Re: [Antir_culinary] Food history lectures by Professor Ken Albala
- Raphaella DiContini wrote:
> I splurged and treated myself to buying the lecture series Food: AYES! :)
> 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 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.
- 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!!
> __There are 36 lectures total:
> *1*Hunting, Gathering, and Stone Age Cooking
> 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
> 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
> 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
> 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
> 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
> 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
> 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
> *8*Yin and Yang of Classical Chinese Cuisine
> 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
> 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
> 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
> *11*Europe's Dark Ages and Charlemagne
> 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
> 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
> 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
> 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
> 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
> *16*Aztecs and the Roots of Mexican Cooking
> 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
> 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
> 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
> 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
> 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
> *21*Elizabethan England, Puritans, Country Food
> 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
> 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
> 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
> 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
> 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
> *26*Eating in the Early Industrial Revolution
> 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
> 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
> 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
> 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
> 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
> *31*Immigrant Cuisines and Ethnic Restaurants
> 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
> 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
> *33*World War II and the Advent of Fast Food
> 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
> 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
> 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,