From the Online Content - 3rd ed.
From raw to cooked : prehistory, Mesopotamia, Egypt, China, India
Grain, grape, olive : the ancient Mediterranean
Crazy bread, coffee, and courtly manners : Christendom and Islam in the Middle Ages, 500-1453
New World food : potato, corn, chile, chocolate
Food goes global : the Columbian exchange
America from colony to country : sacred cod, black rice, maple moon, 1588-1859
Hutsepot, stove potatoes, and haute cuisine : seventeenth- to eighteenth-century Dutch, Russian, and French cuisine
Cattle, Coca-cola, cholera : the United States and Europe, 1850-1900
Africa and Asia : native vs. colonial cuisine
The purity crusade, cuisine classique, and prohibition : 1900-1929 in Europe and the United States
Soup kitchens, Spam, and TV dinners : the Depression, World War II, and the Cold War
Agribusiness vs. organic : the 1970s into the third millennium
Appendix A: French pronunciation
Appendix B: Italian pronunciation
Appendix C: Major wars and battles
Appendix D: Selected cookbook and food books chronology.
