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Cooking across the Ages

via The Great Courses Plus

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Overview

Syllabus

  • 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
  • By This Professor

Taught by

Ken Albala

Reviews

4.6 rating at The Great Courses Plus based on 73 ratings

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