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Food : a Cultural Culinary History

Albala, Ken, 1964- DVD - 2013 DVD 641.3 Al Oversize None on shelf 1 request on 2 copies Community Rating: 4.7 out of 5

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Course guidebook contains outlines of each 30 minute lecture.
"Course no. 9180."
Disc 1. 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 -- disc. 2. 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 -- disc 3. 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 -- disc 4. 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 -- disc 5. 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 -- disc 6. 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?
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, Region 1.

COMMUNITY REVIEWS

Culture submitted by smr on July 5, 2020, 10:47am Culture food

65h submitted by Yanhua Wang on July 25, 2020, 4:35pm 5

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SERIES
Great courses.



PUBLISHED
Chantilly, VA : Teaching Co., c2013.
Year Published: 2013
Description: 6 videodiscs (ca. 1080 min.) : sd., col. ; 3/4 in. + 1 course guidebook (vi, 290 p. ; 19 cm.)
Language: English
Format: DVD

ADDITIONAL CREDITS
Teaching Company.

SUBJECTS
Food -- History.
Food habits -- History.
Instructional films.