2020 | The Great Courses | English | 240 pages | PDF | 35,2 MB

Does the fact that we depend on very exact, almost scientifically rigid recipes make us great cooks-or does that take the fun and creativity out of the whole experience? What was cooking like before the internet, before meat thermometers, grocery stores, and internationally standardized measurements? And more importantly, who were these cooks of the past and who did they cook for?

In Cooking across the Ages, award-winning Professor Ken Albala of the University of the Pacific takes us on a fascinating international journey through civilizations across the ages-showing us who we were, how we lived, and why-through the lens of cooking. In 24 fascinating lectures, you will learn:

About the values and flavor preferences of ancient peoples, in addition to the labor that went into their daily tasks;
How regional foods in the Middle Ages reflected travel and trade among Mediterranean peoples;
How regional foods in the Renaissance reflected unique relationships between far-flung nations;
Who turned to cookbooks for medical and romantic advice and why; and
Why mid-century Americans idealized canned foods as the height of luxury.

But in addition to learning about this history, you'll have the opportunity to taste it and smell it, exploring cuisines of the past through a type of gastronomic time travel as Professor Albala prepares dishes and illustrates techniques in each lecture. Throughout the 24 lectures as he cooks, Professor Albala welcomes you into his own home kitchen, a cozy place where he encourages you to relax, experiment, and shed any gastronomic insecurities at the door.
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