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Food : a cultural culinary history

Author: Ken Albala; Teaching Company.
Publisher: Chantilly, Va. : Teaching Co., ©2013.
Series: Great courses (Compact disc)
Edition/Format:   Audiobook on CD : CD audio   Book : EnglishView all editions and formats
Summary:
Explores the history of how humans have produced, cooked, and consumed food, from the earliest hunting-and-gathering societies to the present.
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Genre/Form: Audiobooks
History
Talking books
Talking books, Unabridged
Material Type: Audio book, etc.
Document Type: Sound Recording, Book
All Authors / Contributors: Ken Albala; Teaching Company.
ISBN: 9781598039481 1598039482
OCLC Number: 851187432
Notes: Compact discs.
Digital recording.
Thirty-six lectures on 18 discs (30 min. each).
Performer(s): Ken Albala, Professor, University of the Pacific.
Description: 18 audio discs (18 hr.) : digital ; 4 3/4 in. + 1 course guidebook (vi, 290 pages : illustrations ; 19 cm).
Contents: 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 --
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 --
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 --
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 --
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 --
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 (Compact disc)
Responsibility: Ken Albala.

Abstract:

Explores the history of how humans have produced, cooked, and consumed food, from the earliest hunting-and-gathering societies to the present.

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