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|Document Type:||Visual material|
|All Authors / Contributors:||
Ken Albala; Teaching Company,
|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|