Food History in Eight Tasty Bites

GENINT 731.270

Osher (50+). This course explores the major events and incidents in food history, starting wtih the diets and foods of the ancient world leading to the diets of our current and former presidents.

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About this course:

This course is a spirited inquiry into the major events, personalities, and incidents in food history. Topics include: what Marco Polo ate, 1492 and New World foods, great cookbook authors and chefs. Chefs that will be reviewed include Marcus Gavius Apicius, the ancient Roman gastronomer who wrote the first cookbook; Renaissance chef, Bartolomeo Scappi; nineteenth-century French chef, Antonin Carême; and twentieth-century French culinary artist, Auguste Escoffier. Since there is no single book that covers these topics, readings will be drawn from various Internet sources. We also discuss strange foods with strange names, like singing hinnies and priest stranglers; food in art, like Leonardo da Vinci’s Last Supper; and what presidents ate and eat, to name a few.

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