Part I. Digging in: tastes of past and present
Add food and stir: life in the virtual kitchen
Black cake: life (and death) on the food chain
All that is toothsome? Sacred food, deadly dining
Master belly and our daily bread: a brief history of the literary kitchen
g Part II. Today's table talk: recipes of the modern
The kitchen muse: the modernist cookbook and its sequels
Tastes of clay: the many courses of the culinary memoir
Bitter herbs or the spices of life? The ambiguities of the transnational foodoir
Hail to the chef! The cook, the camera, the critic, and the connoisseur
Cooking the books: cosiness, disgust, desire, despair
Part III. Food for thought: blessings and curses
The poetics of ice cream: eating art at the table, in the gallery, and in a grownups' garden of verses
Food chained: food fights, fears, frauds
