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Index
Title Copyright Dedication Contents Prologue: Talking About Food Part I. From Talk to Text
1. Thinking About Food 2. The Perils and Pleasures of Consumption 3. Texts Take Over
Part II. New Cooks, New Chefs
4. Iconic Cooks 5. Chefs and Chefing
Part III: The Culinary Landscape in the Twenty-First Century
6. Dining on the Edge 7. Haute Food
Epilogue: Last Words—Ratatouille Acknowledgments Notes Bibliography Index
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