| Preface |
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| Introduction to the Original Edition |
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1 | (12) |
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| PART ONE PREHISTORY AND EARLY CIVILIZATIONS |
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Introduction The Humanization of Eating Behaviors |
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13 | (8) |
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Feeding Strategies in Prehistoric Times |
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21 | (11) |
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The Social Function of Banquets in the Earliest Civilizations |
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32 | (6) |
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Food Culture in Ancient Egypt |
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38 | (8) |
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Biblical Reasons: The Dietary Rules of the Ancient Hebrews |
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46 | (9) |
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The Phoenicians and the Carthaginians: The Early Mediterranean Diet |
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55 | (24) |
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Antonella Spano Giammellaro |
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| PART TWO THE CLASSICAL WORLD |
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Introduction Food Systems and Models of Civilization |
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69 | (10) |
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Urban and Rural Diets in Greece |
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79 | (11) |
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Greek Meals: A Civic Ritual |
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90 | (6) |
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The Culture of the Symposium |
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96 | (10) |
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The Diet of the Etruscans |
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106 | (7) |
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The Grammar of Roman Dining |
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113 | (15) |
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The Broad Bean and the Moray: Social Hierarchies and Food in Rome |
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128 | (13) |
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Diet and Medicine in the Ancient World |
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141 | (12) |
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153 | (15) |
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| PART THREE FROM THE LATE CLASSICAL PERIOD TO THE EARLY MIDDLE AGES (5TH--10TH CENTURIES) |
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Introduction Romans, Barbarians, Christians: The Dawn of European Food Culture |
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165 | (3) |
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Production Structures and Food Systems in the Early Middle Ages |
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168 | (10) |
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Peasants, Warriors, Priests: Images of Society and Styles of Diet |
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178 | (16) |
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| PART FOUR WESTERNERS AND OTHERS |
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Introduction Food Models and Cultural Identity |
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189 | (5) |
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Christians of the East: Rules and Realities of the Byzantine Diet |
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194 | (13) |
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Arab Cuisine and Its Contribution to European Culture |
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207 | (17) |
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Mediterranean Jewish Diet and Traditions in the Middle Ages |
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224 | (27) |
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Miguel-Angel Motis Dolader |
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| PART FIVE THE LATE MIDDLE AGES (11TH--14TH CENTURIES) |
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Introduction Toward a New Dietary Balance |
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247 | (4) |
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Society, Food, and Feudalism |
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251 | (17) |
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Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages |
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268 | (7) |
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275 | (12) |
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The Origins of Public Hosterlries in Europe |
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287 | (8) |
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295 | (7) |
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Food and Social Classes in Late Medieval and Renaissance Italy |
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302 | (11) |
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Seasoning, Cooking, and Dietetics in the Late Middle Ages |
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313 | (15) |
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``Mind Your Manners'': Etiquette at the Table |
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328 | (11) |
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From Hearth to Table: Late Medieval Cooking Equipment |
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339 | (35) |
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| PART SIX THE EUROPE OF NATION-STATES (15TH--18TH CENTURIES) |
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Introduction The Early Modern Period |
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349 | (25) |
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Growing Without Knowing Why: Production, Demographics, and Diet |
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374 | (9) |
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Colonial Beverages and the Consumption of Sugar |
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383 | (11) |
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Printing the Kitchen: French Cookbooks, 1480--1800 |
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394 | (9) |
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Dietary Choices and Culinary Technique, 1500--1800 |
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403 | (15) |
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From Dietetics to Gastronomy: The Liberation of the Gourmet |
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418 | (24) |
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| PART SEVEN THE CONTEMPORARY PERIOD (19TH AND 20TH CENTURIES) |
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Introduction From Industrial Revolution to Industrial Food |
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435 | (7) |
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The Transformation of the European Diet |
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442 | (15) |
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The Invasion of Foreign Foods |
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457 | (14) |
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The Rise of the Restaurant |
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471 | (10) |
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The Food Industry and New Preservation Techniques |
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481 | (11) |
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The Taste for Canned and Preserved Food |
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492 | (8) |
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The Emergence of Regional Cuisines |
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500 | (16) |
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The Perils of Abundance: Food, Health, and Morality in American History |
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516 | (14) |
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The ``McDonaldization'' of Culture |
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530 | (18) |
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| Conclusion Today and Tomorrow |
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548 | (7) |
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| Index |
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555 | |
Other versions by this Author
