| Description |
6 videodiscs (approximately 1080 min.) : sound, color ; 3/4 in. + 1 course guidebook (vi, 290 pages ; 19 cm) |
| Series |
The great courses ; Better living ; Food & wine |
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Great courses (DVD). Better living.
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| Note |
Course guidebook contains outlines of each 30 minute lecture. |
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Title from container. |
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"Course number 9180." |
| 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? |
| Performer |
Taught by: Professor Ken Albala, University of the Pacific. |
| 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. |
| System Details |
DVD ; NTSC format, Region 1 ; stereo. |
| Subject |
Food -- History -- Videodiscs.
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Food habits -- History -- Videodiscs.
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| Genre |
Educational films.
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Filmed lectures.
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DVD-Video discs.
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| Added Author |
Teaching Company.
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| Added Title |
Cultural culinary history |
| ISBN |
9781598039474 |
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1598039474 |
| Music No. |
9180 Teaching Company |
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