TY  - BOOK
AU  - Albala,Ken
ED  - Teaching Company.
TI  - Food
T2  - The great courses. Better living : Food & wine
SN  - 9781598039481 (set)
PY  - 2013///
CY  - Chantilly, Va.
PB  - Teaching Co.
KW  - Food
KW  - History
KW  - Food habits
N1  - 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
N2  - Explores the history of how humans have produced, cooked, and consumed food, from the earliest hunting-and-gathering societies to the present
ER  -