Catalog Search Results
Author
Series
Great Courses volume 9
Language
English
Description
Sauternes; Tokaji; Ice Wine; Vin Santo: wines go great either with or as dessert. Survey the range of dessert wines, paying particular attention to three ways these wines can be produced: the process of noble rot, the harvesting of frozen grapes, and the drying of grapes.
Author
Series
Great Courses volume 8
Language
English
Description
Fortified wines: wines whose alcoholic strength has been fortified: are the perfect accompaniment to the beginning or end of a meal. Here, learn more about these wines as you taste your way through the distinctive characteristics of ruby port, sherry, and Madeira.
Author
Series
Great Courses volume 18
Language
English
Description
Across Europe in the 1500s, witness new dynamics in culture that brought the use of cutlery, elaborate tableware, ritualized behavior at table, and food ideologies distinct from courtly fashions. Also observe the effects of the religious Reformations on eating habits, seen in new dietary freedoms, fasting practices, and moralistic thinking about food.
Author
Series
Great Courses volume 3
Language
English
Description
The sensation of drinking a good or bad wine relies on what happens to its source grape in the vineyard. This episode takes you through the first half of the wine-making process and reveals how climate, altitude, weather patterns, and other factors play a critical role in shaping a wine's flavor and quality.
Author
Series
Great Courses volume 6
Language
English
Description
In this lesson, find out everything you need to know to fry food like a pro. Which oils are best for pan frying and deep frying? What safety precautions should you take when frying in your kitchen? How can you tell when your food is done? Learn about this and more as Chef Briwa fries up a veal cutlet, fish and chips, and parsnips.
Author
Series
Great Courses volume 31
Language
English
Description
This episode explores the significant ways in which American eating habits have been shaped by immigrants. Investigate the social phenomenon of immigration, and how food cultures are imported and adapted. Learn how Italian, Jewish, and Mexican foods entered the American mainstream, and what accounts for their wide and sustained popularity.
Author
Series
Great Courses volume 29
Language
English
Description
Here, investigate the process by which late 19th-century food production became a vast industry. See how technological developments such as freezing, canning, and pasteurization gave large companies increasing control over food production. Trace the fortunes of the peanut from health food to junk food, and the global implications of industrial food processing.
8) Everyday Gourmet: Rediscovering the Lost Art of Cooking: Cooking-Ingredients, Technique, and Flavor
Author
Series
Great Courses volume 1
Language
English
Description
Begin the course with a fascinating look at the science of taste and how it acts as the gateway to better understanding-and enjoying-the food you eat. Through engaging taste experiments involving melon, radicchio, and a few simple seasonings such as salt and lime juice, you'll come to see just how intricate and subtle your taste buds are.
Author
Series
Great Courses volume 16
Language
English
Description
Conclude your tour of Old World wine regions with Spanish and Portuguese wines. Many of the wines you learn about and sample: including a Rioja, a Rueda, a Jumilla, and a Duoro red: bridge the gap between traditional and international modern styles of winemaking.
Author
Series
Great Courses volume 11
Language
English
Description
How do you top the rich, full-bodied wines of Bordeaux? Find out in this engaging episode that takes you through the silky and delicate wines of Burgundy (including those from Chablis and Beaujolais) and the German-influenced tastes of Alsace (including varieties of Gewurztraminer and Pinot Gris).
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 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 11
Language
English
Description
The fall of Rome and the rise of Germanic tribal kingdoms brought marked culinary changes to Europe. Study the "barbarian" diet and the culture of "fast and feast" rooted in the opposing ideals of Christian asceticism, meat-eating virility, and classical moderation. Trace Charlemagne's dynamic rule and his impact on 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 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 5
Language
English
Description
Vanilla-infused crème anglaise. Butterscotch pudding. Crème brulee (complete with a blowtorched sugar topping). Learn tips and tricks to wowing your dinner guests with these delectable egg-based custards, all the while strengthening your confidence in the sometimes tricky art of baking with eggs on the stovetop or in the oven. By the end of this lesson, you'll discover just why custards make a great dessert choice: they're surprisingly easy to bake...
Author
Series
Great Courses volume 28
Language
English
Description
European culinary art blossomed in the 18th and 19th centuries. Learn about the West's first true restaurants in 18th-century Paris and the formalized structure of meals served in multiple courses. Follow the exploits of four of the first celebrity chefs and the development of "gastronomy"-the science and art of eating well.
Author
Series
Great Courses volume 20
Language
English
Description
In the mid-17th century, France assumed a preeminent position in the art of cooking. Here, grasp the aesthetics of the new French cuisine, based in subtlety, refinement, and pureness of flavors. Discuss four French cookbooks that revolutionized culinary history and set the context for a variety of cuisines that follow.
Author
Series
Great Courses volume 2
Language
English
Description
Wine tasting can seem like a mysterious ritual, but that couldn't be further from the truth. Here, learn how to properly perform the five steps of tasting: seeing, swirling, sniffing, sipping, and savoring. Also, make sense of wine-related terminology, including full-bodied, crisp, length, balance, and finish.
Author
Series
Great Courses volume 4
Language
English
Description
Find out why spices help make Mediterranean cuisine so rich and exciting. Some of the many diverse spices you'll learn about here: ras el hanout, a complex spice mix from Morocco; charmoula, a thick vinaigrette from North Africa; za'atar, the Egyptian blend of thyme, sesame, and sumac; and even preserved lemons.