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.
Disclaimer: Please note that this recording may include references to supplemental texts or print references that are not essential to the program and not supplied with your purchase.
©2013 The Teaching Company, LLC (P)2013 The Great Courses
Wish I'd had college professors like this one. Prof. Albala was animated and enthusiastic about his subject and held my attention. I especially enjoyed the portion about food in ancient Rome and the very early recipes that still exist from there and other places a s well. His discourse puts a human face on the people who preceded us and brings them to life through the very human process of nourishment.
I have been a fan and customer of the attaching company for years. I like this format better.
dr. Albala has a great command of history, and science. he is an expert guide to a world view of food throughout the ages. I enjoyed his lectures immensely.
My only complaint is that the chapters are not well separated as usual for the iPhone version.
I love the audio editions of these courses, but would love to have access to some printed materials to go along with it.
I thoroughly enjoyed all the chapters. Some of the stand outs included the chapter on how agriculture and food gathering gave rise to civilization; the section on food in Greece and Rome, and the first cookbooks; the section about food in the Muslim culture, how animals must be humanely killed and a prayer said over them, basically thanking them for sustaining humans by giving up their own life; and the section on French cooking. I really like the way he explained GMOs, making the science simple and easy to understand. Prof Albala also did a great job wrapping up the course with "food for thought," discussing what the future might bring in an world whose resources are dwindling and whose population is growing.
Prof Albala is an exceptional narrator and storyteller. Very knowledgeable and enthusiastic. He really pulls you into the story. And he has a great sense of humor. You never get bored.
No. Not that it wasn't riveting. It's just that it is very, very long, more than 30 hours. And it was packed with a ton of information, giving an overview that begins with hunter-gatherers, on through to the various ages and cultures, and closing with present food trends and what the future might have in store. I usually listened for 2 or 3 hours at a time and then had to stop and digest the information. I wrote down some of the names of the people and cookbooks he mentioned so that I could do further exploration later on the topics that interested me most.
If you love food and you love history, you will love this course. I'm a huge fan of the Teaching Company and have purchased about 20 courses from them and Audible over the years. This one ranks up there as one of my top 3 favorites.
I really enjoyed this lecture series. I eating all kinds of food so naturally a cultural history of food would be fascinating to me. What I found most interesting was how food really reflected major historical changes in human history. Professor Abala was also a very lively lecturer who is obviously passionate about the subject matter and passes on that enthusiasm to his listeners. I learned a lot of great facts about where foods come from that will make me look at all kinds of foods with a greater appreciation! Definitely recommend.
Artist | Foodie | Dog Lover | Motorcyclist | Beer Drinker | Music Lover
Professor Ken Albala is well polished and presents in an very engaging way.
I love food and felt I was comfortably well informed about most things food. A Cultural Culinary History just expanded my Universe in a fun way with an incredibly fascinating wealth of information the evolution of this most common necessity.
Food: A Cultural Culinary History is the first I've heard of Professor Ken Albala's work. And I loved it.
Pillage the Pantry
Professor Ken Albala is incredibly knowledgeable on the subject of food and culinary history. I love his tone and just how comfortable he is with a subject that effects us all whether we know how or why exactly. I'll be listening to this Series again. It was that good.
Professor Albala is enthusiastic in his delivery and coverage of the topics. He does a fine job and covers various time periods and cultures as well as the routes foods would have traveled. While Albala attempts to avoid an Imperialistic tone, there is a hint of empire in the views he presents as he often acts as an cultural framer for present-day views on various non-white cultures. Also, he does not cover the interchange of culture and foods between Africa and Europe. He does, however, cover the Fertile Crescent, the Roman Empire, India, China, Europe the Middle East, South America, as well as North Africa. The book is as much about culture as food, perhaps more so. I would recommend it for anyone interested in an introduction to food history along with the associated time periods and cultures.
I was at first very excited to begin listening to this course. I thought that Prof. Albala was a good speaker, and his selection of quotes from ancient writers was interesting and amusing. As the lectures reached the early Christian era, however, I began to have some doubts. His knowledge of Christianity and what it actually teaches seemed a bit limited. As we approached the modern era, I began to get truly annoyed, as he seemed to assume that everyone would be anti-colonial, anti-industrial, anti-American (fast foods! agribusiness! banana republics!). I did think that he presented a more balanced view of the genetic modification controversy than I expected. On that issue, he provided some necessary factual information and reviewed the problematic areas. Overall, it was an interesting set of lectures, but listeners should be a bit skeptical of the information presented and the progressive political take.
Yes! Entertaining and educational!
Anything by this professors!
Not really, it was consistently interesting the time.
Get this course!
An introverted excavator.
I'm a vegetarian and a foodie and I adored this course. There are so many connections Albala made that I had wondered about before. For instance, I've noticed that preparing Middle Eastern cuisine uses many of the same spices I'll pull out for when we're making Mexican food. I *just* made the connection that this has so much to do with the Arab presence in Spain. I also loved learning about the changes in diet and cooking habits from the time of ancient Greece throughout the Middle Ages and thinking about cuisines I don't normally think about, like what the Vikings ate and where in the world those foods persist.
This lecture is a blast and I've already started to re-listen to it and use what I've learned to regale colleagues and make small talk at parties. If you love food and enjoy cooking, you'll love this one!
While most of this course was quite interesting, I was disappointed by how biased and European and American centered the content was. Asia and Arab food are treated once and then ignored, as though they remained static for the rest of history. Africa is described as an almost homogeneous lump and dismissed with just "fufu", ignoring the Asian and Arab influences in Eastern Africa and only injera is mentioned from Ethiopian cooking.
In the 20th century, the bias gets worse. Immigrant cooking is restricted to immigrant cooking in the US. Other immigrant streams are completely ignored. 20th Century cooking becomes "20th Century Cooking in the American Middle Class". The radical changes in Japanese food after WWII? Not here. How Europe copes with industrialized food? Pass. Food in the Communist Block? Nope.
Finally, he closes with a rant against food industry. The negative points he brings up are very relevant but he glosses over the pros, which would give a more balanced view: how food born disease are down, how infant death by contaminated milk is almost unheard of as are infant ricketism and scurvy, etc.
Please add the companion PDF to the download. It is referenced several times in the audio.
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