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The Journal of

GASTRONOMY

Published Quarterly by the American Institute of Wine & Food

Contents

La Cuisine Québécoise
Edward Behr

Cuscusu: A Paradigm of Arab-Sicilian Cuisine
Clifford A. Wright

Through the Kitchen Window: Italy Seen from the Pages of a Nineteenth-Century Cookbook
Kyle M. Phillips III

The Microwave Oven

Cuisine Mecanique
John Thorne

The Microwave Devolution
David Goldberg

Working Note

Book Review

Contributors