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The Journal of

GASTRONOMY

Published Quarterly by the American Institute of Wine & Food

Contents

Angelo Gaja: Restless King of Barbaresco
Burton Anderson

Blues: September 15
John Hersey

The Chef as Hero: Microwaves in the Sea of Culinary History
Albert Sonnenfeld

Oysters
Schuyler Ingle

George Saintsbury: Notes on an Oenophile
Elizabeth Riely

The Arrival of the Tomato in Span and Italy: Early Recipes
Rudolph Grewe

Fasting on Naxos
Patience Gray

Reading Notes

Working Notes

Letters

Contributors