Information
Vol. 1, No. 1
Vol. 1, No. 2
Vol. 1, No. 3
*Vol. 1, No. 4
Vol. 2, No. 1
Vol. 2, No. 2
*Vol. 2, No. 3
Vol. 2, No. 4
*Vol. 3, No. 1
*Vol. 3, No. 2
*Vol. 3, No. 3
*Vol. 3, No. 4
*Vol. 4, No. 1
*Vol. 4, No. 2
*Vol. 4, No. 3
*Vol. 4, No. 4
*Vol. 5, No. 1
*Vol. 5, No. 2
*Vol. 5, No. 3
*Vol. 5, No. 4
*Vol. 6, No. 1
Vol. 6, No. 2
*Vol. 6, No. 3
Vol. 6, No. 4
*Vol. 7, No. 1
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The Journal of
GASTRONOMY
Published Quarterly by the American Institute of Wine
& Food
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Contents
Over the River and Through the Woods:
Thanksgiving 1887
William
Woys Weaver
Tokay
Miles
Lambert-Gócs
The Outlook for Quality in American
Wine
Highlights from a panel discussion at the Conference on Gastronomy
held in Dallas, November 1986
Moscow's Culinary Museum
Darra
Goldstein
Monterey Vineyards:
A Selection from a Portfolio by Ansel
Adams
Weights and Measures in Nineteenth-Century
America
Joseph
W. Carlin
Three Chinese Delicacies:
Sea Cucumber, Bird's Nest, Shark's Fin
Bruce
Cost
Short Takes
Working Notes
Book Reviews
Books Received and Noted
Contributors
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