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CONTENTS
Preface
Albert Sonnenfeld
Introduction to the Original Edition
Jean-Louis Flandrin and Massimo Montanari
PART ONE
PREHISTORY AND EARLY CIVILIZATIONS
INTRODUCTION
The Humanization of Eating Behaviors
Jean-Louis Flandrin
CHAPTER 1
Feeding Strategies in Prehistoric Times
Catherine Perlès
CHAPTER 2
The Social Function of Banquets in the Earliest Civilizations
Francis Joannes
CHAPTER 3
Food Culture in Ancient Egypt
Edda Bresciani
CHAPTER 4
Biblical Reasons: The Dietary Rules of the Ancient Hebrews
Jean Soler
CHAPTER 5
The Phoenicians and the Carthaginians: The Early Mediterranean Diet
Antonella Spanò Giammellaro
PART TWO
THE CLASSICAL WORLD
INTRODUCTION
Food Systems and Models of Civilization
Massimo Montanari
CHAPTER 6
Urban and Rural Diets in Greece
Marie-Claire Amouretti
CHAPTER 7
Greek Meals: A Civic Ritual
Pauline Schmitt-Pantel
CHAPTER 8
The Culture of the Symposium
Massimo Vetta
CHAPTER 9
The Diet of the Etruscans
Giuseppe Sassatelli
CHAPTER 10
The Grammar of Roman Dining
Florence Dupont
CHAPTER 11
The Broad Bean and the Moray: Social Hierarchies and Food in Rome
Mireille Corbier
CHAPTER 12
Diet and Medicine in the Ancient World
Innocenzo Mazzini
CHAPTER 13
The Food of Others
Oddone Longo
PART THREE
FROM THE LATE CLASSICAL PERIOD TO THE EARLY MIDDLE AGES (5TH–10TH CENTURIES)
INTRODUCTION
Romans, Barbarians, Christians: The Dawn of European Food Culture
Massimo Montanari
CHAPTER 14
Production Structures and Food Systems in the Early Middle Ages
Massimo Montanari
CHAPTER 15
Peasants, Warriors, Priests: Images of Society and Styles of Diet
Massimo Montanari
PART FOUR
WESTERNERS AND OTHERS
INTRODUCTION
Food Models and Cultural Identity
Massimo Montanari
CHAPTER 16
Christians of the East: Rules and Realities of the Byzantine Diet
Ewald Kislinger
CHAPTER 17
Arab Cuisine and Its Contribution to European Culture
Bernard Rosenberger
CHAPTER 18
Mediterranean Jewish Diet and Traditions in the Middle Ages
Miguel-Ángel Motis Dolader
PART FIVE
THE LATE MIDDLE AGES (11TH–14TH CENTURIES)
INTRODUCTION
Toward a New Dietary Balance
Massimo Montanari
CHAPTER 19
Society, Food, and Feudalism
Antoni Riera-Melis
CHAPTER 20
Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages
Alfio Cortonesi
CHAPTER 21
Food Trades
Françoise Desportes
CHAPTER 22
The Origins of Public Hostelries in Europe
Hans Conrad Peyer
CHAPTER 23
Medieval Cooking
Bruno Laurioux
CHAPTER 24
Food and Social Classes in Late Medieval and Renaissance Italy
Allen J. Grieco
CHAPTER 25
Seasoning, Cooking, and Dietetics in the Late Middle Ages
Jean-Louis Flandrin
CHAPTER 26
“Mind Your Manners”: Etiquette at the Table
Daniela Romagnoli
CHAPTER 27
From Hearth to Table: Late Medieval Cooking Equipment
Françoise Piponnier
PART SIX
THE EUROPE OF NATION-STATES (15TH–18TH CENTURIES)
INTRODUCTION
The Early Modern Period
Jean-Louis Flandrin
CHAPTER 28
Growing Without Knowing Why: Production, Demographics, and Diet
Michel Morineau
CHAPTER 29
Colonial Beverages and the Consumption of Sugar
Alain Huetz de Lemps
CHAPTER 30
Printing the Kitchen: French Cookbooks, 1480–1800
Philip Hyman and Mary Hyman
CHAPTER 31
Dietary Choices and Culinary Technique, 1500–1800
Jean-Louis Flandrin
CHAPTER 32
From Dietetics to Gastronomy: The Liberation of the Gourmet
Jean-Louis Flandrin
PART SEVEN
THE CONTEMPORARY PERIOD (19TH AND 20TH CENTURIES)
INTRODUCTION
From Industrial Revolution to Industrial Food
Jean-Louis Flandrin
CHAPTER 33
The Transformation of the European Diet
Hans Jurgen Teuteberg and Jean-Louis Flandrin
CHAPTER 34
The Invasion of Foreign Foods
Yves Péhaut
CHAPTER 35
The Rise of the Restaurant
Jean-Robert Pitte
CHAPTER 36
The Food Industry and New Preservation Techniques
Giorgio Pedrocco
CHAPTER 37
The Taste for Canned and Preserved Food
Alberto Capatti
CHAPTER 38
The Emergence of Regional Cuisines
Julia Csergo
CHAPTER 39
The Perils of Abundance: Food, Health, and Morality in American History
Harvey A. Levenstein
CHAPTER 40
The “McDonaldization” of Culture
Claude Fischler
CONCLUSION
Today and Tomorrow
Jean-Louis Flandrin and Massimo Montanari
Index