Food, A Culinary History by Flandrin, Jean-Louis -- Read -- Imperial Library of Trantor

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Index

Cover Title Page Series Page Copyright Contents Preface Introduction to the Original Edition Part One: Prehistory And Early Civilizations

Introduction: The Humanization of Eating Behaviors 1. Feeding Strategies in Prehistoric Times 2. The Social Function of Banquets in the Earliest Civilizations 3. Food Culture in Ancient Egypt 4. Biblical Reasons: The Dietary Rules of the Ancient Hebrews 5. The Phoenicians and the Carthaginians: The Early Mediterranean Diet

Part Two: The Classical World

Introduction: Food Systems and Models of Civilization 6. Urban and Rural Diets in Greece 7. Greek Meals: A Civic Ritual 8. The Culture of the Symposium 9. The Diet of the Etruscans 10. The Grammar of Roman Dining 11. The Broad Bean and the Moray: Social Hierarchies and Food in Rome 12. Diet and Medicine in the Ancient World 13. The Food of Others

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 14. Production Structures and Food Systems in the Early Middle Ages 15. Peasants, Warriors, Priests: Images of Society and Styles of Diet

Part Four: Westerners And Others

Introduction: Food Models and Cultural Identity 16. Christians of the East: Rules and Realities of the Byzantine Diet 17. Arab Cuisine and Its Contribution to European Culture 18. Mediterranean Jewish Diet and Traditions in the Middle Ages

Part Five: The Late Middle Ages (11th–14th Centuries)

Introduction: Toward a New Dietary Balance 19. Society, Food, and Feudalism 20. Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages 21. Food Trades 22. The Origins of Public Hostelries in Europe 23. Medieval Cooking 24. Food and Social Classes in Late Medieval and Renaissance Italy 25. Seasoning, Cooking, and Dietetics in the Late Middle Ages 26. “Mind Your Manners”: Etiquette at the Table 27. From Hearth to Table: Late Medieval Cooking Equipment

Part Six: The Europe Of Nation-States (15th–18th Centuries)

Introduction: The Early Modern Period 28. Growing Without Knowing Why: Production, Demographics, and Diet 29. Colonial Beverages and the Consumption of Sugar 30. Printing the Kitchen: French Cookbooks, 1480–1800 31. Dietary Choices and Culinary Technique, 1500–1800 32. From Dietetics to Gastronomy: The Liberation of the Gourmet

Part Seven: The Contemporary Period (19th and 20th Centuries)

Introduction: From Industrial Revolution to Industrial Food 33. The Transformation of the European Diet 34. The Invasion of Foreign Foods 35. The Rise of the Restaurant 36. The Food Industry and New Preservation Techniques 37. The Taste for Canned and Preserved Food 38. The Emergence of Regional Cuisines 39. The Perils of Abundance: Food, Health, and Morality in American History 40. The “McDonaldization” of Culture

Conclusion: Today and Tomorrow Index Series List Illustrations

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