CHAPTER III. The Grammar of Food

Chapters in this book

1. Frontmatter i
2. Contents v
3. Introduction 1
4. CHAPTER I. Medieval Near. Medieval Far 7
5. CHAPTER II. Medieval Cookbooks 17
6. CHAPTER III. The Grammar of Food 25
7. CHAPTER IV. The Times of Food 41
8. CHAPTER V. The Aroma of Civilization Bread 54
9. CHAPTER VI. Hunger for Meat 62
10. CHAPTER VII. The Ambiguous Position of Fish 72
11. CHAPTER VIII. From Milk to Cheeses 79
12. CHAPTER IX. Condiment/Fundament 89
13. CHAPTER X. The Bread Tree 107
14. CHAPTER XI. The Flavor of Water 117
15. CHAPTER XII. The Civilization of Wine 130
16. CHAPTER XIII. Rich Food. Poor Food 149
17. CHAPTER XIV. Monastic Cooking 158
18. CHAPTER XV. The Pilgrim's Food 172
19. CHAPTER XVI. The Table as a Representation of the World 177
20. CHAPTER XVII. The Fork and the Hands 193
21. CHAPTER XVIII. The Taste of Knowledge 199
22. Notes 211
23. Bibliography 245
24. Index 257
25. Backmatter 269