Table of Contents
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 Glu¨ck
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