History of Food Book

	Foreword
	Acknowledgements
	List of Illustrations
	Introduction	1
I	Collecting, Gathering, Hunting	7
1	Collecting honey	15
2	The history of gathering	39
3	Hunting	72
II	Stock-Breeding, Arable Farming: Meat, Milk, Cereals	89
4	The history of meat	93
5	The history of dairy produce	113
6	The history of cereals	125
III	The Three Sacramental Foods: Oil, Bread, Wine	201
7	The history of oil	205
8	The history of bread and cakes	223
9	The history of wine	247
IV	The Economy of the Markets	291
10	The history of fish	296
11	The history of poultry	336
V	Luxury Foods	365
12	Treasures from the sea	373
13	The treasure of the forests	407
VI	The Era of the Merchants	443
14	An essential food	457
15	Spice at any price	480
VII	New Needs: Sugar, Chocolate, Coffee, Tea	547
16	The lure of sugar	552
17	Confectionery and preserves	565
18	Chocolate and divinity	574
19	Coffee and politics	581
20	Tea and philosophy	596
VIII	Orchards and Kitchen Gardens	607
21	The tradition of fruits	621
22	The evolution of vegetables	688
23	The potato revolution	711
IX	Science and Conscience in the Diet	729
24	Preserving by heat	735
25	Preserving by cold	749
26	The assurance of dietetics	755
	Notes	764
	Bibliography	782
	Index	787