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The Journal of

GASTRONOMY

Published Quarterly by the American Institute of Wine & Food

Contents

The American Loaf: A Historical View
Karen Hess

Wines and Vineyards of the South
Barbara Ensrud

Food Origins and Syntheses in Caribbean History
Sidney W. Mintz

The Making of the Cuban Culinary Tradition
Maricel E. Presilla

Fritz Maytag: A Profile
Robert Clark

Tuscan Renaissance
Burton Anderson

Eleven Good Cooks: A Roundtable Discussion
Karen MacNeil

Reading Notes

Book Reviews

Books Received and Noted

Contributors