Food: A Cultural Culinary History
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Table of Contents
- Course Scope ..................................................................................... Professor Biography i
- LECTURE
- Hunting, Gathering, and Stone Age Cooking......................................
- LECTURE
- What Early Agriculturalists Ate..........................................................
- LECTURE
- Egypt and the Gift of the Nile............................................................
- LECTURE
- Ancient Judea—From Eden to Kosher Laws....................................
- LECTURE
- Classical Greece—Wine, Olive Oil, and Trade .................................
- LECTURE
- The Alexandrian Exchange and the Four Humors............................
- LECTURE
- Ancient India—Sacred Cows and Ayurveda .....................................
- LECTURE
- Yin and Yang of Classical Chinese Cuisine ......................................
- LECTURE
- Dining in Republican and Imperial Rome .........................................
- LECTURE
- Early Christianity—Food Rituals and Asceticism ..............................
- LECTURE iv
- Europe’s Dark Ages and Charlemagne ............................................
- LECTURE
- Islam—A Thousand and One Nights of Cooking ..............................
- LECTURE
- Carnival in the High Middle Ages......................................................
- LECTURE
- International Gothic Cuisine .............................................................
- LECTURE
- A Renaissance in the Kitchen .........................................................
- LECTURE
- Aztecs and the Roots of Mexican Cooking
- LECTURE
- 1492—Globalization and Fusion Cuisines......................................
- LECTURE
- 16 th-Century Manners and Reformation Diets ................................
- LECTURE
- Papal Rome and the Spanish Golden Age .....................................
- LECTURE
- The Birth of French Haute Cuisine .................................................
- LECTURE
- Elizabethan England, Puritans, Country Food................................
- LECTURE
- Dutch Treat—Coffee, Tea, Sugar, Tobacco ....................................
- LECTURE
- African and Aboriginal Cuisines ......................................................
- LECTURE v
- Edo, Japan—Samurai Dining and Zen Aesthetics..........................
- LECTURE
- Colonial Cookery in North America.................................................
- LECTURE
- Eating in the Early Industrial Revolution .........................................
- LECTURE
- Romantics, Vegetarians, Utopians .................................................
- LECTURE
- First Restaurants, Chefs, and Gastronomy ....................................
- LECTURE
- Big Business and the Homogenization of Food..............................
- LECTURE
- Food Imperialism around the World ...............................................
- LECTURE
- Immigrant Cuisines and Ethnic Restaurants ..................................
- LECTURE
- War, Nutritionism, and the Great Depression .................................
- LECTURE
- World War II and the Advent of Fast Food......................................
- LECTURE
- Counterculture—From Hippies to Foodies .....................................
- LECTURE
- Science of New Dishes and New Organisms .................................
- LECTURE
- The Past as Prologue? ...................................................................
