In this Issue

Table of Contents

Le prejuge alimentaire, ou le salut par le fantasme

Mohamed Bernoussi
pp. 6-12
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The Art of Preserving: How Cooks in Colonial Virginia Imitated Nature to Control It

Trudy Eden
pp. 13-23
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L'invention des grands vins francais et la mutation des valeurs oenologiques

Jean Louis Flandrin
pp. 24-33
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A Diet for a Sensitive Soul: Vegetarianism in Eighteenth-Century Britain

Anita Guerrini
pp. 34-42
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La Cuisine, les romancieres britanniques, et la controverse prefeministe de la fin du dix-huitieme siecle

Christine Hivet
pp. 43-58
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Chiles, Chocolate, and Race in New Spain: Glancing Backward to Spain or Looking Forward to Mexico?

Rachel Laudan, Jeffrey M. Pilcher
pp. 59-70
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Politics in the Kitchen

Gilly Lehmann
pp. 71-83
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Eating a l'Anglaise in Provincial France, 1750-1789

Robert James Merrett
pp. 84-96
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Old Spice: William King, Culinary Antiquarianism, and National Boundaries

Timothy Morton
pp. 97-101
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Fragments d'un dialogue gourmand entre Europe et Japon

Jacques Proust
pp. 102-113
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The First American Cookbook

Glynis Ridley
pp. 114-123
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"Expectations of Grease & Provisions": The Circulation and Regulation of Fur Trade Foodstuffs

Leslie Ritchie
pp. 124-142
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"Les nourritures terrestres en Russie," ou l'Art de vivre de Johann Albrecht Euler Saint-Petersbourg (1766-1800)

Dominique Taurisson
pp. 143-163
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"And there raise yams": Slaves' Gardens in the Writings of West Indian Plantocrats

Beth Fowkes Tobin
pp. 164-176
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About the Authors

pp. 177-178
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Foreword

Beatrice Fink
pp. 1-5
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