All Manners of Food: Eating and Taste in England and France from the Middale Ages to the Present

Preface 1. Introduction 2. The Civilizing of Appetite 3. Potages and Potlatch: Eating in the Middle Ages 4. From Renaissance to Revolution: Court and Country Food 5. From Renaissance to Revolution: France and England - Some possible explanations 6. The Calling of Cooking: Chefs and their Publics since the Revolution 7. The Calling of Cooking: The Trade Press 8. Domestic Cookery in the Bourgeois Age 9. The Enlightenment of the Domestic Cook? 10. Of Gastronomes and Guides 11. Food Dislikes 12. Diminishing Contrasts Increasing Varieties.