Disc 1. Hunting, gathering, and Stone Age cooking. What early agriculturalists ate. Egypt and the gift of the Nile. Ancient Judea
from Eden to kosher laws. Classical Greece
wine, olive oil, and trade. The Alexandrian exchange and the four humors
sacred cows and Ayurveda. Yin and Yang of classical Chinese cuisine. Dining in republican and imperial Rome. Early Christianity
food rituals and asceticism. Europe's Dark Ages and Charlemagne. Islam
a thousand and one nights of cooking
disc 3. Carnival in the High Middle Ages. International Gothic cuisine. A Renaissance in the kitchen. Aztecs and the roots of Mexican cooking. 1492
globalization and fusion cuisines. 16th century manners and reformation diets
disc 4. Papal Rome and the Spanish Golden Age. The birth of French haute cuisine. Elizabethan England, Puritans, country food. Dutch treat
coffee, tea, sugar, tobacco. African and Aboriginal cuisines. Edo, Japan
Samurai dining and Zen aesthetics
disc 5. Colonial cookery in North America. Eating in the early Industrial Revolution. Romantics, vegetarians, utopians. First restaurants, chefs, and gastronomy. Big business and the homogenization of food. Food imperialism around the World
disc 6. Immigrant cuisines and ethnic restaurants. War, nutritionism, and the Great Depression. World War II and the advent of fast food. Counterculture
from hippies to foodies. Science of new dishes and new organisms. The past as prologue?
Hunting, gathering, and Stone Age cooking
What early agriculturalists ate
Egypt and the gift of the Nile
wine, olive oil, and trade
The Alexandrian exchange and the four humors
Yin and Yang of classical Chinese cuisine
Dining in republican and imperial Rome
food rituals and asceticism
Europe's Dark Ages and Charlemagne
a thousand and one nights of cooking
Carnival in the High Middle Ages
International Gothic cuisine
A Renaissance in the kitchen
Aztecs and the roots of Mexican cooking
globalization and fusion cuisines
16th century manners and reformation diets
Papal Rome and the Spanish Golden Age
The birth of French haute cuisine
Elizabethan England, Puritans, country food
coffee, tea, sugar, tobacco
African and Aboriginal cuisines
Samurai dining and Zen aesthetics
Colonial cookery in North America
Eating in the early Industrial Revolution
Romantics, vegetarians, utopians
First restaurants, chefs, and gastronomy
Big business and the homogenization of food
Food imperialism around the World
Immigrant cuisines and ethnic restaurants
War, nutritionism, and the Great Depression
World War II and the advent of fast food
Science of new dishes and new organisms