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Inhaltsangabe

Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man."

In fact, civilization itself began in the quest for food. Humanity's transition to agriculture was not only the greatest social revolution in history, but it directly produced the structures and institutions we call "civilization."

In 36 fascinating lectures, award-winning Professor Albala puts this extraordinary subject on the table, taking you on an enthralling journey into the human relationship to food. With this innovative course, you'll travel the world discovering fascinating food lore and culture of all regions and eras - as an eye-opening lesson in history as well as a unique window on what we eat today.

PLEASE NOTE: When you purchase this title, the accompanying reference material will be available in your My Library section along with the audio.

©2013 The Teaching Company, LLC (P)2013 The Great Courses

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  • Gesamt
    5 out of 5 stars
  • Sprecher
    3 out of 5 stars
  • Geschichte
    5 out of 5 stars

interesting....right?

Was hat Ihnen am allerbesten an Food: A Cultural Culinary History gefallen?

Interesting topic, well researched and presented. Learned quite a lot about the history of food.

Was wäre für andere Hörer sonst noch hilfreich zu wissen, um das Hörbuch richtig einschätzen zu können?

Unfortunately, Mr Albala's interjection of a 'right?" or 'ok?' at the end of many sentences is rather irritating. The course was entertaining as such though

3 von 3 Hörern fanden diese Rezension hilfreich

  • Gesamt
    5 out of 5 stars
  • Sprecher
    4 out of 5 stars
  • Geschichte
    5 out of 5 stars
  • Walter
  • Wolfsberg, Österreich
  • 23.04.2018

The kitchen POV

This lecture series gives you the history of mankind from the kitchen POV: what we eat through the ages and why. Always interesting, sometimes funny, never disgusting!

Professor Ken Albala presents various cuisines (with recipes – the fun part) that developed through the ages, arriving in our modern area with industrialised agriculture and food industries. All of it making much sense and giving many insights, but with a strong emphasis on the situation in the USA. As he frequently points out: Europe is (still?) different.

I can strongly recommend this lecture series: mind-food that tastes well.