Issue

In 1820, their daily existence was practically medieval; 30 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 Eichmann's manicured hands.