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Cooking across the Ages

via The Great Courses Plus

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Details

Provider

The Great Courses Plus
Pricing

Free Trial Available
Languages

English
Effort

13 hours 10 minutes
Sessions

Self-Paced
Level

Beginner

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<p>From ancient Rome to modern foodies, see what recipes say about the cultures that created them.</p>

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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