Preface Chapter 1 - Introduction: Food as Voice in Twentieth Century Florence Chapter 2 - Florentine Cuisine and Culture Chapter 3 - Historical Roots of Florentine Food, Family and Gender Chapter 4 - Florentine Diet and Culture Chapter 5 - Food Production, Reproduction, and Gender Chapter 6 - Balancing Gender Differences Chapter 7 - Commensality, Family, and Community Chapter 8 - Parents and Children: Feeding and the Reproduction of Gender Chapter 10 - Conclusion: Molto, Ma Buono? Bibliography Appendices A - Life Synopses of Informants B - Glossary of Italian terms C - List of all recipes collected D - Recipes

Carole M. Counihan is Professor of Anthropology and the Director of Women's Studies at Millersville University in Pennsylvania. She is currently the editor of Food andFoodways. She has authored and co-edited several books on the anthropology of food, including: Food in the U.S.A., Food and Culture, and The Anthropology of Food and Body (all published by Routledge).

In this delicious book, noted food scholar Carole M. Counihan presents a compelling and artfully told narrative about family and food in late 20th-century Florence. Based on solid research, Counihan examines how family, and especially gender have changed in Florence since the end of World War II to the present, giving us a portrait of the changing nature of modern life as exemplified through food and foodways.