THE HISTORY OF FOOD podcast

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Food

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Mind The Business: Small Business Success Stories

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Understanding Taxes as a Newly Formed Small Business - Part 2 of the Small Business Starter Kit 28:24

約 20 日前28:24

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28:24

In our second installment of the Small Business Starter Kit series - we’re tackling a topic that’s sometimes tricky, sometimes confusing, but ever-present: taxes. Hosts Austin and Jannese have an insightful conversation with entrepreneur Isabella Rosal who started 7th Sky Ventures , an exporter and distributor of craft spirits, beer, and wine. Having lived and worked in two different countries and started a company in a heavily-regulated field, Isabella is no stranger to navigating the paperwork-laden and jargon-infused maze of properly understanding taxes for a newly formed small business. Join us as she shares her story and provides valuable insight into how to tackle your business’ taxes - so they don’t tackle you. Learn more about how QuickBooks can help you grow your business: QuickBooks.com See omnystudio.com/listener for privacy information.…

THE HISTORY OF FOOD

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What makes us human? Humans are just animals who know how to cook. Whether you're interested in food, history, or both like I am, this podcast is for you Visit anthrochef.blog for recipes. Theme music by Michael Levy of Ancient Lyre. “An Ancient Lyre” and much more is available from all major digital music stores and streaming sites.

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#Society #History #Anthropology #Cooking #Lifestyle #Food and Beverage #Food #Arts #Podcasting Education

THE HISTORY OF FOOD

267 subscribers

updated 約 4 年前

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90 つのエピソード

#Society #History #Anthropology #Cooking #Lifestyle #Food and Beverage #Food #Arts #Podcasting Education

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THE HISTORY OF FOOD

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HOF Episode 28: The Ancient History of Chefs 1:07:05

4 years前1:07:05

1:07:05

Everyone knows the saying about what the world’s “oldest profession” is, but you will find a very close runner up in the kitchen. The history of those who cook professionally to make their living goes way, way back to the origins of civilization itself. It’s another epic journey across the ages, this time with a focus on my own chosen profession and day job. This is the long, ancient history of chefs (and restaurants). AVAILABLE ON ITUNES , SPOTIFY , and GOOGLE PLAY . Please leave a review to help spread the word! Theme music by the incredible Michael Levy of Ancient Lyre. “An Ancient Lyre” and much more is available from all major digital music stores and streaming sites.…

THE HISTORY OF FOOD

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HOF Episode 27: A Day in the Life (of a Peasant Farmer)

4 years前

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Have you ever wondered if there’s more to history than dates and major events, what some of the stories and daily lives of regular people looked like? Do you need a reminder that history is populated with real people, who had lives just like we do? Come take a sweeping journey back into the past as we explore the entire history of civilization, but on a more intimate level, examining as closely as we can the daily lives, challenges, and of course foods, of your average subsistence farmer living in any time and culture. AVAILABLE ON ITUNES , SPOTIFY , and GOOGLE PLAY . Please leave a review to help spread the word! Theme music by the incredible Michael Levy of Ancient Lyre. “An Ancient Lyre” and much more is available from all major digital music stores and streaming sites. BIBLIOGRAPHY Bret Devereaux, A Collection of Unmitigated Pedantry; Bread: How Did They Make it Rachel Laudan; Cuisine and Empire: Cooking in World History Robert Garland Ph.D Colgate University; The Other Side of History: Daily Life in the Ancient World Special thanks to the show’s patrons: JAKE PENZELL BENAY O’CONNELL LILI RASMUS DUNCAN MCHALE REBEKA DAVIDSON HALEY LEWIS DECEMBRIANA ANNE URBANCIC KAYKE J RYAN GERRY RYAN DE BOER MELODY ROSS AMY EDMUNDS…

THE HISTORY OF FOOD

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HOF Episode 26: Factory Food (Industrial Revolution)

5 years前

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When Britain industrialized in the late 1700s and the rest of the western world soon followed, humans were transformed to a degree not seen for 10,000 years when we first settled into farming life. But it wasn’t some simple flick of the switch, where some entrepreneurs decided to build some factories and invent the modern world. Massive changes to food and agriculture had to happen first. As we’ve come to expect by now, history follows food, in one last grand finale to this season of the podcast. Come listen how! (Also stick around at the end of the episode for a note about the show and next season) AVAILABLE ON ITUNES , SPOTIFY , and GOOGLE PLAY . Please leave a review to help spread the word! Music from this Episode: The Best of Beethoven BIBLIOGRAPHY Ken Albala – A Cultural and Culinary History of Food Oxford Academic , Emma Griffin – Diets, Hunger, and Living Standards during the British Industrial Revolution Spartcus Educational – Factory Food Wisconsin Public Radio – How the Industrial Revolution Gave us Lunch as We Know it Special thanks to the show’s patrons: JAKE PENZELL BENAY O’CONNELL LILI RASMUS DUNCAN MCHALE REBEKA DAVIDSON HALEY LEWIS DECEMBRIANA ANNE URBANCIC KAYKE J RYAN GERRY RYAN DE BOER…

THE HISTORY OF FOOD

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HOF Episode 25: The Soul of American Cooking (Colonial USA)

5 years前

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Who founded America? George Washington? Thomas Jefferson? America had founding fathers alright, but they aren’t the ones you’re thinking of. Would you believe that African slaves and Indians were the true minds and bodies behind birthing America’s culture? It’s all true. Come listen to the story of how American ingredients , cooked by African Slaves, for the benefit of European colonists, created soul food, which created Southern food, which is the foundation of ALL American food. Period. AVAILABLE ON ITUNES , SPOTIFY , and GOOGLE PLAY . Please leave a review to help spread the word! Music from this Episode: English Country Dances – 17th Century Music From The Publications Of John Playford BIBLIOGRAPHY Michael Twitty – The Cooking Gene Judith Carney – Black Rice Charles C. Mann – 1493: The New World Columbus Created The Cambridge World History of Food, Cambridge University Press, 2000 Ken Albala – A Cultural and Culinary History of Food Special thanks to the show’s patrons: JAKE PENZELL BENAY O’CONNELL LILI RASMUS DUNCAN MCHALE REBEKA DAVIDSON HALEY LEWIS DECEMBRIANA ANNE URBANCIC KAYKE J…

THE HISTORY OF FOOD

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HOF Episode 24: The Feeling of Fullness (Sub Saharan Africa)

5 years前

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Is good cooking defined by ingredients, skill in preparation, style of cuisine, or is it something even more fundamental and deeply human? We left out of Africa all the way back in Episode 1, and rarely looked back, but in this episode we finally return to the vast continent, specifically south of the Sahara desert, where more than any other qualities, feeling full and satisfied are what make a great meal, and a great chef is one who can evoke that feeling the most. Come listen for this and other perspectives on food and dining we so rarely hear about in western history. AVAILABLE ON ITUNES , SPOTIFY , and GOOGLE PLAY . Please leave a review to help spread the word! Music from this episode: Traditional Nigerian as well as Zulu drums BIBLIOGRAPHY https://www.nytimes.com/2004/07/27/science/african-pastoral-archaeologists-rewrite-history-of-farming.html The Cambridge World History of Food, Cambridge University Press, 2000 Stirring the Pot, a History of African Cuisine, by James C. McCann New York Times – African Pastoral: Archeologists Rewrite History of Farming Early North African Cattle Domestication and it’s Ecological Setting, a Reassessment Ken Albala – A Cultural and Culinary History of Food Special thanks to the show’s patrons: JAKE PENZELL BENAY O’CONNELL LILI RASMUS…

THE HISTORY OF FOOD

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HOF Episode 23: The Great Sobering (Coffee and Colonialism) 1:11:36

5 years前1:11:36

1:11:36

Save this episode to go with your morning coffee. Sip that dark and bitter brew, maybe with cream and/or sugar, maybe not, and listen along as you learn of coffee’s origins, how it came to Europe, displaced alcohol and sobered everyone up, and how it would foster revolutions in finance, science, and philosophy. Thanks to coffee and the coffeehouses people drank it in, this newly caffeinated world would never be the same. This is the story of the happy (polygamous?) marriage between coffee, colonialism, and capitalism. AVAILABLE ON ITUNES , SPOTIFY , and GOOGLE PLAY . Please leave a review to help spread the word! BIBLIOGRAPHY A History of the World in 6 Glasses, by Tom Standage Food: A Cultural and Culinary History, by Ken Albala – The Great Courses Michael Pollan, “Capitalism’s Favorite Drink” (review of Coffeeland )…

THE HISTORY OF FOOD

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HOF Episode 22: Melting Pots and Fusion Foods (Globalization)

5 years前

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The “American Melting Pot” is far older, larger, and even more diverse than most people imagine. After Columbus reconnected Eurasia and Africa with the Americas, the world began to change in ways it never had before. Europeans, Africans, Asians, and American Indians began migrating out of their landmasses of origin. Some movement was voluntary, much was not. . . . but people of all origins soon found themselves flung around the globe, forced to interact and work with each other, mixing their cultures and genetics together to form hybrid societies. With hybrid societies come hybrid cuisine. The world’s first fusion food is born as people and their culinary traditions converge. Did I mention we’ll also cover the origin of hard liquor and mixed cocktails? Don’t miss this episode. AVAILABLE ON ITUNES , SPOTIFY , and GOOGLE PLAY . Please leave a review to help spread the word! BIBLIOGRAPHY 1493: Uncovering the New World Columbus Created, by Charles C. Mann A History of the World in 6 Glasses, by Tom Standage Food: A Cultural and Culinary History, by Ken Albala – The Great Courses Columbia University – History of the World lectures by Richard Bulliet…

THE HISTORY OF FOOD

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HOF Episode 21: Umami and Kimchi (Japan and Korea)

5 years前

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What does it mean for one culture to “steal” from another? How often does it happen? Is it a bad thing when it does? Listen to explore those questions and more, as we visit the Far East once again, this time even far ther east. . . to Japan and Korea. Also known. . . by myself at least, as the lands of umami and kimchi. AVAILABLE ON ITUNES , SPOTIFY , and GOOGLE PLAY . Please leave a review to help spread the word! Korean Traditional Music sampled from The National Center for Korean Traditional Performing Arts. Republic of Korea / 1997 BIBLIOGRAPHY medium.com – A- Brief Look at the History of Japanese Cuisine medium.com – A Short History of a Traditional Korean Food: Kimchi Encyclopedia Britannica – Japanese History The Great Courses Daily – The Story of Sushi and Japanese Cuisine PBS Online – Hidden Korean History Atlas Obscura – How For Centuries, Massive Meals Amazed Visitors to Korea newsday.com – Korean Food History and Culture…

THE HISTORY OF FOOD

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HOF Episode 20: The Columbian Exchange

5 years前

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For millions of years, the two main hemispheres of planet earth were separated by an impassible ocean. North/South America and Eurasia/Africa, two divergent ecosystems, food chains, and human civilizations. . . Then one day in 1492, a guy named Columbus passed that impassible ocean, and began the momentous and tumultuous process of bringing the Old World and the New World back together, into one. Human civilization and the ecosystems of earth itself would never be the same. AVAILABLE ON ITUNES , SPOTIFY , and GOOGLE PLAY . Please leave a review to help spread the word! Theme music by Michael Levy of Ancient Lyre. This rendition of the Hurian Hymn and the whole album “An Ancient Lyre” and much more is available from all major digital music stores and streaming sites. BIBLIOGRAPHY 1491 by Charles Mann harvard.edu; The Columbian Exchange: A History of Disease, Food, and Ideas Giancarlo Casale; The Ottoman Age of Exploration Encyclopedia Britannica: The Age of Discovery Lewis Dartnell; Origins: How the Earth Made Us…

THE HISTORY OF FOOD

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HOF Episode 19: Europe Wakes Up (The Renaissance) 1:01:54

5 years前1:01:54

1:01:54

Did Europeans suddenly wake up one day, tired of Medieval living, and decide to change course, to rebirth themselves in modern ideas and start creating good art? Or, as usual, is the story something much more complicated, gradual, and subject to the influence of other cultures from outside? Hmm, I wonder?… Come listen for an extensive tour of the Italian Renaissance, how it began, and what it meant for people and what they ate. AVAILABLE ON SPOTIFY , ITUNES and GOOGLE PLAY . Please leave a review to help spread the word! BIBLIOGRAPHY The Opera of Bartolomeo Scappi (1570), translation and commentary of Terrence Scully Academia Barilla: Food of the Renaissance Life in Italy: History of Pasta The New World Encyclopedia: Italian Renaissance Daily Life in History: How did the Fall of Constantinople affect the Italian Renaissance Turkish Cultural Foundation: The Story of Turkish Food Smithsonian Magazine: Renaissance Table Etiquette and the Origin of Manners…

THE HISTORY OF FOOD

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HOF Episode 18: Crusades and Plagues (later Middle Ages) 55:24

6 years前55:24

55:24

How did Europe get out of its dark ages? It’s not a wholesome story, as the secret to their success was mainly the conquest and plunder of other peoples’ luxury goods, namely their foods and spices. Classic Europe. Would it surprise if I told you that the Black Death did a lot to help as well? Come take a culinary journey through the High and Late Middle Ages, and see why. AVAILABLE ON SPOTIFY , ITUNES and GOOGLE PLAY . Please leave a review to help spread the word! BIBLIOGRAPHY Food: A Cultural and Culinary History, lecture by Ken Albala The Forme of Cury Le Viandier de Tallevent Life in a Medieval Castle: Medieval Food The Food Timeline Trubek, Amy B. (2000). Haute Cuisine: How the French Invented the Culinary Profession . Philadelphia: University of Pennsylvania Press Economic History Association – The Economic Impact of the Black Death…

THE HISTORY OF FOOD

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HOF Episode 17: The Power of Tradition (China revisited) 59:16

6 years前59:16

59:16

What makes humans special? What makes us rise above all the other animals across the planet, to discover and make great things? Before you answer with the obvious, ” our big brains and intelligence”, take a listen to this episode, for the surprising truth behind humanity’s success. In short, it’s not smarts that drive us, but our rituals, myths, and superstitions. We find evidence for this in society’s all across the planet, but one place shows it better than any other. Come with me back to the far east, as we take a tour through the cities and restaurants of Medieval China, to explore the true power of our culture and traditions. AVAILABLE ON SPOTIFY , ITUNES and GOOGLE PLAY . Please leave a review to help spread the word! Guzheng music for this episode performed by musician Bei Bei in Los Angeles, California and by Sound of China Guzheng Instruments BIBLIOGRAPHY The Secret Of Our Success by anthropologist Joseph Henrich And book report on it by Scott Alexander Michael Freeman Ch 4 “Sung,” in K.C. Chang, ed., Food in Chinese Culture (New Haven: Yale University Press, 1978) Benn, Charles. (2002). China’s Golden Age: Everyday Life in the Tang Dynasty . Oxford University Press Facts and Details: Song Dynasty Life Excerpts from “On Farming” Food: A Cultural and Culinary History, lecture by Ken Albala…

THE HISTORY OF FOOD

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HOF Episode 16: The Dark Bread Ages (Medieval Europe) 1:00:02

6 years前1:00:02

1:00:02

In Late Antiquity, without the Roman Empire around to control everything, forest and wilderness reclaimed Europe and its people went local. Start with that, then stir to combine with a rising Catholic Church, and you’ve got a recipe for a brand new culture, one that just might be the foundation of the modern western world. Let’s get into the Early Middle Ages. AVAILABLE ON SPOTIFY, ITUNES and GOOGLE PLAY . Please leave a review to help spread the word! BIBLIOGRAPHY Food: A Cultural and Culinary History, lecture by Ken Albala Life in a Medieval Castle: Medieval Food The Food Timeline Daily Life in the Age of Charlemagne, John J. Butt…

THE HISTORY OF FOOD

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HOF Episode 15: Princes of Flavor (India) 57:56

6 years前57:56

57:56

Which ancient civilization made the most flavorful cuisine? Perhaps you could make a case for any of the cuisines and civilizations we’ve covered thus far, and no doubt each one has been best at something . But when it comes to pure, impact of flavor? Nobody beats India. Thanks to its geography, history, and available ingredients, as well as some impressively advanced cooking techniques we’ll cover in depth, the story of South Asian civilization is the story of spice, rice, and flavor. Oh, and of vegetarians too! WARNING: side effects of this episode may include getting very, very hungry! Music for this episode sampled from the late, great Ravi Shankar AVAILABLE ON SPOTIFY, ITUNES and GOOGLE PLAY . Please leave a review to help spread the word! BIBLIOGRAPHY Food: A Cultural and Culinary History, lecture by Ken Albala The Better India – History of Dal (Lentils) Facts and Details – Early History of India The Complex History of the Domestication of Rice The Indian History – Ancient Indian Food…

THE HISTORY OF FOOD

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HOF Episode 14: People of the Book 1:00:05

6 years前1:00:05

1:00:05

In what capacity can food serve a spiritual need? The answer is a whole lot! A little over two thousand years ago, the way people thought about themselves and the Universe was beginning to change. Ancient gods, pagan rituals, and beliefs were going out of style, no longer compatible with new, more modern ways of thinking. These beliefs would transform into new religions that would create, and last into the modern world. And of course, nothing reflected this era of Spiritual transition more than what people ate, or in this case how much of it. Listen today for the origin stories of Christianity, Islam, and their parent religion Judaism, the three new monotheist faiths and their “one true god”, known colloquially at the time as “people of the book”. AVAILABLE ON SPOTIFY, ITUNES and GOOGLE PLAY . Please leave a review to help spread the word! BIBLIOGRAPHY Food: A Cultural and Culinary History, lecture by Ken Albala Food and Dining in Early Christianity by Dennis E. Smith Reader’s Guide to Meals, Food and Table Fellowship\in the New Testament,by Jerome H. Neyrey, University of Notre Dame Early Islamic Culinary Art: Based on Prophetic Traditions, by Muhammed Ömür Akkor Seeker: The Rise and Fall of Islam’s Golden Age Lumen Boundless World History: Pre-Islamic Arabia The Food Heritage Foundation: The Traditional Food of Ramadan…