Catalog Search Results
Author
Series
Great Courses volume 36
Language
English
Description
Artificial meat. Bio-fortified crops. Vertical farms in the middle of cities. Bread grown from spent grains used in breweries. Crops grown with agroforestry methods. Conclude the course with a broad look at developing a food system that is better equipped to deal with population growth and diminishing resources.
Author
Series
Great Courses volume 22
Language
English
Description
Sometimes, people consume things that are not considered food, from dirt to hair to human flesh. Professor Crittenden introduces you to some of the more outlandish dietary practices around the world, including placentophagy (in which a mother eats the placenta after giving birth) and anthropophagy (also known as cannibalism).
Author
Series
Great Courses volume 2
Language
English
Description
For the bulk of human history, our ancestors were hunters and gatherers. Using fascinating research from a study of one of Africa's last foraging populations, Professor Crittenden reveals insights into how hunter-gatherer societies function, and how they may have shaped the diversity of human nutrition.
Author
Series
Great Courses volume 14
Language
English
Description
Today, chocolate is a multi-billion-dollar global industry. In this lecture, Professor Crittenden takes you back in time so you can follow chocolate's trek around the world, considering not only its history and chemical properties, but its role in the current global market in the form of powerful chocolate empires.
Author
Series
Great Courses volume 5
Language
English
Description
There are more than 1,900 edible insect species on Earth, and 2 billion people regularly consume insects as part of their diet. In this lecture, Professor Crittenden takes you inside the fascinating world of entomophagy (the practice of eating insects) and the ways we turn to insects for nutrition.
Author
Series
Great Courses volume 9
Language
English
Description
Turn now to a darker product of the Neolithic revolution: the growth of zoonotic diseases, or diseases caused by viruses, bacteria, and parasites that spread between animals and humans. Among the ones you'll encounter here are Lyme disease, West Nile virus, malaria, salmonella, and E. coli.
Author
Series
Great Courses volume 16
Language
English
Description
From ancient Egyptian experiments to the 21st-century microbrewery down the street from your house, explore the intricate links between the fermentation of wheat and honey and human civilization. As you follow our love affair with beer and mead, you'll be surprised to learn just how accidental their discovery was.
Author
Series
Great Courses volume 29
Language
English
Description
Your diet as a fetus has a powerful influence on your life as an adult. What micronutrients are most important to your first nine months of life? What did a historic Dutch famine reveal about the consequences of sub-standard nutrition during pregnancy? What can we learn from studying heritable changes in gene expression?
Author
Series
Great Courses volume 35
Language
English
Description
Turn now to the politics of eating a plant-based diet. What are the health benefits of vegetarianism and veganism? Why do people decide to follow this diet? What role does beauty play in food waste? What exactly is the controversy surrounding the organic foods movement and genetically modified organisms (GMOs)?
Author
Series
Great Courses volume 3
Language
English
Description
For clues to the history of human nutrition, scientists look to fossils in the form of stones, bones, and teeth. In this lecture, learn what scientists discovered about the ancestral dinner plate through stone artifacts used for butchery, the bones of the human cranium, and the dentition of early humans.
Author
Series
Great Courses volume 32
Language
English
Description
According to the World Health Organization, most of the world's population now lives in countries where obesity kills more people than malnutrition. In this insightful lecture, explore the two-pronged pathway to global obesity: decreased physical activity and radical changes in diet (including the massive consumption of sugar).
Author
Series
Great Courses volume 30
Language
English
Description
Professor Crittenden explains the second and third epidemiological transitions in human evolution and the changing face of the world's disease-scape. First is the decline over the last two centuries of infectious disease and the rise of chronic degenerative diseases (like diabetes). Then there's the re-emergence of drug-resistant infectious diseases (like Zika).
Author
Series
Great Courses volume 12
Language
English
Description
Salt and sugar have also played large roles in food production and global health. Topics in this lecture include how sugar is extracted from sugar cane, the rise of alternative sweeteners and sugar substitutes, early non-dietary uses of salt, and the dangers of a high-sodium diet.
Author
Series
Great Courses volume 28
Language
English
Description
There's data out there to suggest that it's possible to feed your brain. In this lecture on the links between diet and the brain, explore the role of hormones like insulin and leptin; unpack the tangled links between food cravings and addiction; and consider how the MIND diet can help delay neurodegeneration.
Author
Series
Great Courses volume 31
Language
English
Description
Take a fascinating tour of different meals from around the world to better appreciate the global tradition of eating. Cultural cuisines you explore are those listed by the United Nations as part of the world's "intangible cultural heritage," and include Japanese cuisine, Mexican cuisine, and French cuisine.
Author
Series
Great Courses volume 15
Language
English
Description
Of all the water on Earth, only a fraction of it is drinkable. How much water is used by humans throughout the world? How did bottled water become so popular? Why is water fluoridation so controversial? How can we work to conserve water, both as a nation and in our everyday lives?
Author
Series
Great Courses volume 24
Language
English
Description
Is there a substantial link between diet and disease prevention? Professor Crittenden explains the medicinal histories behind several foods. Among them are ginger (thought to help with digestive issues) and cinnamon (used in traditional Chinese medicine to treat various ailments), as well as goji berries, chocolate, and pomegranate.
Author
Series
Great Courses volume 18
Language
English
Description
Each year, over 500 billion cups of coffee are served. Reconsider this popular drink and its relationship with world history. Along the way, you'll explore the ways coffee is harvested, how caffeine works on your body and mind, popular ways to drink coffee, and the origins of the free-trade movement.
Author
Series
Great Courses volume 17
Language
English
Description
Continue looking at our relationship with fermented beverages, this time with a look into the story of fermenting grapes into wine. Topics include the science behind viticulture and the production of different types of wine, the reasons winemakers are turning away from cork, and "retsina," one of the oldest types of white wine.
Author
Series
Great Courses volume 6
Language
English
Description
Explore the critical role that plant foods have played in our diet. You'll study plant microfossils that radically change what we thought we knew about the Stone Age menu. You'll learn the essential role played by underground storage organs (or "tubers"). And you'll revisit Professor Crittenden's research on plant-processing techniques among Tanzanian foragers.
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