Food: A Cultural Culinary History/ Lecture 19-26/ Transcript book/
Albala, Ken, 1964-
Food: A Cultural Culinary History/ Lecture 19-26/ Transcript book/ Ken Albala. - Chantilly, Va. : Teaching Co., c2013. - 370 page; - The great courses. Better living : Food & wine. . - Great courses (Compact disc) .
Compact discs. Digital recording. Thirty-six lectures on 18 discs (30 min. each).
Course guidebook includes bibliographical references.
Hunting, gathering, and Stone Age cooking -- What early agriculturalists ate -- Egypt and the gift of the Nile -- Ancient Judea--from Eden to kosher laws -- Classical Greece--wine, olive oil, and trade -- The Alexandrian exchange and the four humors -- Ancient India--sacred cows and Ayurveda -- Yin and Yang of classical Chinese cuisine -- Dining in republican and imperial Rome -- Early Christianity--food rituals and asceticism -- Europe's Dark Ages and Charlemagne -- Islam--a thousand and one nights of cooking -- Carnival in the High Middle Ages -- International Gothic cuisine -- A Renaissance in the kitchen -- Aztecs and the roots of Mexican cooking -- 1492--globalization and fusion cuisines -- 16th century manners and reformation diets -- Papal Rome and the Spanish Golden Age -- The birth of French haute cuisine -- Elizabethan England, Puritans, country food -- Dutch treat--coffee, tea, sugar, tobacco -- African and Aboriginal cuisines -- Edo, Japan--Samurai dining and Zen aesthetics -- Colonial cookery in North America -- Eating in the early Industrial Revolution -- Romantics, vegetarians, utopians -- First restaurants, chefs, and gastronomy -- Big business and the homogenization of food -- Food imperialism around the World -- Immigrant cuisines and ethnic restaurants -- War, nutritionism, and the Great Depression -- World War II and the advent of fast food -- Counterculture--from hippies to foodies -- Science of new dishes and new organisms -- The past as prologue?
Ken Albala, Professor, University of the Pacific.
Explores the history of how humans have produced, cooked, and consumed food, from the earliest hunting-and-gathering societies to the present.
9781598039481 (set) 1598039482 (set)
9180 Teaching Company
Food--History.
Food habits--History.
Food: A Cultural Culinary History/ Lecture 19-26/ Transcript book/ Ken Albala. - Chantilly, Va. : Teaching Co., c2013. - 370 page; - The great courses. Better living : Food & wine. . - Great courses (Compact disc) .
Compact discs. Digital recording. Thirty-six lectures on 18 discs (30 min. each).
Course guidebook includes bibliographical references.
Hunting, gathering, and Stone Age cooking -- What early agriculturalists ate -- Egypt and the gift of the Nile -- Ancient Judea--from Eden to kosher laws -- Classical Greece--wine, olive oil, and trade -- The Alexandrian exchange and the four humors -- Ancient India--sacred cows and Ayurveda -- Yin and Yang of classical Chinese cuisine -- Dining in republican and imperial Rome -- Early Christianity--food rituals and asceticism -- Europe's Dark Ages and Charlemagne -- Islam--a thousand and one nights of cooking -- Carnival in the High Middle Ages -- International Gothic cuisine -- A Renaissance in the kitchen -- Aztecs and the roots of Mexican cooking -- 1492--globalization and fusion cuisines -- 16th century manners and reformation diets -- Papal Rome and the Spanish Golden Age -- The birth of French haute cuisine -- Elizabethan England, Puritans, country food -- Dutch treat--coffee, tea, sugar, tobacco -- African and Aboriginal cuisines -- Edo, Japan--Samurai dining and Zen aesthetics -- Colonial cookery in North America -- Eating in the early Industrial Revolution -- Romantics, vegetarians, utopians -- First restaurants, chefs, and gastronomy -- Big business and the homogenization of food -- Food imperialism around the World -- Immigrant cuisines and ethnic restaurants -- War, nutritionism, and the Great Depression -- World War II and the advent of fast food -- Counterculture--from hippies to foodies -- Science of new dishes and new organisms -- The past as prologue?
Ken Albala, Professor, University of the Pacific.
Explores the history of how humans have produced, cooked, and consumed food, from the earliest hunting-and-gathering societies to the present.
9781598039481 (set) 1598039482 (set)
9180 Teaching Company
Food--History.
Food habits--History.