Food: a cultural culinary history
(CD Audiobook)
Author:
Published:
Chantilly, VA : Great Courses, [2013].
Format:
CD Audiobook
Physical Desc:
6 audio discs : digital ; 4 3/4 in. + 1 course guidebook (vi, 290 pages : illustrations ; 19 cm).
Status:
Description
Professor Albala explores the history of how humans have produced, cooked, and consumed food, from the earliest hunting-and-gathering societies to the present.
Copies
Location
Call Number
Status
New London Adult Great Courses
GREAT COURSES CD 641.3 ALB
On Shelf
Subjects
LC Subjects
Other Subjects
More Details
Language:
English
ISBN:
1598039474
UPC:
9781598039474
Notes
General Note
Compact discs.
General Note
In container (19 cm.).
Participants/Performers
Professor Ken Albala, University of the Pacific, lecturer.
Description
Professor Albala 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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Citations
APA Citation (style guide)
Albala, K. (2013). Food: a cultural culinary history. Great Courses.
Chicago / Turabian - Author Date Citation (style guide)Albala, Ken, 1964-. 2013. Food: A Cultural Culinary History. Great Courses.
Chicago / Turabian - Humanities Citation (style guide)Albala, Ken, 1964-, Food: A Cultural Culinary History. Great Courses, 2013.
MLA Citation (style guide)Albala, Ken. Food: A Cultural Culinary History. 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.
Staff View
Grouped Work ID:
52e9e959-5194-2752-6572-aa3e037fba40
Record Information
| Last Sierra Extract Time | Sep 11, 2025 07:19:07 PM |
|---|---|
| Last File Modification Time | Sep 11, 2025 07:19:23 PM |
| Last Grouped Work Modification Time | Sep 15, 2025 01:20:05 AM |
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| 505 | 0 | |a 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? | |
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