Food: A Culinary History, Prof. Ken Albala, (36 Lectures / 30 Minutes Per Lecture /  6x DVD - The Great Courses)
 
In Food: A Cultural Culinary History, award-winning professor Ken Albala explores how the quest for food has been the primary catalyst for human civilization. Spanning from prehistoric hunter-gatherers to the modern era of industrial homogenization, the 36 lectures examine how religion, politics, trade, and technology have shaped global diets. The course explores diverse topics such as the origins of kosher laws, the complex gastronomy of the Renaissance, and the impact of the Industrial Revolution on global food production. 
Professor Albala brings a passionate and engaging teaching style to the series, often described by students as "conspiratorial chats" rather than standard academic lectures. While primarily lecture-based, the course occasionally features live cooking demonstrations of historical recipes, illustrating how ancient techniques and flavor profiles evolved into our modern culinary landscape. By connecting historical foodways to contemporary issues like genetically modified organisms and globalized fusion cuisines, the series offers a unique lens through which to understand current cultural identities
 
Enhance your collection with a resource that bridges the past and the present, reflecting the essence of Book Archaeology’s passion for education and history.