Explores the premise that everything having to do with food - its capture, cultivation, preparation, and consumption - represents a cultural act. Provides insights into many patterns of culinary behavior and tradition.
Front Cover.
Half Title Page.
Arts and Traditions of the Table: Perspectives on Culinary History.
Title Page.
Copyright Page.
Contents.
Series Editor's Preface.
Introduction.
Food Is Culture.
1: Creating One's Own Food.
2: Nature and Culture.
3: Even Nature Is Culture.
4: Playing with Time (and Climate).
5: Playing with Space.
6: Conflicts.
7: The Invention of Cuisine.
8: Fire > Cooking > Kitchen > Cuisine > Civilization.
9: Written Cuisine and Oral Cooking.
10: Anticuisine.
11: Roasted and Boiled.
12: Pleasure and Health.
13: The Pleasure and the Duty of Choice.
14: Taste Is a Cultural Product.
15: Digression: Playing at "Historical Cuisine".
16: Taste Is a Product of Society.
17: From the Geography of Taste to the Taste of Geography.
18: The Paradox of Globalization.
19: Food, Language, Identity.
20: Eating Together.
21: The Grammar of Food.
22: Substitutions and Annexations.
23: Tell Me How Much You Eat and I'll Tell You Who You Are.
24: The How, the Why, and the Wherewithal.
25: Food and the Calendar: A Lost Dimension?.
26: Identity, Exchange, Traditions, and "Origins".
