Spam takes its place on the menu.

The article deals with the efforts of some chefs to counter the anti-Spam stigma to bring the meat to the U.S. dining scene. Topics covered include a brief background of spam which was first produced by Hormel Foods Corp. in Austin, Minnesota in 1937, the spread of spam in Great Britain and Asia and during World War II, and the adoption of spam by Taiwanese-American chef Andrew Chiou.