Yin and Yang of Classical Chinese Cuisine

Yin and Yang of Classical Chinese Cuisine

Lecture 8 of 36

Downloadable Audiobook - 2013
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This Lecture: Chinese culture produced what is arguably the most complex, sophisticated, and varied culinary tradition on earth. Trace the rise of civilization in China from the Hsia to the Han dynasty, the social and technological factors underlying China's elaborate food traditions, and the role of Taoist thought and Chinese medicine in diet. The Course: The drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Take an enthralling journey into the human relationship to food as you 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. All Lectures: 1. Hunting, Gathering, and Stone Age Cooking 2. What Early Agriculturalists Ate 3. Egypt and the Gift of the Nile 4. Ancient Judea-From Eden to Kosher Laws 5. Classical Greece-Wine, Olive Oil, and Trade 6. The Alexandrian Exchange and the Four Humors 7. Ancient India-Sacred Cows and Ayurveda 8. Yin and Yang of Classical Chinese Cuisine 9. Dining in Republican and Imperial Rome 10. Early Christianity-Food Rituals and Asceticism 11. Europe's Dark Ages and Charlemagne 12. Islam-A Thousand and One Nights of Cooking 13. Carnival in the High Middle Ages 14. International Gothic Cuisine 15. A Renaissance in the Kitchen 16. Aztecs and the Roots of Mexican Cooking 17. 1492-Globalization and Fusion Cuisines 18. 16th-Century Manners and Reformation Diets 19. Papal Rome and the Spanish Golden Age 20. The Birth of French Haute Cuisine 21. Elizabethan England, Puritans, Country Food 22. Dutch Treat-Coffee, Tea, Sugar, Tobacco 23. African and Aboriginal Cuisines 24. Edo, Japan-Samurai Dining and Zen Aesthetics 25. Colonial Cookery in North America 26. Eating in the Early Industrial Revolution 27. Romantics, Vegetarians, Utopians 28. First Restaurants, Chefs, and Gastronomy 29. Big Business and the Homogenization of Food 30. Food Imperialism around the World 31. Immigrant Cuisines and Ethnic Restaurants 32. War, Nutritionism, and the Great Depression 33. World War II and the Advent of Fast Food 34. Counterculture-From Hippies to Foodies 35. Science of New Dishes and New Organisms 36. The Past as Prologue?
Publisher: [United States]: The Great Courses, 2013.
Edition: Unabridged.
Branch Call Number: eAudiobook hoopla
Characteristics: data file
digital,digital recording
1 online resource (1 audio file (30 min.)) : digital.
Additional Contributors: Albala, Ken
hoopla digital


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