David Shields
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Introduction to Special Issue on Food

Various
Favorite Receipts
Fancy Dishes and Kitchen Commonplaces
Trudy Eden
About That Recipe
Or, Revelation from Stuffed Waterfowl That Require Onions
Bernard L. Herman
On Figs
Sweetness in the common landscape
Jan Longone
Recipe for a Culinary Archive
An Illustrated Essay
Glenn Roberts
Old School
Glenn Roberts restores Carolina grains
David Shields
The Roots of Taste
Caroline F. Sloat
Pigeons
And Their Cuisine
Michael W. Twitty
The Unbearable Taste
Early African American Foodways

Bronwen Tate
All You Have to Do
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Review by Ken Albala
What does barbecue tell us about race?
Andrew Warnes, Savage Barbecue
Review by Walter Hawthorne
African Foods and the Making of the Americas
Judith A. Carney and Richard Nicholas Rosomoff. In the Shadow of Slavery
Review by Ellen Hartigan-O'Connor
From Cookery to Chemistry
Sarah Hand Meacham, Every Home a Distillery
Review by Peter C. Herman
Smoke on the Water
Marcy Norton, Sacred Gifts, Profane Pleasures
 
Jeffrey L. Pasley

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