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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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