A Small Starter: Questions of Food | p. 3 |
Coming to the Table | p. 11 |
Who Made the Restaurant? | p. 13 |
What's the Recipe? | p. 54 |
E-Mail to Elizabeth Pennell: Anchovies, Bacon, Lamb | p. 75 |
Choosing at the Table | p. 85 |
How Does Taste Happen? | p. 87 |
E-Mail to Elizabeth Pennell: Lamb, Saffron, Cinnamon | p. 114 |
Meat or Vegetables? | p. 122 |
E-Mail to Elizabeth Pennell: Chicken, Pudding, Dogs | p. 143 |
Near or Far? | p. 154 |
E-Mail to Elizabeth Pennell: Salt, Pork, Mustard | p. 170 |
Talking at the Table | p. 175 |
In Vino Veritas? | p. 177 |
E-Mail to Elizabeth Pennell: Potatoes, Steak, Air | p. 192 |
What Do We Write About When We Write About Food? | p. 197 |
What Do We Imagine When We Imagine Food? | p. 205 |
E-Mail to Elizabeth Pennell: Rice, Milk, Sugar | p. 216 |
Leaving the Table | p. 223 |
Paris at Last | p. 225 |
E-Mail to Elizabeth Pennell: Salmon, Broccoli, Repentance | p. 247 |
Endings | p. 253 |
Last E-Mail to Elizabeth Pennell | p. 277 |
Reading on the Way Home | p. 289 |
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