The Gastronomica Reader

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 Electricite | 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 Theriault  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