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| Series Editor's Preface | |
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| Preface | |
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| Note Concerning a Definition of Pasta Products | |
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| Acknowledgments | |
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| Introduction: In the Beginning Was Wheat | |
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| The King of Cereals of the Mediterranean | |
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| Wheat in China, a Latter-day Use | |
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| The Infancy of an Art | |
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| Going Back to the Myths | |
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| Pasta, an Unthinkable Food Source | |
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| First Words, First Hypotheses | |
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| The Classical Heritage | |
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| The Sacred Space of Pasta | |
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| The Primordial Shape | |
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| Lasagne: The Original Dough Sheet | |
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| The Family of Vermicelli | |
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| Dry Pasta, Fresh Pasta | |
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| Later Developments of Two Traditions | |
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| Recognition of a Culinary Category | |
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| The Time of the Pioneers | |
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| Sicily, the Cradle of Dry Pasta | |
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| Sardinia and Other Centers of Production | |
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| An Article of Mass Trade | |
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| The Market for Dry Pasta | |
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| The Fresh Pasta Shop | |
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| Rolling Pins, Blades, and Brakes | |
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| From the Hand to the Extrusion Press | |
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| The Routes of Wheat | |
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| The Emancipation of the Pasta Makers | |
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| The Triumph of the Brake | |
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| The Revolution of the Extrusion Press | |
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| Portrait of the Modern Pasta Manufacturer | |
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| The Golden Age of the Pasta Manufactory | |
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| The Birth of Manufacturing | |
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| Artisanal Manufacturing | |
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| The Hand That Makes: the Role of Women | |
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| Natural Drying | |
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| A Short Guide to Italian Manufacturers | |
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| Macaroni from Naples and Fine Pasta from Genoa | |
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| The Industrial Age | |
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| The Momentum of Modernity | |
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| The Mechanics of Progress | |
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| The Bronze Man; or, the Automated Dough Kneader | |
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| The Triumph of the Machine | |
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| Drying without Sunlight | |
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| The Splendor and Misery of a World in Transformation | |
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| From the Industrial Revolution to the Food Revolution | |
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| Pasta Without Borders | |
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| The New Horizons of Pasta | |
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| From Germany to the Land of the Cossacks | |
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| Transatlantic Migrations | |
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| French Traditions | |
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| Alsace and the Passion for Egg Pasta | |
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| Pasta from the New World: The Example of the United States | |
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| The Time of Plenty | |
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| The World of Pasta | |
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| The Thwarted Ambitions of French Industrialists | |
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| The Italian Reconquest | |
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| American Lessons | |
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| Victories and Defeats in the Regulation of Raw Materials | |
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| The Return to Favor of Artisans | |
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| The Empire of Fresh Pasta | |
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| The Taste for Pasta | |
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| A Tradition That Comes from Faraway | |
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| The Gastronomy of Fresh Pasta | |
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| Stuffed Pasta: Shapes, Colors, and Flavors | |
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| Dry Pasta as an Architecture for the Mouth | |
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| From Pasta That Melts in Your Mouth to Pasta Al Dente | |
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| Pasta and Its Companions | |
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| Pasta on the Menu | |
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| China: Pasta's Other Homeland | |
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| Of Pasta, Breads, and Flatbreads: The Bing Paradigm | |
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| The Distinguishing Features of a Civilization | |
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| Favorite Food of Scholarly Society | |
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| The Worshipful Bing | |
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| The Allure of Pasta and the Original Form | |
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| The First Recipes | |
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| The Popularity of Bing Throughout China | |
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| Pasta Products of the North Spread to the South | |
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| Exotic Flavors, Methods, and Preparations | |
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| The End of a History, the Richness of a Heritage | |
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| The Words of Pasta | |
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| Pasta: The Gluttony of the Land of Cockaigne | |
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| Pasta and Temperance | |
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| A Whiff of Cinnamon | |
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| In Search of Italian Pasta | |
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| Service Italian-Style | |
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| The Macaronic Cademy | |
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| "Spiked" Macaroni Casanova-Style | |
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| Neapolitan Folklore | |
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| Conviviality Around the Taverna | |
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| The Dandy at the Manufactory | |
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| Behind the Scenes in the Pasta Industry | |
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| The Dreams of the Hand | |
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| Notes | |
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| Bibliography | |
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| Index | |