Cooking Across the Ages
Where to Watch Cooking Across the Ages
24.
The Foodie Era: Cooking with the World
2020-04-24
In the 1980s, when cooking became an official leisure activity and mark of cultural status, Nathalie Dupree, Jacques Pepin, and Martin Yan each had a television cooking show. These programs exposed people to great cooking and encouraged them to step into their own kitchens.
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23.
America's Can-Opener Cookbook
2020-04-24
Discover the 1954 Can-Opener Cookbook, a reflection of the mid-century focus on all things convenient: a time when having a can on the pantry shelf was considered easier, more dependable, and more hygienic than fresh food. Follow the recipes to create quick crab meat Lorenzo, jambalaya, and a light blancmange made with instant vanilla pudding mix.
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22.
Brazil and West Africa: Black Bean Stew
2020-04-24
Explore the rich cuisine of 19th-century Brazil with its indigenous American, West African, and Portuguese influences. From the Cozinheiro Imperial, first published in 1838, learn to cook vatapa with mandioca flour, green beans and shrimp, and a delicious black bean stew using every part of the pig, including tail and ears.
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21.
Imperial Russia's Piroshki and Coulibiac
2020-04-24
Examine A Gift to Young Housewives by Elena Molokhovets, published during the Russian empire in the final decades before the revolution, featured the foods eaten by the Russian elite. Learn to make pirozhki iz vermisheli, Salad Olivier (known simply as Russian salad outside the country), and the delicious sweet Blinchiki for dessert.
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20.
Imperial Germany's Cabbage and Sauerbraten
2020-04-24
Henriette Davidis wrote the most popular German cookbook of the 19th century, Praktisches Kochbuch (Practical Cookbook). For the first time in history, with urbanization and the birth of a working class, she knew German women might not have learned to cook before marriage, so she wrote this book for them.
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19.
Victorian Working-Class Meals
2020-04-24
Alexis Soyer, author of the 1855 Shilling Cookery for the People, gained popularity initially as the chef at a fashionable club in London, but later as an inventor and philanthropist who started soup kitchens during the Irish potato famine. Explore his recipes for vermicelli and macaroni, fried fish Jewish fashion, and beef pudding.
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18.
The French Canadian Tourtière Meat Pie
2020-04-24
La Cuisiniere Canadienne, published in 1840, was the first Canadian cookbook. The authors created the recipes they imagined the early 17th-century Quebec settlers would have eaten (and once in writing, they became the tradition).
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17.
Early America: Johnnycake and Pumpkin
2020-04-24
Amelia Simmons, universally recognized as the first truly American cookbook author, wrote recipes for all grades of life, from elegant households to the most humble farmer, in the democratizing spirit of the early Republic. Explore her recipes to create a cornmeal-based johnnycake, a type of corned beef, and a predecessor to the pumpkin pie.
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16.
China's Last Dynasty: Elegant Simplicity
2020-04-24
Explore the fascinating cookbook of the great Qing Dynasty poet Yuan Mei. Writing Recipes from the Garden of Contentment as a reaction to the elite dining of the Chinese court, his recipes are relatively simple, traditional, and made to highlight the natural state of ingredients.
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15.
Post-Puritan England: Hippocras and Cookies
2020-04-24
Did Lettice Pudsey create all the recipes in the 17th-century manuscript attributed to her? Or do as many as 13 others also deserve credit?
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14.
The Birth of French Haute Cuisine
2020-04-24
In every account of the birth of French haute cuisine, credit is given to Francois Pierre de La Varenne for charting the course forward. Among his innovations was the creation of the roux, a combination of fat and flour used to thicken a sauce.
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13.
Vegetarian India: Jackfruit and Rice
2020-04-24
Explore the ethical vegetarianism of the Jain people in 16th century Kallahalli, today's southwestern India. As reflected in recipes from the Soopa Shastra, a cookbook commissioned by the local magnate of the area, the Jains used fresh, local ingredients to their best advantage.
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12.
Portugal and Japan: Cakes and Katsuobushi
2020-04-24
Explore the fascinating decades of exchange between Portugal and Japan in the 16th century, and discover which Portuguese foods are still part of Japanese cuisine today. Explore the process of creating fine dried fish flakes from skipjack tuna, and learn why the dried blocks of this fish are so prized that they're often even given as wedding presents.
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11.
Dining with Don Quixote in Imperial Spain
2020-04-24
Spain became a gastronomic model for much of Europe in the 17th century, with its culinary influence becoming widespread even after suffering military defeat. As you cook its olla podrida, discover the riot of flavors (lamb, beef, pig's feet, chestnuts, turnips, and more) in this rotten pot that became popular throughout Europe.
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10.
Papal Rome: Meat Rolls and Eggplant
2020-04-24
Explore the encyclopedic wonders of the Opera, a 1570 cookbook by Bartolomeo Scappi. Unusual for its time, Opera was a cookbook written specifically to teach cooking.
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9.
Aztec Tortillas and Chocolate
2020-04-24
While no written recipes exist from Aztec culture, we can infer what they ate and cooked from other literature that did survive, and by studying the ecology of the area. Master the secrets of an Aztec specialty: drinking chocolate poured from on high to create a special froth, as well as their turkey tamales.
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8.
Crafting Aphrodisiacs from the Renaissance
2020-04-24
Renaissance medicine promoted the idea that some foods made you hot, some cold, some promoted healthy libido and reproduction, and some not. Explore the 1560 cookbook of Domenico Romoli, which combined recipes with medical advice.
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7.
Renaissance Italy's Sweets and Pasta
2020-04-24
Explore the earliest printed cookbook, composed in the early 15th century and printed around 1470 (making it one of the first generation of books in print on any subject). Learn to create its blancmanger, a combination of capon breast, white flour, rosewater, sugar, and almond milk that still exists in Turkish cuisine.
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6.
Medieval France's Touch for Sugar and Spice
2020-04-24
Meet Guillaume Tirel (known as Taillevent), the first celebrity chef who served in the 14th century as master chef in the French imperial courts. His Le Viandier was not an introduction to cooking but served as an aid to help people remember how to cook the classics.
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5.
Feast like a Viking with Meat and Beer
2020-04-24
Explore the oldest-known cookbook in Medieval Europe, the 13th century's Libellus de arte coquinaria. With its terse recipes of meat, fowl, fish, and sauces, it seemed to be written for a noble audience, not the common cook.
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4.
Medieval Egypt: Chickpeas and Phyllo Dough
2020-04-24
From 14th-century Egypt, explore recipes that reflect the interchange between the many cultures of the Eastern Mediterranean of the time. Learn to make the sweet Byzantine specialty known as himmas kassa, and a super light and flaky phyllo dough stretched to the size of a table, just as Professor Albala remembers his grandmother doing.
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3.
Imperial China: Soybeans and Dumplings
2020-04-24
Examine the Chinese Wei dynasty's Qi Min Yao Shu, an encyclopedic manual containing essential techniques to benefit the people, and learn about Chinese agricultural practices going back to antiquity. Explore the fermentation practices of the time, using both bacteria and mold, and follow a scaled-down recipe to create an intensely flavored fermented black bean dish.
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2.
Ancient Rome: Cooking with Apicius
2020-04-24
Are the recipes in De re coquinaria (the oldest complete recipe book in the Western tradition) bizarre and disgusting, or do they reflect a time of elegance and luxury? Historians have expressed a gamut of opinions.
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1.
Understanding Culture through Cooking
2020-04-24
What can you learn about different cultural groups of people through the lens of their cookbooks? A lot, as Professor Ken Albala illustrates by looking at two chicken recipes 200 years and a continent apart.
Watch Cooking Across the Ages Season 1 Episode 1 Now
Cooking Across the Ages is a series categorized as a new series. Spanning 1 seasons with a total of 24 episodes, the show debuted on 2020. The series has earned a no reviews from both critics and viewers. The IMDb score stands at undefined.
How to Watch Cooking Across the Ages
How can I watch Cooking Across the Ages online? Cooking Across the Ages is available on The Great Courses Signature Collection with seasons and full episodes. You can also watch Cooking Across the Ages on demand at Amazon Prime, Apple TV Channels, Kanopy, Amazon online.
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