Food: A Cultural Culinary History
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Author and narrator:
Albala, Ken
Published:
The Great Courses 2013
Format:
OverDrive Listen
Edition:
Unabridged
Status:
Available from OverDrive

Description

Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man." In fact, civilization itself began in the quest for food. Humanity's transition to agriculture was not only the greatest social revolution in history, but it directly produced the structures and institutions we call "civilization." In 36 fascinating lectures, award-winning Professor Albala puts this extraordinary subject on the table, taking you on an enthralling journey into the human relationship to food. With this innovative course, you'll travel the world discovering fascinating food lore and culture of all regions and eras - as an eye-opening lesson in history as well as a unique window on what we eat today.

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Subjects

Subjects
Cooking & Food
History
Nonfiction

More Details

Street Date:
05/03/2013
Language:
English
ISBN:
9781682763650

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Citations

APA Citation (style guide)

Ken Albala. (2013). Food: A Cultural Culinary History. Unabridged The Great Courses.

Chicago / Turabian - Author Date Citation (style guide)

Ken Albala. 2013. Food: A Cultural Culinary History. The Great Courses.

Chicago / Turabian - Humanities Citation (style guide)

Ken Albala, Food: A Cultural Culinary History. The Great Courses, 2013.

MLA Citation (style guide)

Ken Albala. Food: A Cultural Culinary History. Unabridged The Great Courses, 2013.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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East Hampton Public Library00

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Date Added:
Dec 14, 2020 08:23:48
Date Updated:
Dec 14, 2020 08:23:48
Last Metadata Check:
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Last Metadata Change:
Jun 23, 2025 04:27:59
Last Availability Check:
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OverDrive Product Record

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        Dr. Ken Albala is Professor of History at the University of the Pacific in Stockton, California, where he teaches food history and the history of early modern Europe. He is also a Visiting Professor at Boston University, where he teaches an advanced food history course in the gastronomy program. He earned an M.A. in History from Yale University and a Ph.D. in History from Columbia University.Professor Albala is the author or editor of 16 books on food. His four-volume Food Cultures of the World Encyclopedia was published in 2011. He is also coeditor of the journal Food, Culture & Society and general editor of the series AltaMira Studies in Food and Gastronomy, for which he has written a textbook titled Three World Cuisines: Italian, Mexican, Chinese, which won the 2013 Gourmand World Cookbook Award for Best Foreign Cuisine Book in the World. In 2009, he won the Faye and Alex G. Spanos Distinguished Teaching Award at the University of the Pacific.Other books include Eating Right in the Renaissance; Food in Early Modern Europe; Cooking in Europe, 1250–1650; The Banquet: Dining in the Great Courts of Late Renaissance Europe; and the award-winning Beans: A History. He also coedited Food and Faith in Christian Culture and A Cultural History of Food in the Renaissance, among other books.

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Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man." In fact, civilization itself began in the quest for food. Humanity's transition to agriculture was not only the greatest social revolution in history, but it directly produced the structures and institutions we call "civilization." In 36 fascinating lectures, award-winning Professor Albala puts this extraordinary subject on the table, taking you on an enthralling journey into the human relationship to food. With this innovative course, you'll travel the world discovering fascinating food lore and culture of all regions and eras - as an eye-opening lesson in history as well as a unique window on what we eat today.

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Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man." In fact, civilization itself began in the quest for food. Humanity's transition to agriculture was not only the greatest social revolution in history, but it directly produced the structures and institutions we call "civilization." In 36 fascinating lectures, award-winning Professor Albala puts this extraordinary subject on the table, taking you on an enthralling journey into the human relationship to food. With this innovative course, you'll travel the world discovering fascinating food lore and culture of all regions and eras - as an eye-opening lesson in history as well as a unique window on what we eat today.

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