Giovanni Rebora is professor of economic history and chair of the Department of Modern and Contemporary History at the University of Genoa. In 1983 he organized the First International Convention on the History of Culture and Food. In 1992 he edited Columbus at Table and has published Medieval Italian Cuisine Between East and West.Albert Sonnenfeld is Chevalier Professor of French and Comparative Literatures at the University of Southern California and is a longtime member of the National Board of Directors of the American Institute of Wine and Food. He is the English-language editor of Food: A Culinary History and a frequent contributor on culinary topics to such publications as The Languages of Wine and Food and Ideology.

• 1. Grain and Bread 2. Soup with Bread, Polenta, Vegetable Stew, and Pasta 3. Stuffed Pasta 4. Water and Salt 5. Cheese 6. Meat 7. The Farmyard 8. Fish 9. Salt-cured Products and Sausages 10. Vegetables and Fruits 11. Fat was Good 12. Spices 13. The Atlantic, the East, and a Few West Indies 14. From the Iberian Peninsula to the Distant Americas: The Sugar Route 15. From Europe to America 16. To Eat at the Same AeMDRVOMensaAeMDNMO 17. Eating and Drinking 18. Dining with Discernment Appendix: Dining with Christopher Columbus

[Rebora's] short history of European food... is filled with plenty of oddities to chew on. Playboy Thought-provoking theories make this... more than just another collection of past culinary oddities. The Economist Offers countless delicious factual tidbits. Publishers Weekly [An] intriguing new culinary history of early modern Europe...challenges a lot of previously accepted wisdom...Rebora's highly readable, lively book is bursting with provocative arguments and fascinating new information. Gastronomica This highly personalized history of European food and cooking makes delightful reading. Booklist