<p>From ancient Rome to modern foodies, see what recipes say about the cultures that created them.</p>
Overview
Syllabus
- By This Professor
- 01: Understanding Culture through Cooking
- 02: Ancient Rome: Cooking with Apicius
- 03: Imperial China: Soybeans and Dumplings
- 04: Medieval Egypt: Chickpeas and Phyllo Dough
- 05: Feast like a Viking with Meat and Beer
- 06: Medieval France’s Touch for Sugar and Spice
- 07: Renaissance Italy’s Sweets and Pasta
- 08: Crafting Aphrodisiacs from the Renaissance
- 09: Aztec Tortillas and Chocolate
- 10: Papal Rome: Meat Rolls and Eggplant
- 11: Dining with Don Quixote in Imperial Spain
- 12: Portugal and Japan: Cakes and Katsuobushi
- 13: Vegetarian India: Jackfruit and Rice
- 14: The Birth of French Haute Cuisine
- 15: Post-Puritan England: Hippocras and Cookies
- 16: China’s Last Dynasty: Elegant Simplicity
- 17: Early America: Johnnycake and Pumpkin
- 18: The French Canadian Tourtière Meat Pie
- 19: Victorian Working-Class Meals
- 20: Imperial Germany’s Cabbage and Sauerbraten
- 21: Imperial Russia’s Piroshki and Coulibiac
- 22: Brazil and West Africa: Black Bean Stew
- 23: America’s Can-Opener Cookbook
- 24: The Foodie Era: Cooking with the World
Taught by
Ken Albala
