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