skip to content
Food : a cultural culinary history Preview this item
ClosePreview this item
Checking...

Food : a cultural culinary history

Author: Ken Albala; Teaching Company,
Publisher: Chantilly, VA : Teaching Co., [2013] ©2013
Series: Great courses (DVD)., Better living.
Edition/Format:   DVD video : NTSC color broadcast system : English
Database:WorldCat
Summary:
"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.
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

 

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Genre/Form: Nonfiction films
Filmed lectures
Educational films
Feature films
History
Material Type: Videorecording
Document Type: Visual material
All Authors / Contributors: Ken Albala; Teaching Company,
ISBN: 9781598039474 1598039474
OCLC Number: 844350366
Notes: Title from DVD container cover.
Course guidebook contains outlines of each 30 minute lecture.
"Course no. 9180."
Performer(s): Taught by: Professor Ken Albala, University of the Pacific.
Description: 6 videodiscs (approximately 1080 min.) : sound, color ; 4 3/4 in. + 1 course guidebook (vi, 290 pages ; 19 cm)
Details: DVD format; NTSC format, Region 1 ; stereo.
Contents: 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?
Series Title: Great courses (DVD)., Better living.
Other Titles: Cultural culinary history
Responsibility: Ken Albala.

Abstract:

"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.

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.

Similar Items

Related Subjects:(4)

User lists with this item (1)

Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Linked Data


Primary Entity

<http://www.worldcat.org/oclc/844350366> # Food : a cultural culinary history
    a schema:CreativeWork, bgn:DVD, schema:Movie ;
    library:oclcnum "844350366" ;
    library:placeOfPublication <http://id.loc.gov/vocabulary/countries/vau> ;
    schema:about <http://id.loc.gov/authorities/subjects/sh2008103985> ; # Food--History
    schema:about <http://id.worldcat.org/fast/930458> ; # Food
    schema:about <http://dewey.info/class/641.3/> ;
    schema:about <http://id.loc.gov/authorities/subjects/sh2008103984> ; # Food habits--History
    schema:about <http://id.worldcat.org/fast/930807> ; # Food habits
    schema:alternateName "Cultural culinary history" ;
    schema:author <http://experiment.worldcat.org/entity/work/data/3945115329#Person/albala_ken_1964> ; # Ken Albala
    schema:copyrightYear "2013" ;
    schema:creator <http://experiment.worldcat.org/entity/work/data/3945115329#Person/albala_ken_1964> ; # Ken Albala
    schema:datePublished "2013" ;
    schema:description "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?"@en ;
    schema:description ""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."@en ;
    schema:exampleOfWork <http://worldcat.org/entity/work/id/3945115329> ;
    schema:genre "Feature films"@en ;
    schema:genre "Educational films"@en ;
    schema:genre "Nonfiction films"@en ;
    schema:genre "History"@en ;
    schema:genre "Filmed lectures"@en ;
    schema:inLanguage "en" ;
    schema:isPartOf <http://experiment.worldcat.org/entity/work/data/3945115329#Series/great_courses_dvd> ; # Great courses (DVD).
    schema:isPartOf <http://experiment.worldcat.org/entity/work/data/3945115329#Series/the_great_courses_better_living_food_&_wine> ; # The great courses. Better living. Food & wine
    schema:name "Food : a cultural culinary history"@en ;
    schema:productID "844350366" ;
    schema:productionCompany <http://viaf.org/viaf/148190764> ; # Teaching Company,
    schema:workExample <http://worldcat.org/isbn/9781598039474> ;
    wdrs:describedby <http://www.worldcat.org/title/-/oclc/844350366> ;
    .


Related Entities

<http://experiment.worldcat.org/entity/work/data/3945115329#Person/albala_ken_1964> # Ken Albala
    a schema:Person ;
    schema:birthDate "1964" ;
    schema:familyName "Albala" ;
    schema:givenName "Ken" ;
    schema:name "Ken Albala" ;
    .

<http://experiment.worldcat.org/entity/work/data/3945115329#Series/great_courses_dvd> # Great courses (DVD).
    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/844350366> ; # Food : a cultural culinary history
    schema:name "Great courses (DVD)." ;
    .

<http://experiment.worldcat.org/entity/work/data/3945115329#Series/the_great_courses_better_living_food_&_wine> # The great courses. Better living. Food & wine
    a bgn:PublicationSeries ;
    schema:hasPart <http://www.worldcat.org/oclc/844350366> ; # Food : a cultural culinary history
    schema:name "The great courses. Better living. Food & wine" ;
    .

<http://id.loc.gov/authorities/subjects/sh2008103984> # Food habits--History
    a schema:Intangible ;
    schema:name "Food habits--History"@en ;
    .

<http://id.loc.gov/authorities/subjects/sh2008103985> # Food--History
    a schema:Intangible ;
    schema:name "Food--History"@en ;
    .

<http://id.worldcat.org/fast/930458> # Food
    a schema:Intangible ;
    schema:name "Food"@en ;
    .

<http://id.worldcat.org/fast/930807> # Food habits
    a schema:Intangible ;
    schema:name "Food habits"@en ;
    .

<http://viaf.org/viaf/148190764> # Teaching Company,
    a schema:Organization ;
    schema:name "Teaching Company," ;
    .

<http://worldcat.org/isbn/9781598039474>
    a schema:ProductModel ;
    schema:isbn "1598039474" ;
    schema:isbn "9781598039474" ;
    .


Content-negotiable representations

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.