ContentsPreface xiPrologue xvPart O

Contents
Preface xi
Prologue xv
Part One: The Prehistoric World i
I In the Beginning 3
2 Food and Cooking before 10,000 bc 6
Hunting 7 Fishing 9 Gathering 10
The Early Development of Cooking 12
The Materials of Revolution 16
3 Changing the Face of the Earth 19
The Beginnings of Agriculture 20 Early Grain Usage 22
The Domestication of Animals 26 Milk . . . 2y
. . . and Honey 29 The Birth of Civilization }o
Bulls of Heaven and Gods of the Earth 3^
The Neolithic in Africa 35 The Americas }j Asia ^8
Part Two: The Near East, Egypt and Europe
3000 BC-AD 1000 4^
4 The First Civilizations 45
Food in Sumer 4-/ The Origins of Beer 48
The Date Palm and the Fig 49
The Discovery of Raised Bread ji Egyptian Food ^3
The Laws from Sinai 55 'Clean' and 'Unclean' Food 56
5 Classical Greece 60
The Olive 62 Vintages of the Greek World 63
Greek Food and Cooking 65
6 Imperial Rome yi
Grain into Flour J4 Roman Bread yy Class Distinctions y8
The Language of Food 79 The Problem of Texture 81