b'Kitchen Still Life | Floris Gerritsz van Schooten | Public DomainCooking Across the AgesBroadcast August 16September 3Part food series, part history class, all a delightful change of pace. Welcoming us into his kitchen, Professor Albala provides an appetizing historical perspectivethrough the lens of cooking. Think you struggled with a Julia Child recipe? Try following cookbooks from the 16th century with modern pantry quagmires like Asafetida! Only here will you learn who turned to cookbooks for medical advice . and why mid-century Americans idealized canned foods. Do you get to taste? With easy-to-follow directions for certain dishes, thats up to you. Regardless, its a taste of history like youve never experienced! Ken Albala is a Professor of History at the University of the Pacific. He has also written more than two dozen books on food, including his most recent, Noodle Soup: Recipes, Techniques, Obsession.53'

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