A Small Starter: Questions of Food 3
Part I Coming to the Table 11
1. Who Made the Restaurant? 13
2. What's the Recipe? 58
3. E-mail to Elizabeth Pennell: Anchovies, Bacon, Lamb 81
Part II Choosing at the Table 91
4. How Does Taste Happen? 93
5. E-Mail to Elizabeth Pennell: Lamb, Saffron, Cinnamon 123
6. Meat or Vegetables? 132
7. E-Mail to Elizabeth Pennell: Chicken, Pudding, Dogs 155
8. Near or Far? 167
9. E-Mail to Elizabeth Pennell: Salt, Pork, Mustard 185
Part III Talking at the Table 189
10. In Vino Veritas? 191
11. E-Mail to Elizabeth Pennell: Potatoes, Steak, Air 207
12. What Do We Write About When We Write About Food? 213
13. What Do We Imagine When We Imagine Food? 222
14. E-Mail to Elizabeth Pennell: Rice, Milk, Sugar 234
Part IV Leaving the Table 241
15. Paris at Last 243
16. E-Mail to Elizabeth Pennell: Salmon, Broccoli, Repentance 267
17. Endings 214
18. Last E-Mailto Elizabeth Pennell 301
Reading on the Way Home 313