Food : a Cultural Culinary History

Locations
Call Number: BOCD 641.3 Al Oversize
On Shelf At: Downtown Library

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	BOCD 641.3 Al Oversize	4-week checkout	On Shelf

Course guidebook contains outlines of each 30 minute lecture.
"Course no. 9180."
Disc 1. Hunting, gathering, and Stone Age cooking -- What early agriculturalists ate -- Disc 2. Egypt and the gift of the Nile -- Ancient Judea: from Eden to kosher laws -- Disc 3. Classical Greece--wine, olive oil, and trade -- The Alexandrian exchange and the four humors -- Disc. 4. Ancient India--sacred cows and Ayurveda -- Yin and Yang of classical Chinese cuisine -- Disc 5. Dining in republican and imperial Rome -- Early Christianity: food rituals and asceticism -- Disc 6. Europe's Dark Ages and Charlemagne -- Islam--a thousand and one nights of cooking -- Disc 7. Carnival in the High Middle Ages -- International Gothic cuisine -- Disc 8. A Renaissance in the kitchen -- Aztecs and the roots of Mexican cooking -- Disc 9. 1492: globalization and fusion cuisines -- 16th century manners and reformation diets -- Disc 10. Papal Rome and the Spanish Golden Age -- The birth of French haute cuisine -- Disc 11. Elizabethan England, Puritans, country food -- Dutch treat--coffee, tea, sugar, tobacco -- Disc 12. African and Aboriginal cuisines -- Edo, Japan--Samurai dining and Zen aesthetics -- Disc 13. Colonial cookery in North America -- Eating in the early Industrial Revolution -- Disc 14. Romantics, vegetarians, utopians -- First restaurants, chefs, and gastronomy -- Disc 15. Big business and the homogenization of food -- Food imperialism around the World --Disc 16. Immigrant cuisines and ethnic restaurants -- War, nutritionism, and the Great Depression -- Disc 17. World War II and the advent of fast food -- Counterculture--from hippies to foodies -- Disc 18. Science of new dishes and new organisms -- The past as prologue?
Taught by: Professor Ken Albala, University of the Pacific.
"This course explores the history of how humans have produced, cooked, and consumed food--from the earliest hunting-and-gathering societies to the present. This course examines how civilizations and their foodways have been shaped by geography, native flora and fauna, and technological innovations."--p. 1 of guidebook.
DVD.

COMMUNITY REVIEWS

me submitted by nicenora2371 on July 12, 2013, 6:47pm i think that it talks about culture food

History submitted by smr on July 5, 2020, 10:56am Food history