Issue

In 1820 their daily existence was practically medieval; thirty years later many of them were living the modern life

A restaurant critic who’s a food historian and the fortunate recipient of an Italian grandmother’s cooking follows the course of America’s favorite ethnic fare in its rise from spaghetti and a red checked tablecloth to carpaccio and fine bone china

An American soldier would never forget encountering the German with an icy smile. He would later discover that the blood of innocent millions dripped from Eichman's manicured hands