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The Journal of

GASTRONOMY

Published Quarterly by the American Institute of Wine & Food

Contents

Wine and the Greeks: Interpreting the Ancient Record
Miles Lambert-Gocs

The Cook's Oracle: Cookbooks at the American Antiquarian Society
Anne C. Moore

Early Chinese Noodles and Breads: A Chapter of Recipes from 1,500 Years Ago
Bruce Cost

Carneros
Robert Clark

Your Are Where You Eat
Wilbur Zelinsky

Petits Riens and Pommes Barigoule: Food in France after the Revolution
Barbara Ketcham Wheaton

Working Notes

Book Reviews

Contributors

Issue cover