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Gratis prøveperiode på The Great Courses Signature Collection
Episoder
- S1 E1 – Understanding Culture through Cooking17. marts 202126minWhat 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. Learn to cook a recipe from the 1748 French cookbook Le Nouveau Cuisinier Royal et Bourgeois, and another from The Can-Opener Cookbook of 1953.Gratis prøveperiode på The Great Courses Signature Collection
- S1 E1 – Understanding Culture through Cooking23. april 202026minWhat 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. Learn to cook a recipe from the 1748 French cookbook Le Nouveau Cuisinier Royal et Bourgeois, and another from The Can-Opener Cookbook of 1953. #Better LivingPrøv The Great Courses Signature Collection gratis, eller køb
- S1 E2 – Ancient Rome: Cooking with Apicius17. marts 202140minAre 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. As you explore its sala cattabia, minutal of apricots, and botellum, you might be surprised to find three delicious, and even somewhat familiar, dishes.Gratis prøveperiode på The Great Courses Signature Collection
- S1 E2 – Ancient Rome: Cooking with Apicius23. april 202040minAre 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. As you explore its sala cattabia, minutal of apricots, and botellum, you might be surprised to find three delicious, and even somewhat familiar, dishes.Prøv The Great Courses Signature Collection gratis, eller køb
- S1 E3 – Imperial China: Soybeans and Dumplings23. april 202032minExamine 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.Prøv The Great Courses Signature Collection gratis, eller køb
- S1 E4 – Medieval Egypt: Chickpeas and Phyllo Dough23. april 202026minFrom 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.Prøv The Great Courses Signature Collection gratis, eller køb
- S1 E5 – Feast like a Viking with Meat and Beer23. april 202027minExplore 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. Learn to make “hunter-style” fish pie with animal bones, as well as beer (much safer than drinking water at the time).Prøv The Great Courses Signature Collection gratis, eller køb
- S1 E6 – Medieval France’s Touch for Sugar and Spice23. april 202041minMeet 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. Dive into his recipe for a polysavory white stew of capons, along with individual tarts with banners for your guests.Prøv The Great Courses Signature Collection gratis, eller køb
- S1 E6 – Medieval France’s Touch for Sugar and Spice17. marts 202141minMeet 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. Dive into his recipe for a polysavory white stew of capons, along with individual tarts with banners for your guests.Gratis prøveperiode på The Great Courses Signature Collection
- S1 E7 – Renaissance Italy’s Sweets and Pasta23. april 202029minExplore 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. And discover how to make pasta by feel and texture, no measurements allowed.Prøv The Great Courses Signature Collection gratis, eller køb
- S1 E7 – Renaissance Italy’s Sweets and Pasta17. marts 202129minExplore 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. And discover how to make pasta by feel and texture, no measurements allowed.Gratis prøveperiode på The Great Courses Signature Collection
- S1 E8 – Crafting Aphrodisiacs from the Renaissance23. april 202032minRenaissance 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. Learn to make his chickpea fritters, zeppole, and sofrito of chopped beef.Prøv The Great Courses Signature Collection gratis, eller køb
- S1 E8 – Crafting Aphrodisiacs from the Renaissance17. marts 202132minRenaissance 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. Learn to make his chickpea fritters, zeppole, and sofrito of chopped beef.Gratis prøveperiode på The Great Courses Signature Collection
- S1 E9 – Aztec Tortillas and Chocolate23. april 202037minWhile 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.Prøv The Great Courses Signature Collection gratis, eller køb
- S1 E10 – Papal Rome: Meat Rolls and Eggplant23. april 202041minExplore 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. With directions and recipes from the Late Renaissance style, and using lavish and contrasting flavors, you will create delicious meat rolls, salami, and an eggplant dish.Prøv The Great Courses Signature Collection gratis, eller køb
- S1 E11 – Dining with Don Quixote in Imperial Spain17. marts 202121minSpain 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.Gratis prøveperiode på The Great Courses Signature Collection
- S1 E11 – Dining with Don Quixote in Imperial Spain23. april 202021minSpain 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.Prøv The Great Courses Signature Collection gratis, eller køb
- S1 E12 – Portugal and Japan: Cakes and Katsuobushi23. april 202027minExplore 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.Prøv The Great Courses Signature Collection gratis, eller køb
- S1 E12 – Portugal and Japan: Cakes and Katsuobushi17. marts 202127minExplore 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.Gratis prøveperiode på The Great Courses Signature Collection
- S1 E13 – Vegetarian India: Jackfruit and Rice17. marts 202139minExplore 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. Learn to cook a stuffed cake, tamarind rice, eggplant, plantain, and a jackfruit soup.Gratis prøveperiode på The Great Courses Signature Collection
- S1 E13 – Vegetarian India: Jackfruit and Rice23. april 202039minExplore 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. Learn to cook a stuffed cake, tamarind rice, eggplant, plantain, and a jackfruit soup.Prøv The Great Courses Signature Collection gratis, eller køb
- S1 E14 – The Birth of French Haute Cuisine23. april 202036minIn 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. Follow his lead in creating a flavorful bouillon from beef, mutton, and fowl; a potage of chickens with asparagus; and soft cakes without cheese.Prøv The Great Courses Signature Collection gratis, eller køb
- S1 E15 – Post-Puritan England: Hippocras and Cookies23. april 202029minDid Lettice Pudsey create all the recipes in the 17th-century manuscript attributed to her? Or do as many as 13 others also deserve credit? Whatever the answer, Pudsey had great culinary skills and she wanted her peers to know it. Explore her hippocras, a delicious spiced wine, and the astounding flavors of her “capon in whit broth.”Prøv The Great Courses Signature Collection gratis, eller køb
- S1 E16 – China’s Last Dynasty: Elegant Simplicity17. marts 202132minExplore 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. Learn to cook his pork tenderloin, wheat gluten, and a simple rice porridge typically eaten for breakfast.Gratis prøveperiode på The Great Courses Signature Collection
- S1 E16 – China’s Last Dynasty: Elegant Simplicity23. april 202032minExplore 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. Learn to cook his pork tenderloin, wheat gluten, and a simple rice porridge typically eaten for breakfast.Prøv The Great Courses Signature Collection gratis, eller køb
Vis alle 37 episoder
Detaljer
Flere oplysninger
- Lydsprog
- English
- Undertekster
- English [CC]
- Producere
- The Great Courses
- Medvirkende
- Ken Albala
- Selskab
- The Great Courses
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