FROM THE EDITORS—Change is a theme that runs through the contributions to this issue of Digest. Articles focus on intersections of food, change and ethnicity, beginning with Diana Garvin’s discussion of the emergence of ideal kitchen design in the 1930s in Fascist Italy. M. Ruth Dike and Mu Li both examine the challenges of maintaining one’s culinary traditions in a new country. Dike, who looks at Moroccans living in the Boston, and Li, who considers the Chinese community in St. John’s, Newfoundland, explore how members of diaspora communities make culinary adaptions in their new home. The articles raise complex questions concerning the relationship of authenticity to change.