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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-10th 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 | |