Title from sell sheet. Wide screen. Great Courses Lecturer: Professor Ken Albala, University of the Pacific.
Contents:
disc 4. The foodie era: cooking with the world. Ancient Rome: cooking with Apicius ; Imperial China: soybeans and dumplings ; Medieval Egypt: Chickpeas and phyllo dough ; Feast like a Viking with meat and beer ; Medieval France's touch for sugar and spice -- disc 2. Renaissance Italy's sweets and pasta ; Crafting aphrodisiacs from the Renaissance ; Aztec tortillas and chocolate ; Papal Rome: meat rolls and eggplant ; Dining with Don Quixote in imperial Spain ; Portugal and Japan: cakes and katsuobushi -- disc 3. Vegetarian India: jackfruit and rice ; The birth of French haute cuisine ; Post-Puritan England: Hippocras and cookies ; China's last dynasty: elegant simplicity ; Early America: johnnycake and pumpkin ; The French Canadian tourtière meat pie -- disc 4. Victorian working-class meals ; Imperial Germany's cabbage and sauerbraten ; Imperial Russia's piroshki and coulibiac ; Brazil and West Africa: black bean stew ; America's Can-opener cookbook ; The foodie era: cooking with the world.
Summary:
Award-winning Professor Ken Albala of the University of the Pacific takes viewers on a fascinating international journey through civilization across the ages and around the world, all through the lens of cooking. In 24 fascinating lectures, while he cooks, Dr. Albala welcomes viewers into his own home kitchen, encouraging them to explore unfamiliar cuisines as a type of gastronomic time travel that will allow them to get a taste of history like they₂ve never experienced before!
This resource is supported by the Institute of Museum and Library Services under the provisions of the Library Services and Technology Act as administered by State Library of Iowa.