by
Kanopy (Firm)
Call Number
XX(296032.1)
Publication Date
2015 2013
Summary
In the mid-17th century, France assumed a preeminent position in the art of cooking. Here, grasp the aesthetics of the new French cuisine, based in subtlety, refinement, and pureness of flavors. Discuss four French cookbooks that revolutionized culinary history and set the context for a variety of cuisines that follow.
Format:
Video recording
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77634.5547
by
Kanopy (Firm)
Call Number
394.120951 YIN
Publication Date
2015 2013
Summary
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.
Format:
Video recording
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71876.7656
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by
Kanopy (Firm)
Call Number
641.596 AFR
Publication Date
2015 2013
Summary
In this episode, learn first about distinctive African foodways that predated extensive outside contact, encompassing traditions such as rich stews and "fufu" (starch-based porridges), regional eating rituals, and important indigenous foodstuffs. Then review the surprising variety of Australian plant and animal species used in aboriginal cookery but never adopted by European settlers.
Format:
Video recording
A Kanopy streaming video Click here to view
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0.0983
by
Kanopy (Firm)
Call Number
394.10954 ANC
Publication Date
2015 2013
Summary
Ancient India gave birth to culinary traditions that still carry wide influence. Learn about the culture of the Aryans, whose religion prefigured Hinduism; food customs relating to caste; and the traditions of vegetarianism in Hinduism, Jainism, and Buddhism. Also study the dietetic system of Ayurvedic medicine and the components of Indian cuisine.
Format:
Video recording
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0.0945
by
Kanopy (Firm)
Call Number
641.3009 GLO
Publication Date
2015 2013
Summary
Humanity's desire for spices and other luxury items eventually connected the entire globe. Track the powerful trading empires of the Venetians and Portuguese, the Spanish conquest of the New World, and the "Columbian exchange" -- where plants and animals from five continents were globally transplanted, changing eating habits around the world.
Format:
Video recording
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0.0875
by
Wetzel, Gereon
Call Number
XX(296010.1)
Publication Date
2015 2010
Summary
Three Michelin-starred chef Ferran Adria is widely considered the best, most innovative and craziest chef in the world. In his kitchen, that which was once familiar disintegrates. Each year his restaurant El Bulli closes for 6 months time for Adria and his team to retire to his Barcelona cooking laboratory to create the new menu. Anything goes except copying oneself. With unprecedented access, EL BULLI - COOKING IN PROGRESS lets us step inside one of the world's premier haute cuisine restaurants, where the experimentation process is as wild, colourful and delicious as the food.
Format:
Video recording
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0.0772
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