-- Lawrence F. London, Jr. mailto:london@sunSITE.unc.edu http://sunSITE.unc.edu/InterGarden
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- Subject: On-Line Culinary History Course
- From: asmith1946@aol.com (ASmith1946)
- Date: 12 Apr 1997 13:46:52 GMT
- Newsgroups: rec.food.historic
- Organization: AOL http://www.aol.com
- Xref: szdc2 rec.food.historic:5752
I am delighted to report that I will be teaching an on-line course "From Marcus Apicius to Julia Child: Introduction to Culinary History," through the New School for Social Research in New York. The course begins on June 2 and will end on July 6. For those interested, you can contact the New School's DIAL program at their web site WWW.DIALNSA.EDU. The course is offered through the Social Science department for college credit and through Culinary Arts program without credit. Andy Smith A brief description is as follows: For food lovers and culinary professionals with a serious interest in gastronomy and the relationship between culture and cuisine, this course offers an overview of Western culinary history, from antiquity and the civilizations of the Mediterranean Basin through the Renaissance in Europe and the confluence of New World and Old World foods to the culinary multiculturalism and global cuisine of today. Presentations are varied and include lectures, and discussions of readings drawn from the works of writers who have pioneered the field. The major purpose of this course is to provide an historical context to help participants understand why we eat what we eat. It will mainly focus upon Western European culinary traditions during five time periods: pre-history, the ancient Mediterranean, the Middle Ages and Renaissance, the development of national cuisines during the seventeenth through the eighteenth centuries, and the modern world. Within these time periods we will specifically examine six topics: our concept of food and its availability; religious and social contexts; technological and scientific issues; medical and health concerns; the philosophy of eating; and the professionalization of cookery.
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