara Santich The Egg Cream Racket Andrew Coe Frightening the Game Charles Perry Alkermes: "A Liqueur of Prodigious Strength" Amy Butler Greenfield Food for Thought Eamon Grennan Acknowledgments Contributors Illustration Credits.