December 1989

Volume 40
Issue 8

Features 

Anonymous

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

December 1989

Departments 

EDITORS’ BOOKSHELF

HISTORY HAPPENED HERE

IN THE NEWS

LETTER FROM THE EDITOR

THE BUSINESS OF AMERICA

THE LIFE AND TIMES

THE TIME MACHINE