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Introduction to the Original Edition One: Prehistory and EarlyCivilizations Introduction: The Humanization of Eating Behaviors, byJean-Louis Flandrin 1. Feeding Strategies in Prehistoric Times, by CatherinePerles 2. The Social Function of Banquets in the Earliest Civilizations, byFrancis Joannes 3. Food Culture in Ancient Egypt, by Edda Bresciani 4.Biblical Reasons: The Dietary Rules of the Ancient Hebrews, by Jean Soler 5.The Phoenicians and the Carthaginians: The Early Mediterranean Diet, byAntonella Spano Giammellaro Two: The Classical World Introduction: FoodSystems and Models of Civilization, by Massimo Montanari 6. Urban and RuralDiets in Greece, by Marie-Claire Amouretti 7. Greek Meals: A Civic Ritual, byPauline Schmitt-Pantel 8. The Culture of the Symposium, by Massimo Vetta 9.The Diet of the Etruscans, by Giuseppe Sassatelli 10. The Grammar of RomanDining, by Florence Dupont 11. The Broad Bean and the Moray: SocialHierarchies and Food in Rome, by Mireille Corbier 12. Diet and Medicine inthe Ancient World, by Innocenzo Mazzini 13. The Food of Others, by OddoneLongo Three: From the Late Classical Period to the Early Middle Ages(Fifth--Tenth Centuries) Introduction: Romans, Barbarians, Christians--TheDawn of European Food Culture, by Massimo Montanari 14. Production Structuresand Food Systems in the Early Middle Ages, by Massimo Montanari 15. Peasants,Warriors, Priests: Images of Society and Styles of Diet, by Massimo MontanariFour: Westerners and Others Introduction: Food Models and Cultural Identity,by Massimo Montanari 16. Christians of the East: Rules and Realities of theByzantine Diet, by Ewald Kislinger 17. Arab Cooking and Its Contribution toEuropean Culture, by Bernard Rosenberger 18. Mediterranean Jewish Diet andTraditions in the Middle Ages, by Miguel-Angel Motis Dolader Five: The LateMiddle Ages (Eleventh--Fourteenth Centuries) Introduction: Toward a NewDietary Balance, by Massimo Montanari 19. Society, Food, and Feudalism, byAntoni Riera-Melis 20. Self-Sufficiency and the Market: Rural and Urban Dietin the Middle Ages, by Alfio Cortonesi 21. Food Trades, by FrancoiseDesportes 22. The Origins of Public Hostelries in Europe, by Hans ConradPeyer 23. Medieval Cooking, by Bruno Laurioux 24. Food and Social Classes inLate Medieval and Renaissance Italy, by Allen J. Grieco 25. Seasoning,Cooking, and Dietetics in the Late Middle Ages, by Jean-Louis Flandrin 26."Mind Your Manners": Etiquette at the Table, by Daniela Romagnoli 27. FromHearth to Table: Late Medieval Cooking Equipment, by Francoise Piponnier Six:The Europe of Nation-States (Fifteenth--Eighteenth Centuries) Introduction:The Early Modern Period, by Jean-Louis Flandrin 28. Growing without KnowingWhy: Production, Demographics, and Diet, by Michel Morineau 29. ColonialBeverages and the Consumption of Sugar, by Alain Huetz de Lemps 30. Printingthe Kitchen: French Cookbooks, 1480--1800, by Philip Hyman and Mary Hyman 31.Dietary Choices and Culinary Technique, 1500--1800, by Jean-Louis Flandrin32. From Dietetics to Gastronomy: The Liberation of the Gourmet, byJean-Louis Flandrin Seven: The Contemporary Period (Nineteenth and TwentiethCenturies) Introduction: From Industrial Revolution to Industrial Food, byJean-Louis Flandrin 33. The Transformation of the European Diet, by HansJurgen Teuteberg and Jean-Louis Flandrin 34. The Invasion of Foreign Foods,by Yves Pehaut 35. The Rise of the Restaurant, by Jean-Robert Pitte 36. TheFood Industry and New Preservation Techniques, by Giorgio Pedrocco 37. TheTaste for Canned and Preserved Food, by Alberto Capatti 38. The Emergence ofRegional Cuisines, by Julia Csergo 39. The Perils of Abundance: Food, Health,and Morality in American History, by Harry A. Levenstein 40. The"McDonaldization" of Culture, by Claude Fischler Conclusion: Today andTomorrow, by Jean-Louis Flandrin and Massimo Montanari