Table of Contents
Part One – Food, Glorious Food!
Of Flora, Fauna and Food
1 Foodstuffs: Classes and Categories
2 Items and Ingredients from the Plant World
3 Items and Ingredients from the Animal World
4 Fishing, Farming and Food Production
Dainty Dishes and Choice Cuisine
5 A Cornucopia of Culinary Treats from the English-speaking World
6 A Cornucopia of Culinary Treats from the Rest of the World
What's Cooking?
7 Culinary Arts and Artisans
8 Tasting Notes: Flavour, Freshness (and so forth)
Something to Digest
9 The Physiology of Consumption
10 Food Science and Nutrition
Part Two – All the Trimmings
You Aare What You Eat
11 Dietary Regimes and Feeding Routines
12 Picas, Phagias and Other Perverted Appetites
13 Eat or Be Eaten: Nature’s Food Chain
Whet Your Appetite
14 Feast: Gluttony and Greed
15 Fast: Denial and Disgust
16 Famine: Hunger and Starvation
Catering for Every Taste
17 Supplying, Selling and Serving
18 Kitchen and Table
Come Dine with Me
19 Dinners: Making a Meal of It
20 Dining: Gastronomy and Gustation
21 Diners: A Glossary of Gourmets and Gourmands