i　“Chinese Dietary Cultures Research Series” Preface
  1　Introduction / David Holm
 17　Core, Fringe and Legume: Agrarian Societies and the Concept of the Meal / Sidney W. Mintz
 31　The Globalisation of Chinese Food / Jack Goody
 49　Northwest Chinese Cuisine and the Central Asian Connection / E. N. Anderson
 79　Chinese Regional Cuisine: the Genesis of a Concept / Françoise SABBAN
 95　Regional Food Cultures in China / Erhard Rosner
117　Chinese Food in Japanese Society / Sidney C. H. Cheung
147　Between Harvesting and Cooking: Grain Processing in Dunhuang, A Qualitative and Quantitative Survey / Eric TROMBERT
181　Salt and Chinese Culture: Some Comparative Aspects / Hans Ulrich VOGEL
249　Chinese Food in Britain: Consumer Culture and Taste / Mike FEATHERSTONE and Tomoko TAMARI
285　Chinese Cuisine in Korean Dining-out Culture / KIM Bok-rae (金福來)
309　Chinese-Portuguese Cultural Interaction and Chinese Food Culture in Macau: Macanese Cuisine─Where West and East Blend / Fernando Sales Lopes
325　Cognac and Poon-choi: A Social History of the Invention of Hong Kong Traditions in Festive Food Culture / Josephine SMART
369　Forms and Evolution of Chinese Cuisine in France / Françise SABBAN
381　Index