Cover -- Title Page -- Series Page -- Copyright -- Contents -- Preface -- Introduction to the Original Edition -- Part One: Prehistory And Early Civilizations -- Introduction: The Humanization of Eating Behaviors -- 1. Feeding Strategies in Prehistoric Times -- 2. The Social Function of Banquets in the Earliest Civilizations -- 3. Food Culture in Ancient Egypt -- 4. Biblical Reasons: The Dietary Rules of the Ancient Hebrews -- 5. The Phoenicians and the Carthaginians: The Early Mediterranean Diet -- Part Two: The Classical World -- Introduction: Food Systems and Models of Civilization -- 6. Urban and Rural Diets in Greece -- 7. Greek Meals: A Civic Ritual -- 8. The Culture of the Symposium -- 9. The Diet of the Etruscans -- 10. The Grammar of Roman Dining -- 11. The Broad Bean and the Moray: Social Hierarchies and Food in Rome -- 12. Diet and Medicine in the Ancient World -- 13. The Food of Others -- 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 -- 14. Production Structures and Food Systems in the Early Middle Ages -- 15. Peasants, Warriors, Priests: Images of Society and Styles of Diet -- Part Four: Westerners And Others -- Introduction: Food Models and Cultural Identity -- 16. Christians of the East: Rules and Realities of the Byzantine Diet -- 17. Arab Cuisine and Its Contribution to European Culture -- 18. Mediterranean Jewish Diet and Traditions in the Middle Ages -- Part Five: The Late Middle Ages (11th-14th Centuries) -- Introduction: Toward a New Dietary Balance -- 19. Society, Food, and Feudalism -- 20. Self-Sufficiency and the Market: Rural and Urban Diet in the Middle Ages -- 21. Food Trades -- 22. The Origins of Public Hostelries in Europe -- 23. Medieval Cooking.

24. Food and Social Classes in Late Medieval and Renaissance Italy -- 25. Seasoning, Cooking, and Dietetics in the Late Middle Ages -- 26. "Mind Your Manners": Etiquette at the Table -- 27. From Hearth to Table: Late Medieval Cooking Equipment -- Part Six: The Europe Of Nation-States (15th-18th Centuries) -- Introduction: The Early Modern Period -- 28. Growing Without Knowing Why: Production, Demographics, and Diet -- 29. Colonial Beverages and the Consumption of Sugar -- 30. Printing the Kitchen: French Cookbooks, 1480-1800 -- 31. Dietary Choices and Culinary Technique, 1500-1800 -- 32. From Dietetics to Gastronomy: The Liberation of the Gourmet -- Part Seven: The Contemporary Period (19th and 20th Centuries) -- Introduction: From Industrial Revolution to Industrial Food -- 33. The Transformation of the European Diet -- 34. The Invasion of Foreign Foods -- 35. The Rise of the Restaurant -- 36. The Food Industry and New Preservation Techniques -- 37. The Taste for Canned and Preserved Food -- 38. The Emergence of Regional Cuisines -- 39. The Perils of Abundance: Food, Health, and Morality in American History -- 40. The "McDonaldization" of Culture -- Conclusion: Today and Tomorrow -- Index -- Series List -- Illustrations.