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Table of Contents

  1. Le prejuge alimentaire, ou le salut par le fantasme
  2. Mohamed Bernoussi
  3. pp. 6-12
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  1. The Art of Preserving: How Cooks in Colonial Virginia Imitated Nature to Control It
  2. Trudy Eden
  3. pp. 13-23
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  1. L'invention des grands vins francais et la mutation des valeurs oenologiques
  2. Jean Louis Flandrin
  3. pp. 24-33
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  1. A Diet for a Sensitive Soul: Vegetarianism in Eighteenth-Century Britain
  2. Anita Guerrini
  3. pp. 34-42
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  1. La Cuisine, les romancieres britanniques, et la controverse prefeministe de la fin du dix-huitieme siecle
  2. Christine Hivet
  3. pp. 43-58
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  1. Chiles, Chocolate, and Race in New Spain: Glancing Backward to Spain or Looking Forward to Mexico?
  2. Rachel Laudan, Jeffrey M. Pilcher
  3. pp. 59-70
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  1. Politics in the Kitchen
  2. Gilly Lehmann
  3. pp. 71-83
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  1. Eating a l'Anglaise in Provincial France, 1750-1789
  2. Robert James Merrett
  3. pp. 84-96
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  1. Old Spice: William King, Culinary Antiquarianism, and National Boundaries
  2. Timothy Morton
  3. pp. 97-101
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  1. Fragments d'un dialogue gourmand entre Europe et Japon
  2. Jacques Proust
  3. pp. 102-113
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  1. The First American Cookbook
  2. Glynis Ridley
  3. pp. 114-123
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  1. "Expectations of Grease & Provisions": The Circulation and Regulation of Fur Trade Foodstuffs
  2. Leslie Ritchie
  3. pp. 124-142
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  1. "Les nourritures terrestres en Russie," ou l'Art de vivre de Johann Albrecht Euler Saint-Petersbourg (1766-1800)
  2. Dominique Taurisson
  3. pp. 143-163
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  1. "And there raise yams": Slaves' Gardens in the Writings of West Indian Plantocrats
  2. Beth Fowkes Tobin
  3. pp. 164-176
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  1. About the Authors
  3. pp. 177-178
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  1. Foreword
  2. Beatrice Fink
  3. pp. 1-5
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