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
I've become an avid "reader" since I discovered audiobooks a few years ago. Also a cat lover - at left is Prince Harold
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 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 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.
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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.
Definitely one of my favorites. I would love to hear more from Prof Albala!
He's just so darn knowledgeable. I really enjoy his excitement about food - everything is just *delightful*!
Yes! Entertaining and educational!
Anything by this professors!
Not really, it was consistently interesting the time.
Get this course!
I'd definitely listen to this again; as with most of the Great Courses, I feel that there is so much information packed into each lecture that periodically circling back for more will be inevitable.
Great topic. A lot of territory (cultures) covered, at times glanced at. Professor Ken Albala's kept my interest and well organised.
Informative and entertaining
An intriguing, panoramic trip through the history of the world through the story of food
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. At several points, I felt I was listening to a rapid-fire list of foods, as he attempted to provide as complete an overview of each culture's foods as possible. Peacock's tongues! Pickled goldfish! Gold leaf! Overwhelming detail.
I think I would have enjoyed it more if he had talked a little less in each culture about the exotic foods the upper classes ate and picked one or two foods that each culture contributed or excelled in and talked in detail about that (as he did with French haute cuisine). More depth, a little less breadth. I've just finished the lecture series, but I would be hard pressed to remember many important details - it seemed like a flood of details, with no strong focus. He clearly knows his material, I'd like to read more of his writings, but preferably on a single topic.
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