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Preface | |
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Introduction to the Original Edition | |
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Prehistory and Early Civilizations | |
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Introduction: The Humanization of Eating Behaviors | |
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Feeding Strategies in Prehistoric Times | |
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The Social Function of Banquets in the Earliest Civilizations | |
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Food Culture in Ancient Egypt | |
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Biblical Reasons: The Dietary Rules of the Ancient Hebrews | |
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The Phoenicians and the Carthaginians: The Early Mediterranean Diet | |
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The Classical World | |
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Introduction: Food Systems and Models of Civilization | |
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Urban and Rural Diets in Greece | |
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Greek Meals: A Civic Ritual | |
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The Culture of the Symposium | |
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The Diet of the Etruscans | |
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The Grammar of Roman Dining | |
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The Broad Bean and the Moray: Social Hierarchies and Food in Rome | |
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Diet and Medicine in the Ancient World | |
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The Food of Others | |
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From the Late Classical Period to the Early Middle Ages (5th-I0th Centuries) | |
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Introduction: Romans, Barbarians, Christians: The Dawn of European Food Culture | |
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Production Structures and Food Systems in the Early Middle Ages | |
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Peasants, Warriors, Priests: Images of Society and Styles of Diet | |
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Westerners and Others | |
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Introduction: Food Models and Cultural Identity | |
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Christians of the East: Rules and Realities of the Byzantine Diet | |
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Arab Cuisine and Its Contribution to European Culture | |
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Mediterranean Jewish Diet and Traditions in the Middle Ages | |
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The Late Middle Ages (11th-14th Centuries) | |
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Introduction: Toward a New Dietary Balance | |
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Society, Food, and Feudalism | |
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Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages | |
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Food Trades | |
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The Origins of Public Hostelries in Europe | |
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Medieval Cooking | |
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Food and Social Classes in Late Medieval and Renaissance Italy | |
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Seasoning, Cooking, and Dietetics in the Late Middle Ages | |
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"Mind Your Manners": Etiquette at the Table | |
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From Hearth to Table: Late Medieval Cooking Equipment | |
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The Europe of Nation-States (15th-18th Centuries) | |
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Introduction: The Early Modern Period | |
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Growing Without Knowing Why: Production, Demographics, and Diet | |
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Colonial Beverages and the Consumption of Sugar | |
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Printing the Kitchen: French Cookbooks, 1480-1800 | |
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Dietary Choices and Culinary Technique, 1500-1800 | |
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From Dietetics to Gastronomy: The Liberation of the Gourmet | |
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The Contemporary Period (19th and 20th Centuries) | |
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Introduction: From Industrial Revolution to Industrial Food | |
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The Transformation of the European Diet | |
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The Invasion of Foreign Foods | |
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The Rise of the Restaurant | |
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The Food Industry and New Preservation Techniques | |
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The Taste for Canned and Preserved Food | |
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The Emergence of Regional Cuisines | |
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The Perils of Abundance: Food, Health, and Morality in American History | |
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The "McDonaldization" of Culture | |
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Conclusion: Today and Tomorrow | |
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Index | |