"Pumpkin Cloud" by Wayne Thiebaud.

The November 23 issue of The New Yorker is the special food issue. Here is a peek at some of the articles:

Taste Makers: How do the flavors of Snapple, ice cream, and gum get manufactured? A profile on a real-life Willy Wonka named Michelle Hagen who works at Givaudan in Cincinnati, the largest flavor and fragrance manufacturer in the world.

Lunch with M: A special look into the rating process of the Michelin guide. For the first time in history, the company allowed a journalist to chat with an anonymous inspector at a three-star Michelin-rated restaurant (Jean-Georges in New York City). Only 26 three-star restaurants exist in France, and only 81 in the world.

Funny Food: Calvin Trillin examines poutine, the Canadian mess of French fries, cheese curds, and brown gravy. Here is a special audio clip with Trillin.

More after the jump.

Pilgrim's Progress: Jane Kramer looks back at her various Thanksgivings—ranging from one served by Sufi curers and musicians in Morocco to one celebrated in August in Italy.

Reds: China is now the world's fifth-largest wine consumer. Though the country had a history of diluting wine with soft drinks (red wine and Sprite) they've come a long way in the grape business.

Spit Cake: Baumkuchen, or Germany's "king of cakes," also goes by a less glamorous name: "spit cake." They are cooked on a rotisserie as layers of batter are added, and contain rings, like a tree, when cut down the middle. Mimi Sheraton tastes variations from Munich, Chicago, Japan, and the French village of Blayac.

What's the Recipe? Adam Gopnik on why we use cookbooks.


Comments can take up to a minute to appear - please be patient!

Previewing your comment: