Food: A Culinary History covers foodways from the Stone Age to the modern vegetarian and organic movements. I enjoyed this quite a bit, and Prof. Albala certainly covers a lot of ground. For me, it was a bit too much ground. Ken Albala does a fantastic job, in an amusing and interesting form, of going through a relatively chronological history of this topic from pre-history (think Hunter/Gatherer communities) straight on through to the modern world (think Genetically Modified Foods, though this itself is not necessarily a /5(19). "A Culinary Cultural History of Food" explores the history of how humans have produced, cooked, and consumed food—from the earliest hunting-and-gathering societies to the present. This course examines how civilizations and their foodways have been shaped by geography, native flora and fauna, and technological innovations/5.
Ken Albala is a Professor of History at the University of the Pacific in Stockton, California, where he won the Faye and Alex Spanos Distinguished Teaching Award and has been teaching for more than two decades. He holds an MA in History from Yale University and a PhD in History from Columbia University. This article originally premiered on KEN ALBALA'S FOOD RANT. For a person to prepare and profit from a dish originating from a culture not their own has been labeled a form of colonizing, akin to Columbus having discovered America when there were already millions of people living there. Hence the term Columbusing. The transition to agriculture is perhaps humanity's single most important social revolution - and one that was not without its tradeoffs. In episode 2 of Food: A Cultural Culinary History we're going to 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.
Ken Albala Food Historian at the University of the Pacific. Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe , The Banquet, Beans ( IACP Jane Grigson Award) and www.doorway.ru LOST ART OF REAL COOKING with Rosanna Nafziger. Food: A Culinary History covers foodways from the Stone Age to the modern vegetarian and organic movements. I enjoyed this quite a bit, and Prof. Albala certainly covers a lot of ground. For me, it was a bit too much ground. Ken Albala, Professor of History at the University of the Pacific in Stockton, CA and Director of Food Studies in San Francisco, is the author or editor of 25 books on food. These include academic monographs, cookbooks, reference works and translations. He is also series editor of Rowman and Littlefield Studies in Food and Gastronomy.
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