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OWL Monday Scholars 

  

Food: A Cultural History


Mondays, December 5th through March 13th 2017
12:30 - 2:00 p.m.
Taught by: Dr. Ken Albala 
Facilitated by: Cameron Bove


Facilitated by Cameron Bove, Monday Scholars is a weekly series that meets in the library’s Jamie Gagarin Community Room. The series combines the best of online learning with the best of classroom discussion. Each week, a new lecture topic will be watched and discussed. All participants need to do is come ready to engage their minds and participate in the discussion. Light refreshments will be served. Registration is required.


About the Course:


In every era, the unfolding of history has been intimately tied to the need for food, the production of food, and the culture of food. In all major religions, food choice has been an integral part of religious identity. The quest for spices and exotic foodstuffs led to the European discovery of the New World, as well as to the connecting of the entire globe through trade. In 1840s Ireland a single food- the potato- changed the course of hsitory.

Incorporating extensive study of historical recipes, food preparation techniques from around the world, and activities you can try at home, these lectures take you through the entire spectrum of food history, from the cuisine of ancient Egypt to the great flowering of European cookery in the Middle Ages, and from celebrity chefs of 18th-century France.

Along the way, you learn in depth about food preduction and technology in each area; the social, economic, and political factors surrounding food culture; and thinking on diet and eating through the centuries. The result is a compelling inquiry that will change the way you look at both history and food itself. 

 
FOOD: A CULTURAL CULINARY HISTORY 

December 5 thru March 13th, 2017   
Click Here to Register


About the Professor:

Dr. Ken Albala is Professor of History the University of Pacific in Stockton, California, where he teaches food history and the history of early modern Europe. He is also a Visiting Professor at Boston University, where he teaches an advanced food history course in the gastronomy program. He earned an M.A. in History from Yale University and a Ph.D. in History from Columbia University. Professor Albala is the author or editor of 16 books on food including Eating Right in the Renaissance; Food in Early Modern Europe; Cooking in Erurope, 1250-1650; The Banquet: Dining in the Great Courts of Late Renaissance Europe; and the award winning Beans: A History. He also coedited Food and Faith in Christian Culture and A Cultural History of Food in the Renaissance, among other books.

In 2009, he won the Faye and Alex G Spanos Distinguished Teaching Award at the Univeristy of Pacific.

 

 

 


 

 

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