A letter from the Editors:

Dear Readers,

Change is a theme that runs through the contributions to this issue of Digest. Articles focus on intersections of food, change and ethnicity, beginning with Diana Garvin’s discussion of the emergence of ideal kitchen design in the 1930s in Facist Italy. M. Ruth Dike and Mu Li both examine the challenges of maintaining one’s culinary traditions in a new country. Dike, who looks at Moroccans living in the Boston, and Li, who considers the Chinese community in St. John’s, Newfoundland, explore how members of diaspora communities make culinary adaptions in their new home. The articles raise complex questions concerning the relationship of authenticity to change.

Research notes in this issue continue the theme. In his exploration of the popular television program, “Top Chef,” Ryan Eanes explores the transformation of traditional foods into trends. In this section, Noah Morritt examines an artifact—a baker’s hat—as a symbolically charged object of resistance in the face of changing commercialization in a coffee shop bakery. The section closes with Terra Barrett’s notes from an interview she conducted with her grandfather on changing foodways over the course of his lifetime.

The issue comes to a close with the Amuse Bouche section that draws together several ads from Paul Smith’s collection of historical documents and ephemera, a 1910 promotional recipe booklet, “The American Table,” issued by Lawson Brothers grocers of Rockford, Illinois, and a contemporary food photo. Three reviews introduce readers to works on American dietary reform, foodways and film, and culinary tourism.

We owe a debt of thanks to Noah Morritt for the very capable job he did as Assistant Editor for this issue.

Michael Lange and Diane Tye, editors

Table of Contents:

Research Notes