Catalog Search Results
Author
Series
Great Courses volume 18
Language
English
Description
How do Oregon producers differ from their California neighbors? What's so unique about Washington's grape vines? Learn the answers to these and other questions as you taste their versions of Pinot Gris, Pinot Noir, Merlot, and Syrah.
Author
Series
Great Courses volume 24
Language
English
Description
Contemplate the traditional Japanese reverence for nature as reflected in their respect for the natural flavors of all foods. Study the elements of Japan's refined and elegant cuisine, the origins of sushi, and the aesthetics of ritualized manners, decoration, and presentation in the world's first restaurant-based food culture.
Author
Series
Great Courses volume 17
Language
English
Description
Humanity's desire for spices and other luxury items eventually connected the entire globe. Track the powerful trading empires of the Venetians and Portuguese, the Spanish conquest of the New World, and the "Columbian exchange"-where plants and animals from five continents were globally transplanted, changing eating habits around the world.
Author
Series
Great Courses volume 15
Language
English
Description
The Italian Renaissance brought a new aesthetic approach to cookery, featuring great complexity of presentation. Uncover some of the era's extremes in books by food writers Platina, Ficino, and Messisbugo, and note connections with the self-conscious sophistication of Mannerist painting. Study menus and recipes from the staggeringly elaborate banquets of the court of Ferrara.
Author
Series
Great Courses volume 5
Language
English
Description
Travel now to northern Europe, where you'll get a tasty introduction to some of the many commonplace and exotic spices from Hungary, Spain, and other European countries. Hungarian paprika, Spanish pimenton, caraway, juniper--these and other ingredients, you'll learn, are the key to unforgettable dishes ranging from goulash to mulled wine.
Author
Series
Great Courses volume 4
Language
English
Description
Begin strengthening your cooking techniques with a close look at using the right pan, the right amount of fat, and the right temperature to make crispy and delicious sautéed foods. As you explore the ins and outs of sautéing, you learn how to make a delicious (and simple) dish: Chicken Marsala.
Author
Series
Great Courses volume 7
Language
English
Description
Ancient India gave birth to culinary traditions that still carry wide influence. Learn about the culture of the Aryans, whose religion prefigured Hinduism; food customs relating to caste; and the traditions of vegetarianism in Hinduism, Jainism, and Buddhism. Also study the dietetic system of Ayurvedic medicine and the components of Indian cuisine.
Author
Series
Great Courses volume 13
Language
English
Description
Think fancy sauces are difficult? Think again. This lesson will make you more comfortable with a range of sauces from around the world. Learn how to make a milk-based white sauce, béchamel. Then, cook a more contemporary French butter sauce (beurre blanc) and a Spanish tomato-based sauce (romesco). Finally, take a closer look at a couple of sweet and spicy Asian sauces.
Author
Series
Great Courses volume 32
Language
English
Description
In early 20th-century America, discover how World War I changed the way civilians eat. Observe how corporations dictated the American diet, and witness the advent of chain supermarkets, junk foods, the marketing of food with health claims, and the government's new role in food supply in the wake of the Depression.
Author
Series
Great Courses volume 13
Language
English
Description
Welcome to Italy, home to over 1,000 grape varieties. You sample a Barolo and Amarone (two pillars of Italian wine), a Pinot Grigio (the quintessential crowd-pleasing white wine), and other northern Italian wines.
Author
Series
Great Courses volume 9
Language
English
Description
Here, delve into intriguing contrasts in the dining habits of the ancient Romans. From the simple food customs of republican Rome, follow the expanding empire and how exotic food became a status symbol. Examine a cookbook aimed at those eager to flaunt their wealth, see how the satirist Juvenal responded, and witness the bizarre gastronomic decadence of the late empire.
Author
Series
Great Courses volume 33
Language
English
Description
Food technologies developed to aid the war effort became the template for American eating in the postwar era. Follow the proliferation of freeze-dried and convenience foods, TV dinners, and chain restaurants as they shaped food culture. Study the phenomenon of fast food and the McDonald's business model that became a global phenomenon.
Author
Series
Great Courses volume 6
Language
English
Description
Experience the Red Noble grape varieties, specifically Pinot Noir, Syrah/Shiraz, Merlot, and Cabernet Sauvignon. Studied together, these varieties will expose you to the fascinating range of red wine grapes: from the light-bodied and aromatic to the full-bodied and tannin-rich.
Author
Series
Great Courses volume 3
Language
English
Description
Delve deeper into cooking with different types of charcoal. Here, you'll find out how to make different types of bread recipes on the grill, including a delicious bruschetta and a savory crostini. Then turn to homemade pizza dough and various sauces and toppings. Plus, see how to use leftover breads to make a sweet treat with the coal embers.
Author
Series
Great Courses volume 25
Language
English
Description
Eating habits in the American colonies incorporated a wide variety of cultural influences. Contrast the culinary fashions of Virginia, modeled on the English gentry, with the mercantile, Puritan ethic of New England; the varied foodways of the Dutch settlers, Germans, Quakers, and Quebecois; and the unique cuisine of Louisiana.
Author
Series
Great Courses volume 4
Language
English
Description
Practices regarding food were deeply integral to the lives of the ancient Hebrews. Explore prescriptions regarding food in Genesis, and consider that the Fall itself was an act of eating. Then learn about the Hebrew rituals and meaning of sacrifice, and note the Hebrews' complex food prohibitions, rooted in what was considered clean and unclean.
Author
Series
Great Courses volume 19
Language
English
Description
Where are the wine pioneers of today and tomorrow? The answer: New York, Virginia, Texas, and other U.S. states, each of which, you discover, has its own approach to making quality wines. Also, take brief trips to wine regions in Mexico and Canada, where you sample one of Ontario's internationally popular ice wines.
Author
Series
Great Courses volume 23
Language
English
Description
Explore how wine shouldn't just be something you drink with dinner but an integral part of a compelling dining experience. Chef Briwa demonstrates important points using a medley of wines and foods, reveals the six simple steps for wine and food pairing, and debunks several myths about this process.
Author
Series
Great Courses volume 34
Language
English
Description
Explore the revitalization of food culture in the late 20th century, beginning with the health food movement and new dietary ideologies. Track the vibrant new era in food reflected in the work of influential food writers and cooks, artisan food producers, "slow food" culture, and farmers' markets.
Author
Series
Great Courses volume 23
Language
English
Description
Discover tips on how to purchase wine, how to order the perfect bottle at restaurants, how to store wine for the short and long term, how to treat wine as an investment, and much more.