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Table of Contents of Book
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Faire l’histoire de l’alimentation | | | |
Les enjeux de l’histoire de l’alimentation : un fait biologique, un fait social et un fait culturel pour une histoire totale et identitaire | | | |
De nombreuses sources disponibles pour faire l’histoire de l’alimentation | | | |
Du pittoresque au scientifique : les manières de faire l’histoire de l’alimentation du xviiie siècle à nos jours | | | |
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Du pain, de la soupe et un peu de lard : l’alimentation ordinaire des masses populaires rurales | | | |
Les céréales, le cœur d’une culture alimentaire | | | |
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Un régime alimentaire déséquilibré et débilitant | | | |
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Du broc de piquette à la tasse de café, boire à l’époque moderne | | | |
Le vin, un peu plus qu’une simple boisson | | | |
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Enfin des boissons stimulantes et non enivrantes | | | |
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L’alimentation des élites françaises et la naissance d’une nouvelle cuisine | | | |
L’alimentation extraordinaire, celle des livres de cuisine, des banquets et des princes de la fin du Moyen Âge et de la Renaissance | | | |
La nouvelle cuisine française, celle des xviie-xviiie siècles | | | |
Les origines culturelles de cette révolution culinaire française | | | |
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