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Re: [Antir_culinary] Food history lectures by Professor Ken Albala

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  • Wendi Dunlap
    ... YES! :) I would be willing to host some, too, really soon now (as soon as my bathroom is finished being remodeled). W -- - Wenyeva atte grene * In
    Message 1 of 3 , May 16, 2013
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      Raphaella DiContini wrote:
      > I splurged and treated myself to buying the lecture series Food: A
      > Cultural Culinary History on DVD. Is there any interest in having
      > essentially culinary movie nights where we hang out and watch historical
      > food lectures?

      YES! :)

      I would be willing to host some, too, really soon now (as soon as my
      bathroom is finished being remodeled).


      \-\ Wenyeva atte grene * "In tenebris lux" * pronounced WEN-yuh-vuh
      \-\ Armorum Servula, quam Ancoram Caeruleam dicunt
      \-\ Per chevron argent and vert, three beacons counterchanged.
    • The Henson's
      This sounds fascinating. I d be up for some of this as well, although the scheduling will be tricky. Rycheza
      Message 2 of 3 , May 16, 2013
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        This sounds fascinating. I'd be up for some of this as well, although
        the scheduling will be tricky.


        On 5/15/2013 11:16 AM, Raphaella DiContini wrote:
        > I splurged and treated myself to buying the lecture series Food: A
        > Cultural Culinary History on DVD. Is there any interest in having
        > essentially culinary movie nights where we hang out and watch historical
        > food lectures? I watched the first 3 last night and they are AWESOME! I
        > am in the Tacoma area, but would be willing to travel on a free weekend
        > to share the historical foodie joy!!
        > __
        > _http://www.thegreatcourses.com/tgc/courses/course_detail.aspx?cid=9180_
        > __There are 36 lectures total:
        > 1.
        > *1*Hunting, Gathering, and Stone Age Cooking
        > 2.
        > The transition to agriculture was perhaps humanity’s single greatest
        > social revolution, with mixed results. Explore the factors
        > surrounding the rise of agriculture, how plants and animals were
        > domesticated, and why agriculture directly led to civilization as we
        > know it. Learn how the menu of foods favored by agricultural
        > societies came about.
        > *2*What Early Agriculturalists Ate
        > 3.
        > Ancient Egypt’s prosperity, court culture, and isolation from
        > conflict led to a sophisticated food tradition and the first “elite”
        > cuisine. Study the archaeological evidence of their food customs,
        > the religious significance of foodstuffs and animals, and the
        > components of their cuisine, encompassing grains, wine, bread,
        > numerous vegetables, and wild game.
        > *3*Egypt and the Gift of the Nile
        > 4.
        > Practices regarding food were deeply integral to the lives of the
        > ancient Hebrews. Explore prescriptions regarding food in Genesis,
        > and consider that the Fall itself was an act of eating. Then learn
        > about the Hebrew rituals and meaning of sacrifice, and note the
        > Hebrews’ complex food prohibitions, rooted in what was considered
        > clean and unclean.
        > *4*Ancient Judea—From Eden to Kosher Laws
        > 5.
        > Grasp how the ancient Greeks’ need for arable land led to their
        > imperial and mercantile system, and consider what we learn about
        > their food culture from Homer, Hesiod, Pythagoras, and Plato.
        > Observe the role of food in the rituals of festivals, religious
        > cults, and symposia, and study simple components of the classical
        > Greek diet that later influenced the rest of the world.
        > *5*Classical Greece—Wine, Olive Oil, and Trade
        > 6.
        > Alexander’s conquests heralded an era where previously unconnected
        > cultures mixed on a large scale. Trace the diffusion of foodstuffs
        > over vast trade networks in the Hellenistic period. Study early
        > dietary regimens based in Galen’s famous theory of the body’s
        > “humors,” and the influence on food culture of philosophical schools
        > such as the Stoics and Epicureans.
        > *6*The Alexandrian Exchange and the Four Humors
        > 7.
        > Ancient India gave birth to culinary traditions that still carry
        > wide influence. Learn about the culture of the Aryans, whose
        > religion prefigured Hinduism; food customs relating to caste; and
        > the traditions of vegetarianism in Hinduism, Jainism, and Buddhism.
        > Also study the dietetic system of Ayurvedic medicine and the
        > components of Indian cuisine.
        > *7*Ancient India—Sacred Cows and Ayurveda
        > 8.
        > Chinese culture produced what is arguably the most complex,
        > sophisticated, and varied culinary tradition on earth. Trace the
        > rise of civilization in China from the Hsia to the Han dynasty, the
        > social and technological factors underlying China’s elaborate food
        > traditions, and the role of Taoist thought and Chinese medicine in
        > diet.
        > *8*Yin and Yang of Classical Chinese Cuisine
        > 9.
        > Here, delve into intriguing contrasts in the dining habits of the
        > ancient Romans. From the simple food customs of republican Rome,
        > follow the expanding empire and how exotic food became a status
        > symbol. Examine a cookbook aimed at those eager to flaunt their
        > wealth, see how the satirist Juvenal responded, and witness the
        > bizarre gastronomic decadence of the late empire.
        > *9*Dining in Republican and Imperial Rome
        > 10.
        > Food and its symbolism played a distinct role in the development of
        > Christianity. Observe the role of food in Jesus’s parables and
        > miracles, as well as in the ritual of the Eucharist. Learn about
        > early Christian and monastic dietary prescriptions, practices
        > regarding ritual fasting, and the significance of purification
        > through self-denial.
        > *10*Early Christianity—Food Rituals and Asceticism
        > 11.
        > The fall of Rome and the rise of Germanic tribal kingdoms brought
        > marked culinary changes to Europe. Study the “barbarian” diet and
        > the culture of “fast and feast” rooted in the opposing ideals of
        > Christian asceticism, meat-eating virility, and classical
        > moderation. Trace Charlemagne’s dynamic rule and his impact on food
        > culture.
        > *11*Europe's Dark Ages and Charlemagne
        > 12.
        > The rise of Islam brought a new way of thinking about food.
        > Contemplate the Muslim cultural values that permitted pleasure, the
        > cultivation of the senses, and the creation of an exquisite cuisine.
        > Study Islamic eating rituals and Persian-influenced culinary
        > techniques, such as perfuming food and cooking meat with sweets.
        > *12*Islam—A Thousand and One Nights of Cooking
        > 13.
        > In the wake of the Crusades, learn about the great innovations in
        > medieval cooking spurred by contact with Islamic civilization, based
        > in the sophisticated use of exotic spices and herbs. Trace the food
        > rituals and exuberant indulgence of Carnival, and grasp the
        > symbolism of outlandish folktales relating to food.
        > *13*Carnival in the High Middle Ages
        > 14.
        > Ironically, the plague in 14th-century Europe produced societal
        > shifts that led to a resplendent era in food. Assess the influence
        > of three seminal cookbooks and the craze for spices and sugar in the
        > flourishing of “Gothic” cuisine. Study specific recipes, cooking
        > techniques, and the culture of medieval court banquets.
        > *14*International Gothic Cuisine
        > 15.
        > The Italian Renaissance brought a new aesthetic approach to cookery,
        > featuring great complexity of presentation. Uncover some of the
        > era’s extremes in books by food writers Platina, Ficino, and
        > Messisbugo, and note connections with the self-conscious
        > sophistication of Mannerist painting. Study menus and recipes from
        > the staggeringly elaborate banquets of the court of Ferrara.
        > *15*A Renaissance in the Kitchen
        > 16.
        > Contemporary with the European Renaissance, Aztec culture produced a
        > unique food tradition that survives today in Mexican cuisine. Learn
        > first about Aztec society, its indigenous foodstuffs, and
        > distinctive diet. Also study descriptions of lavish Aztec banquets;
        > “signature” foods, from avocados, beans, and chilies to chocolate
        > and maize; and the Aztec philosophy of balance and moderation in
        > eating.
        > *16*Aztecs and the Roots of Mexican Cooking
        > 17.
        > Humanity’s desire for spices and other luxury items eventually
        > connected the entire globe. Track the powerful trading empires of
        > the Venetians and Portuguese, the Spanish conquest of the New World,
        > and the “Columbian exchange”—where plants and animals from five
        > continents were globally transplanted, changing eating habits around
        > the world.
        > *17*1492—Globalization and Fusion Cuisines
        > 18.
        > Across Europe in the 1500s, witness new dynamics in culture that
        > brought the use of cutlery, elaborate tableware, ritualized behavior
        > at table, and food ideologies distinct from courtly fashions. Also
        > observe the effects of the religious Reformations on eating habits,
        > seen in new dietary freedoms, fasting practices, and moralistic
        > thinking about food.
        > *18*16th-Century Manners and Reformation Diets
        > 19.
        > Here, explore the rise of distinct regional and national cuisines,
        > focusing on Italy and Spain. Review the monumental culinary writings
        > of Bartolomeo Scappi, bringing together specialty dishes from all of
        > Italy. Then study excerpts from two classic books of Spanish cookery
        > as they vividly evoke Spain’s rich food culture.
        > *19*Papal Rome and the Spanish Golden Age
        > 20.
        > In the mid-17th century, France assumed a preeminent position in the
        > art of cooking. Here, grasp the aesthetics of the new French
        > cuisine, based in subtlety, refinement, and pureness of flavors.
        > Discuss four French cookbooks that revolutionized culinary history
        > and set the context for a variety of cuisines that follow.
        > *20*The Birth of French Haute Cuisine
        > 21.
        > English cookery’s unflattering reputation conceals a rich and varied
        > culinary past. Consider the religious and political factors that
        > produced a “schizophrenic” gastronomy, contrasting native and
        > foreign influences, courtly and country cooking. Learn about the
        > wide range of British foodstuffs, and compare recipes using odd,
        > baroque embellishments with ideologies promoting simple, traditional
        > fare.
        > *21*Elizabethan England, Puritans, Country Food
        > 22.
        > The 17th and 18th centuries saw the rise of European colonial
        > empires, where trade in exotic foods abetted slavery and forced
        > labor. Follow the conquests of the Dutch, British, and French, and
        > grasp how the trade in a group of entirely superfluous luxury items
        > changed the focus of the global economy.
        > *22*Dutch Treat—Coffee, Tea, Sugar, Tobacco
        > 23.
        > In this lecture, learn first about distinctive African foodways that
        > predated extensive outside contact, encompassing traditions such as
        > rich stews and “fufu” (starch-based porridges), regional eating
        > rituals, and important indigenous foodstuffs. Then review the
        > surprising variety of Australian plant and animal species used in
        > aboriginal cookery but never adopted by European settlers.
        > *23*African and Aboriginal Cuisines
        > 24.
        > Contemplate the traditional Japanese reverence for nature as
        > reflected in their respect for the natural flavors of all foods.
        > Study the elements of Japan’s refined and elegant cuisine, the
        > origins of sushi, and the aesthetics of ritualized manners,
        > decoration, and presentation in the world’s first restaurant-based
        > food culture.
        > *24*Edo, Japan—Samurai Dining and Zen Aesthetics
        > 25.
        > Eating habits in the American colonies incorporated a wide variety
        > of cultural influences. Contrast the culinary fashions of Virginia,
        > modeled on the English gentry, with the mercantile, Puritan ethic of
        > New England; the varied foodways of the Dutch settlers, Germans,
        > Quakers, and Quebecois; and the unique cuisine of Louisiana.
        > *25*Colonial Cookery in North America
        > 26.
        > The Industrial Revolution brought far-reaching changes in food
        > production and culture. In the British Isles, observe how the advent
        > of industrially organized farming, urban labor, and mass production
        > led to artificial modification of food and a decline in the quality
        > of diet, as well as human-made disasters such as the 1840s potato
        > famine.
        > *26*Eating in the Early Industrial Revolution
        > 27.
        > In the 19th century, food-conscious social movements reacted against
        > the ills of industrial society. Delve into new dietary ideologies
        > that stressed purity, backed by both quasi-scientific and religious
        > thought. Follow the rise of vegetarian societies, Utopian social
        > experiments, and health reform movements that gave us graham
        > crackers, breakfast cereals, and granola.
        > *27*Romantics, Vegetarians, Utopians
        > 28.
        > European culinary art blossomed in the 18th and 19th centuries.
        > Learn about the West’s first true restaurants in 18th-century Paris
        > and the formalized structure of meals served in multiple courses.
        > Follow the exploits of four of the first celebrity chefs and the
        > development of “gastronomy”—the science and art of eating well.
        > *28*First Restaurants, Chefs, and Gastronomy
        > 29.
        > Here, investigate the process by which late 19th-century food
        > production became a vast industry. See how technological
        > developments such as freezing, canning, and pasteurization gave
        > large companies increasing control over food production. Trace the
        > fortunes of the peanut from health food to junk food, and the global
        > implications of industrial food processing.
        > *29*Big Business and the Homogenization of Food
        > 30.
        > In the late 19th and early 20th centuries, European colonialism
        > expanded across the entire globe as a form of economic empire
        > building. Grasp how Western powers came to control massive
        > production of export crops in nonindustrialized countries, and how
        > political maneuvering enabled large companies to dominate global
        > markets in foodstuffs.
        > *30*Food Imperialism around the World
        > 31.
        > This lecture explores the significant ways in which American eating
        > habits have been shaped by immigrants. Investigate the social
        > phenomenon of immigration, and how food cultures are imported and
        > adapted. Learn how Italian, Jewish, and Mexican foods entered the
        > American mainstream, and what accounts for their wide and sustained
        > popularity.
        > *31*Immigrant Cuisines and Ethnic Restaurants
        > 32.
        > In early 20th-century America, discover how World War I changed the
        > way civilians eat. Observe how corporations dictated the American
        > diet, and witness the advent of chain supermarkets, junk foods, the
        > marketing of food with health claims, and the government’s new role
        > in food supply in the wake of the Depression.
        > *32*War, Nutritionism, and the Great Depression
        > 33.
        > Food technologies developed to aid the war effort became the
        > template for American eating in the postwar era. Follow the
        > proliferation of freeze-dried and convenience foods, TV dinners, and
        > chain restaurants as they shaped food culture. Study the phenomenon
        > of fast food and the McDonald’s business model that became a global
        > phenomenon.
        > *33*World War II and the Advent of Fast Food
        > 34.
        > Explore the revitalization of food culture in the late 20th century,
        > beginning with the health food movement and new dietary ideologies.
        > Track the vibrant new era in food reflected in the work of
        > influential food writers and cooks, artisan food producers, “slow
        > food” culture, and farmers’ markets.
        > *34*Counterculture—From Hippies to Foodies
        > 35.
        > Science is transforming both how we prepare foods and the foods
        > themselves. First, witness the meeting of science and fine dining in
        > the ingenious creations of “modernist” cuisine. Then grasp the
        > principles of the genetic modification of foods, its promise and
        > potential dangers, and the implications of technologies such as
        > cloning and hydroponics.
        > *35*Science of New Dishes and New Organisms
        > 36.
        > Conclude with Professor Albala’s intriguing predictions on the
        > future of our food culture. Contemplate potential trends in food
        > supply, industrial processing, agriculture, and food delivery. Also
        > consider the projected obsolescence of our forms of shopping and
        > home cooking, and possible successors to traditional cutlery,
        > plates, and kitchens.
        > *36*The Past as Prologue?
        > In joyous service,
        > Raffaella
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