Food A cultural culinary history

Ken Albala, 1964-

Sound recording - 2013

Explores the history of how humans have produced, cooked, and consumed food, from the earliest hunting-and-gathering societies to the present.

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OVERSIZED CD/641.3/Albala
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2nd Floor OVERSIZED CD/641.3/Albala Checked In
Great courses
Chantilly, Va. : Teaching Co c2013.
Item Description
Compact discs.
Digital recording.
Thirty-six lectures on 18 discs (30 min. each).
Physical Description
18 audio discs (18 hr.) : digital, CD audio ; 4 3/4 in. + 1 course guidebook (vi, 290 p. : ill. ; 19 cm.)
Course guidebook includes bibliographical references.
Main Author
Ken Albala, 1964- (-)
Corporate Author
Teaching Company (-)
  • 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?