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Cooking across the Ages

Cooking across the Ages « Series from 2020

Series from 2020

Broadcast info
Genres:	Historical, Special Interest

Embark on a fascinating international journey through human civilization, all through the lens of cooking.

In 24 fascinating episodes, while he cooks, Professor Ken Albala welcomes you into his own home kitchen, encouraging you to explore unfamiliar cuisines as a type of gastronomic time travel that will allow you to get a taste of history like you’ve never experienced before!

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Cooking across the Ages: Understanding Culture through Cooking

1

Understanding Culture through Cooking

Cooking across the Ages: Ancient Rome: Cooking with Apicius

2

Ancient Rome: Cooking with Apicius

Cooking across the Ages: Imperial China: Soybeans and Dumplings

3

Imperial China: Soybeans and Dumplings

Cooking across the Ages: Medieval Egypt: Chickpeas and Phyllo Dough

4

Medieval Egypt: Chickpeas and Phyllo Dough

Cooking across the Ages: Feast like a Viking with Meat and Beer

5

Feast like a Viking with Meat and Beer

Cooking across the Ages: Medieval France’s Touch for Sugar and Spice

6

Medieval France’s Touch for Sugar and Spice

Cooking across the Ages: Renaissance Italy’s Sweets and Pasta

7

Renaissance Italy’s Sweets and Pasta

Cooking across the Ages: Crafting Aphrodisiacs from the Renaissance

8

Crafting Aphrodisiacs from the Renaissance

Cooking across the Ages: Aztec Tortillas and Chocolate

9

Aztec Tortillas and Chocolate

Cooking across the Ages: Papal Rome: Meat Rolls and Eggplant

10

Papal Rome: Meat Rolls and Eggplant

Cooking across the Ages: Dining with Don Quixote in Imperial Spain

11

Dining with Don Quixote in Imperial Spain

Cooking across the Ages: Portugal and Japan: Cakes and Katsuobushi

12

Portugal and Japan: Cakes and Katsuobushi

Cooking across the Ages: Vegetarian India: Jackfruit and Rice

13

Vegetarian India: Jackfruit and Rice

Cooking across the Ages: The Birth of French Haute Cuisine

14

The Birth of French Haute Cuisine

Cooking across the Ages: Post-Puritan England: Hippocras and Cookies

15

Post-Puritan England: Hippocras and Cookies

Cooking across the Ages: China’s Last Dynasty: Elegant Simplicity

16

China’s Last Dynasty: Elegant Simplicity

Cooking across the Ages: Early America: Johnnycake and Pumpkin

17

Early America: Johnnycake and Pumpkin

Cooking across the Ages: The French Canadian Tourtière Meat Pie

18

The French Canadian Tourtière Meat Pie

Cooking across the Ages: Victorian Working-Class Meals

19

Victorian Working-Class Meals

Cooking across the Ages: Imperial Germany’s Cabbage and Sauerbraten

20

Imperial Germany’s Cabbage and Sauerbraten

Cooking across the Ages: Imperial Russia’s Piroshki and Coulibiac

21

Imperial Russia’s Piroshki and Coulibiac

Cooking across the Ages: Brazil and West Africa: Black Bean Stew

22

Brazil and West Africa: Black Bean Stew

Cooking across the Ages: America’s Can-Opener Cookbook

23

America’s Can-Opener Cookbook

Cooking across the Ages: The Foodie Era: Cooking with the World

24

The Foodie Era: Cooking with the World

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