Learn how the entirety of human civilization-war, trade, politics, art, religion, and more-has been shaped by our interaction with food in this delicious course.
Overview
Syllabus
- By This Professor
- 01: Hunting, Gathering, and Stone Age Cooking
- 02: What Early Agriculturalists Ate
- 03: Egypt and the Gift of the Nile
- 04: Ancient Judea-From Eden to Kosher Laws
- 05: Classical Greece-Wine, Olive Oil, and Trade
- 06: The Alexandrian Exchange and the Four Humors
- 07: Ancient India-Sacred Cows and Ayurveda
- 08: Yin and Yang of Classical Chinese Cuisine
- 09: Dining in Republican and Imperial Rome
- 10: Early Christianity-Food Rituals and Asceticism
- 11: Europe's Dark Ages and Charlemagne
- 12: Islam-A Thousand and One Nights of Cooking
- 13: Carnival in the High Middle Ages
- 14: International Gothic Cuisine
- 15: A Renaissance in the Kitchen
- 16: Aztecs and the Roots of Mexican Cooking
- 17: 1492-Globalization and Fusion Cuisines
- 18: 16th-Century Manners and Reformation Diets
- 19: Papal Rome and the Spanish Golden Age
- 20: The Birth of French Haute Cuisine
- 21: Elizabethan England, Puritans, Country Food
- 22: Dutch Treat-Coffee, Tea, Sugar, Tobacco
- 23: African and Aboriginal Cuisines
- 24: Edo, Japan-Samurai Dining and Zen Aesthetics
- 25: Colonial Cookery in North America
- 26: Eating in the Early Industrial Revolution
- 27: Romantics, Vegetarians, Utopians
- 28: First Restaurants, Chefs, and Gastronomy
- 29: Big Business and the Homogenization of Food
- 30: Food Imperialism around the World
- 31: Immigrant Cuisines and Ethnic Restaurants
- 32: War, Nutritionism, and the Great Depression
- 33: World War II and the Advent of Fast Food
- 34: Counterculture-From Hippies to Foodies
- 35: Science of New Dishes and New Organisms
- 36: The Past as Prologue?
Taught by
Ken Albala
