Published by: Anonymous on 21 June 2016 | Views: 1197
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Lectures:
1 Hunting, Gathering, and Stone Age Cooking 2 What Early Agriculturalists Ate 3 Egypt and the Gift of the Nile 4 Ancient Judea—From Eden to Kosher Laws 5 Classical Greece—Wine, Olive Oil, and Trade 6 The Alexandrian Exchange and the Four Humors 7 Ancient India—Sacred Cows and Ayurveda 8 Yin and Yang of Classical Chinese Cuisine 9 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?
