Food history courses--online

[HayDegha0917]

I'm a full-time professional living in Los Angeles and interested in taking courses about food history/food archaeology. The classes have to be either within driving distance or online. I have looked many places but cannot seem to find anything. Boston University seems to have a fantastic program in gastronomy (emphasis on food history and culture), but most of the classes are in-person and, so, NOT within driving distance of LA. :-) I checked out some other universities but no luck. Any ideas?

Thanks for any help.

[cjfsyntropy]

There is an interesting free on-line course offered by Purdue University: Horticulture 306, History of Horticulture with Jules Janick. http://www.hort.purdue.edu/newcrop/Hort_306/default.html or http://www.hort.purdue.edu/newcrop/hi...

It looks fascinating. I added it to my TODO list. Let us know if it is as good as it looks!

[cakeology]

any luck? I completed the Master's program at the University of Gastronomic Sciences in Italy in '08 and am craving more Food/Nutrition History courses. I am now located in LA. and trying to figure out what to do with my life. yeppp.

[HayDegha0917]

The terms "culinary history desert" come to mind. It seems the only university that offers anything like this is Boston College, and most of their courses are in person, not online.

[cakeology]

this needs to change.

[sr44]

I think that Boston University has the program, not Boston College. There's no connection between them except for proximity.

[CarrieWas218]

Yes - it is a Master of Liberal Arts in Gastronomy
http://www.bu.edu/met/programs/gradua...

[artychokeasana]

Here is an only somewhat helpful reply: the University of Adelaide used to offer a Masters in Gastronomy in conjunction with Le Cordon Bleu. You could either attend the University or do on-line studies and then spend a short amount of time at the University (I think in your first year) with an option to come back again in (I think your second year.) However LCB pulled the funding and U of Adelaide shut down the program. However there is rumour that they intend to reinstate it. You might check with them to see what their plans are.

[HayDegha0917]

The program appears to be closed (at least, they're not accepting any new applicants) but in any case the master is in gastronomy, not food history. Bummer.

[artychokeasana]

I said they were closed in my initial post-but that they might be reopening. Sorry if I was not clear-not sure what the distinction is between the history of food and gastronomy is. they seem intertwined to me.

[tastesgoodwhatisit]

For some independent reading, one book I enjoyed was "Food in History" by Reay TAnnahill - it does have sections on different regions (e.g. China).

[HayDegha0917]

Yes, and it is on Google Books, which hopefully means I can get an e-copy.

[tastesgoodwhatisit]

There's an extensive bibliography at the end too, which could give you a jumping point for further books.

[CarrieWas218]

As an Angeleno, are you aware of the Culinary Historical Society?
http://chscsite.org/

They are VERY serious historians who meet at the downtown public library on a monthly basis, hosting lectures, events and fascinating discourse.

When I lived in L.A., I attended many fascinating lectures and ultimately helped coordinate some of the events. While not quite a full college program, getting involved will definitely give you an expansive range of topics and access to very knowledgeable people

[HayDegha0917]

I had heard about the Culinary Historical Society but did not have a chance to contact them. I am aware that LA Public Library apparently has "the largest collection of California cookbooks in the world" (from their website), though I am of course more interested in Armenian, Greek, Turkish, and other Middle-Eastern old cookbooks.

But I will definitely contact them. If anything, it will be interesting to meet others with similar interests. Thanks!

[CarrieWas218]

Wow, HayDegha... Paula Wolfert (known for her Moroccan cookbooks), divested herself of 30+ years of Armenian, Greek, Turkish, Moroccan, and Middle-Eastern cookbooks -- many in those languages -- up here in San Francisco at Green Apple Books. I am heading there on Saturday and will glance to see what is left. She sold off hundreds and hundreds of historical books of that ilk.

You should also know that a member of the CHS is Charles Perry who writes for the L.A. Times and was very instrumental in the translation and publication of a 13th century Andalusian cookbook.

The CHS is having an event this Saturday and it would definitely be worth your while to stop by and at least reach out to Charles Perry as a resource.

[HayDegha0917]

I have a pretty extensive collection of Armenian cookbooks, in both English and Armenian, but no historical ones (my oldest cookbook dates from 1935). I would be thrilled to see what they have left. Just bummed that I did not know about it before. Is there some web site where these kinds of sales are advertised (the craigslist of historical cookbooks, so to speak)?

[CarrieWas218]

HayDegha, unfortunately, other than BookFinder.com, it is hard to know when someone divests a large collection if they do it through small, independent stores. I worked my way through grad school doing data input for Berkelouw Books in North Hollywood and now it is not that cost-effective to have humans have to do that slow, manual labor to describe and try and sell each book online for what might end up to only be a few dollars.

You will also want to connect with Janet Jarvits bookseller in Pasadena: http://www.cookbkjj.com/
She often gets really good collections of old, rare cookbooks. I just happened know that the Wolfert collection was sold in the Bay Area, not in Los Angeles.

[HayDegha0917]

Thanks! This is really good info. I'm really glad I posted on this board.

[goodhealthgourmet]

try doing a search for "food anthropology" or "anthropology of food" instead.

here's a promising online option:
http://anthropology.arizona.edu/node/193

[HayDegha0917]

Hey, thanks for the tip. Searching for anthropology of food is bringing up hits related to studying the relationship of food to human culture. What I am more interested in is the history of food.

For example, where different ingredients came from and how they affected local cuisines (think the tomato, an American fruit that radically changed the cuisine of much of Europe and the Middle-East). Also, how different recipes evolved and "migrated". For example, the Indo-Pakistani dish "haleem" is related to the Iranian keshkeg, the Armenian harissa, and several other variants in the Middle-East; where did it originate from and how did it evolve?

This seems to be a niche study area. So far, I have found relevant programs at Boston University and a consortium of European universities. And that's it. And most of the programs are in person, not online. Bummer.

[goodhealthgourmet]

For example, where different ingredients came from and how they affected local cuisines (think the tomato, an American fruit that radically changed the cuisine of much of Europe and the Middle-East). Also, how different recipes evolved and "migrated". For example, the Indo-Pakistani dish "haleem" is related to the Iranian keshkeg, the Armenian harissa, and several other variants in the Middle-East; where did it originate from and how did it evolve?
~~~~~~~~~~~~
you know, i think you might be going about this wrong...you're better off looking for a separate course - or even a book - that traces the history *within each culture or region* instead of something more general. there's so much ground to cover for each one that you really need dedicated courses to do them justice.

[NicoleFriedman]

I agree completely. Unless you're looking to become a professor and actually need the credits, you're much better off just reading on your own. Also, the same problems affect online classes as they do with in person classes; professor bias. The only thing you may be missing not taking a class is the debate, but I suggest to try meetup.com and form your own group to meet and discuss food history. Personally I've always been interested in this esoteric subject but admittedly few other people are so you really have to search them out. Finally, while I am not downplaying all of higher education, I would have much preferred having to just read on my own while at Columbia than to pay their insane tuition. Just a thought:}

[small h]

<...you're much better off just reading on your own. Also, the same problems affect online classes as they do with in person classes; professor bias.>

Are there books without "author bias"? I don't think I've ever come across one. I like doing my own research, but it's hard to ask a book to explain something in more depth. That's where real live people come in handy.