Food: a cultural culinary history: Ken Albala, Ph.D.
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Chantilly, Virginia
The Great Courses
[2013]
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| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | Titelzusatz auf dem Umschlag: Course guidebook |
| Beschreibung: | vi, 290 Seiten Illustrationen |
Internformat
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Datensatz im Suchindex
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Table of Contents [INTRODUCTION Professor Biography. ‘ Course Scope.1 ^LECTURE GUIDES LECTURE 1 Hunting, Gathering, and Stone Age Cooking.4 LECTURE 2 What Early Agriculturalists Ate. 12 LECTURE 3 Egypt and the Gift of the Nile. 20 LECTURE 4 Ancient Judea—From Eden to Kosher Laws. 28 LECTURE 5 Classical Greece—Wine, Olive Oil, and Trade. 36 LECTURE 6 The Alexandrian Exchange and the Four Humors. 43 LECTURE 7 Ancient India—Sacred Cows and Ayurveda. 50 LECTURE 8 Yin and Yang of Classical Chinese Cuisine. 57 LECTURE 9 Dining in Republican and Imperial Rome. 65 LECTURE 10 Early Christianity—Food Rituals and Asceticism. 72
Table of Contents LECTURE 11 Europe's Dark Ages and Charlemagne. 78 LECTURE 12 Islam—A Thousand and One Nights of Cooking. 85 LECTURE 13 Carnival in the High Middle Ages. 92 LECTURE 14 International Gothic Cuisine.99 LECTURE 15 A Renaissance in the Kitchen. 106 LECTURE 16 Aztecs and the Roots of Mexican Cooking. 113 LECTURE 17 1492—Globalization and Fusion Cuisines. 120 LECTURE 18 16"-Century Manners and Reformation Diets.127 LECTURE 19 Papal Rome and the Spanish Golden Age. 134 LECTURE 20 The Birth of French Haute Cuisine. 143 LECTURE 21 Elizabethan England, Puritans, Country Food. 150 LECTURE 22 Dutch Treat—Coffee, Tea, Sugar, Tobacco. 158 LECTURE 23 African and Aboriginal Cuisines. 165
Table of Contents LECTURE 24 Edo, Japan—Samurai Dining and Zen Aesthetics.172 LECTURE 25 Colonial Cookery in North America. 178 LECTURE 26 Eating in the Early Industrial Revolution. 185 LECTURE 27 Romantics, Vegetarians, Utopians. 192 LECTURE 28 First Restaurants, Chefs, and Gastronomy.199 LECTURE 29 Big Business and the Homogenization of Food. 206 LECTURE 30 Food Imperialism around the World. 213 LECTURE 31 Immigrant Cuisines and Ethnic Restaurants.220 LECTURE 32 War, Nutrltionism, and the Great Depression. 227 LECTURE 33 World War II and the Advent of Fast Food.234 LECTURE 34 Counterculture—From Hippies to Foodies. 241 LECTURE 35 Science of New Dishes and New Organisms. 248 LECTURE 36 The Past as Prologue?.255
Table of Contents SUPPLEMENTAL MATERIAL Bibliography. .261 |
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| title | Food: a cultural culinary history Ken Albala, Ph.D. |
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| title_auth | Food: a cultural culinary history Ken Albala, Ph.D. |
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