Food: A Cultural Culinary History [The Great Courses] - Kostenloses Hörbuch

Food: A Cultural Culinary History [The Great Courses] - Kostenloses Hörbuch

Autor(en):

Sprache: English

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1 / 40Food- A Cultural Culinary History [B00D8EMBVQ] - 12 - Lecture 11- Europe’s Dark Ages and Charlemagne

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40 Kapitel
  • 1. Food- A Cultural Culinary History [B00D8EMBVQ] - 12 - Lecture 11- Europe’s Dark Ages and Charlemagne
  • 2. Food- A Cultural Culinary History [B00D8EMBVQ] - 13 - Lecture 12- Islam—A Thousand and One Nights of Cooking
  • 3. Food- A Cultural Culinary History [B00D8EMBVQ] - 14 - Lecture 13- Carnival in the High Middle Ages
  • 4. Food- A Cultural Culinary History [B00D8EMBVQ] - 15 - Lecture 14- International Gothic Cuisine
  • 5. Food- A Cultural Culinary History [B00D8EMBVQ] - 16 - Lecture 15- A Renaissance in the Kitchen
  • 6. Food- A Cultural Culinary History [B00D8EMBVQ] - 17 - Lecture 16- Aztecs and the Roots of Mexican Cooking
  • 7. Food- A Cultural Culinary History [B00D8EMBVQ] - 18 - Lecture 17- 1492—Globalization and Fusion Cuisines
  • 8. Food- A Cultural Culinary History [B00D8EMBVQ] - 19 - Lecture 18- 16th-Century Manners and Reformation Diets
  • 9. Food- A Cultural Culinary History [B00D8EMBVQ] - 20 - Lecture 19- Papal Rome and the Spanish Golden Age
  • 10. Food- A Cultural Culinary History [B00D8EMBVQ] - 21 - Lecture 20- The Birth of French Haute Cuisine
  • 11. Food- A Cultural Culinary History [B00D8EMBVQ] - 22 - Lecture 21- Elizabethan England, Puritans, Country Food
  • 12. Food- A Cultural Culinary History [B00D8EMBVQ] - 23 - Lecture 22- Dutch Treat—Coffee, Tea, Sugar, Tobacco
  • 13. Food- A Cultural Culinary History [B00D8EMBVQ] - 24 - Lecture 23- African and Aboriginal Cuisines
  • 14. Food- A Cultural Culinary History [B00D8EMBVQ] - 25 - Lecture 24- Edo, Japan—Samurai Dining and Zen Aesthetics
  • 15. Food- A Cultural Culinary History [B00D8EMBVQ] - 26 - Lecture 25- Colonial Cookery in North America
  • 16. Food- A Cultural Culinary History [B00D8EMBVQ] - 27 - Lecture 26- Eating in the Early Industrial Revolution
  • 17. Food_ A Cultural Culinary History [B00D8EMBVQ] - 01 - Opening Credits
  • 18. Food_ A Cultural Culinary History [B00D8EMBVQ] - 02 - Lecture 1_ Hunting, Gathering, and Stone Age Cooking
  • 19. Food_ A Cultural Culinary History [B00D8EMBVQ] - 03 - Lecture 2_ What Early Agriculturalists Ate
  • 20. Food_ A Cultural Culinary History [B00D8EMBVQ] - 04 - Lecture 3_ Egypt and the Gift of the Nile
  • 21. Food_ A Cultural Culinary History [B00D8EMBVQ] - 05 - Lecture 4_ Ancient Judea—From Eden to Kosher Laws
  • 22. Food_ A Cultural Culinary History [B00D8EMBVQ] - 06 - Lecture 5_ Classical Greece—Wine, Olive Oil, and Trade
  • 23. Food_ A Cultural Culinary History [B00D8EMBVQ] - 07 - Lecture 6_ The Alexandrian Exchange and the Four Humors
  • 24. Food_ A Cultural Culinary History [B00D8EMBVQ] - 08 - Lecture 7_ Ancient India—Sacred Cows and Ayurveda
  • 25. Food_ A Cultural Culinary History [B00D8EMBVQ] - 09 - Lecture 8_ Yin and Yang of Classical Chinese Cuisine
  • 26. Food_ A Cultural Culinary History [B00D8EMBVQ] - 10 - Lecture 9_ Dining in Republican and Imperial Rome
  • 27. Food_ A Cultural Culinary History [B00D8EMBVQ] - 11 - Lecture 10_ Early Christianity—Food Rituals and Asceticism
  • 28. Food_ A Cultural Culinary History [B00D8EMBVQ] - 25 - Lecture 24_ Edo, Japan—Samurai Dining and Zen Aesthetics
  • 29. Food_ A Cultural Culinary History [B00D8EMBVQ] - 27 - Lecture 26_ Eating in the Early Industrial Revolution
  • 30. Food_ A Cultural Culinary History [B00D8EMBVQ] - 28 - Lecture 27_ Romantics, Vegetarians, Utopians
  • 31. Food_ A Cultural Culinary History [B00D8EMBVQ] - 29 - Lecture 28_ First Restaurants, Chefs, and Gastronomy
  • 32. Food_ A Cultural Culinary History [B00D8EMBVQ] - 30 - Lecture 29_ Big Business and the Homogenization of Food
  • 33. Food_ A Cultural Culinary History [B00D8EMBVQ] - 31 - Lecture 30_ Food Imperialism around the World
  • 34. Food_ A Cultural Culinary History [B00D8EMBVQ] - 32 - Lecture 31_ Immigrant Cuisines and Ethnic Restaurants
  • 35. Food_ A Cultural Culinary History [B00D8EMBVQ] - 33 - Lecture 32_ War, Nutritionism, and the Great Depression
  • 36. Food_ A Cultural Culinary History [B00D8EMBVQ] - 34 - Lecture 33_ World War II and the Advent of Fast Food
  • 37. Food_ A Cultural Culinary History [B00D8EMBVQ] - 35 - Lecture 34_ Counterculture—From Hippies to Foodies
  • 38. Food_ A Cultural Culinary History [B00D8EMBVQ] - 36 - Lecture 35_ Science of New Dishes and New Organisms
  • 39. Food_ A Cultural Culinary History [B00D8EMBVQ] - 37 - Lecture 36_ The Past as Prologue?
  • 40. Food_ A Cultural Culinary History [B00D8EMBVQ] - 38 - End Credits

Über

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 "Gastronomy governs the whole life of man." In fact, civilization itself began in the quest for food. Humanity's transition to agriculture was not only the greatest social revolution in history, but it directly produced the structures and institutions we call "civilization." In 36 fascinating lectures, award-winning Professor Albala puts this extraordinary subject on the table, taking you on an enthralling journey into the human relationship to food. With this innovative course, you'll travel the world discovering fascinating food lore and culture of all regions and eras - as an eye-opening lesson in history as well as a unique window on what we eat today.

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