Margins
Food book cover
Food
A Cultural Culinary History
2013
First Published
4.32
Average Rating
520
Number of Pages

Eating is an indispensable human activity. As a result, whether we realize it or not, the drive to obtain food has been a major catalyst across all of history, from prehistoric times to the present. Epicure Jean-Anthelme Brillat-Savarin said it best: "Gastronomy governs the whole life of man." In fact, civilization itself began in the quest for food. Humanity's transition to agriculture was not only the greatest social revolution in history, but it directly produced the structures and institutions we call "civilization." In 36 fascinating lectures, award-winning Professor Albala puts this extraordinary subject on the table, taking you on an enthralling journey into the human relationship to food. With this innovative course, you'll travel the world discovering fascinating food lore and culture of all regions and eras - as an eye-opening lesson in history as well as a unique window on what we eat today.

Avg Rating
4.32
Number of Ratings
1,574
5 STARS
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3 STARS
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2 STARS
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Author

Ken Albala
Ken Albala
Author · 16 books
Ken Albala, Professor of History at the University of the Pacific in Stockton, CA and Director of Food Studies in San Francisco, is the author or editor of 25 books on food. These include academic monographs, cookbooks, reference works and translations. He is also series editor of Rowman and Littlefield Studies in Food and Gastronomy. His current project is about Walking with Wine.
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