| |
| |
Introduction | |
| |
| |
| |
Things and Ideas | |
| |
| |
Being and eating | |
| |
| |
The invention of bread | |
| |
| |
Our daily bread | |
| |
| |
Festive bread | |
| |
| |
Bread unites or divides? | |
| |
| |
Divide meat, share soup | |
| |
| |
Form and substance (discussion around a plate of pasta) | |
| |
| |
| |
The Status of Foods | |
| |
| |
Esau's lentils, or how farmers defeated hunters | |
| |
| |
Flour from spelt | |
| |
| |
"Inferior" grains? | |
| |
| |
Liquid bread: from ale to beer | |
| |
| |
The stench of garlic | |
| |
| |
The king's peas (and the peasant's too) | |
| |
| |
The potato, from emergency food to culinary specialty | |
| |
| |
The eggplant, food of plebeians or Jews | |
| |
| |
The bread tree | |
| |
| |
The peaches of Messer Lippo | |
| |
| |
Five hundred pears | |
| |
| |
To die for a melon | |
| |
| |
Strawberries in November | |
| |
| |
Watermelons and cucumbers | |
| |
| |
Sweet as a fig | |
| |
| |
| |
Adventures in Cooking | |
| |
| |
From raw to cooked (and back) | |
| |
| |
The prefect recipe | |
| |
| |
Cappelletti and tortellini: the retro-taste of history | |
| |
| |
Macaroni, or is it gnocchi? | |
| |
| |
The patient took some broth | |
| |
| |
The invention of fried potatoes | |
| |
| |
Among the thousand ways to prepare eggs | |
| |
| |
Fritters | |
| |
| |
Don't flip the frittata | |
| |
| |
Sausages | |
| |
| |
Pink pigs, black pigs | |
| |
| |
Liberating vegetarian cooking | |
| |
| |
Dressing a salad | |
| |
| |
The blender and the mortar | |
| |
| |
Columbia University Press New York cup.columbia.edu | |
| |
| |
Mediterranean "fusion" | |
| |
| |
Home cooking: when variation is the rule | |
| |
| |
Cooking is home | |
| |
| |
| |
The Gastronomy of Hunger | |
| |
| |
Nameless plants | |
| |
| |
Field herbs | |
| |
| |
Forgotten fruits, or rediscovered? | |
| |
| |
The struggle against time | |
| |
| |
Diversity as a resource | |
| |
| |
Bread of earth | |
| |
| |
The right to pleasure | |
| |
| |
Rivers of milk and giant tomatoes | |
| |
| |
| |
Flavors | |
| |
| |
Flavor and knowledge | |
| |
| |
How many flavors are there? | |
| |
| |
A longing for sweet | |
| |
| |
Sweet and/or salty | |
| |
| |
Bitter to the taste | |
| |
| |
When sour was fashionable | |
| |
| |
The taste for spices (and hot pepper) | |
| |
| |
The taste of smoke | |
| |
| |
How chocolate became sweet | |
| |
| |
The taste of canned foods | |
| |
| |
| |
Pleasure and Health | |
| |
| |
"What tastes good is good for you" | |
| |
| |
The law of opposites, between kitchen and pharmacy | |
| |
| |
Watermelon, salt and pepper | |
| |
| |
Monthly diets | |
| |
| |
The language of the navel | |
| |
| |
Fat, meaning meat | |
| |
| |
"Indigestion does not bother peasants" | |
| |
| |
The lightness of the monk | |
| |
| |
When pleasure frightens | |
| |
| |
Monastic gastronomy | |
| |
| |
Philosophizing gluttony | |
| |
| |
| |
The Beautiful and the Good | |
| |
| |
The making of colors | |
| |
| |
White or red? | |
| |
| |
Carrot red | |
| |
| |
Culinary artifices | |
| |
| |
Compositions and compotes | |
| |
| |
Confetti (sugarcoated almonds, spices, etc.) | |
| |
| |
Beauty is not a superfluous benefit | |
| |
| |
| |
Convivial Rituals | |
| |
| |
The call of the wild (around the barbecue) | |
| |
| |
A masculine ritual | |
| |
| |
Rucola in the White House | |
| |
| |
Christmas dinner | |
| |
| |
A hundred cappelletti | |
| |
| |
Carnival and Lent | |
| |
| |
Lenten diet, gastronomic discoveries | |
| |
| |
Easter eggs | |
| |
| |
Breakfast | |
| |
| |
When snacking kills the snack | |
| |
| |
Silence, we're eating | |
| |
| |
Eating on the highway | |
| |
| |
Fast food and conviviality | |
| |
| |
| |
Table Practices and Manners | |
| |
| |
The fork and the hands | |
| |
| |
The missing cutlery | |
| |
| |
The pot on the table | |
| |
| |
First or second? | |
| |
| |
The wheel of food | |
| |
| |
To pout, to mix: when wine was made by the Imbider | |
| |
| |
The ancient art of pairing wine with food | |
| |
| |
How to taste wine (without making an ass of oneself) | |
| |
| |
Cold drinks | |
| |
| |
| |
"Identity" Declined in the Plural | |
| |
| |
Spaghetti with tomato sauce, or the other in us | |
| |
| |
Pasta and the Italians: a single and multiple identity | |
| |
| |
Macaroni-eaters | |
| |
| |
Four pies | |
| |
| |
One product, one city: Bologna and mortadella | |
| |
| |
Pellegrino Artusi: Italian identity in the world | |
| |
| |
Polenta and couscous (with an unexpected variant) | |
| |
| |
Is McDonald's compatible with local identities? | |
| |
| |
Index | |