Food A cultural culinary history
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.
Saved in:
- Series
- Great courses
- Subjects
- Published
-
Chantilly, Va. :
Teaching Co
c2013.
- Language
- English
- 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.)
- Bibliography
- Course guidebook includes bibliographical references.
- ISBN
- 9781598039481
1598039482 - Main Author
- Corporate Author
- 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?
