TTC- Food A Cultural Culinary History - Sup3r Edition

1. 01 Hunting, Gathering, and Stone Age Cooking.m4a7.57MB
2. 24 Edo, Japan—Samurai Dining and Zen Aesthetics.m4a7.44MB
3. 13 Carnival in the High Middle Ages.m4a7.4MB
4. 35 Science of New Dishes and New Organisms.m4a7.35MB
5. 25 Colonial Cookery in North America.m4a7.3MB
6. 26 Eating in the Early Industrial Revolution.m4a7.21MB
7. 34 Counterculture—From Hippies to Foodies.m4a7.19MB
8. 02 What Early Agriculturalists Ate.m4a7.17MB
9. 03 Egypt and the Gift of the Nile.m4a7.17MB
10. 07 Ancient India—Sacred Cows and Ayurveda.m4a7.16MB
11. 23 African and Aboriginal Cuisines.m4a7.16MB
12. 04 Ancient Judea—From Eden to Kosher Laws.m4a7.15MB
13. 10 Early Christianity—Food Rituals and Asceticism.m4a7.14MB
14. 08 Yin and Yang of Classical Chinese Cuisine.m4a7.1MB
15. 05 Classical Greece—Wine, Olive Oil, and Trade.m4a7.08MB
16. 15 A Renaissance in the Kitchen.m4a7.07MB
17. 14 International Gothic Cuisine.m4a7.06MB
18. 32 War, Nutritionism, and the Great Depression.m4a7.03MB
19. 17 1492—Globalization and Fusion Cuisines.m4a7.03MB
20. 22 Dutch Treat—Coffee, Tea, Sugar, Tobacco.m4a7.01MB
21. 29 Big Business and the Homogenization of Food.m4a7MB
22. 36 The Past as Prologue.m4a7MB
23. 28 First Restaurants, Chefs, and Gastronomy.m4a6.99MB
24. 30 Food Imperialism around the World.m4a6.98MB
25. 31 Immigrant Cuisines and Ethnic Restaurants.m4a6.95MB
26. 21 Elizabethan England, Puritans, Country Food.m4a6.89MB
27. 11 Europe's Dark Ages and Charlemagne.m4a6.88MB
28. 16 Aztecs and the Roots of Mexican Cooking.m4a6.87MB
29. 09 Dining in Republican and Imperial Rome.m4a6.83MB
30. 18 16th-Century Manners and Reformation Diets.m4a6.81MB
31. 20 The Birth of French Haute Cuisine.m4a6.81MB
32. 27 Romantics, Vegetarians, Utopians.m4a6.77MB
33. 12 Islam—A Thousand and One Nights of Cooking.m4a6.76MB
34. 33 World War II and the Advent of Fast Food.m4a6.74MB
35. 19 Papal Rome and the Spanish Golden Age.m4a6.5MB
36. 06 The Alexandrian Exchange and the Four Humors.m4a6.28MB