Let the Meatballs Rest: And Other Stories About Food and Culture Book

IntroductionThings and IdeasBeing and eating / The invention of bread / Our daily bread / Festive bread / Bread unites or divides? / Divide meatThe Status of FoodsEsau's lentilsAdventures in CookingFrom raw to cooked (and back) / The prefect recipe / Cappelletti and tortellini: the retro- taste of history / macaroniThe Gastronomy of HungerNameless plants / Field herbs / Forgotten fruitsFlavorsFlavor and knowledge / How many flavors are there? / A longing for sweet / Sweet and/or salty / Bitter to the taste / When sour was fashionable / The taste for spices (and hot pepper) / The taste of smoke / How chocolate became sweet / The taste of canned foodsPleasure and Health"What tastes good is good for you" / The law of oppositesThe Beautiful and the GoodThe making of colors / White or red? / Carrot red / Culinary artifices / Compositions and compotes / Confetti (sugarcoated almondsConvivial RitualsThe call of the wild (around the barbecue) / A masculine ritual / Rucola in the White House / Christmas dinner / A hundred cappelletti / Carnival and Lent / Lenten dietTable Practices and MannersThe fork and the hands / The missing cutlery / The pot on the table / First or second? / The wheel of food / Imbiber / The ancient art of pairing wine with food / How to taste wine (without making an ass of oneself) / Cold drinks"Identity" Declined in the PluralSpaghetti with tomato sauceIndex

Columbia University Press