Food: A Cultural Culinary History (Transcript)

By Kenneth Albala

Food: A Cultural Culinary History is the companion book to the audio/video series of the same name. It contains a full transcript of the series as well as the complete course guidebook which includes lecture notes, bibliography, and more.

About this series:

Science is such a vast arena of knowledge that people looking for a better grasp of its secrets often wonder where to begin. The answer: with the essentials. Now, finally satisfy your desire for scientific inquiry in a way that makes this enormous field accessible, understandable, and undeniably captivating. Professor Viskontas boils down the scientific world into 12 key concepts every educated person should know. Devoting two lectures to each concept to give you more time to engage with it, her 24-lecture series is an engaging and enlightening introduction to everything from the behavior of subatomic particles to the latest theories about the Big Bang. Throughout, you'll get accessible looks at key building blocks of scientific knowledge, including brain plasticity, fluid mechanics, electromagnetism, genetics, quantum theory, emergence, evolution, thermodynamics, the Big Bang, and the nature of matter. Each concept is presented in a clear, concise way that will inform and delight you, and that will give you the opportunity to probe the invisible life of living cells, visit the universe seconds after its birth, and much more. Concepts that may have eluded you in school, that you may not be familiar with, or that you simply never appreciated for their intricate beauty are now brought to vivid life in a way that sticks. Welcome to the world of science - reduced to its powerful essence.

• Language: English
• Publisher: The Great Courses
• Release date: May 3, 2013
• ISBN: 9781598039498

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