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Index
Cover Title Page Copyright Page Contents Series Editor’s Preface Introduction: Identity as Exchange Chapter One Italy: A Physical and Mental Space From the Mediterranean to Europe From Europe to Italy The Fifteenth-Century Definition of the “Italian” Model “Lists of Things . . . Generally Used in Italy” Itineraries Toward Regionalization Municipal Recipe Artusi and National-Regional Cuisine The Mediterranean Again Chapter Two The Italian Way of Eating Polenta, Soup, and Dumplings The Invention of Pasta Torte and Tortelli The Pleasure of Meat Eating “Lean” Food: The Liturgical Calendar and the Cooking of Fish Milk Products Eggs A New Sense of Typicality Chapter Three The Formation of Taste The Culture of Artifice The Legacy of Rome The Arabs: Innovation and Continuity Spices Sweet, Sour, and Sweet-and-Sour The Triumph of Sugar The Humanists, Antiquity, and “Modernity” The Flavor of Salt The Italian Model and the French “Revolution” “Waters, Cordials, Sorbets, and Ice Creams” Can One Cook Without Spices? Toward the Development of a National Taste Chapter Four The Sequence of Dishes “The Things That Should Be Eaten First” The Meager Repast Organizing and Presenting the Banquet The Choice of Wine The Bourgeoisie Cuts Back The Death of the Appetizer and the Resurrection of Cheese The Single Dish Chapter Five Communicating Food: The Recipe Collection Title, Frontispiece, and Portrait Dedications and Tributes The Organization of Contents and Indexes The Recipe The Menu Chapter Six The Vocabulary of Food Latin The Vernacular Franco-Italian Order and Cleanliness Linguistic Autarchy Italian in the Kitchens of Babel Chapter Seven The Cook, the Innkeeper, and the Woman of the House The Kitchen “Brigade” Costume and Custom The New Innkeeper From Housewife to Female Chapter Eight Science and Technology in the Kitchen The Pope’s Saucepans A Virtual Discovery: The Pressure Cooker Artificial Refrigeration Appert in Italy: The Flavor of Preserved Foods The Oven, the Sorbet Maker, and Simple Machines Metal Alloys and Ice Cubes The Magic Formula Chapter Nine Toward a History of the Appetite To Stimulate the Appetite “Indigestion Does No Harm to Peasants” The Diet of the Literary Man The Bourgeois Belly Down with Pasta! The Repression of the Body and the Virtual Dish Notes Bibliography Index
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