From the Book - Regular Print - Third edition.
1. From raw to cooked : prehistory, Mesopotamia, Egypt, China, India -- Ancient agricultural revolution -- The Fertile Crescent -- Egypt : the Nile River -- China : the Yellow (Huang He) River -- India : the Indus River -- 2. Grain, grape, olive : the ancient Mediterranean -- The Mediterranean Sea -- Greece -- Rome -- 3. Crazy bread, coffee, and courtly manners : Christendom and Islam in the Middle Ages, 500-1453 -- Christendom : Western Europe, 500-1000 -- Byzantium : the Eastern Roman Empire -- The Muslim Empire -- Christendom : the late Middle Ages in Europe -- 4. New World food : potato, corn, chile, chocolate -- The search for spices -- The American Empires -- South America : the Inca Empire -- Central America : vanilla -- Central America : Maya mystery -- Central America : the Aztec Empire -- North America : Cahokia -- Columbus sets sail for the Americas : 1492 -- 5. Food goes global : the Columbian exchange -- The age of exploration -- The Columbian exchange -- Old World to New -- New World to Old -- 6. America from colony to country : sacred cod, black rice, maple moon, 1588-1859 -- The mercantile system -- Colonial America -- A new people and a new cuisine -- 7. Hutsepot, stove potatoes, and haute cuisine : seventeenth- to eighteenth-century Dutch, Russian, and French cuisine -- The Scientific Revolution -- the Golden Age of the Netherlands-- the Russian bear -- France : haute and nouvelle cuisine -- The French Revolution : "let them eat cake" -- The Napoleonic Era : 1799-1815 -- Napoleon's aftermath -- 8. Cattle, Coca-cola, cholera : the United States and Europe, 1850-1900 -- The American South -- The American Civil War : 1850-1865 -- Reconstruction : 1865-1877 -- The West : railroad and Indian wars, 1860s-1886 -- The Gilded Age -- Nineteenth-century health food movements -- Europe : nutrition, sanitation, evolution --
9. Africa and Asia : native vs. colonial cuisine
Africa : shea butter, kola nuts, monkey bread
India : not just curry and chutney
Korea : kimchee and pulgogi
Vietnam : spring rolls and pâté
Indonesia : the Spice Islands
The Philippines : Chinese-Spanish fusion
Thailand (Siam) : lemongrass and jasmine rice
Japan : tempura and umami
10. The purity crusade, cuisine classique, and prohibition : 1900-1929 in Europe and the United States
The new immigrants and the Melting Pot
Progressives and the Purity Crusade
Escoffier and Ritz : cuisine classique and the grand hotels
World War I and the Russian Revolution
The Roaring Twenties in the United States
11. Soup kitchens, Spam, and TV dinners : the Depression, World War II, and the Cold War
The Depression and the New Deal
The sixties : revolutions in color
12. Agribusiness vs. organic : the 1970s into the third millennium
The seventies : food revolutions
The eighties : political and restaurant revolutions
The nineties : the celebrity chef
The new millennium and the future of food
Appendix A. French pronunciation
Appendix B. Italian pronunciation
Appendix C. Major wars and battles
Appendix D. Selected cookbook and food books chronology.