rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Food
    sub title: a cultural culinary history
  title info:
    title: Cultural culinary history
  name:
    name part: Albala, Ken
    name part: 1964-
    role:
      role term: creator
  name:
    name part: Teaching Company
  type of resource: moving image
  genre: videorecording
  genre: Educational films.
  genre: Instructional films.
  origin info:
    place:
      place term: vau
    date issued: 2013
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: videodisc
    extent: 6 videodiscs (approximately 1080 min.) : sound, color ; 3/4 in. + 1 course guidebook (vi, 290 pages ; 19 cm.)
  abstract: "This course 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."--p. 1 of guidebook.
  table of contents: Disc 1. Hunting, gathering, and Stone Age cooking -- What early agriculturalists ate -- Egypt and the gift of the Nile -- Ancient Judea--from Eden to kosher laws -- Classical Greece--wine, olive oil, and trade -- The Alexandrian exchange and the four humors -- disc. 2. Ancient India--sacred cows and Ayurveda -- Yin and Yang of classical Chinese cuisine -- Dining in republican and imperial Rome -- Early Christianity--food rituals and asceticism -- Europe's Dark Ages and Charlemagne -- Islam--a thousand and one nights of cooking -- disc 3. Carnival in the High Middle Ages -- International Gothic cuisine -- A Renaissance in the kitchen -- Aztecs and the roots of Mexican cooking -- 1492--globalization and fusion cuisines -- 16th century manners and reformation diets -- disc 4. Papal Rome and the Spanish Golden Age -- The birth of French haute cuisine -- Elizabethan England, Puritans, country food -- Dutch treat--coffee, tea, sugar, tobacco -- African and Aboriginal cuisines -- Edo, Japan--Samurai dining and Zen aesthetics -- disc 5. Colonial cookery in North America -- Eating in the early Industrial Revolution -- Romantics, vegetarians, utopians -- First restaurants, chefs, and gastronomy -- Big business and the homogenization of food -- Food imperialism around the World -- disc 6. Immigrant cuisines and ethnic restaurants -- War, nutritionism, and the Great Depression -- World War II and the advent of fast food -- Counterculture--from hippies to foodies -- Science of new dishes and new organisms -- The past as prologue?
  note: Ken Albala.
  note: Course guidebook contains outlines of each 30 minute lecture.
  note: "Course number 9180."
  note: Videorecording.
  note: Taught by: Professor Ken Albala, University of the Pacific.
  note: DVD ; NTSC format, Region 1 ; stereo.
  subject:
    topic: Food
    topic: History
  subject:
    topic: Food habits
    topic: History
  classification: GT2850 .A43 2013
  related item:
    title info:
      title: Great courses (DVD)
      part name: Better living
  identifier: 9781598039474
  identifier: 1598039474
  record info:
    record content source: MUU
    record creation date: 130524
    record change date: 20151206085150.0
    record identifier: in00003415905