from the editor: What's in a Name?

Cookbook authors are covered, and chefs have it easy with their toques, white jackets, and hierarchies . Though the word hasnt yet made it into the oed, it has been given frequent play, especially in regard to the so-called molecular gastronomists, the food worlds explorers, our supposed counterparts to astronauts . [...]I have a proposition: I invite you, my dear Gastronomica readers, to come up with a better term for those of us who read cookbooks in bed, seek out the nest ingredients, and love to surprise our palates but also care deeply about where our food comes from and demand that it be equitably produced .