Food : a cultural culinary history
(DVD)
Author
Contributors
Published
Chantilly, VA : Teaching Co., ©2013.
Status
Central - Adult DVD/ Blu-ray
DVD 641.3 FOOD pt.3,4 of 6
1 available
DVD 641.3 FOOD pt.3,4 of 6
1 available
Central - Adult DVD/ Blu-ray
DVD 641.3 FOOD pt.5,6 of 6
1 available
DVD 641.3 FOOD pt.5,6 of 6
1 available
Aurora Hills - Adult DVD/ Blu-ray
DVD 641.3 FOOD pt.1,2 of 6
1 available
DVD 641.3 FOOD pt.1,2 of 6
1 available
Copies
| volume | Location | Call Number | Status |
|---|---|---|---|
| pt.3,4 of 6 | Central - Adult DVD/ Blu-ray | DVD 641.3 FOOD pt.3,4 of 6 | Available |
| pt.5,6 of 6 | Central - Adult DVD/ Blu-ray | DVD 641.3 FOOD pt.5,6 of 6 | Available |
| pt.1,2 of 6 | Aurora Hills - Adult DVD/ Blu-ray | DVD 641.3 FOOD pt.1,2 of 6 | Available |
Description
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More Details
Published
Chantilly, VA : Teaching Co., ©2013.
Format
DVD
Physical Desc
6 videodiscs (approximately 1,080 min.) : sound ; 3/4 in.
Language
English
Notes
General Note
"Course number 9180."
Participants/Performers
Taught by: Professor Ken Albala, University of the Pacific.
Description
"This course explores the history of how humans have produced, cooked, and consumed food--from the earliest hunting-and-gathering societies to the present. This course examines how civilizations and their foodways have been shaped by geography, native flora and fauna, and technological innovations."--p. 1 of guidebook.
System Details
DVD ; NTSC format, Region 1 ; stereo.
Subjects
Other Subjects
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Citations
APA Citation, 7th Edition (style guide)
Albala, K. (2013). Food: a cultural culinary history . Teaching Co..
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Albala, Ken, 1964-. 2013. Food: A Cultural Culinary History. Teaching Co.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Albala, Ken, 1964-. Food: A Cultural Culinary History Teaching Co, 2013.
MLA Citation, 9th Edition (style guide)Albala, Ken. Food: A Cultural Culinary History Teaching Co., 2013.
Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.
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