Cooking across the ages

Ken Albala, 1964-

DVD - 2020

Award-winning Professor Ken Albala of the University of the Pacific takes viewers on a fascinating international journey through civilization across the ages and around the world, all through the lens of cooking. In 24 fascinating lectures, while he cooks, Dr. Albala welcomes viewers into his own home kitchen, encouraging them to explore unfamiliar cuisines as a type of gastronomic time travel that will allow them to get a taste of history like they₂ve never experienced before!

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Series
Great courses.
Subjects
Genres
Lectures
Educational films
Nonfiction films
Historical films
Video recordings for the hearing impaired
Published
Chantilly, VA : The Great Courses [2020]
Language
English
Item Description
"The Great courses, Topic: Better living ; Subtopic: Food & wine"--Cover.
"Course no. 1623"--Disc labels.
24 lectures lasting 30 minutes each.
Course guidebooks laid in each container. Guidebooks contain outlines for each 30 minute lecture.
Physical Description
4 videodiscs (720 min.) : sound, color ; 4 3/4 in. + 1 course guidebook (iv, 234 pages : illustrations ; 19 cm)
Format
DVD.
Production Credits
Director, The Great Courses.
Bibliography
Includes bibliographical references in course guidebook.
ISBN
9781629978734
1629978736
Main Author
Ken Albala, 1964- (lecturer)
Corporate Author
Teaching Company (production company)
  • Disc 1.
  • Understanding culture through cooking ;
  • Ancient Rome: cooking with Apicius ;
  • Imperial China: soybeans and dumplings ;
  • Medieval Egypt: Chickpeas and phyllo dough ;
  • Feast like a Viking with meat and beer ;
  • Medieval France's touch for sugar and spice
  • Disc 2.
  • Renaissance Italy's sweets and pasta ;
  • Crafting aphrodisiacs from the Renaissance ;
  • Aztec tortillas and chocolate ;
  • Papal Rome: meat rolls and eggplant ;
  • Dining with Don Quixote in imperial Spain ;
  • Portugal and Japan: cakes and katsuobushi
  • Disc 3.
  • Vegetarian India: jackfruit and rice ;
  • The birth of French haute cuisine ;
  • Post-Puritan England: Hippocras and cookies ;
  • China's last dynasty: elegant simplicity ;
  • Early America: johnnycake and pumpkin ;
  • The French Canadian tourtière meat pie
  • Disc 4.
  • Victorian working-class meals ;
  • Imperial Germany's cabbage and sauerbraten ;
  • Imperial Russia's piroshki and coulibiac ;
  • Brazil and West Africa: black bean stew ;
  • America's Can-opener cookbook ;
  • The foodie era: cooking with the world.