Table of Contents
Preface - Albert Sonnenfeld
Introduction to the Original Edition - Jean-Louis Flandrin and Massimo Montanari
Part One: Prehistory and Early Civilizations
Introduction: The Humanization of Eating Behaviors - Jean-Louis Flandrin
Chapter 1: Feeding Strategies in Prehistoric Times - Catherine Perlès
Chapter 2: The Social Function of Banquets in the Earliest Civilizations - Francis Joannes
Chapter 3: Food Culture in Ancient Egypt - Edda Bresciani
Chapter 4: Biblical Reasons: The Dietary Rules of the Ancient Hebrews - Jean Soler
Chapter 5: The Phoenicians and the Carthaginians: The Early Mediterranean Diet - Antonella Spanò Giammellaro
Part Two: The Classical World
Introduction: Food Systems and Models of Civilization - Massimo Montanari
Chapter 6: Urban and Rural Diets in Greece - Marie-Claire Amouretti
Chapter 7: Greek Meals: A Civic Ritual - Pauline Schmitt-Pantel
Chapter 8: The Culture of the Symposium - Massimo Vetta
Chapter 9: The Diet of the Etruscans - Giuseppe Sassatelli
Chapter 10: The Grammar of Roman Dining - Florence Dupont
Chapter 11: The Broad Bean and the Moray: Social Hierarchies and Food in Rome - Mireille Corbier
Chapter 12: Diet and Medicine in the Ancient World - Innocenzo Mazzini
Chapter 13: The Food of Others - Oddone Longo
Part Three: From the Late Classical Period to the Early Middle Ages (5th-10th Centuries)
Introduction: Romans, Barbarians, Christians: The Dawn of European Food Culture - Massimo Montanari
Chapter 14: Production Structures and Food Systems in the Early Middle Ages - Massimo Montanari
Chapter 15: Peasants, Warriors, Priests: Images of Society and Styles of Diet - Massimo Montanari
Part Four: Westerners and Others
Introduction: Food Models and Cultural Identity - Massimo Montanari
Chapter 16: Christians of the East: Rules and Realities of the Byzantine Diet - Ewald Kislinger
Chapter 17: Arab Cuisine and Its Contribution to European Culture - Bernard Rosenberger
Chapter 18: Mediterranean Jewish Diet and Traditions in the Middle Ages - Miguel-Angel Motis Dolader
Part Five: The Late Middle Ages (11th-14th Centuries)
Introduction: Toward a New Dietary Balance - Massimo Montanari
Chapter 19: Society, Food, and Feudalism - Antoni Riera-Melis
Chapter 20: Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages - Alfio Cortonesi
Chapter 21: Food Trades - Françoise Desportes
Chapter 22: The Origins of Public Hostelries in Europe - Hans Conrad Peyer
Chapter 23: Medieval Cooking - Bruno Laurioux
Chapter 24: Food and Social Classes in Late Medieval and Renaissance Italy - Allen J. Grieco
Chapter 25: Seasoning, cooking, and Dietetics in the Late Middle Ages - Jean-Louis Flandrin
Chapter 26: "Mind Your Manners": Etiquette at the Table - Daniela Romagnoli
Chapter 27: From Hearth to Table: Late Medieval Cooking Equipment - Françoise Piponnier
Part Six: The Europe of Nation-States (15th-18th Centuries)
Introduction: The Early Modern Period - Jean-Louis Flandrin
