Abstract
Introduction: A New History of Cuisine 1. Hunter-Gatherers and the First Farmers 2. The Good Things That Lay at Hand 3. The Quest for Perfect Balance 4. The Pleasures of Consumption 5. Feasting and Fasting 6. New Worlds, New Tastes 7. The Birth of the Consumer Age 8. Chefs, Gourmets and Gourmands 9. Dining Out 10. Novelty and Tradition - The New Landscape for Gastronomy.
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