The Past as Prologue?

Food: A Cultural Culinary History—Episode 36

Hello, Great Courses fans. This audio-podcast has been cooked, removed from the oven, and is being lovingly delivered to a new audio-platform. In its absence, please enjoy the video series that it was based off, streaming now Wondrium. Click here to watch it now.

The following episode transcript and images will remain for posterity. Enjoy!

In our final podcast for this series, we’ll conclude with Professor Albala’s intriguing predictions on the future of our food culture. We’ll look at potential trends in food supply, industrial processing, agriculture, and food delivery. And we’ll consider the projected changes of our current forms of shopping and home cooking.

Culinary Activities for this Episode:

• Applying Learned Lessons

Take a lesson you learned from this course and apply it to the preparation of a meal—whether using a new ingredient, a technique you’ve never tried, a recipe from some place we mentioned, or even a ritual we discussed. Wendell Berry said that knowing where your food comes from and even the history of a food increases your awareness and appreciation of the food; notice whether that’s the case with the dish you try. Reflect not only on foods, unfamiliar as well as familiar, but also on your own habits and customs. How has the material in this course affected—and how might it further affect—the way you eat?

Suggested Reading:

Albala, Food Cultures of the World.

Belasco, Meals to Come: A History of the Future of Food.

Pollan, The Omnivore’s Dilemma: A Natural History of Four Meals.

Schlosser, Fast Food Nation: The Dark Side of the All-American Meal.

Warde, Consumption, Food, and Taste.

Warman, Corn and Capitalism: How a Botanical Bastard Grew to Global Dominance.

Images courtesy of:

• Chef: Shutterstock