Series Editor’s Preface

Chapters in this book

1. Frontmatter i
2. Contents vii
3. Series Editor’s Preface xi
4. Introduction: Identity as Exchange xiii
5. Chapter One Italy: A Physical and Mental Space 1
6. Chapter Two: The Italian Way of Eating 35
7. Chapter Three: The Formation of Taste 84
8. Chapter Four: The Sequence of Dishes 121
9. Chapter Five: Communicating Food: The Recipe Collection 155
10. Chapter Six: The Vocabulary of Food 187
11. Chapter Seven: The Cook, the Innkeeper, and the Woman of the House 212
12. Chapter Eight: Science and Technology in the Kitchen 243
13. Chapter Nine: Toward a History of the Appetite 273
14. Notes 303
15. Bibliography 325
16. Index 335