Includes article ""M.F.K. Fisher Reflects on 'A Simple Art: Japanese Cooking' by Shizuo Tsuji", which is a somewhat condensed version of Fisher's introduction to Tsuji's book. (pp. 20+) In the Editor's Note that introduces this article, the editors say "No one could be a more astute and sensitive observer of shifting gastronomic patterns, waning culinary traditions, and the rising and ebbing quality of food and drink than M.F.K. Fisher."