Format:
Video disc
Title:
Cooking across the ages
ISBN:
9781629978734
Publication:
Chantilly, Virginia : The Teaching Company, [2020]
Physical Description:
4 videodiscs (720 min.) : sound, color ; 4 3/4 in. + 1 course guidebook (iv, 234 pages : illustrations ; 19 cm).
Series title(s):
General Note:
Wide screen.
Title from DVD container.
24 lectures; 30 minutes per lecture.
Course guidebook contains outlines of each 30 minute lecture.
"Course no. 9237."
Contents:
Disc 1. Lecture 1. Understanding culture through cooking -- Lecture 2. Ancient Rome : Cooking with Apicius -- Lecture 3. Imperial China : Soybeans and dumplings -- Lecture 4. Medieval Egypt : Chickpeas and phyllo dough -- Lecture 5. Feast like a Viking with meat and beer -- Lecture 6. Medieval France's touch for sugar and spice -- Disc 2. Lecture 7. Renaissance Italy's sweets and pasta -- Lecture 8. Crafting aphrodisiacs from the Renaissance -- Lecture 9. Aztec tortillas and chocolate -- Lecture 10. Papal Rome : Meat rolls and eggplant -- Lecture 11. Dining with Don Quixote in Imperial Spain -- Lecture 12. Portugal and Japan : Cakes and katsuobushi -- Disc 3. Lecture 13. Vegetarian India : Jackfruit and rice -- Lecture 14. The birth of French haute cuisine -- Lecture 15. Post-Puritan England : Hippocras and cookies -- Lecture 16. China's last dynasty : Elegant simplicity -- Lecture 17. Early America : Johnnycake and pumpkin -- Lecture 18. The French Canadian tourtière meat pie -- Disc 4. Lecture 19. Victorian working-class meals -- Lecture 20. Imperial Germany's cabbage and sauerbraten -- Lecture 21. Imperial Russia's piroshki and coulibiac -- Lecture 22. Brazil and West Africa : Black bean stew -- Lecture 23. America's 'Can-Opener Cookbook' -- Lecture 24. The foodie era : Cooking with the world.
Course Guidebook. Introduction. Professor biography ; Course scope -- Guides. Lecture 1. Understanding Culture through Cooking. Learning from historic recipes ; Interpreting cookbooks ; Two similar recipes that are two centuries apart. Poulets en fricassée au vin de champagne ; Chicken with white wine and white grapes -- Lecture 2. Ancient Rome : Cooking with Apicius. Attitudes toward the past ; Sala cattabia ; Minutal of apricots ; Botellum (Blood sausage) -- Lecture 3. Imperial China : Soybeans and Dumplings. Early fermentation ; Shih (Fermented soybeans) ; Shrimp har gow ; Simple sauce for mian jin (Wheat gluten) -- Lecture 4. Medieval Egypt : Chickpeas and Phyllo Dough. Himmas kassa ; Phyllo dough ; Chard and feta filling -- Lecture 5. Feast Like a Viking with Meat and Beer. Chicken pasty ; Beer -- Lecture 6. Medieval France's Touch for Sugar and Spice. Taillevent's place in history ; White stew of capons ; Small crepes ; Millet polenta ; Parma tart -- Lecture 7. Renaissance Italy's Sweets and Pasta. The nature of cooking from a book ; Platina's blancmange ; Fresh pasta by hand ; Renaissance pasta with simple sauce -- Lecture 8. Crafting Aphrodisiacs from the Renaissance. Aphrodisiacs versus anaphrodisiacs ; Artificial stimulants and popular remedies ; Recipes from Romoli ; Ceppolle di ceci (Chickpea fritters) ; Soffrito of chopped beef -- Lecture 9. Aztec Tortillas and Chocolate. The Aztecs and their cuisine ; Nixtamalization ; Nixtamalized corn tortillas ; Tamales and tomates ; Red bean tamales ; Tomate molli ; Rabbit with tomate molli ; Aztec drinking chocolate -- Lecture 10. Papal Rome : Meat Rolls and Eggplant. Scappi's 'Opera' and life ; Veal polpettes ; 16th-century salami ; Fried eggplant -- Lecture 11. Dining with Don Quixote in Imperial Spain. Don Quixote's Spain ; Olla podrida ; Curing olives ; Cured green olives ; Spanish olives -- Lecture 12. Portugal and Japan : Cakes and Katsuobushi. The exchange between Portugal and Japan ; Sweets from Portugal ; Kasute boro ; Katsuobushi ; Dashi stock ; The aesthetic of Japanese food -- Lecture 13. Vegetarian India : Jackfruit and Rice. Ethical vegetarianism ; Recipes from the 'Soopa Shastra' ; Stuffed cake ; Tamarind rice ; Plantain curry ; Jackfruit soup -- Lecture 14. The Birth of French Haute Cuisine. Innovations of La Varenne ; Bouillon ; Pottage of chicken with asparagus garnish ; Artichoke hearts ; Soft cakes without cheese -- Lecture 15. Post-Puritan England : Hippocras and Cookies. Printed versus manuscript cookbooks ; Hippocras ; Boiled capon in white broth ; Shrewsberry cakes -- Lecture 16. China's Last Dynasty : Elegant Simplicity. Opposing gastronomic approaches ; Qing Dynasty extravagancy ; Yuan Mei ; Pork tenderloin in shrimp broth ; Braised wheat gluten ; Wheat gluten ; Congee -- Lecture 17. Early America : Johnnycake and Pumpkin. The Eastern Coast of North America ; The Hudson River Valley ; Johnnycake or hoecake ; Indian slapjack ; Round of beef à la mode ; Pumpkin pie -- Lecture 18. The French Canadian Tourtière Meat Pie. Quebecois cuisine ; Traditional tourtière ; Curing and smoking bacon ; Smoked maple pork belly ; Beans with bacon and maple syrup -- Lecture 19. Victorian Working-Class Meals. Soyer's cookery ; Soyer's successes ; Macaroni soup ; Fried fish, Jewish fashion ; Beef pudding -- Lecture 20. Imperial Germany's Cabbage and Sauerbraten. Nationalism and Romanticism ; Davidis's 'Practical Cookbook' ; Kappes (Red cabbage) ; Sauerbraten ; Bread dumplings -- Lecture 21. Imperial Russia's Piroshki and Coulibiac. Setting the historical stage ; Pirozhki iz vermisheli ; Salad Olivier ; Coulibiac -- Lecture 22. Brazil and West Africa : Black Bean Stew. 'Imperial Chef' ; Vatapá ; Green beans with Brazilian prawns ; Ferijões verdes com vamarões à Brasileira (Green beans with Brazilian prawns) ; Miner's black bean stew ; Cured pork belly ; Tutú de feijão preto à mineira (Miner's black bean stew) -- Lecture 23. America's 'Can-Opener Cookbook'. 1950s cooking and canning ; Instant punch frappé ; Quick crabmeat Lorenzo ; Jambalaya ; Light blancmange -- Lecture 24. The Foodie Era : Cooking with the World. 1980s TV cooking ; Macaroni pie ; Boning a chicken ; Chicken with white wine sauce ; Cashew chicken -- Bibliography. Primary sources ; Secondary sources -- Image credits.
Summary:
Award-winning Professor Ken Albala of the University of the Pacific takes viewers on a fascinating international journey through civilization across the ages and around the world, all through the lens of cooking. In 24 fascinating lectures, while he cooks, Dr. Albala welcomes viewers into his own home kitchen, encouraging them to explore unfamiliar cuisines as a type of gastronomic time travel that will allow them to get a taste of history like they've never experienced before!
"This in-depth, hands-on cooking course will take you on a culinary tour of the past - from ancient times to the 1980s. You will learn how to make authentic historic recipes in your own kitchen using familiar ingredients and equipment but taking no shortcuts and making no substitutions. You will explore the flavor profiles of distant times : the sweet-and-sour, spiced, and brightly colored dishes of the Middle Ages ; the rich, complex stews of ancient Rome ; and the exquisite handmade tortillas of Aztec Mexico. The course will cover the well-known apogees of culinary history, including Renaissance Italy, imperial Russia, and France at the court of Louis XIV, as well as lesser-known sites of gastronomic interaction such as Western Africans in Brazil, the Portuguese in Japan, and German immigrants in the American Midwest. This course will also teach you some basic culinary procedures that are relatively unknown today, including fermentation, making pasta by hand, and even making vegetarian dishes from India that are 500 years old. You will discover the ancestors of many well-known dishes, the way seasonings changed over time, and the reason some kitchen equipment became obsolete. You will consider why some cultures prefer wildly exotic ingredients and complex procedures while others love homey, simple, and traditional dishes. You will be introduced to the food of kings and the common working classes, the haute cuisine of professional restaurant chefs, and the ordinary dishes women cooked for their families in 17th-century England. Each lecture will feature a single cookbook from the past, and you will learn how to interpret old recipes and how to cook confidently without measurements, cooking times, or oven temperatures. Our forebears cooked intuitively, by using all their senses to judge when a dish was ready, when a dough should be rolled out, and exactly how to season food - all according to experience. This course is designed to get you in the kitchen and get your hands dirty to explore what is essentially a completely unknown gastronomic landscape. You will be introduced to new ingredients, spices and herbs that can be easily found, and unfamiliar kitchen tools and techniques, as well as new ways of eating. The idea is that you will cook along with the professor, gathering all of your ingredients ahead of time and stopping whenever necessary to let a pot simmer, a pie bake, or something in the oven brown to perfection. The recipes have not been modernized or adapted. You will discover why it is only when you veer from the provided instructions that recipes fail. Everything discussed in the course can be cooked in an ordinary kitchen, and most importantly, everything is eminently delicious. Each lecture includes some background information for contextualization, a discussion of the cookbook for the lecture, its author and intended audience, and the aesthetic preferences of the culture. You will learn about the cooking technology employed and the flavor and textures intended in the dishes. You will also learn how to present the dishes and eat them, whether with the hands, chopsticks, or a fork and knife. By the end of this course, you may be surprised by how many of these recipes become standard in your own cooking experience."--adapted from pages 1-2 of Course Guidebook.
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