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The Great Courses No 9180: Food: A Cultural Culinary History

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Audio Books : Educational : MP3/128Kbps : English
   
 

The Great
Courses No.9180: Food: A Cultural Culinary History

36 lectures | 30 minutes each | Year Released: 2013
MPEG-3 | 128 Kbps, 44.1 KHz, 2 channels | English | 0.99 Gb 

Website:
http://www.thegreatcourses.com/courses/food-a-cultural-culinary-history.html

Synopsis: 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."  

Content:

01.Hunting,
Gathering, and Stone Age Cooking
02.What Early Agriculturalists Ate
03.Egypt and the Gift of the Nile
04.Ancient Judea—From Eden to Kosher Laws
05.Classical Greece—Wine, Olive Oil, and Trade
06.The Alexandrian Exchange and the Four Humors
07.Ancient India—Sacred Cows and Ayurveda
08.Yin and
Yang of Classical Chinese Cuisine
09.Dining in Republican and Imperial Rome
10.Early Christianity—Food
Rituals and Asceticism
11.Europe's Dark Ages and Charlemagne
12.Islam—A Thousand and One Nights of
Cooking
13.Carnival in the High Middle Ages
14.International Gothic Cuisine
15.A Renaissance in the
Kitchen
16.Aztecs and the Roots of Mexican Cooking
17.1492—Globalization and Fusion Cuisines
18.16th-Century Manners and Reformation Diets
19.Papal Rome and the Spanish Golden Age 
20.The Birth of
French Haute Cuisine
21.Elizabethan England, Puritans, Country Food
22.Dutch Treat—Coffee, Tea, Sugar,
Tobacco
23.African and Aboriginal Cuisines
24.Edo, Japan—Samurai Dining and Zen Aesthetics
25.Colonial Cookery in North America 
26.Eating in the Early Industrial Revolution
27.Romantics,
Vegetarians, Utopians
28.First Restaurants, Chefs, and Gastronomy
29.Big Business and the Homogenization of
Food
30.Food Imperialism around the World
31.Immigrant Cuisines and Ethnic Restaurants
32.War,
Nutritionism, and the Great Depression
33.World War II and the Advent of Fast Food
34.Counterculture—From Hippies to Foodies 
35.Science of New Dishes and New Organisms 
36.The Past as
Prologue?

                                                             

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